Objectives: This study aimed to compare the factors of dietary and health behavior according to the employment in women in early adulthood and to analyze their relationship. Methods: In this study, adult women aged 20~29 who participated in the Korea National Health and Nutrition Examination Survey (KNHANES) 2016~2019 were classified into two groups depending on their permanent worker status, namely tenured employees (n = 254) and temporary employees (n = 377). Dietary habits (prevalence of skipping meals, food nutrition label use, etc.), nutrient intake, and metabolic syndrome factors were analyzed. Results: The tenured employees' group showed a significantly lower proportion of subjects who skipped breakfast (P = 0.0254) and significantly higher daily energy intake (P = 0.0264) than the temporary employees' group. However, there were no significant differences in the intake of energy nutrients and most of the micronutrients per 1,000 kcal of energy intake between the two groups. The proportion of subjects who consumed energy nutrients under 75% of the estimated energy requirement (EER) was 38.11% in the tenured employees' group, which was significantly lower than the 48.30% in the temporary employees' group (P = 0.0159). In economically active women aged 19~29 years, the odds ratio of low HDL-cholesterolemia prevalence was 1.80 times higher (95% CI, 1.06-3.06) in the temporary employees' group compared to that in the tenured employees' group after adjustment for confounding factors (P = 0.0295). Conclusions: In conclusion, among Korean adult women in their twenties, temporary employees showed inappropriate eating habits such as skipping breakfast, and had abnormal blood lipid levels.

Objectives: This study aimed to investigate the changes in the eating habits and lifestyle of middle-aged women in Gwangju during the COVID-19 pandemic. Methods: A total of 428 middle-aged women aged between 40 and 60 participated in a survey relating to general information, food and lifestyle, health functional food, and menopausal symptoms. The correlation between the variables was analyzed. Results: In the positive habits, the intake of nutritional supplements for immunity enhancement increased the most, followed by the use of media to learn healthy eating tips, and diets including healthy food. Negative habits increased in the order of frequency of taking delivery orders, levels of stress or anxiety, and time spent sitting or watching movies. In the case of recommended foods, the intake increased the most in the order of eggs, fruits, vegetables, milk/dairy products, and seaweed. Non-recommended foods increased in the order of meat, bread, rice, and noodles. The awareness of health functional foods was in the increasing order of interest, knowledge, consumption experience, and purchase amount. The type of health functional food intake was in the increasing order of probiotics, multivitamin and mineral supplements, vitamin C, collagen, and omega-3. Menopausal symptoms were in the increasing order of bone and joint pain, poor sleep quality, emotional ups and downs, loneliness, and feeling of emptiness. In the correlation of major variables, positive habits showed a significant positive correlation with recommended food intake and the recognition of health functional foods. Negative habits showed a significant positive correlation with non-recommended food intake and a significant positive correlation with menopausal symptoms. Recommended food intake showed a significant positive correlation with health functional food recognition and intake and menopausal symptoms. Conclusions: This study suggests that it is necessary to establish social measures to reduce the negative effects of the COVID-19 pandemic on middle-aged women and to ensure effective self-management through a healthy lifestyle since the pandemic has a long-term impact.

본 연구는 대구시 삼삼급식소 종사자 80명, 일반급식소 종사자 80명의 총 160명을 대상으로 2020년 9월부터 10월까지 급식소별 종사자의 짠맛과 단맛 선호도, 급식 맛 인식도, 행동변화단계, 식행동과 급식소의 나트륨 및 당류 저감화 실천도를 비교·분석하였다. 1. 조사대상자의 연령은 삼삼급식소 종사자가 일반급식소 종사자보다 50대 이상의 비율이 높았으며, 근무처는 삼삼급식소는 병원(43.8%)과 관공서(42.5%)의 비율이 높았고, 일반급식소는 학교(55.0%)와 산업체(31.3%)의 비율이 높았으나, 직위와근무경력은 두 급식소 간 유의한 차이가 없었다. 2. 짠맛과 단맛 선호도는 삼삼급식소 종사자와 일반급식소 종사자 간 유의한 차이가 없었으나 싱겁게 먹기를 실천하거나 유지하는 단계에 있는 종사자의 비율은 더 높았다. 또한 급식의 짠맛과 단맛 정도는 삼삼급식소 종사자보다 일반급식소 종사자가 더 짜고, 더 달게 인식하는 것으로 나타났다. 3. 짜게 먹는 식행동 조사결과, 삼삼급식소 종사자는 일반급식소 종사자에 비해 '국이나 국수류의 국물을 남김없이 먹는다'는 식행동 점수가 낮았으나, 당류에 관한 식행동은 두 급식소 종사자 간 유의한 차이는 없었다. 4. 나트륨 저감화 실천도는 일반급식소보다 삼삼급식소에서 높은 것으로 나타났다. 두 급식소 간 실천도에서 특히 차이가 큰 항목은 '음식의 간을 전반적으로 싱겁게 하려고 노력하기', '국·찌개의 국물 양을 적게 제공하기', '가공완제품을 사용하기보다 직접 조리하기', '양념해서 오래 재워두지 않고 제공 직전 양념하기', '양념의 짠맛을 줄이고 단맛, 신맛 추가하기', '김치양을 적게 제공하기', '소금, 장류 줄이고 천연조미료 사용하기' 등이었다. 5. 급식소의 당류 저감화 실천도는 삼삼급식소가 일반급식소보다 높았다. 특히 '한 끼 양념과 소스의 종류를 2가지 이하로 식단 구성하기', '첨가당 함량이 높은 식재료 많이 구매하지 않기', '양념 대신 식재료 본연의 맛을 살려 조리하기', '첨가당 함량 높은 식재료 사용 줄이기', '소스를 버무리지 않고 직접 찍어 먹도록 별도 제공하기' 항목에서 삼삼급식소가 일반급식소에 비하여 실천도가 유의하게 높았다. 이상의 결과, 삼삼급식소는 일반급식소에 비하여 급식의 나트륨 저감화 실천도가 높았을 뿐 아니라 당류 저감화 실천도도 높은 것으로 나타났다. 따라서 향후 단체급식소의 나트륨 및 당류 저감화를 보다 확대하고 정착하기 위해서 국가 차원의 지원과 인센티브를 지속적으로 제공하는 것이 필요한 것으로 사료된다.

