This study was done to determine the trans fatty acid (tFA) composition of human milk from postpartum to sixth months after delivery, to investigate the tFA intake of lactating women, and to estimate the intakes of tFA by infants exclusively fed breast milk. A total of 27 lactating Korean women participated to this study voluntarily, gave their breast milk, and responded to an investigation of their diets. The lactating women consumed 2.3-2.8 g/d of tFAs over the period of the first, second, third, and sixth months postpartum, which was 3.4-4.9% of the total fat intake and 0.8%-1.2% of the total energy intake. The proportions of tFAs in the breast milk were 1.89% in colostrum, 1.78% in transitional milk, and 1.78-2.25 in mature milk of the first, second, third, and sixth months postpartum. The tFAs of the breast milk identified in this study were C16:1n9t, C18:1n9t, C18:2n6t12t, C18:2n6t12c, C18:2n6t12t and C18:2n6t11t. Among them, C18:1n9t was predominant, which made up 59.26% of all tFAs in cob strum, 62.36% in transitional milk, and 64.42% in mature milk. The proportion of total tFA was unchanged with time, although some significant differences were noted for individual tFAs. The percentages of C18:2n6t12c and C18:2n6c12t decreased over the study period. Estimated tFA intake of the exclusively breast-fed infants was 0.18 g/d when fed colostrum, 0.29 g/d when fed transitional milk, and 0.53 g/d when fed mature milk until the sixth month of postpartum. Those were 0.5%, 0.8%, and 1.1% of the total energy intake. The results in this study indicate that lactating Korean women consume not a large quantity of tFAs, secrete breast milk not containing much tFA, and the estimated intake of tFAs by infants fed exclusively breast milk is not great.

This study was performed to identify nutritional status and eating behaviors of underweight male adolescents aged 15 to 19 years. The subjects selected by using the data of KNHANS-2001 were 32 underweight boys and 135 normalweight ones. We found that weight, waist and hip circumference of the underweight group were significantly different to normal-wight group, but height and waist-hip ratio were not. Their serum indices belonged within normal ranges and showed no difference between the two groups. Their energy and nutrient intakes were mostly poor. The level and proportion of the subjects below EAR, NAR and INQ of each nutrient were not significantly different between the two groups. There were no difference of frequencies of skipping meals, snacking and eating-out between the two groups, either. When comparing frequencies of food intakes, the underweight group consumed significantly more of fermented fishes and less milk than the normal-weight group. And the former had significantly more rest/sleep, no-does and supplementation and less regular excercise than the latter. The underweight group perceived more correct self-images than the normal-weight group and they tried more to increase their body weight during weight control practice (p<0.001). It was concluded that the underweight group showed no different biochemical indices, nutrient intakes, and dietary behaviors to the normal-weight group, but they revealed significantly higher non-active activities like rest and supplementations.

This study was conducted to investigate weight control status and associated factors among health-related major female college students. The subjects consisted of 41 nutrition and 78 physical exercise major female college students. Nutrient intakes, biochemical index, nutrition knowledge (recognition and accuracy), interest of weight control, body satisfaction, self-recognition of health condition, self-evaluated body weight were studied. About 73% of nutrition and 79% of physical exercise major female students were in the normal range of BMI ($18.5{\sim}23$) and 2% of nutrition and 1% of physical exercise major female students were underweight, 10% of nutrition and 6% of physical exercise major female students were obese. There were no significant differences in height and weight by major but %body fat and WHR in physical exercise majors were significantly lower than nutrition major students (respectively p<0.01, p<0.05). Overall, nutrition intakes of subjects were not shown to be appropriate, especially Ca/P of subjects was shown $0.54{\sim}0.64$, fat% out of energy of subjects was shown $24.7{\sim}29.0$ and Na intake was shown above 2000mg. Recognition and accuracy of nutrition were higher than those of physical exercise majors (p<0.001). There were no significant differences in self-recognition of health condition, self-evaluated body weight, satisfaction of body shape by major and weight control attempt. But interest of weight control of attempter was higher than that of no-attempter in nutrition (p<0.05) and physical exercise major students (p<0.01). Significantly negative correlation was found in satisfaction of body and BMI, body fat mass, %bodyfat, WHR. And significantly positive correlation was found in interest of weight control and BMI, %bodyfat, WHR. It was noticeable to see that interest of weight control was positively correlated to accuracy and accuracy was negatively correlated to blood cholesterol level. Therefore, proper nutrition education for female college students is needed in order to improve their weight control-related health.

