• Journal of Nutrition and Health
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• v.42 no.8
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• pp.691-701
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• 2009

This study was conducted to evaluate the dietary quality of school-aged children from low-income families in comparison with those from higher income families. The socio-demographic and anthropometric data and one day 24-hour recall dietary intake data of 1,782 school-aged children were used for analysis from the data of 2001 National Health and Nutrition Survey. The children whose family had monthly household income 120% or lower than the 2001 Minimum Cost of Living were classified into Low Income Group (LIG), and the others were classified into Higher Income Group (HIG). The consumption levels of the food groups of the Korean Food Guide as well as the general nutritional status based on their weight and height, energy and nutrient intake were compared between LIG and HIG in elementary (n = 989), middle (n = 432), and high (n = 361) school-aged children, respectively. LIG tended to have lower weight, height, and BMI than HIG, but the difference was significant only in the weight and the BMI of the middle school-aged children. The energy intake of LIG didn't differ from that of HIG, but LIG consumed a higher percentage of energy from carbohydrate and a lower percentage of energy from fat than HIG. Some micronutrient intake was lower in LIG than HIG in case of the elementary and the middle school-aged children. The average numbers of servings of milk dairy products and fruits consumed by LIG were significantly lower than those consumed by HIG in the elementary and the middle school-aged children, and they were less than the respective recommended serving. The average number of servings of meat fish egg beans consumed by LIG was lower than that consumed by HIG in the middle and the high school-aged children, and it was also less than the recommended serving. The results suggested that the diet of children from low-income families should be intervened by strategies different from the other children in order to improve the consumption level of milk dairy products, fruits, and meat fish egg beans.

• Journal of Nutrition and Health
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• v.47 no.4
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• pp.258-267
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• 2014

Purpose: The current study was designed to investigate the relationship of dietary calcium and riboflavin and their main dietary source (milk and dairy products) with the risk of periodontitis using data from 2007 to 2010 Korea National Health and Nutrition Examination Surveys. Methods: A total of 1,690 adults aged ${\geq}40$ years were included. We used results of dental examination regarding all sextant information on probing depth of at least two index teeth, nutritional assessment by a single 24-hour dietary recall, and demographic and medical information. The periodontitis group was defined as those who had 3-4 points, and the normal group was defined as those who had 0 points of Community Periodontal Index at all locations of six examination sites using a probe. Results: Using multiple logistic regression analysis, after adjustment for age, body mass index, energy intake, income, smoking, and alcohol drinking, we found an inverse relationship between consumption of dairy products and risk for periodontitis (OR: 0.465, 95% CI: 0.224-0.964) and between dietary riboflavin intake more than the estimated average requirements and risk for periodontitis (OR: 0.535, 95% CI: 0.300-0.954) in males. Conclusion: Adequate intake of milk dairy products and riboflavin may be recommended for prevention of periodontitis in the Korean male population.

• Journal of Nutrition and Health
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• v.47 no.1
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• pp.51-66
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• 2014

