• Korean Journal of Community Nutrition
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• v.13 no.3
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• pp.374-385
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• 2008

A study has been performed to provide the basic information about the current dietary habits, health related behaviors, and body indices and to bring forward the importance of this information to the people's attention based upon the relation between employee's life patterns and health conditions in their daily lives. Three hundred and five department store workers were examined from August 2006 to September 2006. With the average BMI values $23.9{\pm}2.2$ for males and $20.0{\pm}1.9$ for females, both gender groups were in normal, but 62.2% of the males were overweight and 15.4% of the females were under-weight. Regarding dietary and health related factors on how they perceive themselves, as normal were 204 (66.9%) the most and bad and very bad were respectively 43 (14.1%) and 5 (1.6%). Half of the subjects (43.2%) perceived sleeping hours to be insufficient, and 64.4% of them need to exercise regularly. As problems related to eating habits, they reported irregular meal times, overeating, preference of hot and spicy food, skipping meal, unbalanced meals. Regarding weight control they have attempted were the most (73.0%), after weight reduction, 51.2% of the subjects had side effects, such as gastrointestinal troubles, anemia, dizziness, sense of fatigue, constipation, physiological disorder, and diarrhea, etc. In the food habit score, it was shown that overall average score of the subjects was $62.63{\pm}9.86$ which is lower than other studies. Female ($62.76{\pm}10.15$) had better score than male ($61.67{\pm}8.06$). While the item with the highest point was eat all three meals of the day, that was the lowest point, exercise every day. The food habit score of the younger group had lower than older group, and also they preferred sweet foods to other group. The results suggest that nutrition education for workers at specific working fields needs to be more focused on the improvement of dietary habits and health status of workers.

• Korean Journal of Community Nutrition
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• v.9 no.2
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• pp.161-172
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• 2004

The dietary habits of middle-aged obese, overweight and normal subjects were evaluated for the purpose of providing the background information of the degenerative disease control. A survey was conducted with 293 subjects (121 males and 172 females) between the ages 40-64 and they were divided into three groups of normal (BMI 18.5-22.9), overweight (BMI 23-24.9) and obese ($BMI\geq25$) based on the criteria of Korean Obesity Association (2000). The mean age of the subjects was $52.0\pm7.3(male)\;and\;51.9\pm6.9$ (female). Socioeconomic levels of subjects belong to the mid-upper class, since 71.9% of the males and 39.5% of the females received above a college education. More than 40% (44.6%) of males and 22.1% of females were obese, and educational background did not affect the obesity rate in males, whereas in females those who received lower education had a higher rate of obesity (p ＜ 0.001). The subjects had a similar degree of drinking to the national average value. but had a lower degree of smoking. The obese group had the higher rate of drinking (p ＜ 0.01) and smoking (p ＜ 0.01). The annual increase in weight, more than 4 kg, was 8.8% for normal group and 30.9% for obese group. However, there were no differences in the mean annual increase in weight among the three groups. In females there were greater tendencies of weight changes in obese group (p ＜ 0.05). About 44.9% of subjects responded that they were exercising regularly, and the obese group appeared to put into practice less than the other groups and to use more strenuous exercise. There was the greater rate of skipping dinner in the obese female group (p ＜ 0.05). The unbalanced dietary pattern was found more with normal group than the other groups (p ＜ 0.01). The food consumption frequency by food groups was not different among the groups. The obese group consumed less frequently meats, vegetables and fruits and had higher frequency in fish, legumes and their products, instant or fast food. In all subjects the higher rate of obesity was found with males than females and with those of heavier smoking and drinking, and in females the higher rate of obesity was found with lower education levels, skipping meals and having an unbalanced diet. In middle-aged subjects of this study with higher educational and socioeconomic background factors contributing to the effects of obesity may include smoking, drinking, educational background, skipping meals or unbalanced dietary pattern. The predictable characteristics for the development of obesity can be defined as sudden fluctuation of weights, exercise regularity and intakes of vegetables and fruits.

