• Journal of Nutrition and Health
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• v.41 no.8
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• pp.718-732
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• 2008

The purpose of this study was to investigate nutrients or food factors related to cognitive function of elderly having Alzheimer's disease. In this study 38 subjects who were over 65 years old have participated in dementia clinic at A medical center. After they were diagnosed to Alzheimer's Disease (AD) through blood analysis, neuropsychological test, brain image and interview by medical specialist, we examined for their general information, anthropometry, blood pressure and dietary intakes. Dietary intakes were investigated using the 24-hour recall record. Energy intake was adequate and the energy composition of carbohydrate, protein and fat was 60.8 : 16.2 : 23.0, but dietary intakes of calcium, vitamin A and folate were less than 75% of the recommended intake levels for Koreans. The multiple regression analysis adjusted with age, sex and educational level showed that cognitive function was positively related to intakes of zinc, fishes and shellfishes, beans & nuts, sugars and fats, and negatively related to intakes of plant calcium and eggs. These results indicate that intakes of specific nutrients or food groups are associated with the specific domains of cognitive function in elderly with AD.

• Journal of the Korean Dietetic Association
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• v.28 no.2
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• pp.127-142
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• 2022

This study was undertaken to investigate the association between maternal nutrition knowledge, dietary attitudes, and behaviors related to sugar intake and sugar intake reduction in preschool children. Eighty-three children aged 5 to 6 years attending kindergartens in Hongseong and their mothers participated in this study from October 2020 to February 2021. The average age of the mothers was 38.7 years, and 53.0% of the children were male. As child age increased, nutrition knowledge of sugar intake reduction increased, but no relation was found between age and, dietary behavior and preference related to sugar intake reduction. For children whose mothers perceived that their child's sugar preference was high, the behavioral score of sugar intake reduction was low. The more mothers allowed their children to eat sweet food; the higher was their child's preference for sweet food, which was also significantly associated with an increased risk of high sugar intake. When mothers were provided education that encouraged reducing children's sugar intakes, knowledge about reducing sugar intake in children was significantly increased. The study emphasizes the importance of the roles of mothers and primary caregivers regarding reducing the sugar intakes of preschool children.

• Journal of Nutrition and Health
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• v.42 no.2
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• pp.135-145
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• 2009

This study was performed to investigate added sugar intakes from processed food-snacks and participation behaviors of special event days sharing sweet foods among adolescents in Korea. Questionnaire survey (n = 959), dietary survey (n = 71) by food record method for 3 days, and snack survey (n = 230) for 3 days were carried out, and subjects were overlapped among three surveys. As a result, middle school students (MS) preferred milks and fermented milks while high school students (HS) preferred breads and fast foods as a snack (p < 0.01). MS and HS took snacks three to six times a week, and HS took snacks more frequently than MS (p < 0.05). Most subjects participated in special event days sharing sweet foods such as friend's birthday (68.4%), Peppro's day (61.5%) and Valentine's day (42.6%). As for merits of these events, MS said ‘they could get along with their friends' and ‘relieve stress', while HS said ‘they could enjoy their own events' and ‘confess their affection to whom they like' (p < 0.01). A group of cookies, biscuits, breads and, cakes was major source of added sugars followed by beverages, sweet jellies of red bean, chocolates and candies for subjects. For MS and HS, daily total added sugar intakes from whole processed food-snacks were $30.5{\pm}23.5g/d$ (3.0-137.9 g/d) and $31.7{\pm}23.2g/d$ (1.2-126.1 g/d), and ratios of daily total energy taken from added sugars of whole processed food-snacks in proportion to daily total energy taken from diet (energy percent of added sugars from snacks) were $6.3{\pm}4.7%$ (0.6-26.1%) and $6.3{\pm}4.4%$ (0.3-23.9%), respectively. These results showed that subjects frequently participated in special event days sharing sweet foods. In addition, energy percent of added sugars from snacks was more than the UL suggested by WHO/FAO for some subjects. Therefore, it is highly critical to monitor adolescents' sugar intakes on a long-term basis and to take nutritional management on their high sugar intakes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.430-439
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• 2006