Purpose: The objective of this study was to investigate the differences of sodium intake in the diet according to the kind of meal, food group, and dish group. Methods: A dietary survey was conducted using the 24-hour recall method from April to May, 2009. The study subjects consisted of 701 elementary and 1,184 middle school students in the Jeju area. Mean sodium intake and the percentage contribution of meals and each dish and food group to daily sodium intake were calculated. Results: The daily sodium intake was 2,868.4 mg and 3,032.5 mg in elementary and middle school students. For elementary school students, breakfast, lunch, dinner, and snack provided approximately 18.0%, 35.1%, 32.8%, and 14.1% of total daily sodium intake, and for middle school students, 15.3%, 40.2%, 29.1%, and 15.5%, respectively. Major food groups for sodium intake were spices (1,252.5 mg in elementary, 1158.0 mg in middle school students), vegetables and their products (409.0 mg, 495.6 mg), cereal and grain products (322.4 mg, 647.8 mg), and fish and shellfish (255.3 mg, 336.6 mg). Except cereal and grain products, sodium intake of the food groups mentioned above was greater at lunch and dinner than at breakfast and snack. And, the elementary and middle school students obtained 5.9% and 9.8% of total daily sodium intake from cereal and grain products at snack. Among the 29 dish groups, the highest dish groups contributing to dietary sodium intake were soup and stew and tang/jeongol, consuming 19.8% (elementary school students) and 25.4% (middle school students) of daily sodium intake. The following major dish groups contributing to dietary sodium intake, in order, were kimchi, seasoned vegetables, grilled dish, stir-fried dish, and $\grave{a}$ la carte. By meals, the percentage of sodium intake from soup, kimchi, stew, fried dish, and stir-fried dish at school lunch was high, from noodles, grilled dish, and $\grave{a}$ la carte at dinner, and from bakery/snacks and noodles at snack. Conclusion: Sodium intake from the various side dishes at school lunch was high and noodles and bakery/snacks were popular snack foods in elementary and middle school students in Jeju area. In order to lower the intake of sodium, students need to be educated about eating less soup and choosing better snacks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.351-361
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• 2012

This study was carried out to compare the differences in dietary habits, food consumption patterns, nutrient intakes, and serum lipid levels according to kimchi consumption in college students. The anthropometric and biochemical parameters of blood samples from the subjects were investigated, as well as a kimchi frequency questionnaire, 24-hour food recall and dietary habits. The subjects were divided into two groups according to their kimchi consumption level based on the quantitative kimchi frequency questionnaire-kimchi consumption under 50 g group and kimchi consumption over 50 g group. As kimchi consumption increased, consumption of white rice (p<0.05) and noodles increased, whereas the consumption of confections decreased. The kimchi consumption over 50 g group was more likely to eat balance meals (p<0.05), and consume fruits and vegetables (p<0.05) than the other group. On the other hand, the kimchi consumption under 50 g group was more likely to consume milk than the kimchi consumption over 50 g group. The energy and sodium (p<0.05) intakes in the kimchi consumption over 50 g group were higher compared to the kimchi consumption under 50 g group. Kimchi consumption was positively correlated with HDL-cholesterol and negatively correlated with body fat, BMI, and blood glucose level. In addition, kimchi consumption was positively correlated with cereals, meats, and vegetables intakes, and negatively correlated with milk and dairy product intakes. However, there was no significant difference between the two groups.

• Journal of Nutrition and Health
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• v.43 no.4
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• pp.382-394
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• 2010

The purpose of this study was to evaluate the effects of a nutrition education program as part of health promoting projects in an elementary school. A total of 168 students in the 4th grade were enrolled in the program for 6 months. A self-administered questionnaire was developed to assess nutrition knowledge and dietary habit. Nutrient intakes and body shape perceptions were measured using 24-hour recall method and self-ratings of body shape figures, respectively. The education program was conducted in various ways, focused on healthy dietary behavior, nutrients' roles and sources, and proper body shape perceptions, etc. After the education program, nutrition knowledge and dietary habit were significantly improved. Dietary habit scores were significantly and positively related to nutrition knowledge levels. Body shape perceptions were significantly and properly changed after the program. Dissatisfaction with perceived current body shape and discrepancy between shapes desired and considered healthy were significantly decreased. But girls still indicated a desire to be leaner than shapes which were perceived current and considered healthy. Nutrient intakes were partly improved by the program, but some nutrients, such as calcium, folate, zinc, sodium and niacin, were still remained deficient or excessive. These findings indicate that enhancement of nutrition knowledge is extended to the improvement of dietary habit. In addition, establishment of proper body shape perception is closely related to healthy dietary habits and is required to good nutrition and health.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.79-87
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• 2007

