• Journal of Nutrition and Health
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• 제51권3호
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• pp.228-241
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• 2018

본 연구는 선행연구로 개발된 고혈압 관리를 위한 식생활 영양교육 프로그램의 효과를 평가하고자 서울의 3개 지역 보건소에서 50세 이상의 여성을 대상으로 영양교육 8주와 추후관리 8주로 구성된 16주간의 교육을 실시하고 정상혈압군 (71명)과 정상혈압을 초과한 고혈압군 (44명)으로 나누어 분석하였다. 교육시작 전, 8주 교육 후, 프로그램이 종료된 16주 후에 실시한 혈압 측정 및 신체계측, 혈액분석, 설문조사를 분석한 결과는 다음과 같다. 고혈압군의 혈압강하제 복용 비율은 86.4%였고 체중, BMI, 체지방비율, 허리둘레가 정상혈압군에 비해 높았다. 영양교육 8주 후 고혈압군과 정상혈압군의 수축기혈압이 감소되었고 (p < 0.05), 체중 (p < 0.001), BMI (p < 0.001), 허리둘레 (p < 0.001), 체지방비율 (p < 0.01)이 감소하였다. 혈액검사결과 고혈압군은 프로그램이 종료된 16주 후 HDL-콜레스테롤 증가 (p < 0.001)와 중성지방 감소 (p < 0.01), LDL-콜레스테롤 감소 (p < 0.05)가 나타났고, 정상혈압군도 HDL-콜레스테롤 (p < 0.001)과 중성지방 (p < 0.01)의 유의미한 변화가 나타났다. 일반식습관 총점수와 규칙적인 식습관, 균형 잡힌 식습관, 건강을 의식한 식습관의 항목 소계, 나트륨 관련 영양지식 총점이 두 군 모두 교육 후 유의적인 상승을 나타냈다 (p < 0.001). 또한 정상혈압군의 나트륨 관련 식행동 총점이 상승되었고 (p < 0.001) 고혈압군에서도 향상되는 경향을 나타냈다. 이와 부합하여 고나트륨 함유음식의 섭취빈도 총점이 교육 후 유의적으로 감소하였고 두 집단 모두 국수류, 찌개와 탕류, 김치류와 음료류의 섭취빈도가 낮아졌다. 혈압관리를 위한 자기효능감점수의 총점이 고혈압군과 정상혈압군 모두 유의적으로 상승하였는데 (p < 0.001) 특히 고혈압군은 자아효능감의 모든 문항점수가 향상되었다. 종합하면 50대 이상 여성을 대상으로 실시한 본 식생활영양교육은 혈압이 높은 군과 정상혈압군 모두에서 혈압관리 뿐만 아니라 신체계측지표 및 혈액지표에 긍정적인 변화를 유도하고 저나트륨 관련 식행동을 비롯한 일반식습관의 전반적 개선효과를 보였다. 이는 건강위험에 대한 각성, 식생활 변화를 유도할 수 있는 계기와 모니터링을 통한 실천 관리를 제공한 프로그램이 대상자의 요구에 부합한 결과로 생각된다. 본 연구는 건강위험이 높아지는 50대 이상 여성의 혈압관리 및 만성질환 예방과 식생활 관리를 위해 보건소에 기반한 지역사회 교육 프로그램의 유효한 모델을 제시한 점에 의의가 있다.

• Journal of Nutrition and Health
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• 제52권2호
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• pp.185-193
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• 2019