• Journal of Nutrition and Health
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• v.46 no.1
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• pp.86-97
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• 2013

This study investigated the eating habits of elementary school children and their perceptions related to traditional Korean foods, based on the health belief model. The subjects were fifth grade elementary school children (274 boys and 274 girls) in eight Korean cities. The results were as follows: The children ate almost three meals per day and were grateful for their meals. However, they irregularly consumed meals and snacks. They tended to eat heartily and did not eat foods that they had not yet eaten. Their meals were based on rice and they have eaten kimchi and vegetables at almost every meal. However, they had undesirable habits in eating other foods, such as fruits, fish, soybeans, and sweet foods. They did not sensitively or seriously perceive their eating habits in relation to their health. They perceived that it was very good for their nutrition, health, and tastes to eat traditional Korean foods, and they had pride in traditional Korean foods and eating style. Although they expressed some difficulty regarding availability and preparation of traditional Korean foods, they hardly felt difficulty in eating them. They had high dietary self-efficacy with regard to eating these foods, except for two items of self-regulation. Their eating habits showed positive correlation with dietary self-efficacy, perceived susceptibility, and perceived benefit. In conclusion, eating habits of elementary school children in relation to traditional Korean foods are not desirable, but not serious. They did not sensitively or seriously perceive their eating habits in relation to their health. However, they perceived that it was very good for their nutrition and health to eat traditional Korean foods, did not have a high level of difficulty in eating them, and had high dietary self-efficacy with regard to eating them. Therefore, we suggest that children should be exposed to various traditional Korean foods, along with education about them, in order to enhance their concern and motivation to eat them.

• Journal of the Korean Wood Science and Technology
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• v.12 no.4
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• pp.19-30
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• 1984

This experiment was carried out to investigate the effects of autohydrolysis and extraction conditions on the separation of the chemical substances, the extractability of lignin by dioxane, and the yield of reducing sugars from cellulosic substrates by using a commercial cellulase derived from Trichoderma viride. Air-dried wood meals through 0.42mm (40 mesh) screen and retained on 0.25 mm (60 mesh) of Populus alba-glandulosa and Pinus koraiensis were autohydrolyzed with water at $180^{\circ}C$ for 30 and/or 60 minutes in a 6 liter stainless-steel digester with or without 2% 2-naphthol. The hydrothermally-treated wood meals were extracted the lignin with 100%, 90%, 75% and 50% dioxane solutions at $70^{\circ}C$ for 4 hours, respectively. The results obtained were as follows; 1) After autohydrolysis of Populus alba-glandulosa, the yield of wood meals decreased with lengthening the auto hydrolysis time from 30 minutes to 60 minutes and with 2% 2-naphthol addition. In case of Pinus koraiensis, the yield was not affected by 2%, 2-naphthol addition at the autohydrolysis in the digester. 2) After autohydrolysis and lignin extraction of Populus alba-glandulosa, the yield of wood meals decreased with lengthening the autohydrolysis time from 30 minutes to 60 minutes and with 2% 2-naphthol addition. Extraction of 50% dioxane solution was the best solvent for the yield among the solutions of 100%, 90%. 75% and 50% dioxane. In case of Pinus koraiensis, the yield was not affected by 2% 2-naphthol addition and the solution of 90% dioxane was the poorest solvent for the yield. 3) After autohydrolysis and lignin extraction of Populus alba-glandulosa, the Klason lignin content in cellulosic substrates for enzymatic hydrolysis decreased with lengthening the autohydrolysis time from 30 minutes to 60 minutes and with 2% 2-naphthol addition. Klason lignin content was the lowest after extraction by 90% or 75% dioxane solution. The content was also affected by interaction of the three factors-autohydrolysis time, 2% 2-naphthol addition and concentration of dioxane. In case of Pinus koraiensis, the Klason lignin content increased with 2% 2-naphthol addition but was not affected by the concentration of dioxane solution. 4) After autohydrolysis and lignin extraction of Populus alba-glandulosa, the extractable Klason lignin content by extraction increased with lengthening the auto hydrolysis time from 30 minutes to 60 minutes and with 2% 2-naphthol addition. The extractable lignin content was the highest after extraction by 90% or 75% dioxane solution. In case of Pinus koraiensis, the extractable lignin content increased with 2% 2-naphthol addition. Extractions by 100%, 90% and 50% dioxane solutions were more effective for the extraction of Klason lignin than by 75% dioxane solution. 5) After autohydrolysis and lignin extraction of Populus alba-glandulosa, the yield of reducing sugars increased with lengthening the autohydrolysis time from 30 minutes to 60 minutes but was not affected by 2% 2-naphthol addition and the concentration of dioxane. The yield of reducing sugars after enzymatic hydrolysis was slightly higher by extractions with 90%, 75% and 50% dioxane solutions than with 100% dioxane. In case of Pinus koraiensis, the yield of reducing sugars was not affected by 2% 2-naphthol addition but affected by the concentration of dioxane. The yield of reducing sugars was the highest in cellulosic substrates extracted by 100% dioxane solution.