The purpose of this study was to investigate the dietary habits and daily intake of nutrients in college students. This survey was conducted using a self-administered questionaire. The average heights and weights were 173.5 cm and 72.3 kg of male students and 161.8 cm and 57.2 kg of female students. The average of BMI was $24.2kg/m^2$ of male and $21.9kg/m^2$ of female, and the value of male students was higher than the value of female students. The response to the daily meals was 54.6% for '$2{\sim}3$ times/week'. The regularity of mealtime was 41.7% for irregular and the frequency eating after nine was 45.7% for '5-6 times/week', respectively. The repast was 72.2% for 'overeating and little eating' and was a significant difference of male and female students (p<0.05). The eating rate was higher '$10{\sim}20min$'. As for breakfast food eaten, skipping breakfast was 23.6% for 'no/week' and female students were higher than male students (p<0.05). The frequency of snacks was 36.0% for 'nothing' of males students and 34.8% for '3-4 times/week' of female students (p<0.05). The type of snack was a significant difference of males and females students (p<0.01), and was the highest 75.0% for carbonated drinks of males and 37.5% for snacks of females. The eating due to stress solution was a significant difference of male and female students (p<0.01), and was the highest 23.0% for 'frequency' of males and 44.7% for 'sometime' of females. As for food intake of male and female students, the meat intake was 66.7% for 'everything of male and female students. The fish intake was 68.1 % for '1-2times/week'. The milk, milk products, eggs and beans were each 40.3%, 58.3%, 56.9%, 47.2% for '1-2 times/week' (p<0.05). The fat intake was 55.6% for '$1{\sim}2$ times/week'. The average consumption of energy was 58% of male and 67% of female of estimated energy requirement (EER). Their mean ratio of carbohydrate: protein: fat was 57 : 15 : 28 of all subjects. The mean intakes of vitamin C and folic acid were 70% and 51% of males and 62% and 52% of females of recommended intake (RI). The mean intakes of Ca, P, Fe and Na were 71%, 140%, 146% of males and 72%, 122%, 76% of female of RI and 273% of males and 233% of females of adequate intake (AI). Therefore, nutritional education is necessary for college students to establish physicall and mentall optimal health conditions though nutritional intervention.

This study was performed to delineate the relationship between lifestyle and nutritional risk factors associated with hypertension in representative middle-aged Korean population. Hypertension in this study is defined as hypertensive ($SBP{\geq}140mmHg\;or\;DBP{\geq}90mmHg$) adults without recognition of a disease state before a health exam. With data from the 1998 and 2001 National Health and Nutritional Survey, nutrient intakes of 6,112 adults, 40-64 years of age were calculated using food composition database and matched with health examination records by individual ID. After excluding those with extreme intake values, the number of final subjects included in the analysis was 5,200 (male 2,458, female 2,742). Using logistic regression method, socio-demographic data, lifestyle factors, and nutrient intakes were analyzed. Risky factors for hypertension revealed in this study were age, sex, BMI over 23, waist circumference, alcohol intake of more than 16g (male) or 8g (female). Regarding nutrient intakes, the intakes of highest quartile for energy (${\geq}2363.0kcal$) and protein (${\geq}90.2g$) were significantly associated with higher risk of hypertension after adjusting for age, sex, and other socio-demographic factors (OR=1.312(1.046-1.711), OR=1.488(1.194-1.854), respectively)). Although high intakes of sodium (${\geq}6604.0mg$) and phosphorus seemed to be risk factors of hypertension also before energy adjustment (OR=1.278(1.034-1.581), OR=1.280(1.024-1.600), respectively), only high intakes of energy and protein remained significant after adjustment. This study revealed that modifying risky lifestyles and dietary patterns, especially high energy intake, high protein intake, and high alcohol drinking, in middle-aged Korean adults could result in a prevalence decrease and/or prevention of hypertension.

