• Korean Journal of Community Nutrition
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• v.18 no.6
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• pp.565-576
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• 2013

The purpose of this study was to investigate the effects of nutrition education on nutrition knowledge, dietary attitude and dietary intake of Chinese college students in Korea. The subjects were 64 Chinese college students in Korea (educated group, 32 students vs. non-educated group, 32 students). Educated group was lessoned as group and/or individual. Nutrition education program consisted of four lessons (40min/lesson), '6 major nutrients & function (group lesson)', '6 food group and sources (group lesson)', 'personalized daily needed energy and food exchange units using Food Exchange System (individual lesson)', and 'smart choice of snacks and eating-out foods (group lesson)'. We examined the differences between educated group and non-educated group in nutrition knowledge, dietary attitudes and nutrients intake. After education, there were positive improvements on nutrition knowledge: 'function and foods of 6 nutrients', on dietary attitudes: 'type of breakfast' in educated group. In the evaluation of nutrient intakes according to Dietary Reference Intakes for Korean (KDRI), there were positive improvements on intake levels of riboflavin, fiber, vitamin B6, vitamin C, folate, Ca and K in the educated group. In the index of nutrition quality (INQ), nutrition adequacy ratio (NAR) and mean nutrition adequacy ratio (MAR) were significantly increased in the educated group. In conclusion, it is possible to improve nutrition knowledge, dietary attitude and dietary intake of Chinese college students in Korea through the nutrition education focused on personalized daily needed energy and food exchange units.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.25-30
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• 2009

The anti-stress effects of kimchi were studied in the Sprague-Dawley rats dosed with kimchi. The rats in the stress groups were subjected to immobilization stress for 2 hr/day for 5 days. At the end of the experimental period, daily average food intake and body weight (BW) gain had been reduced in the stress group compared to the control group. Daily average food intake was significantly increased in the stress-kimchi diet group compared to the stress-only group. The weights of the thymus and spleen were decreased by immobilization stress, but this reduction was partially suppressed by the addition of kimchi. The weights of the adrenal gland and epididymal adipose tissue were increased in the stress group, but ingestion of kimchi completely and partially suppressed these stress-induced changes, respectively. Serum levels of total cholesterol and triglyceride, and plasma levels of corticosterone were increased in the stress group, but at control levels in the stress-kimchi diet group.

• Nutrition Research and Practice
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• v.4 no.5
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• pp.433-437
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• 2010

In order to develop an obesity management program for teenagers, we compared obese and non-obese girls attending high schools in terms of their dietary practices related to snack consumption. Dietary records were collected for 7 days. No significant differences were found for the average daily energy intake between obese and non-obese girls. However, the highest energy intake was greater for obese girls while not much difference was found for the lowest amount of energy intake. Obese girls had significantly lower intakes in calcium (P < 0.01), vitamin A (P < 0.001) and folate (P < 0.01). Mean energy intake from snack ($594.1{\pm}312.1kcal$) was significantly higher for obese girls than for non-obese girls ($360.1{\pm}173.1kcal$) (P < 0.001). A significant, positive correlation was observed between energy intake from snack and total daily energy intake (r = 0.34 P < 0.01) only for obese girls. In case of dietary behaviors, obese adolescent girls consumed significantly greater number of items for snacks and fewer foods for regular meals compared to non-obese girls (P < 0.05). This study suggested that obesity management programs for adolescents should focus on providing strategies to reduce snack through enhancing balanced regular meals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.75-80
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• 2005

This study was carried out to measure the amount of daily intake on three synthetic food red colors (Amaranth: R2, Erythrosine: R3, Allura Red: R40) in foods by Korean. Analysis of three synthetic food red colors was conducted by HPLC with the foods including bread, confection, candy, alcoholic beverage, soft drink, ice cream, chocolate, and chewing gum. Recovery rates from the known concentrations of three standard food red colors which were spiked into foods were ranged from 85.1 to 100.4 (%) for each foods. Total Estimated Daily Intake (∑EDI) was from 0 to 1.632 mg/kg bw/day for each food item and from 0.512 to 7.281 mg/person/day for ages (1∼over 65 years old). The data of average food intake for each food item per person per day were obtained from the report of Korean National Nutrition Survey conducted by the Korea Ministry of Health and Welfare in 2001. Total EDI of each red colors per person per day were showed as follows; 0.742 mg/kg bw/day for R2, 0.391 mg/kg bw/day for R3 and 2.018 mg/kg bw/day for R40 as total amount respectively, and the ranges of these values were 0.5∼7.1% of FAO/WHO's Acceptable Daily Intake (ADI) values. Therefore, the amount of daily intake of three synthetic food red colors in Korea was regarded as safe.