An evaluation of the influence of nutritional health camp for in obese elementary students was assessed. Anthropometric measurement, 24-hour recall of dietary intake, MMTIC(Murphy-Meisgeier Type Indicator for Children) and questionnaire response(nutritional knowledge, nutritional attitude, and self-satisfaction) was documented in 43 obese elementary students(29 boys and 14 girls). The mean age of the elementary students was 11.2 years. The mean height, body weight and obesity index was 144.7 cm, 55.4 kg and 41.0% in boys, and 136.1 cm, 45.2 kg, 40.0% in girls. The mean energy intake was 1,522.4 kcal in boys and 1,494.9 kcal in girls. The subjects taking less than estimated average requirement(EAR) for vitamin ${B_2}$, folate, vitamin C and calcium was over 70%. A considerable number of students(65.1%) showed U band(undetermined character). The students demonstrated a propensity towards increased average nutritional knowledge and self-satisfaction after attending the nutritional health camp. In addition, a significant increase in average nutritional attitude was observed(p<0.001). The results of this study suggest that nutritional health camp positively influenced the nutritional attitude of elementary students.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1543-1550
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• 2009

The aim of this study was to examine and compare the eating habits, dietary intake patterns and nutrient intake status of children with and without atopic dermatitis by questionnaire during July, 2008. A total 388 subjects of 5th and 6th grade elementary school children (AG: atopic group, n=65, NG: non-atopic group, n=323) in Seoul and Ulsan areas participated in this study. The questionnaire included general characteristics, dietary habits, and atopy-related food frequency. One-day 24 hour recall was collected to estimate nutrient intakes of the subjects. The data were analyzed by Chi-square test for food frequency analysis and by t-test for nutrient intakes. Atopy-related foods included milk, buckwheat, beef, pork, chicken, crab, egg, mackerel, peach, and tomato. From the findings, AG had a more irregular eating habit than NG (p<0.05). In case of food frequency, AG tended to consume more atopy-related foods than NG (p>0.05). The nutrient intakes of AG were significantly lower than those of NG (p<0.05), but only intake of animal iron in AG was higher than NG (p<0.05). NG consumed more protein than AG (p<0.05). Although milk was a noted hypersensitive allergic food, frequency and the amount of milk intake were not significantly different between two groups. In conclusion, atopic children had eaten more atopy-related foods and less nutrient intakes. Therefore, it is necessary to educate on good nutrition and guide atopic children and their parents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1551-1558
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• 2009

The management of skeletal health in the twenties is the number one priority for preventing fracture or osteoporosis occurrence in later life cycle. Therefore, the factors influencing bone mineral density were examined by anthropometric measurements, food intakes, bone mineral density and biochemical nutritional indexes in blood among college students. Among the students who received health examinations from May to December, 2007, 532 male and 507 female students who agreed to participate in the study were selected. Nutritional intakes were estimated with 3-day 24-hour recall method. Bone mineral density was measured by ultrasonic attenuation passing through right calcaneus bone and expressed as broadband ultrasound attenuation and t-score was calculated by WHO criteria. Red blood cell count, hemoglobin, hematocrit values were measured by whole blood analysis, and alkaline phosphatase, serum calcium and serum iron were used as indexes for biochemical nutritional status. Data analysis was conducted using SPSS 14.0 program, and protecting and risk factors on bone health status were analyzed by logistic regression analysis between normal bone health group (t-score$\underline{\geq}$ -1.0) and osteopenia group (t-score<-1.0). The results showed that more people belong to the normal bone health group probably because this study was conducted among those with their peak bone density. Biochemical nutritional status and nutrition intakes of both groups for normal and osteopenia did not show statistically significant difference except MCHC, animal protein and animal iron intakes in female. According to the results of logistic regression analyses, dietary intakes of animal protein, animal iron and zinc showed protecting effects against osteopenia. Therefore, dietary nutritional intakes of micronutrients, especially iron and zinc are important for bone health of young people.