본 연구는 나트륨 저감화를 위한 나트륨 함량과 염도 기준치를 제시하기 위하여 국내 장류 4종과 고나트륨 한식대표 음식 16종에 대하여 전국 4개 권역, 10개 지역의 가정식, 단체급식과 외식 음식의 1인 분량, 나트륨 함량과 염도를 분석하였고, 그 결과를 바탕으로 가정식과 단체급식을 위한 나트륨 및 염도의 저감 기준치를 제안하였다. 장류의 저감화 염도 기준으로 간장 12%, 된장 9%, 고추장 5%, 쌈장 6% 이하로 제안하였고, 장류 100 g의 나트륨 함량 기준은 간장 4,500 mg 이하, 된장 3,500 mg 이하, 고추장 2,000 mg 이하, 쌈장 2,500 mg 이하로 제안하였다. 음식군별 나트륨 저감 염도는 국 탕 찌개류에서는 맑은 국류 0.5%, 맑은 탕류가 0.6%, 토장국류, 일반 탕류 및 찌개류 0.7%, 토장찌개류 0.8%로 제안하였다. 어육류의 찜류와 볶음류는 0.9% 이하, 조림류는 1.0% 이하, 채소류를 포함한 기타 조림류는 1.5% 이하, 장아찌류, 배추김치와 총각김치는 모두 1.5% 이하, 건어물 볶음류는 4.0% 이하로 제안하였다. 음식군별 1인분 나트륨 함량 저감 기준은 맑은 국 400 mg 이하, 토장국 500 mg 이하, 맑은 탕류 400 mg 이하, 일반 탕류 550 mg 이하, 토장찌개류 600 mg 이하, 일반 찌개류 450 mg이하, 어육류 찜류 600 mg 이하, 어육류 볶음류 450 mg 이하, 건어물 볶음류 250 mg 이하, 어육류 조림류 350 mg 이하, 채소 조림류 150 mg 이하, 장아찌류, 김치류 (배추김치와 총각김치)는 200 mg 이하로 제안하였다. 본 연구에서는 제안한 장류의 염도와 100 g 당 나트륨 저감 기준 및 고나트륨 한식대표 음식의 1인 분량 및 1인분 나트륨 함량과 염도 저감 기준은 가정식과 단체급식의 저염 조리 시 가이드가 될 것이며, 범국민 나트륨 저감화 교육자료로도 활용되어 나트륨 섭취 저감화 실현에 도움이 될 것으로 사료된다.

• 동아시아식생활학회지
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• 제21권5호
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• pp.625-636
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• 2011

