• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.475-486
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• 1998

The dietary habit, health condition and the cognition concerning the health food have been surveyed with the help of the 151 old people living in In-Cheon and Seoul. In this study, the old are classified as an institution for the aged and the old in their own home. The preference and mental health condition influenced on dietary habits have been surveyed as wall. Their dietary habits such s three meals a day and a regular meal time have show) that they have generally good eating habits. Psychologically, the old in an institution for the aged think their health condition is not so good in comparison with the old in their own home. The old in their own home have good condition in that they can go up the stairs, exercise often and walk relatively well. Moreover, men's health condition is better than women. The old generally like meats(especially beef) and prefer sesame oil, perilla oil, soy been oil to Western oil. They like sweat flavor the most and hot, salty taste in order. Thier favorite cooking method is a pot stew, soup and season. The difference between dietary habit and mental health based on an academic career, an allowance and a residential condition shows that the old who live alon have relatively terrible eating habit and the more learned, the better. The more pocket money they have, the better dietary habits they have. The old feel glommy in general and the old in an institution are more depressed and it is statistically significant.

• Journal of Nutrition and Health
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• v.49 no.3
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• pp.179-188
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• 2016

Purpose: This cross-sectional study aimed to document the dietary behaviors, dietary changes, and health status of female marriage immigrants residing in Gwangju, Korea. Methods: The survey included 92 female immigrants attending Korean language class at a multi-cultural family support center. General characteristics, health status, anthropometric data, dietary behaviors, and dietary changes were collected. Results: Mean age of subjects was 31.3 years, and home countries of subjects were Vietnam (50.0%), China (26.0%), Philippines (12.0%), and others (12.0%). Frequently reported chronic diseases were digestive diseases (13.2%), anemia (12.1%), and neuropsychiatry disorder (8.9%). Seventeen percent of the subjects was obese ($BMI{\geq}25kg/m^2$). Dietary score by Mini Dietary Assessment was 3.45 out of 5 points. Dietary scores for dairy foods, meat/fish/egg/bean intake, meal regularity, and food variety were low, and those for fried foods and high fat meat intake were also low. Thirty-three percent of subjects answered that they have changed their diet and increased their consumption of fruits and vegetables after immigration. Length of residence in Korea was positively associated with BMI and waist circumference. Length of residence tends to be positively associated with dietary changes and obesity as well as inversely associated with disease prevalence. Conclusion: The study shows that length of residence is inversely related to disease prevalence. However, this association is thought to be due to the relatively short period of residence in Korea and thus the transitional phase to adapting to dietary practices. As the length of residence increases, disease patterns related to obesity are subject to change. Healthy dietary behaviors and adaptation to dietary practices in Korea in female marriage immigrants will not only benefit individuals but also their families and social structure. Therefore, varied, long-term, and target-specific studies on female marriage immigrants are highly needed.

• Korean Journal of Community Nutrition
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• v.23 no.1
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• pp.60-72
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• 2018

Objectives: This study was conducted to investigate the awareness of energy drinks, energy drink consumption behaviors, and associated factors among college students. Methods: A total of 536 students from three universities in Cheongju completed a self-administered questionnaire regarding awareness and consumption of energy drinks as well as general characteristics, health-related characteristics, and eating habits. Results: Approximately half of the respondents reported they knew what energy drinks were, while 45.7% had heard of energy drinks but did not know what they were. However, 76.9% had experience in using energy drinks. The main reason for using energy drinks was to stay awake, and the main place that they were used was on campus or at the library. More than 70% of energy drink users did not read the caffeine contents of energy drinks. After consuming energy drinks, 31.3% experienced adverse effects, the most serious being sleep disturbance. Approximately 33% of students consumed energy drinks once a month or more frequently, and men consumed energy drinks more frequently than females. Energy drink users who consumed at least one drink each month were more likely to be natural science major or drink more milk for male students, and to have more allowances or consume less meat for female students, compared with non-users. Conclusions: Our study showed that 33% of students consumed at least one energy drink each month, and there were a small number of students consumed energy drinks almost every day or energy drinks mixed with alcohol. Accordingly, college students should be taught potential health hazards of energy drinks mixed with alcohol as well as energy drinks alone. In addition, reading labels about caffeine and sugar contents in energy drinks is encouraged.