• Nutrition Research and Practice
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• v.11 no.2
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• pp.155-163
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• 2017

BACKGROUND/OBJECTIVES: The commercial foodservice industry in Korea has shown rapid growth recently. This study examined Korean adults' consumption of commercially-prepared meals based on where the food was prepared. SUBJECTS/METHODS: Data from a 24-hour dietary recall of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys were analyzed. A total of 10,539 subjects (n = 6,152 in 2001; n = 4,387 in 2011) aged 19-64 years were included for analysis. Commercially-prepared meals were classified into four food source groups based on where the food was prepared: Korean restaurants, Chinese/Western/Japanese restaurants, fast-food restaurants, and retail stores. Subjects' energy intake, including the amount and proportion of calories, was examined for each food source. The analysis was also conducted by gender for age-stratified groups: 19-29, 30-49, and 50-64 years old. RESULTS: Korean adults' energy intake from commercially-prepared meals increased in the amount of calories (551 kcal to 635 kcal, P < 0.01), but not in the proportion of daily calories (27% to 28%) from 2001 to 2011. The most frequent food source of commercially-prepared meals was Korean restaurants in both years. The amount and proportion of calories from retail stores increased from 83 kcal to 143 kcal (P < 0.001) and from 4% to 7% (P < 0.001), respectively, during the same period. Males aged 30-49 years (34%) and females aged 19-29 years (35%) consumed the highest proportion of daily calories from commercially-prepared meals in 2011. CONCLUSIONS: Korean adults consumed about one-fourth of their energy intake from commercially-prepared meals. In particular, males aged 30-49 years and females aged 19-29 years consumed more than one-third of their energy intake from commercially-prepared meals. Korean restaurants played a significant role in Korean adults' energy intake. Retail stores increased influence on Korean adults' energy intake. These results could be useful for developing health promotion policies and programs.

• Journal of Nutrition and Health
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• v.26 no.6
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• pp.703-714
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• 1993

The iron content of 178 food items were analyzed by ICP to provide database to calculate dietary intake of iron in Korea. The analysis data showed significant deviations of iron contents in some food items compared with Food Composition Table of KRNI which is most widely used at present. Three day dietary intake records were collected from 96 female college students to estimate mean daily iron intake and bioavailability of dietary iron. Mean daily intake of total iron in the study subjects was 13.2mg and heme iron intake was 0.94mg, 6.7% of total iron intake. BGioavailability of dietary iron was calculated by two methods. Total absorbable iron was calculated by the method of Monsen, body iron storage of the subjects being estimated with serum ferritin concentrations, was 1.21mg and bioavailability of dietary iron was thus 9.3%. Bioavailability calculated with the method by Hallberg was 11.22%. Two values of dietary iron bioavailability of the present study are lower than the reported values in adult women consuming typical western diets but within the range estimated for vegetarians. Considering high prevalence of iron deficiency based on serum ferritin concentrations and low bioavailability of diet in young adult Korean women, more efforts should be made to increase the content and bioavailability of iron in diet of Korea adult women.

• Preventive Nutrition and Food Science
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• v.15 no.1
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• pp.24-29
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• 2010

This study was conducted to investigate sodium and potassium balances, as well as correlations among the relating factors in adult males and females. We collected blood, urine and feces samples as well as a dietary intake survey from 50 subjects. Then, we analyzed the sodium and potassium contents in blood, urine and feces, and evaluated their state of balance. The average ages of the study targets were 24.7 years old for males and 22.8 years old for females. The daily energy intake by the males was 1733.4 kcal and by the females was 1570.3 kcal. Sodium intakes were 138.3 mEq and 127.5 mEq for males and females, respectively. Potassium intakes were 43.1 mEq and 49.3 mEq, respectively. The daily excretions of sodium through urine were 136.6 mEq by males and 97.0 mEq by females and the excretions through feces were 2.2 mEq and 2.0 mEq, respectively. The daily excretions of potassium through urine were 20.2 mEq and 16.5 mEq by males and females respectively, and the excretions through feces were 7.7 mEq and 7.5 mEq male to female. The retention rates of sodium were 11.7% and 14.1% male to female, respectively, and the apparent absorption rates were 98.5% and 97.8%. Additionally, the retention rates of potassium were 32.9% and 39.8% and the apparent absorptions were 81.9% and 81.3%, both male and female. It was noted that, overall, the sodium intake of adult males and females is still higher than the recommended daily sodium intake, while the potassium intakes and excretions were found to be lower. Based on the results of this study, nutritional guidance and education is recommended to encourage decreased sodium intake and increased potassium intake, according to recommended standards.