Objectives: This study aimed to examine the characteristics of patients according to their nutritional status as assessed by five nutritional screening tools: Patient-Generated Subjective Global Assessment (PG-SGA), NUTRISCORE, Nutritional Risk Index (NRI), Prognostic Nutritional Index (PNI), and Controlling Nutritional Status (CONUT) and to compare the agreement, sensitivity, and specificity of these tools. Methods: A total of 952 gastric cancer patients who underwent gastrectomy and chemotherapy from January 2009 to December 2012 at the Samsung Medical Center were included. We categorized patients into malnourished and normal according to the five nutritional screening tools 1 month after surgery and compared their characteristics. We also calculated the Spearman partial correlation, Cohen's Kappa coefficient, the area under the curve (AUC), sensitivity, and specificity of each pair of screening tools. Results: We observed 86.24% malnutrition based on the PG-SGA and 85.82% based on the NUTRISCORE among gastric cancer patients in our study. When we applied NRI or CONUT, however, the malnutrition levels were less than 30%. Patients with malnutrition as assessed by the PG-SGA, NUTRISCORE, or NRI had lower intakes of energy and protein compared to normal patients. When NRI, PNI, or CONUT were used to identify malnutrition, lower levels of albumin, hemoglobin, total lymphocyte count, total cholesterol, and longer postoperative hospital stays were observed among patients with malnutrition compared to those without malnutrition. We found relatively high agreement between PG-SGA and NUTRISCORE; sensitivity was 90.86% and AUC was 0.78. When we compared NRI and PNI, sensitivity was 99.64% and AUC was 0.97. AUC ranged from 0.50 to 0.67 for comparisons between CONUT and each of the other nutritional screening tools. Conclusions: Our study suggests that PG-SGA and NRI have a relatively high agreement with the NUTRISCORE and PNI, respectively. Further cohort studies are needed to examine whether the nutritional status assessed by PG-SGA, NUTRISCORE, NRI, PNI, and CONUT predicts the gastric cancer prognosis.

Objectives: The objective of this study was to estimate the distribution of the usual dietary intake of foods with respect to the probability of consumption derived from the Food Frequency Questionnaire (FFQ) of the 2009 Korea National Health and Nutrition Examination Survey (KNHANES). Methods: The intake quantity and frequency of 63 food items were assessed from the 2009 KNHANES which was completed by 7,708 participants. The participants completed one or two 24-h dietary recalls and one FFQ. The usual intake distribution was estimated using the multiple source method (MSM), and the proportion of non-consumers was calculated through the usual intake distribution. This was then compared with the proportion of non-consumers from the 24-hour recall method. Results: The difference in the proportion of non-consumers ranged from 2% to 82.9%, indicating that there is a very large difference based on food groups. The food groups in which the proportion of non-consumers did not differ was composed of foods consumed daily, such as 'rice', 'cereal and barley', and 'Chinese cabbage and kimchi', or foods with distinct palatability such as 'coffee' and 'alcohol'. On the other hand, in the case of the food groups with a high difference in the proportion of non-consumers, most comprised fruits that emphasized seasonality. Conclusions: In the case of foods or food groups that are occasionally consumed, it is desirable to use 2 recalls with additional FFQ data by combining the consumption frequency and the quantity consumed.