본 연구는 여대생 248명을 대상으로 음식섭취빈도조사지에 의한 나트륨 섭취량과 골밀도와의 관련성을 규명하고자 하였다. 조사 대상자의 평균 연령은 정상군 20.15세, 골감소군 20.04세였으며, 두 군간 유의적인 차이는 보이지 않았다. 평균 신장과 체중은 정상군 161.14 cm, 54.99 kg, 골감소군은 161.02 cm, 52.20 kg으로 나타나, 골감소군에서 체중이 유의적으로 낮은 것으로 나타났다. 평균 체질량지수와 체지방량은 정상군 20.90 kg/$m^2$, 26.09%, 골감소군은 20.08 kg/$m^2$, 24.27%으로 체질량지수와 체지방이 골감소군에서 유의적으로 낮은 것으로 나타났다. 평균 종골의 골격 상태 측정 결과에서 BUA, SOS, QUI는 정상군 118.44 dB/MHz, SOS 1,578.12 m/s, QUI 124.59%, 골감소군은 99.24 dB/MHz, SOS 1534.50 m/s, QUI 98.83%로 골감소군이 유의적으로 낮은 것으로 나타났다. 음식섭취빈도지에 의한 나트륨 섭취량(3,176.51 mg)은 식사 기록법에 의한 나트륨 섭취량(1,898.62 mg)과 유의한 양의 상관관계를 보였으며, 정상군 3,598.60 mg, 골감소군 3,748.25 mg으로 두 군간 유의적인 차이를 보이지 않았다. 나트륨 섭취의 주요 급원식품으로 정상군은 배추김치(10.13%), 라면(5.05%), 된장찌개(3.27%), 김치찌개(3.23%), 멸치볶음(2.48%) 순으로나타났으며, 골감소군은 배추김치(12.78%), 라면(6.04%), 김치찌개(2.94%), 된장찌개(2.62%), 자반고등어(2.34%) 순으로 나트륨 섭취량이 많게 나타났다. 음식군별 나트륨 섭취에 기여하는 음식군별 결과를 살펴보면, 정상군은 김치류(16.91%), 면류 및 만두류(16.34%), 찌개 및 탕류(13.88%), 주반찬(육류, 난류, 콩류, 11.73%), 어패류(11.02%) 순으로 나타났으며, 골감소군은 김치류(20.51%), 면류 및 만두류(17.03%), 찌개 및 탕류(12.98%), 어패류(10.76%), 주반찬(육류, 난류, 콩류, 10.63%) 순으로 나타났다. 두 군 모두에서 김치류, 면류 및 만두류, 찌개 및 탕류, 주반찬(육류, 난류, 콩류), 어패류로부터 전체 나트륨 섭취의 70% 정도를 공급받고 있는 것으로 나타났다. 조사대상자의 각 식품군의 나트륨 섭취량과 골밀도와의 상관 관계 분석결과, 면류 및 만두류(r=-0.0276, p=0.0426)와 나물 및 생채류(r=-0.0587, p=0.0015)와 골밀도간의 유의적인 음의 상관관계를 나타내었다. 각 식품군의 섭취빈도와 골밀도와의 상관관계 결과, 면류 및 만두류(r=-0.0344, p=0.0116), 찌개 및 탕류(r=-0.0376, p=0.0008), 김치류(r=-0.0421, p=0.0482), 어패류(r=-0.0160, p=0.0362), 나물 및 생채류(r=-0.0503, p= 0.0064), 양념류(r=-0.0407, p=0.0347) 등과 유의적인 음의 상관관계를 보였다. 나트륨 섭취 상태와 골밀도와의 관련성을 알아보기 위하여 나트륨 섭취량에 따라 4분 위수로 대상자를 나누어 비교한 결과, 정상군의 T-score는 Q1 군 0.90 g/$cm^2$, Q2군 1.03 g/$cm^2$, Q3군 0.91 g/$cm^2$, Q4군 0.98 g/$cm^2$으로 군간 유의적인 차이를 보이지 않았고, 골감소군은 Q1군 -1.48 g/$cm^2$, Q2군 -1.61 g/$cm^2$, Q3군 -1.59 g/$cm^2$, Q4군 -1.71 g/$cm^2$으로 군간 유의적인 차이를 보이지 않았다. 이상의 연구 결과에서 여대생의 주요 나트륨 급원 식품인 배추김치, 김치찌개, 된장찌개 이외의 라면, 멸치볶음, 스낵 과자의 식품으로부터 나트륨 섭취가 높은 것으로 나타났다. 또한 나트륨 총 섭취량과 골밀도는 상관성이 없었고 나트륨 섭취 기여도가 높은 식품의 섭취빈도가 높은 경우 나트륨 섭취도 높았는데, 이는 골밀도에 따른 군간 나트륨 섭취가 유사하여 나트륨 섭취가 골밀도에 미치는 효과가 미약하게 나타나 것으로 보인다. 따라서 골밀도에 관련성이 있는 골대사 지표 및 다양한 측정 방법을 통한 골밀도와 나트륨 섭취수준과의 관련성 연구가 필요하다고 생각된다.

• Environmental Analysis Health and Toxicology
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• 제14권1_2호
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• pp.35-43
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• 1999

A number of disinfection by-products (DBPs) are formed as a result of the addition of chlorine into the public water supply and some of them have been suggested to cause adverse health effects on humans. However, the estimation of human ingestion exposure to each DBP has been performed simply by multiplying the concentration of a chemical in the cold tap water by the volume of water consumed during a given period of time. However, a questionnaire concerning water consumptions administered to sixty people residing in Chunchon showed that the volume of tap water consumed accounted for approximately 70% of the total volume of water consumed and that of heated water represented approximately 94% of tap water ingested. Heating durations for water-containing foods (e. g., soups and pot stews) and heated beverages (e. g., barley tea) were grouped into 10, 20, 30, and 35 minutes. Based on these time frames, an aluminum pot containing one liter of tap water was heated for the above respective time periods using a gas range to determine the variations of the concentrations of individual DBPs by heating. The pH and total residual chlorine were measured before and after heating. Collected water samples were carried to the laboratory and analyzed for eight DBPs and total organic carbon. Chloroform, bromodichloromethane, chloral hydrate, 1, 2-dichloro-2-propanone, 1, 1, 1-trichloropropanone, and dichloroacetonitrile were not detected following heating for 10 minutes and longer. The concentration of dichloroacetic acid (DCAA) was elevated with heating duration, resulting in the averages of 2.0, 3.1, 4.7, and 12 times the initial concentration, respectively, for 10, 20, 30, and 35 minute heating periods. On the other hand, the concentration of trichloroacetic acid (TCAA) decreased with heating duration, with 0.65, 0.40, 0.34, and 0.19 times lower than the initial concentration. Therefore, it is suggested that ingestion exposure to DCAA increases with heating duration but that ingestion exposure to TCAA decreases. In addition, while the amount of DCAA was elevated at the initial time periods (10 or 20 minutes) and then slowly decreased, that of TCAA was rapidly decreased. In conclusion, water-heating processes during cooking influence the concentrations of individual DBPs in the tap water, with lower levels for volatile DBPs and TCAA, and higher levels for DCAA. Therefore, concentration change needs to be taken into consideration in the estimation of human ingestion exposure to DBPs.