• Korean Journal of Community Nutrition
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• v.15 no.5
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• pp.593-602
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• 2010

This study was carried out to examine the effects of nutrition education program developed by Jincheon Public Health Center on preschool children's nutrition knowledge and dietary habits and the parents' dietary attitudes. The subjects of this study were five- and six-year-old children as well as their parents. A 5-week nutrition education program was implemented to 104 children in five day care centers, and 107 children in three day care centers were investigated as a control group. Activity tools designed for each lesson such as puzzles, food magnets, story, songs, Pierrot costume, and balls were used. Nutrition knowledge and dietary habits of children and dietary attitudes of parents were evaluated before and after education. Mean nutrition knowledge score in the education group was significantly higher than that in the control group after education (p < 0.001). Mean dietary habit score of three questions (three meals a day, eating at fixed time, eating breakfast) in the education group was also significantly higher than that in the control group after education (p < 0.01). In addition, parents in the education group showed significantly higher mean dietary attitude score than those in the control group even though they did not receive education (p < 0.001). Our nutrition education program was found to be effective in improving nutrition knowledge and dietary habits in preschool children as well as improving dietary attitudes in their parents.

• Human Ecology Research
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• v.62 no.1
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• pp.33-45
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• 2024

This study aimed to identify the need for dietary management due to weight changes among middle-aged women in the Gwangju area during the COVID-19 pandemic. To achieve this, a survey was conducted of their eating habits, dietary and lifestyle habits, alterations in food intake, and changes in menopausal symptoms. Overall, significant differences were found between dietary and lifestyle habits (p<.01) depending on the frequency of eating out. Specifically, those who eating out two to three times a week exhibited a significant increase in negative habits such as ordering delivery food and consuming instant meals. In terms of food consumption changes, those who eating out two or three times a week displayed a relatively higher increase in the consumption of non-recommended food than those who eating out once a week. Regarding changes in menopausal symptoms, individuals who eating out two to three times a week experienced a greater increase in the severity of menopausal symptoms than those who eating out once a week. In terms of dietary and lifestyle habit changes, it was found that the more frequent the exercise, the greater the overall improvement in dietary and lifestyle habits (p<.001). Moreover, women who did not experience weight gain exhibited positive changes in their dietary and lifestyle habits compared with women who experienced weight gain. The results for food consumption changes revealed that the consumption of non-recommended foods was higher in middle-aged women who experienced weight gain, particularly the consumption of meat (p<.001) and noodles (p<.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1303-1317
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• 2013

The purpose of this study was to determine the sodium (Na) and potassium (K) content of school meals served in elementary and junior high school in Korea. In this study, 872 kinds of school meal dishes were collected from twelve elementary and twelve junior high schools located in four different cities in Korea (Daegu, Masan, Gwangju, and Jeju). The dishes were classified into three main categories; staple dish, subsidiary dish, and dessert. Each main category was further sub-classified into 4 kinds of staple dishes, 15 kinds of subsidiary dishes, and 5 kinds of dessert dishes. The Na and K content of dishes were then analyzed by atomic absorption spectroscopy. The Na content of individual dishes showed considerable differences, ranging from 9 to 2,717 mg/100 g. Among the staple dishes, cooked rice contained relatively less Na, but other staple dishes such as a la carte, noodle, and rice-gruel contained considerably high amounts of Na. Regarding the subsidiary dishes, the Na content of salad was low, but those of Jangachi, stir-fried dishes, and kimchi were considerably high. Among the dessert dishes, beverages, fruit, and milk/dairy products contained relatively low amount of Na, while rice cakes and baked goods, and snacks contained noticeably high amounts of Na. Unlike the Na content, the K content between the dishes did not show much variability. Cooked rice and rice cakes contained relatively low amounts of K, similar to other dishes, and ranged from 104 to 220 mg/100 g. The Na/K ratio was especially high in rice cakes and Jangachi, while of the ratio in beverages, milk/dairy products, salad, and fruit were pretty low. The total content of Na and K and the Na/K ratio of elementary school meals were 974 mg, 378 mg and 2.7, respectively, and those in junior high school meals was 1,466 mg, 528 mg and 3.0. The results show that most school meals provide a significant amount of Na but significantly small amounts of K, as suggested by the Dietary Reference Intakes for Koreans.