• Journal of the Korean Home Economics Association
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• v.46 no.8
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• pp.97-107
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• 2008

This study was conducted in order to identify the relationship between psychological factors, such as depression and self-esteem, and nutritional status, such as nutritional risk index and nutrient intake, among the elderly in Chunnam Province. The participants were 119 elderly individuals over the age of 65 years who visited the Senior Welfare Center in Chunnam province between January 29 and February 2, 2007. This study was conducted using a structured questionnaire that included, the Center for Epidemiologic Studies Depression Scale (CES-D), General Self Efficacy Scale (GSES), Nutritional Screening Initiative Checklist (NSI checklist), questions pertaining to the general characteristics of the participants and an estimation of nutrient intake using the 24-hour recall method. Data were analyzed by the SPSS program. Analysis of the participant's CES-D scores revealed that 43.7% of the subjects were normal and 56.3% had more than mild depression. The mean GSES score was 45.9 for the entire group of subjects (51.9 for men, 43.6 for women). The mean nutritional risk index value was 4.30 (5.03 for men, 4.01 for women). Analysis of the participant's scores on the NSI checklist revealed that 69.7% of the subjects were normal and 30.3% exhibited a moderate nutritional risk. The CES-D was positively correlated with the NSI checklist (p < 0.05) but negatively correlated with nutrient intake. However, the GSES was negatively correlated with the NSI checklist (p < 0.05), but positively correlated with nutrient intake (P < 0.01 for protein, calcium, phosphorus, zinc etc.). The results of this study indicate that it is necessary to manage psychological factors, including depression and self-esteem, in the elderly in order to decrease their nutritional risk and increase their nutrient intake.

• Korean Journal of Community Nutrition
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• v.13 no.4
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• pp.555-564
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• 2008

Essential fatty acids are important essential nutrients during pregnancy. The objective of this study was to compare fatty acid composition of serum phospholipids and essential fatty acid intakes between Korean pregnant women with a single baby and Korean pregnant women with twins. A total of 116 pregnant women who had maintained their health without any symptoms of pregnancy complications participated in the study. The subjects consisted of 57 women of singleton pregnancy and 58 women of twin pregnancy at the 1st, 2nd, or 3rd trimester of pregnancy. A 24-hour dietary recall was administered to each subject to obtain dietary information. The mean ages of the singleton pregnancy group and the twin pregnancy group were 31.44 years and 32.27 years, respectively, and the mean height values were 161.86 cm and 160.64 cm, respectively. The mean daily energy intakes in the singleton pregnancy group were 1639.95 kcal, 1904.71 kcal, and 1882.82 kcal for the 1st, 2nd, and 3rd trimester group, respectively. The mean daily energy intakes in the twin pregnancy group were 1745.99 kcal, 2203.46 kcal, and 2092.26 kcal for the 1st, 2nd, and 3rd trimester group, respectively. There were no significant differences in the mean fatty acid intakes by the type of pregnancy (i.e., singleton vs. twins) and the stage of pregnancy (i.e., 1st vs. 2nd vs. 3rd trimester). However, the mean total fatty acid intake of those at the 1st trimester among the singleton pregnancy group tended to be higher than that of those at the 1st trimester among the twin pregnancy group. Such a trend seemed to be retro-versed. That is, the mean total fatty acid intakes of the twin pregnancy group were higher compared to the singleton pregnancy group for the 2nd and 3rd trimester group. The LA and total n6 concentrations of serum phospholipids of the singleton pregnancy group were significantly higher as the gestational age increased(p<0.05). The $\alpha-LNA$(p<0.05), EPA(p<0.05), and total n3(p<0.001) concentrations of serum phospholipids of the twin pregnancy group were significantly lower as the gestational age increased. The $\alpha-LNA$ concentrations of serum phospholipids in the singleton pregnancy group at the 3rd trimester were significantly higher than that in the twin pregnancy group at the same trimester(p<0.05). The serum phospholipids levels of AA and DHA of the twin pregnancy group were generally higher compared to those of the singleton pregnancy group. Particularly the differences reached at the level of statistical significance for those at the 1st trimester(p<0.01). It is concluded that the study findings imply that fatty acid metabolism may meaningfully differ by the type and stage of pregnancy. Future research needs to be conducted to more elucidate grounding etiology and possible roles of dietary fatty acid intake levels in relation to the study findings.