Preventive Nutrition and Food Science

  • 제10권4호
  • /
  • Pages.364-371
  • /
  • 2005
  • /
  • 2287-1098(pISSN)
  • /
  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

Variety of Food Choices is Associated with the Nutritional Quality of Diets of College Students in Korea

  • Kye, Seung-He (Department of Nutrition and Exercise Sciences, Oregon State University) ;
  • Suh, Hee-Jae (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Bok-Hee (Department of Food Science and Nutrtion, Chosun University)
  • 발행 : 2005.12.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study was performed to evaluate effects of dietary variety scores (DVS) and dietary diversity scores (DDS) on the nutritional quality of the diets of Korean college students, and to examine the association between food group intake patterns and nutritional adequacy. This study examined the relationship of dietary diversity scores (DDS), dietary variety scores (DVS), and food group intake patterns with nutrient intakes using 24-hour recall data (n=.358). The .DDS was calculated from the sum of each of the five food groups consumed as a score of 'I'. DVS was determined by counting the number of food items consumed daily. Food group intake patterns were expressed with the presence or omission of five major food groups-dairy, meat, grain, fruit, and vegetable. The four most prevalent food group patterns and the proportion of the population reporting them were as follows; no dairy and fruit, $23\%;\;no\;dairy,\;20\%;$ no dairy, meat, and fruit, $15\%$; all food groups, $14\%$. Even though the DDS or DVS was higher, the majority of this study population failed to meet the Korean RDA for calcium in both genders and iron in women. Higher DVS scores $(\geq31)$, within all DDS groups, were associated with the largest proportion of individuals consuming more than $75\%$ of the Korean RDA for selected nutrients. The consistency of these results indicates that screening diets to evaluate the overall dietary variety and variety among the major food groups including food group intake patterns provide meaningful information about their quality.