• Journal of the Korean Dietetic Association
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• v.20 no.1
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• pp.1-11
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• 2014

This study investigated the attitudes of dietitians regarding medicinal cuisine for school meal services. Data was obtained with self-administered questionnaires from 261 dietitians in schools located in Yeoungdong, Gangwon-do. Subjects were distributed into three groups (Elementary=116, Middle=106, High=39) and their awareness, satisfaction, cooking method, and utilization status of medicial cuisine were assessed. Regarding awareness, responders showed highest mean score of 4.57 in perceiving medical cuisines as healthy meal. The preferred cooking method includes medicinal cuisines as noodle, boiled in soy sauce, steaming, roasting, and dessert. Good taste, easy recipe, nutrition, and reasonable price were statistically significant reasons for their preference for medicinal cuisine. However, low preference of students for medicinal cuisine made it difficult to include them into school meals. Methods currently used to serve more medicinal cuisine include the application of different recipes using the same ingredients. The results of this study suggest that having dietitians with a higher preference for medicinal cuisine can serve as a strategy to increase the exposure of school students to medicinal cuisine. The development of recipes applicable to school foodservices by dieticians and the adoption of policies and education programs for medicinal cuisine by the government and associations are recommended.

• Journal of Nutrition and Health
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• v.36 no.6
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• pp.589-602
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• 2003

This study was designed to investigate the effects of weight reduction and changes in serum lipid composition using a commercial uncooked powdered food (UPF) diet on 27 obese hyperlipidemic women over a period of 12 weeks. We replaced the standard breakfast and dinner of each of the subjects with UPF. Their dietary intake status was evaluated by 24-hour recall method. Their body compositions were measured using a body fat analyzer. Also, we conducted hematological, clinical and lipid profile analyses of their blood. Their intake of energy, lipid and protein significantly decreased as the subjects started to take UPF, but their intake of vitamins and minerals, other than iron, increased. Due to the energy intake decrease, the subjects' weight, body fat and waist circumference significantly decreased. Among the lost weight the percentage of the body fat was high. We judged that this process of losing weight was successful in obese hyperlipidemic women. Serum HDL-cholesterol gradually increased and serum total-cholesterol, LDL-cholesterol, triglyceride levels showed gradual decreases. When obese hyperlipidemic women replaced two of three meals with UPF for 3 months, we were able to see useful changes like decreased body fat and serum lipid. Complete judgment on the usefulness of UPF may be difficult but if people take a standard meal once a day and replenish their iron by taking UPF twice a day, we assume that replacing UPF with balanced regular meal not be a problem in nutritional status. Our results show that UPF is effective in the diet therapy of obese hyperlipidemic women.

• Journal of Nutrition and Health
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• v.2 no.2
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• pp.79-85
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• 1969

A serious case of the stomach ulcer was cured completely through a dietery treatment. The patient was listed as one of worse cases by the doctors. The patient refused to accept doctors' advises to have al surgical operation and sticked to his idea of dietetics. The doctors openly expressed their scepticism to a successful out come of a dietery treatment. However, it has been a success. A special ulcer diet menu prepared for the patient was based on those principles as follow: 1. Ulcer diet contained high protein (70g/day) and high energy (2,000cal/day). 2. To maintain a minimum degree of pressure on digestive process of the stomach, several small meals more than three times a day were served. Fat was avoided except that contained in milk and small amount of butter on toast. 3. To help to neutralize acid of the stomach, ample amount of milk was served. 4. Irritating food and beverage were prohibited. It was concluded that milk was one of the best diet for a peptic ulcer patient, for it could neutralize acid of the stomach as well as could provide ample amount of high protein which expedite healing craters formed by the stomach or duodenal ulcer. It was reported that most of unsucessful peptic ulcer cases of the local patients could be attributed to their failure in observance of an ulcer diet during their dietery treatment period, particularly their unfriendly attitude toward a milk diet.