Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Development and Validation of the Korean Dietary Pattern Score (KDPS)

한국 음식문화를 기반으로 한 한식 식사패턴 지수의 개발과 검증

  • Lee, Kyung-Won (Department of Nutrition Sciences & Food Management, Ewha Womans University) ;
  • Cho, Mi-Sook (Department of Nutrition Sciences & Food Management, Ewha Womans University)
  • 이경원 (이화여자대학교 식품영양학과) ;
  • 조미숙 (이화여자대학교 식품영양학과)
  • Received : 2010.09.15
  • Accepted : 2010.10.29
  • Published : 2010.12.31
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Abstract

The aim of this study was to develop a KDPS (Korean dietary pattern score) to assess dietary patterns and diet quality of Koreans from a food culture perspective. The KDPS was applied to dietary data collected during the Korean National Health and Nutrition Examination Survey of 2007, and the validity and reliability of the KDPS were evaluated. The targets of the study included 2,278 Korean adults aged 20n89 years. The KDPS was developed using the sum of the scores of 13 components. Each component scored up to 10 points and there was a total of 130 points. The first seven components were for the KSMS (Korean-style meal score) and assessed the dietary balance based on the 3-Chup Bansang daily basic table setting. The components numbered 8 to 13 were for the FGS (food group score), which measured the degree of compliance with the six major food groups based on the Korean recommendation for one serving size of grains, meats, vegetables, fruits, milk, and oils. This KDPS was verified through content validity, concurrent-criterion validity, principal components analysis, and a reliability analysis. The results showed that content validity and construct validity were high. The KDPS developed in this study adhered to the Korean dietary pattern and a healthy diet intake. Furthermore, this study presented an integrated index by scoring the Korean style table setting in addition to evaluating meals from a nutrition perspective. This study can be extended to develop a score for assessing.

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