키워드

참고문헌

  1. The Ministry of Health and Welfare (MOHW). 1996. Major program for health and welfare. Kwacheon, Korea
  2. National Academy of Sciences (NAS). 1989. Diet and Health; Implications for reducing chronic disease risk. National Academy Press, Washington, DC
  3. The Ministry of Health and Welfare (MOHW). 2002. Report of 2001 National Nutrition Survey for Koreans. Kwacheon, Korea
  4. The Korean Nutrition Society (KNS). 2000. Recommended Dietary Allowances for Koreans. 7th revision. Seoul, Korea
  5. Drewnowski D, Henderson SA, Driscoll A, Rolls BJ. 1997. The Dietary variety score: Assessing diet quality in healthy young and older adults. J Am Diet Assoc 97: 266-271 https://doi.org/10.1016/S0002-8223(97)00070-9
  6. Kant AK, Block G, Schatzkin A, Ziegler RG, Nestle M. 1991a. Dietary diversity in the US population, NHANES II, 1976-1980. J Am Diet Assoc 91: 1526-1531
  7. Kant AK, Schatzkin A, Ziegler RG. 1995. Dietary diversity and subsequent cause-specific mortality in the NHANES I epidemiologic follow-up study. J Am Coll Nutr 14: 233-238 https://doi.org/10.1080/07315724.1995.10718501
  8. Kennedy ET, Ohls J, Carlson S, Fleming K. 1995. The Healthy Eating Index: design and applications. J Am Diet Assoc 95: 1103-1108 https://doi.org/10.1016/S0002-8223(95)00300-2
  9. Patterson RE, Haines PS, Popkin BM. 1994. Diet Quality Index: capturing a multidimensional behavior. J Am Diet Assoc 94: 57-64 https://doi.org/10.1016/0002-8223(94)92042-7
  10. Lee JW, Hyun HJ, Kwak CS, Kim CI, Lee HS. 2000. Relationship between the number of different food consumed and nutrient intakes. Korean J Comm Nutr 5: 297-306
  11. Fernandez E, D'Avanzo B, Negri E, Franceschi S, La Vecchia C. 1996. Diet diversity and the risk of colorectal cancer in Northern Italy. Cancer Epidemiol Biomarkers Prev 5: 433-436
  12. Fransceschi, S, Favero A, La Vecchia C, Negri E, Dal Maso L, Salvini S, Decarli A, Giacosa A. 1995. Influence of food groups and food diversity on breast cancer risk in Italy. Int J Cancer 63: 785-789 https://doi.org/10.1002/ijc.2910630606
  13. Kant AK, Schatzkin A, Harris TB, Ziegler RG, Block G. 1993. Dietary diversity and subsequent mortality in the First National Health and Nutrition Examination Survey Epidemiologic Follow-up Study. Am J Clin Nutr 57: 434-440 https://doi.org/10.1093/ajcn/57.3.434
  14. La Vecchia C, Munoz SE, Braga C, Fernandez E, Decarli A. 1997. Diet diversity and gastric cancer. Int J Cancer 72: 255-257 https://doi.org/10.1002/(SICI)1097-0215(19970717)72:2<255::AID-IJC9>3.0.CO;2-Q
  15. Miller WL, Crabtree BF, Evans DK. 1992. Exploratory study of the relationship between hypertension and diet diversity among Saba Islanders. Public Health Rep 107: 426-432
  16. Wahlquist ML, Lo CS, Myers KA. 1986. Food variety is associated with less macro vascular disease in those with type II diabetes and their healthy controls. J Am Coll Nutr 6: 515-523
  17. Paik HY, Sim JE, Moon HK, Kim YO. 2001. Comparative analysis and evaluation of dietary intakes of Koreans by age groups: (2) Food and Food Group Intakes. Korean J Nutr 7: 568-579
  18. Korean Rural Nutrition Institute (KRNI). 1996. Korean Food Composition Table. 5th revision. Suwon, Korea
  19. Kant AK, Schatzkin A, Block G, Ziegler RG, Nestle M. 1991b. Food group intake patterns and associated nutrient profiles of the US population. Research 91: 1532-1537
  20. Drewnowski D, Henderson SA, Shore AB, Fischler C, Preziosi P, Hercberg S. 1996. Diet quality anddietary diversity in France: Implications for the French paradox. J Am Diet Assoc 96: 663-669 https://doi.org/10.1016/S0002-8223(96)00185-X
  21. Fanelli MT, Stevenhagen KJ. 1985. Characterizing consumption patterns by food frequency methods: core foods and variety of foods in diets of older Americans. J Am Diet Assoc 85: 1570-1576
  22. Reid DL, Miles JE. 1977. Food habits and nutrient intakes of non-institutionalized senior citizens. Canadian J Public Health 68: 154-158
  23. Krondl M, Lau D, Yurkiw MA, Coleman PH. 1982. Food use and perceived food meanings of the elderly. J Am Diet Assoc 80: 523-529
  24. Hoffman CJ. 1989. Dietary intakes of calcium, iron, folacin, alcohol, and fat for college students in central Michigan. J Am Diet Assoc 89: 836-838
  25. Pennington JAT, Young BE, Wilson DB. 1989. Nutritional elements in U.S. diets: results from the Total Diet Study, 1982 to 1986. J Am Diet Assoc 89: 659-664
  26. Hernon JF, Skinner JD, Andrews FE, Penfield MP. 1986. Nutrient intakes and food selected by college students: comparisions among subgroups divided by energy intake. J Am Diet Assoc 86: 217-221
  27. Pao EM, Mickle SJ, Burk MC. 1985. One-day and 3-day nutrient intakes by individuals-Nationwide Food Consumption Survey findings, Spring 1977. J Am Diet Assoc 85: 313-324
  28. Georgiou CC, Arquitt AB. 1992. Regional differences in food and nutrient intakes of college women from the United States: Oregon and Oklahoma. Ecol Food Nutr 28: 251-260 https://doi.org/10.1080/03670244.1992.9991278
  29. Kye SH, Paik HY. 1993. Iron nutriture and related dietary factors in apparently healthy young Korean women (2): Analysis of iron in major food items and assessment of intake and availability of dietary iron. Korean J Nutr 26: 703-714
  30. Krebs-Smith SM, Smiciklas-Wright H, Guthrie HA, Krebs-Smith J. 1987. The effects of variety in food choices on dietary quality. J Am Diet Assoc 87: 897-903