The purpose of this study was to investigate effects of web-based nutrition counseling on food intake and dietary behavior of type II diabetic patients. Forty type II diabetic patients, twenty -one of them were diabetic patients without complication (Ncx -DM) and nineteen of them were diabetic patients with complication (Cx-DM), participated in a web-based nutrition counseling program. At the first nutrition counseling, the patients were counselled through interview and then follow up nutrition counseling was accomplished four times during eight weeks through the web-based internet program. The web-based nutrition counseling program was consisted of diet management, nutrition counseling, nutritional assessment and follow-up management pro-gram The diet therapy knowledge score increased significantly (p<0.001) in both groups after the nutrition counseling. The dietary behavior score also increased significantly (p<0.001). For food frequency, vegetable (p<0.01), fish & shellfish (p<0.01) and seaweed (p<0.01) intake increased significantly, while potatoes, bread and carbohydrate beverage intake decreased, specially sugar products (p<0.01) and instant food (p<0.01) intake decreased significantly in both groups after the nutrition counseling, The evaluation of the web-based nutrition counseling and its program by the diabetic patients showed above average in all domains, specially the evaluation scores of younger aged patients habituated to practice computer were better than those of older aged patients. Therefore, this study shows that the web-based nutrition counseling is effective for improving dietary behavior and food intake of the patients. In addition, these results indicate that internet presents us with potential as a new medium for nutrition counseling ill informationized society.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.459-470
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• 2014

This study investigated the correlation between eating behavior patterns, including eating-habits, food preferences, snack intake levels, and eating-out frequency and stress levels in high school students (males 174 and females 122) in Seoul. Analysis of eating-habits showed that eating-irregularity and eating-speed increased with elevated stress levels in both males and females under stress. The size of meals decreased in males, whereas it increased in females under getting stress (P<0.01). Preferences for sugar, hamburgers, and pizza also increased in both males and females under stress. Eating-out frequency decreased in males with a high stress level (P<0.01), whereas it increased in females. As for eating-out partners, males did not show any changes, whereas females preferred friends to family when under stress. Eating-out expenses also increased in both males and females, particularly in females with a high stress level (P<0.05). Males under increased stress showed effective stress reduction by increasing food intake, whereas females under increased stress showed less effective results. Consequently, high school students under high stress, particularly females, showed negative changes in eating behavior patterns, including irregular eating-habits, increased instant food and snack intakes, and increased frequency of eating-out. Therefore, development of appropriate programs for reducing stress and persistent nutrition education to promote good dietary behaviors are required.

• Journal of Nutrition and Health
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• v.50 no.3
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• pp.270-283
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• 2017

Purpose: This study was conducted to examine coffee consumption behaviors, dietary habits, and nutrient intakes by coffee intake amount among university students. Methods: Questionnaires were distributed to 300 university students randomly selected in Gongju. Dietary survey was administered during two weekdays by the food record method. Results: Subjects were divided into three groups: NCG (non-coffee group), LCG (low coffee group, 1~2 cups/d), and HCG (high coffee group, 3 cups/d) by coffee intake amount and subjects' distribution. Coffee intake frequency was significantly greater in the HCG compared to the LCG (p < 0.001). The HCG was more likely to intake dripped coffee with or without milk and/or sugar than the LCG (p < 0.05). More than 80% of coffee drinkers chose their favorite coffee or accompanying snacks regardless of energy content. More than 75% of coffee takers did not eat accompanying snacks instead of meals, and the HCG ate them more frequently than LCG (p < 0.05). Breakfast skipping rate was high while vegetable and fruit intakes were very low in most subjects. Subjects who drank carbonated drinks, sweet beverages, or alcohol were significantly greater in number in the LCG and HCG than in the NCG (p < 0.01). Energy intakes from coffee were $0.88{\pm}5.62kcal/d$ and $7.07{\pm}16.93kcal/d$ for the LCG and HCG. For total subjects, daily mean dietary energy intake was low at less than 72% of estimated energy requirement. Levels of vitamin C and calcium were lower than the estimated average requirements while that of vitamin D was low (24~34% of adequate intake). There was no difference in nutrient intakes by coffee intake amount, except protein, vitamin A, and niacin. Conclusion: Coffee intake amount did not affect dietary nutrient intakes. Dietary habits were poor,and most nutrient intakes were lower than recommend levels. High intakes of coffee seemed to be related with high consumption of sweet beverages and alcohol. Therefore, it is necessary to improve nutritional intakes and encourage proper water intake habits, including coffee intake, for improved nutritional status of subjects.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.681-689
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• 2013