• Journal of Nutrition and Health
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• 제43권5호
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• pp.463-474
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• 2010

The nutrient intake and association between dish group intake and blood glucose and serum lipid level (TG, cholesterol, LDL and HDL) was analyzed among 3 groups: 452 subjects in normal blood glucose group (NG: fasting blood glucose < 100 mg/dL and 2 hours postprandial blood glucose < 140 mg/dL), 258 subjects in impaired fasting glucose group (IFG: fasting blood glucose 100~125 mg/dL and 2 hours postprandial blood glucose ${\geq}$ 140 mg/dL) and 101 subjects in diabetic group (DG: fasting blood glucose $\geq$ 126 mg/dL and 2 hours postprandial blood glucose ${\geq}$ 140 mg/dL). The data were obtained from the 2005 National Health and Nutrition Survey of Korea. The 811 subjects were adults aged 40~64 without dietary treatment. In nutrients intake, IFG was the highest and DG the lowest in both quantity and quality. DG, especially, had the lowest intake in carbohydrates, fiber, proteins, Ca, P, K, vitamins B1 and C, and consumed the highest amount of alcohol. In macronutrients distribution ratio, the DG diet showed a lower energy intake from carbohydrates but higher from fat than the NG diet, while IFG showed a higher energy intake from carbohydrates and lower intake from fat in supper out of 3 meals and snacks. IFG preferred salt-fermented foods and DG preferred soups, braised foods and kimchi compared to other groups. NG preferred multi-grain cooked rice and both IFG and DG preferred plain white cooked rice. Regarding the association between dish group intake and blood glucose, cooked rice, soups, salt-fermented foods and kimchi were significantly related to blood glucose. In blood lipids, steamed-foods, beverages and fruits were inversely related to the risk of developing type 2 diabetes, whereas cooked rice, stews, saltfer-mented foods, seasoned-fermented foods and seasoned vegetables were directly proportional to the risk of developing type 2 diabetes and related diseases. Therefore, it is beneficial to avoid rich, salty and fatty foods and heavy alcohol consumption for controlling blood glucose and blood lipids, while steamed foods, foods rich in fiber (like multigrain rice) as a staple, and fruits and teas are recommended for preventing or managing type 2 diabetes risks.

• Journal of Nutrition and Health
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• 제46권1호
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• pp.72-85
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• 2013

The purpose of this study was to evaluate trends in the sources of dietary sodium intake in a representative Korean population in the Korea National Health and Nutrition Examination Survey (KNHANES) conducted in 1998, 2001, 2005, 2007, 2008, 2009, and 2010. The study consisted of 53,570 men and women aged 7 years or older participating in the KNHANES during the corresponding years. Overall sodium intake and the mean percent contribution of each dish and food group to dietary sodium intake across 1998-2010 were calculated. The means of sodium intake ranged between 4,572.6-5,498.9 mg/d across 1998-2010. The major dish groups contributing to dietary sodium intake were kimchi (1,154.8-1,521.2 mg/d), noodles and dumplings (505.3-760.5 mg/d), soups (465.3-714.8 mg/d), and stews and casseroles (387.0-579.8 mg/d). The combined mean percent contribution from the top four dish groups contributing to dietary sodium intake showed a slight decrease over the period; 64.4% in 1998, 64.5% in 2001, 59.3% in 2005, 58.2% in 2007, 56.3% in 2008, 56.7% in 2009, and 54.4% in 2010. The major food groups contributing to dietary sodium intake were seasonings (1,852.9-2,435.9 mg/d), vegetables (1,425.6-1,792.1 mg/d), grains (482.2-778.1 mg/d), and fish and shellfish (257.2-351.4 mg/d). In addition, the combined mean percent contribution from the top four food groups showed a slight decrease over the period; 92.8% in 1998, 93.2% in 2001, 93.8% in 2005, 92.1% in 2007, 91.7% in 2008, 90.9% in 2009, and 90.7% in 2010. In summary, we did not observe a reduction in dietary sodium intake over time, however, the percent contributions from the top major dish groups or food groups to dietary sodium intake showed a decrease over the last decade.