• Korean Journal of Community Nutrition
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• v.23 no.4
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• pp.289-301
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• 2018

Objectives: The aim of this study was to examine the current status of consumption of energy drinks among college students and investigate the effects of general environmental factors, health behavior factors, caffeine knowledge levels, and perceived stress levels on consumption of energy drinks. Methods: A survey was conducted among a total of 479 college students in Gwangju, using self-administered questionnaires. The questionnaire consisted of items about general environmental factors, health behavior, caffeine knowledge, perceived stress, and energy drink consumption behaviors. Results: 69.1% of participants experienced consumption of energy drinks, and specifically 82.8% of male students and 54.1% of female students experienced consumption of energy drinks (p<0.001). The reasons for drinking energy drinks were found to be recovery from fatigue, curiosity, taste, habit, thirst relief, and stress relief. In addition, 40.7% of participants experienced drinking energy drinks mixed with alcohol, and specifically 48.6% of male students and 27.4% of female students reported drinking energy drinks with alcohol (p<0.001). Moreover, 51.5% of participants responded that they experienced the effects of energy drinks, 31.9% reported experiencing adverse effects, and 41.1% were found to perceive the health risks. As a result of the assessment of caffeine knowledge, the participants showed a high level of knowledge of the arousal effect (77.7%) and the concentration increasing effect (70.8%) of caffeine, whereas they exhibited a low level of understanding of the health problems due to caffeine (32.6%) and adequate caffeine intake levels (24.4%). The higher levels of consumption experience of energy drinks was associated with higher body mass indexes (BMI) (p<0.01), higher academic years (p<0.01), lower levels of interest in health (p<0.05), smoking (p<0.001), alcohol consumption (p<0.05), and higher levels of perceived stress (p<0.05). Conclusions: The risk groups related to consumption of energy drinks among college students were identified as male students rather than female students, students in the third or fourth year of study associated with increased stress levels, and students with negative health behaviors. Therefore, support for diverse health and nutrition education for college students is required along with the improvement of internal and external environments of schools in order for college students to manage increased stress levels due to the schoolwork and preparation for employment and maintain positive health behaviors.

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.108-113
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• 2000

This study was carried out to propose a simple method for the extraction of seven tar dyes such as tartrazine, sunset yellow FCF, amaranth, erythrosine, allura red, brilliant blue FCF and indigo carmine using aminopropyl amine cartridge and to determine the content of the dyes in candies, soft drinks, ice bars and okchuns produced in Korea. The tar dyes were simultaneously analyzed by reverse phase high performance liquid chromatography(HPLC). The recovery rates of the dyes ranged from 65.8% to 99.6%. The contents of the dyes in candies, soft drinks, ice bars and octhuns were N.D.∼50.1 mg/kg, N.D.∼49.9 mg/kg, N.D.∼56.0 mg/kg and N.D.∼867.3 mg/kg, respectively. The types of the dyes used most frequently for candies, soft drinks and ice bars were tartrazine, brilliant blue and amaranth, respectively. Of the samples, tartrazine was used frequently, and indigo carmine was not used at all.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.995-1009
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• 2007

The purpose of this study was to investigate the dietary habits, behaviors, and food consumption frequency according to gender and obesity level among middle school students in the Jeonju area. Subjects for the questionnaire were 450 middle school students (male 255, female 195) and were classified as either obese students (n=150 or non-obese students (n=299) by the obesity assessment method. The results were analyzed with SAS program (Version 9.1), and were as follows. 1. Dietary behaviors were significantly different in the rate of 'Skipping breakfast (p<0.05)', 'Duration of meal time (min) (p<0.05)' and 'Unbalanced diet (p<0.01)' between males and females. Dietary habits and behaviors also differed significantly for the rate of ‘Taste preferences (p<0.05)’, and 'Unbalanced diet (p<0.01)' between obese students and non-obese students. 2. Food consumption frequency per week was as follows. First, males were significantly higher than females in 'Instant noodle (p<0.05)', 'Milk (p<0.01)', and 'Soda pop (p<0.01)'; on the other hand females were significantly higher than males in 'Chocolate, Candy (p<0.01)'. Second, non-obese students were significantly higher than obese students in 'Instant noodle (p<0.05)', 'Hamburger, Pizza (p<0.05)', and 'Chocolate, Candy (p<001)'. Especially, non-obese male students were higher in 'Instant noodle (p<0.05)' and 'Hamburger, Pizza (p<0.05)'; non-obese female students were higher in 'Chocolate, Candy (p<0.01)'. In conclusion, an action program is needed to encourage healthful dietary behaviors, increased physical activity, and forming good lifelong habits.

• Journal of Nutrition and Health
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• v.57 no.1
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• pp.136-152
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• 2024

Purpose: A comprehensive evaluation item was developed to assess adolescent dietary habits and nutritional practices, considering food intake, eating behaviors, and food culture, such as social support and food environment. Methods: The 59 candidate items of the evaluation checklist were obtained based on the results of the eighth Korea National Health and Nutrition Examination Survey data, Korea Dietary Reference Intakes, dietary guidelines for adolescents, Youth Risk Behavior Survey data, national nutrition policies and dietary guidelines, and literature reviews. Four hundred and three middle and high school students residing in metropolitan areas participated in a survey using the 58-item checklist, which was selected through expert evaluation and content validity ratio analysis. The construct validity of the assessment tool for the quality of adolescent diets was assessed by exploratory factor analyses to determine if the checklist items were organized properly and whether the responses to each item were distributed adequately. Results: The Bartlett sphericity test was significant for each area (p <0.001), and the eigen values were greater than one. The Kaiser-Meyer-Olkin and cumulative proportions by areas were food intake (0.765 and 56.8%, respectively), eating behaviors (0.544 and 64.8%, respectively), and food environment (0.699 and 62.4%, respectively). Twenty-two checklists were determined for the final evaluation items for the adolescents' dietary habits and nutritional practices and were categorized into three distinct factors: food intake (10 items), eating behaviors (4 items), and food environment (8 items). Conclusion: The evaluation items for adolescent dietary habits and nutritional practices is a useful checklist for easily and quickly assessing the dietary qualities and reflecting Korean adolescents and their food environmental factors related to a sustainable diet.