The purpose of this study was to investigate the effect of alcoholic drinking on the dietary habits among university students. The data was collected from 355 students (male : 188, female : 167) living in Busan. The questionnaire composed of general information, person with the lunch meal time, skipping meal, meal type place overeating, snacking eating out, food intake pattern. For statistics analysis, SPSSWIN 12.0 was used. The results were summarized as follows. First, the rates of alcohol drinking in male and female students were 94.1% and 93.4% respectively and the rate of under 19 years old's drinking were 94.4%. Second, in the appearance of drinking, the difference in dietary habits wasn't shown to be significant. However in term of dinner, few female students sometimes haven't dinner (p<0.01). And female group showed frequently eating out (p<0.05) and overeating more than male group(p<0.001). Third, the alcohol drinking group and non-alcohol drinking group showed significantly similar consumption frequency of cereal, meat products, fruits vegetable, oil sugars. But the intakes of milk and dairy products in male students were significantly higher than in female students (p<0.001). These results indicated that more attention should be taken to university students, having habits of skipping meal, alcohol drinking and low intake for nutrition knowledge or attitude so as to improve their health.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.1
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• pp.7-14
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• 2002

This study investigated the effects of a 7 week nutritional educational program on the unbalanced dietary habits, tastes, dietary attitudes, and nutritional knowledge of 127 fourth grade students. The subjects were selected from seven elementary schools that were under the supervision of the Dongbu Office of Education in Incheon. Results showed that most of the subjects were fully aware of the fact that they were on an unbalanced diet. It was also revealed that the main reason for their unbalanced diet was that they tended not to eat foods that did not fit their tastes. After implementation of the 7 week nutritional education, the subjects'unbalanced dietary habits significantly decreased, but their desires to fix their unbalanced diet failed to increase. The subjects'tastes showed a positive change in their perception towards vegetables, seafood, and seaweed to a significant degree; however, their appetite far meat, eggs, beans, frozen floods, and processed goods did not show any noticeable change. A significant increase was also found on the level of the subjects'nutritional knowledge but not in their dietary habits and dietary attitudes.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.267-274
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• 2016

Increasing sugar intake of population has become a nutritional issue in Korea. Sweet taste perception may be related to behaviors such as eating sweet food including high sugars and total sugar intake. This study aimed to evaluate objective and subjective sweet taste perception and the association among objective sweet taste perception, dietary behaviors related to eating sweet snack food including high sugar, and total sugar intake from the snacks. Participants were 261 healthy female college students (mean age: $21.0{\pm}1.6years$), who were divided into three subgroups based on oral sweet taste evaluation using a sweet taste assessment tool provided by Ministry of Food and Drug Safety: sweet-seeker group (n=139), medium sweet-seeker group (n=54), and unsweet-seeker group (n=68). There was no significant difference in weight and body mass index (BMI) among the three groups; however, the sweet-seeker group had significantly higher sweet taste preference than that of the other groups. Though more people in the sweet-seeker group thought they tended to eat sweet foods than the medium sweet-seeker and unsweet-seeker groups, over half of the sweet-seekers did not think they tended to eat sweet foods. The sweet-seeker group was more likely to eat sweet snacks such as breads, chocolate products, sugar-sweetened milk, and so on than the unsweet-seeker group. Total sugar intake from the selected sweet snacks was 44.4 g for the sweet-seeker group, 34.4 g for the medium sweet-seeker group, and 28.0 g for the unsweet-seeker group with a significant difference. These results indicated the absence of relationship between objective sweet taste perception and the obesity index; however, significant associations were detected among objective sweet taste perception, eating sweet snacks and total sugar intake from the snacks. We also found high disagreement between objective and subjective sweet taste perception of the subjects. The present study provided the novel insight that measuring objective sweet taste perception may be useful for assessing the risk of high sugar consumption and undesirable dietary behaviors.