• Journal of Nutrition and Health
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• 제46권3호
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• pp.285-295
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• 2013

The purpose of this study was to examine the characteristics of the dietary intake of Korean elderly according to chew-ing ability using data from the Korea National Health and Nutrition Examination Survey (KNHANES) conducted during 2007-2010. Among subjects aged 65 years and over, more than half, 54.3% of elderly people, were classified as the difficulty in chewing group (DC). The DC group had lower nutrients and food intakes than those of in the no difficulty in chewing group (NDC). Findings showed that subjects in the DC group consumed fewer foods, especially fruits and vegetables. In addition, the DC group had significantly lower intakes of pan-fried food, stir-fried food, braised food, and seasoned-cooked vegetables, which could not be easily cooked or chewed. On the other hand, the number of soups and stews included in the top 30 largely consumed dishes were higher in the DC group than in the NDC group. No difference in numbers of daily meal/snack intake was observed between the two groups, however, the DC group had lower numbers of side-dishes compared to the NDC group. Fewer side-dishes per meal could be related to lower intakes of nutrients in dietary quality. Findings of this study demonstrated that dietary intake was influenced by chewing ability of elderly Korean people. Therefore, study of factors affecting dietary intake such as convenient cooking methods to decrease cooking time and skills to extend preservation and storage time of foods will necessary. In addition, development of food products and new techniques of cooking considering health status, chewing, and swallowing ability is required for the elderly, followed by establishment of standards for senior-friendly food products.

• 한국지역사회생활과학회지
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• 제12권1호
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• pp.1-13
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• 2001

The purpose of this study was to investigate of gender difference on dietary behavior and food preferences of elementary school children. This survey was carried out through questionnaire method for 274 male and 257 female of the 6th grade elementary school children in Anyang city. By calculating WLI(weight-length index), 26.9% of students were overweight, and 26.2% were under-weight. Average height of male was 147.9cm and that of female was 148.9cm, and their weight was 40.9 kg and 39.2kg respectively. The average BMI(body mass index) was 18.1 kg/㎡. The self-recognition of health status was different according to gender, male recognized better health status than female. There was no significant difference of parents´ education level and the occupation depending on gender. The 56.7% of students had regularly for breakfast, and 60% for lunch and 42.9% for dinner. The female students had irregular meal time more frequently than male did for dinner(p<0.01). They skipped more breakfast(7.0%) than other meals. Reasons of skipping meal were lack of time to eat(50%), boring side-dishes(17.0%) etc. For snacks, choice depends on taste (55.4%), and they bought at the shop nearby (36.5%) and convenience shop(29.9%). They had a meal outside once a month(42.9%), and selected Korean traditional food(52.5%). For almost all of foods male students´ preference showed higher than female except cucumber. Low score of preference was obtained in such as salted vegetables, soy pastes, and fish(shellfish) groups raw or fermented. The preference level was a little higher in such as vegetables & kimchi group and pot stews. The results assert the importance of nutrition education for the students in puberty. It is necessary breakfast should be taken regularly, and therefore we should carry out the education of importance of nutrition and health for children considering the dietary behavior and food preference for balanced diet.