This study was performed by a comparative analysis of nutritional knowledge, dietary attitudes and nutrient intakes of dietitians and non-dietitians. The subjects of this study were 103 dietitians and 166 non-dietitians working in the Chonnam area. The general characteristics, nutrition knowledge and dietary attitudes of the subjects were surveyed using a self-administered questionnaire, and nutrient intakes were examined using 24-hour recall method. The results were as follows: Dietitian group ($15.17{\pm}3.88$) scored significantly (p<0.0001) higher than non-dietitian group ($13.34{\pm}3.31$) in nutrition knowledge. Dietitian group ($69.58{\pm}10.67$) scored significantly higher on dietary attitudes than the non-dietitian group ($63.97{\pm}11.18$). The correlation between nutritional knowledge scores and dietary attitudes scores were statistically significance on job, age ($20{\sim}39$), education level (below university), marital status and work experience ($2{\sim}5$, above 10). The dietitian group was significantly higher than the non-dietitians in body weight and BMI of anthropometric data. The prevalence of obesity was 5.8% from the dietitian group and 6.6% from the non-dietitian group when judged by BMI and therefore obesity rate was significaltly (p<0.001) different between the two groups. In case of the dietitian group, the average intake of vitamin A, vitamin $B_1$, vitamin $B_6$, niacin, vitamin E, phosphorous, zinc were above the Korean RDA whereas the average intake of vitamin C, calcium, iron, folic acid were below the Korean RDA. The average intake of most nutrients, except vitamin $B_1$, vitamin $B_6$, phosphorus, were below the Korean RDA in the non-dietitian group. Therefore the non-dietitian group needs nutrition education in order to improve their nutritional status.

The purpose of this study was to evaluate the effectiveness of nutrition education with nutrition services provided by dietitians who were placed in child care facilities from the Korean Dietetic Association. For this, we investigated the levels of nutrition knowledge and dietary intakes of children who attended child-care centers as well as dietary practices of children assessed by their parents. The treatment for children consisted of nutrition education and food service activities that are provided by the dietitian who have 3 to 5 years experience. Nutrition education was implemented during 10 weeks, 20 times, and a total 400 min and it's effectiveness was evaluated by questionnaire. Data were obtained for 123 children aged 4 to 5 years old who attended four child-care centers, one for a control group and 3 for intervention groups. Dietary intakes were investigated by measuring one-serving size and plate waste a of child for one-day dietary records before and after nutrition education. The levels of nutrition knowledge of children improved showing 70.80 points before to 83.45 points after nutrition education (p<0.001). Dietary intakes of the children after nutrition service increased significantly on cooked rice (133.66 g), Kimchi (19.41 g), side dish of meat/fish (48.40 g), and side dish of vegetables (24.88 g). Dietary practices of children after treatment also improved especially 'eat diverse meat, fish, egg, and bean' and 'never leave plate waste'. To summarize, this study pointed out that nutrition service and nutrition education provided by dietitians had influences on increases of the nutrition knowledge, dietary intake, and dietary practices. Therefore, placement of dietitians needs to extend to child care facilities from the 100 persons-over-capacity facility to the 50 persons-over-capacity facility, for providing professional service such as nutrition education and nutrition counseling.

Effective and systematic sanitation management programs are necessary to prevent foodborne disease outbreaks in school foodservice operations. The purpose of this study was to identify the elements to improve in order to ensure the safety of school food service by evaluating sanitation management practices implemented under HACCP-based programs. The survey was designed to assess the level of hygiene practices of school food service by using an inspection checklist of food hygiene and safety. Fifty-four school foodservice establishments considered as poor sanitation practice groups from two year inspections by Seoul Metropolitan Office of Education were surveyed from September to December in 2005. Inspection checklists consisted of seven categories with 50 checkpoints; facilities and equipment management, personal hygiene, ingredient control, process control, environmental sanitation management, HACCP system and safety management. Surveyed schools scored $68.0{\pm}12.42$ points out of 100 on average. The average score (% of compliance) of each field was 10.7/20 (53.3%) for facilities and equipment management, 7.4/11 (67.2%) for personal hygiene, 7.4/11 (74.1%) for ingredient control, 22.4/32 (69.8%) for process control, 8.9/12 (73.8%) for environmental sanitation management, 4.2/7 (59.7%) for HACCP systems management, and 7.2/8 (89.7%) for safety management, respectively. The field to be improved first was the sanitation control of facilities and equipment. The elements to improve this category were unprofessional consultation for kitchen layout, improper compartment of the kitchen area, lacks of pest control, inadequate water supply, poor ventilation system, and insufficient hand-washing facilities. To elevate the overall performance level of sanitation management, prerequisite programs prior to HACCP plan implementation should be stressed on the school officials, specifically principals, for the integration of the system.