• Journal of Nutrition and Health
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• v.44 no.5
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• pp.394-405
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• 2011

Osteoporosis is a rising problem, as the older age population is increasing due to prolongation of life. Genetic and environmental factors play key roles in bone metabolism, and diet is also an important factor. We investigated the relationship among factors affecting bone mineral density (BMD), including daily food intake and nutrient intake in men aged >50 years. Seventy-eight men, who visited the health promotion center at one of the university medical centers, were divided into normal and osteopenia groups according to their BMD. The body weight of the normal group was significantly higher than that of the osteopenia group. The osteopenia group showed significantly higher carbohydrate intake and lower calcium and vegetable calcium intake compared to those in the normal group. Lumbar spine BMD was negatively correlated with energy, fat, vitamin B1, and sodium intake in the normal group. Additionally, femoral neck BMD was negatively correlated with total animal protein, energy, protein, fat, phosphorous, iron, animal iron, potassium, vitamin B1, B2, B6, and niacin intake. Lumbar spine BMD was positively correlated with fruit, calcium, vegetable calcium, animal calcium, and vitamin C intake in the osteopenia group. Femoral neck BMD was negatively correlated with meat, dairy product, total animal protein, plant protein, animal protein, vitamin A, and cholesterol intake. A stepwise multiple regression analysis revealed that several dietary factors affected BMD, including energy, fat, vitamin B1, B2, B6, niacin, sodium, protein, iron, animal iron, phosphorous, potassium, and animal protein in the normal group and zinc, calcium, vegetable calcium, animal calcium, vitamin C, fruit, protein, animal protein, meat, dairy product, carbohydrates, cholesterol, vegetables, mushrooms, and seasonings in the osteopenia group. These results indicate that adequate nutrient intake plays an important role maintaining optimum bone health in middle aged men.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.711-717
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• 1994

This study was conducted to obtain accurate data on intake, apparent digestibility and nitrogen balance of dietary protein which the korean take in habitually. Subjects were 8 male college students, aged from 20 to 26, and maintained their menu and life pattern as usual during a 4-week study. The same amount of diet that the subjects had consumped, and feces and urine were collected and measured to extract their nitrogen content data by Kjeldahl method. From above data, the apparent digestibility and the body nitrogen balance were estimated by determining daily protein intake and excretion. The daily protein intake measured by Jjeldahil method was 88.3$\pm$ 0.9g(1.45/kg of body weight /day) which marked 8.3% higher than that estimatd by food analysis table. The proportional of animal protein against total protein intake was 50.4$\pm$ 2.3%. Daily fecal protein loss was 14.3$\pm$0.6g and the apparent digestibility was 83.8$\pm$ 0.7%. The urinary nitrogen excretion was 10.30$\pm$0.19g. The nitrogen balance considering nitrogen excretion from feces indicated positive balance of 1.06$\pm$0.20g.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.373-389
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• 2008

This study was conducted to evaluate exposure level and risk of heavy metals in livestock foodstuffs and Korean foods. Based on the "Food Intake Data," a part of the 2005 National Health & Nutrition Survey and the "2005 Seasonal Nutrition Survey", 113 Korean foods items were selected. 3 samples from different manufacturers of each 113 items of Korean foods were purchased on summer and fall, so total 678 samples were used. The food groups were classified into 15 categories. For the livestock foodstuffs category, meats and poultry (chicken, pork, pork belly, beef, beef feet soup), milks and dairy products (milk, ice cream, liquid yoghourt, sherbet), eggs (egg) were selected. It was found that the daily amount of heavy metals intake (mg/person/day) from livestock foodstuffs is 0.00020 arsenic, 0.00000 cadmium, 0.00020 lead, and 0.00006 mercury, and the daily amount of heavy metals intake (mg/person/day) from Korean foods is 0.0265 arsenic, 0.0083 cadmium, 0.0067 lead, and 0.0028 mercury. Daily amount of heavy metals intake from livestock foodstuffs was low among the food groups. For risk assessment, PDI (Probable Daily Intake) was calculated and compared with PTWI (Provisional Tolerable Weekly Intake) of JECFA (Joint FAO/WHO Expert Committee on Food Additive). Relative hazard of these livestock foodstuffs was 0.006% in arsenic, 0.000% in cadmium, 0.085% in lead, and 0.149% in mercury. Relative hazard of Korean foods was 0.941% in arsenic, 14.676% in cadmium, 3.319% in lead, and 6.860% in mercury. Thus, livestock foodstuffs and Korean foods were as safe as satisfied with the recommended standards of JECFA.