• Journal of Nutrition and Health
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• 제46권2호
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• pp.186-196
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• 2013

The objective of this study was to develop a semi-quantitative food frequency questionnaire (FFQ) for an adult population for use in the Korea National Health and Nutrition Examination Survey (KNHANES). The 24-hour recall data for 2,939 subjects aged 19 years and over from the fourth KNHANES first year (2007) were used to extract the items included in the questionnaire. The FFQ items were developed by selection of major dishes based on the cumulative contribution rate, between-person variability based on the cumulative R2 of energy and 14 nutrients (carbohydrate, protein, fat, crude fiber, calcium, phosphorous, iron, sodium, potassium, vitamin A, thiamin, riboflavin, niacin, and vitamin C) and the number of consumers of each dish. In addition, the FFQ items were revised with analysis of 24-hour recall data of the fourth KNHANES second and third year (2008, 2009). Finally, 112 items were included in the FFQ and grouped as follows: rice (5 items), noodles and dumplings (6), breads and rice cakes (8), soups and stews (12), soybeans, eggs, meat and fish (23), vegetables, seaweed and potatoes (27), milk and dairy products (4), fruits (13), beverages (5), snacks (6) and alcoholic beverages (3). The food items of FFQ accounted for an average of 87.0% of energy and 14 nutrient intakes and also accounted for 81.7% of the between-person variability. The frequency range of the FFQ items was classified into nine categories (never or seldom, once per month, 2-3 times per month, once per week, 2-4 times per week, 5-6 times per week, once per day, twice per day and three times per day) and the portion size was divided into three categories (small, medium and large). We expect that this developed dish-based FFQ could be used in assessment of longterm dietary intakes of Korean adults.

• 한국식생활문화학회지
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• 제34권5호
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• pp.508-533
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• 2019

This study investigated the Sachanbalgi, which record the royal feasts given by the royal family of the Joseon Dynasty of Korea. These records are contained within the Gungjung Balgi, which recorded the types and quantity of items used in royal court ceremonies. The Eumsikbalgi is the general name for the records of food found within this document. Using these Eumsikbalgi, and in particular the Sachanbalgi, this study investigated the food eaten and bestowed by the Joseon royal family. The Sachanbalgi describes four categories or occasions of feasts: royal birthdays, childbirth, royal weddings, and funerals. These records allow us to reconstruct who the attendees were and what the table settings and food were for instances not directly indicated in oral records, books, or other documents. The food at these Sachan (feasts) was diverse, being related to the specific event, and its contents varied based on the position of the person who was receiving the food. Usually, Bab (rice) was not found at a Sachanbalgi, and only on two occasions were meals with Bab observed. Specifically, it was served with Gwaktang (seaweed soup) at a childbirth feast. There were seven kinds of soups and stews that appeared in the Sachanbalgi: Gwaktang, Yeonpo (octopus soup), Japtang (mixed food stew), Chogyetang (chilled chicken soup), Sinseonro (royal hot pot), and Yukjang (beef and soybean paste). Nureumjeok (grilled brochette) and Saengchijeok (pheasant), and Ganjeonyueo (pan-fried cow liver fillet) and Saengseonjeonyueo (pan-fried fish fillet) were eaten. Yangjeonyueo, Haejeon, Tigakjeon (pan-fried kelp) and other dishes, known and unknown, were also recorded. Boiled meat slices appeared at high frequency (40 times) in the records; likewise, 22 kinds of rice cake and traditional sweets were frequently served at feasts. Five kinds of non-alcoholic beverages were provided. Seasonal fruits and nuts, such as fresh pear or fresh chestnut, are thought to have been served following the event. In addition, a variety of dishes including salted dry fish, boiled dish, kimchi, fruit preserved in honey, seasoned vegetables, mustard seeds, fish, porridge, fillet, steamed dishes, stir-fried dishes, vegetable wraps, fruit preserved in sugar, and jellied foods were given to guests, and noodles appear 16 times in the records. Courtiers were given Banhap, Tanghap, Myeonhap, wooden bowls, or lunchboxes. The types of food provided at royal events tracked the season. In addition, considering that for feasts food of the royal household was set out for receptions of guests, cooking instructions for the food in the lunchbox-type feasts followed the cooking instructions used in the royal kitchen at the given time. Previous studies on royal cuisine have dealt mostly with the Jineosang presented to the king, but in the Sachanbalgi, the food given by the royal family to its relatives, retainers, and attendants is recorded. The study of this document is important because it extends the knowledge regarding the food of the royal families of the Joseon Dynasty. The analysis of Sachanbalgi and the results of empirical research conducted to reconstruct the precise nature of that food will improve modern knowledge of royal cuisine.