The purposes of this research were to examine the effect of the catering company's dietetic internship program through a self-evaluating ability test about management performance between pre and post internship programs and consequently to suggest improvement in the internship program. In this study, two types of questionnaires were conducted in July and October 2006, targeting 41 dietetic interns who trained in a 6 months internship program. Except the 4 dropped interns, data from 37 interns were collected and used for statistical analysis, using the SPSS Win 11.0 version. The results of this study were as follows: First of all, the analysis on the effect of the internship program according to classified management segments showed significant improvements in the following order: purchase management (p<0.001), computer program management (p<0.001), facilities management (p<0.001), accounting management (p<0.01), personnel management (p<0.01), retention management (p<0.01), sanitation management (p<0.01), service management (p<0.01) and foodservice management (p<0.01). However, there was no significantly improvement in management of clients. Secondly, the result of the analysis on the details of each management segment that were significant improvement and changing score was the top 5 duties were as follows: In the purchase management, the score of weekly and daily order management was increased 1.0 (p<0.001), the score of weekly inventory management was 0.81 (p<0.001). In the computation office management, expenses handling through a computer program was 0.65 (p<0.01). In the personnel management, the score of work schedule management increased 0.81 (p<0.001). In the accounting management, the score of monthly profit and loss account management was 0.65 (p<0.001). Furthermore, qualified educational programs connected with the internship program will have to be systematically developed and continually carried out in order to improve service and management abilities of branch managers.

The purposes of this study were to evaluate students' performance by student self-evaluation and by educators in the field respectively after an internship program, to analyze the gap between the two groups, to identify students, satisfaction and behavior intention and to suggest the direction of an internship program in the Food and Nutrition Department. The results of the survey of 133 students and 129 educators as follows: a majority of the program periods was two weeks and most students experienced an internship program once. Both students and educators evaluated highly in 'I (Students) worked faithfully as a trainee.', 'I (Students) observed the rules and cooperated with other colleagues.', 'I (Students) behaved with clear and polite words.'. Educators estimated higher than students in all items, especially in 'I (Students) prepared and planned needs for internship in advance.' (p<0.00l), 'I (Students) got on close terms with the staff and enjoyed their confidence.' (p<0.001). For details of the internship program, students were satisfied with 'professors' roles' (3.95), 'educator's abilities' (3.85), 'treatment of students' (3.84) but dissatisfied with 'pay to students' (1.94). Students perceived that an internship program was helpful to understand their major (4.37) and to decide upon their job (4.17). They had an intention to participate in another internship program (4.63) and to recommend to their juniors to participate in a program (4.73). Students had a diversity of opinions for program periods and most wanted to participate two times in summer or winter vacation of junior. Therefore an internship program needs curriculum in the food and nutrition department and the continuous and active cooperation between university and institutions would lead to an effective and efficient internship program.