• Journal of Food Hygiene and Safety
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• v.31 no.4
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• pp.227-249
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• 2016

Arsenic and its compounds vary in their toxicity according to the chemical forms. Inorganic arsenic is more toxic and known as carcinogen. The provisional tolerable weekly intake (PTWI) of $15{\mu}g/kg$ b.w./week established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has been withdrawn, while the EFSA panel suggested $BMDL_{0.1}$ $0.3{\sim}8{\mu}g/kg\;b.w./day$ for cancers of the lung, skin and bladder, as well as skin lesions. Rice, seaweed and beverages are known as food being rich in inorganic arsenic. As(III) is the major form of inorganic arsenic in rice and anaerobic paddy soils, while most of inorganic arsenic in seaweed is present as As(V). The inorganic arsenic in food was extracted with solvent such as distilled water, methanol, nitric acid and so on in heat-assisted condition or at room temperature. Arsenic speciation analysis was based on ion-exchange chromatography and high-performance liquid chromatography equipped with atomic absorption spectrometry and inductively coupled plasma mass spectrometry. However, there has been no harmonized and standardized method for inorganic arsenic analysis internationally. The inorganic arsenic exposure from food has been estimated to range of $0.13{\sim}0.7{\mu}g/kg$ bw/day for European, American and Australian, and $0.22{\sim}5{\mu}g/kg$ bw/day for Asian. The maximum level (ML) for inorganic arsenic in food has established by EU, China, Australia and New Zealand, but are under review in Korea. Until now, several studies have conducted for reduction of inorganic arsenic in food. Inorganic arsenic levels in rice and seaweed were reduced by more polishing and washing, boiling and washing, respectively. Further research for international harmonization of analytical method, monitoring and risk assessment will be needed to strengthen safety management of inorganic arsenic of foods in Korea.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.14-18
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• 2004

Analysis methods of artificial sweeteners, aspartame, acesulfame potassium, sodium saccharin, and sucralose isolated from foods were developed using high performance liquid chromatography, HPLC conditions for aspartame, acesulfame potassium, and sodium saccharin were: column, Symmetry $C_{18}(3.9mm\;i.d{\times}150mm,\;5{\mu}m)$; mobile phase, 0.05M sodium phosphate monobasic : acetonitrile (9 : 1, pH 3.5, containing 0.01M tetrapropylammonium hydroxide); detector, UV detector at 210 nm. HPLC condition for sucralose were : column, Symmetry $C_{18}(3.9mm\;i.d{\times}150mm,\;5{\mu}m)$; mobile phase, water:methanol (7 : 3); detector, refractive index detection (sensitivity = 16). Recoveries of artificial sweeteners in foods including soft drinks, fruit and vegetable beverages, alcoholic beverages, fermented milk beverages, soybean milk, ice cream, snacks, chewing gums, jam, honey, kimchi salted food, special dietary products, processed fish products, candies, food additive mixtures, chocolate and cocoa were 76.1-101.3%, 82.3-103.2%, 83.1-103.7%, and 80,6-99.5% for aspartame, acesulfame potassium, sodium saccharin, and sucralose, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.866-873
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• 2006

The purpose of this study was to evaluate the current dietary habits, health related behaviors, nutrition knowledge and body indices, and to investigate the changes in nutrition knowledge for designing and monitoring nutrition education program among preschool children. The subjects were 1,200 preschool children, aged $4{\sim}6$ years. A measurement of the height and weight was conducted. The general home environment, the dietary habit of children and nutrition knowledge were collected using a questionnaire that included information about family income, parent's education and occupations. Using the PIBW, 14.6% of the preschool children were under weight, 54.4% were normal, and 31.0% were overweight or obese. We regarded to food habit score, the highest score was in the regularity of breakfast, while the lowest score was in consumption of yellow-green vegetables such as spinach and carrots. Result in food behavior showed that 69.1% of preschool children had a unbalanced diet, and their favorite snack was fast food like pizza and hamburger then followed soft drink and fried foods (chicken of potato). After nutrition education, there was somewhat improvement in the nutrition knowledge score of preschool children from $7.7{\pm}1.7$ point to $8.9{\pm}1.5$ point. These results suggest that nutrition education help preschool children change their nutrition knowledge. Therefore, it would be needed that new appropriate nutrition education to improve dietary habits and health status.