The purposes of this study were to analyze the consumer inclination to convenience towards HMR in order to verify the structural correlation of the actual state of consumption, and to analyze consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase'. The subjects were adults in their twenties or older who had used HMRs and lived in Seoul and Gyeonggi Province in Korea. Random sampling of 550 subjects, who were distributed a questionnaire from March 12 to 30, 2005. A total of 451 questionnaires were returned (the return rates were 82%). The main results of this study were as follows : Regarding the types of HMR, 'Ready to eat' had higher preference (3.31), satisfaction (3.33) and 'intention to purchase it again' (3.38) than those of 'Ready to heat' and 'Ready to end-cook.' Consumer inclination to convenience towards HMR was analyzed in order to verify the structural correlation of the actual state of consumption, and consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase' were analyzed. The gross effect of 'frequency of using' on 'intention to repurchase' was 0.435, the gross effect of preference on 'intention to purchase it again' was 0.659, and the gross effect of satisfaction on 'intention to purchase it again' was 0.772 for 'Ready to eat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.448, the gross effect of preference on 'intention to repurchase' was 0.556, and the gross effect of satisfaction on 'intention to repurchase' was 0.654 for 'Ready to heat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.432, the gross effect of preference on 'intention to repurchase' was 0.494, and the gross effect of satisfaction on 'intention to repurchase' was 0.608 for 'Ready to end-cook.' To summerize the above results, there was a difference of the structural correlation among component concepts of the actual state of consuming according to the criteria of HMR. Thus, it implied that differentiated sales strategies were needed according to the criteria of HMR.

Several nutrients are known to affect bone mineral density (BMD). However, these nutrients are combined with food intake and dietary patterns and little is known about the association of dietary patterns and BMD. The objective of this study was to investigate the association of dietary patterns with BMD in Korea Genome Epidemiology Study subjects. Among 2,884 women (40-69 yr) recruited at baseline study (2001), 861 subjects with BMD measurements at baseline and a 4-year follow up study (2005) completed the semi-quantitative food frequency questionnaire. BMD was measured by the Quantitative Ultrasound method. One hundred three food items were combined into 17 food groups and 4 dietary patterns were identified by factor analysis. Cluster analysis using factor score classified each subject into one of three dietary pattern groups named 'Rice and kimchi eating' (n = 617), 'Contented eating' (n = 124), and 'Healthy and light eating' (n = 120). The 'Healthy and light eating' group, characterized by higher intake of fruit, vegetables, fish, milk and dairy products, and younger age, more exercise, higher education, and higher income than other groups. The tibia BMD of the 'Healthy and light eating' group was higher than the other groups after adjusting for the age. After the adjustment for the age BMI and exercise, the 'Healthy and light eating' group showed significantly lower odds of tibia osteopenia/osteoporosis risk compared to the 'Rice and kimchi eating' group both at the baseline [OR(95% CI) : 0.50(0.30-0.84)] and follow-up [OR(95% CI) : 0.59(0.36-0.97)] examinations. The dietary pattern with low calorie and high intakes of fruit, vegetables, fish, milk and dairy products may have beneficial effects on BMD in middle-aged women.

The purpose of this study was to assess the daily steps, physical activities and activity coefficient of the elementary school children in the rural area. Body weight, height and daily steps were measured and one-day activity diaries were collected by interviewing children. The average age of the subjects was $9.96{\pm}1.02$ years. Average height, weight, obesity index, body fat and muscle of subjects were $136.2{\pm}8.9cm,\;35.2{\pm}8.5kg,\;99.6{\pm}18.8%,\;22.9{\pm}8.5%\;and\;35.8{\pm}6.0%$, respectively. The average daily steps of the subjects was 17,584 and daily steps (19,314) of 3rd grade students was significantly higher than that (15,712) of 5th grade children. But there was no significant difference in daily steps and activity coefficients between boys and girls. Daily steps (23,347) of exercise group showed the significantly higher than that (16,144) of non-exercise group. Gender and grade of subjects did not have significant influence on activity coefficients, but there was a significant difference in activity coefficient on weekdays between the exercise group ($1.82{\pm}0.30$) and non-exercise group ($1.50{\pm}0.21$). Analysis of variance revealed stronger associations between daily steps and body fat (%) than between daily steps and BMI. Daily steps showed significant negative correlation with body fat (%) measured using two methods r=-0.321 and r=-0.365, respectively. Activity coefficient was significantly correlated (r=0.436) with daily steps, thus increasing daily steps cm prevent and treat childhood obesity by increasing the energy expenditure. The higher activity coefficients (weekday 1.56, weekend 1.53) of the subjects was caused by the fact that rural students spent more time outside and enjoyed stronger activities than urban students. The results of this study can be used to estimate energy requirements for Korean children based on exercise levels and living areas.