• Human Ecology Research
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• v.53 no.6
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• pp.655-665
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• 2015

This study classified respondents by food-lifestyle and investigated differences in diet-related attitudes and demographic variables among food-lifestyle groups. Diet-related attitudes consisted of variables such as interest in diet, trial number of diet, diet period, weight loss, diet motivation, verification of products approved by the Ministry of Food and Drug Safety, verification of manufacturer's reliability, examination of damage cases and side effects, and awareness of consumer protection law. This study administered a questionnaire survey to adults between the ages of 20 and 39 who lived in Daegu and Uijeongbu from November 17th to December 14th 2014. Data collected from 293 respondents were analyzed using descriptive statistics, factor analyses, cluster analysis, analysis of variance (ANOVA) and chi-square tests. Four clusters (passive eating habit group, active eating habit group, convenience oriented group, and taste and health oriented group) were developed according to four factors of food-lifestyle (health-conscious, popularity-seeking, taste-seeking, convenience-seeking). The results of the ANOVA and chi-square tests indicated significant differences in interest in diet, awareness of consumer protection law, verification of products approved by the Ministry of Food and Drug Safety, verification of manufacturer's reliability, examination of damage cases and side effects, gender, education levels and household monthly income levels among food-lifestyle groups.

• Asian Pacific Journal of Cancer Prevention
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• v.13 no.1
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• pp.49-56
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• 2012

Objective: This study was an attempt to identify associations between health behavior, such as smoking, alcohol consumption, healthy diet, and physical activity, and psychosocial factors. Methods: This crosssectional study was conducted among 1,500 participants aged between 30 and 69 years, selected from a population-based database in October 2009 through multiple-stratified random sampling. Information was collected about the participants' smoking and drinking habits, dietary behavior, level of physical activity, stress, coping strategies, impulsiveness, personality, social support, sense of coherence, self-efficacy, health communication, and sociodemographics. Results: Agreeableness, as a personality trait, was negatively associated with smoking and a healthy diet, while extraversion was positively associated with drinking. The tendency to consume a healthy diet decreased in individuals with perceived higher stress, whereas it increased in individuals who had access to greater social support. Self-efficacy was found to be a strong predictor of all health behaviors. Provider-patient communication and physical environment were important factors in promoting positive healthy behavior, such as consumption of a healthy diet and taking regular exercise. Conclusions: Psychosocial factors influence individuals' smoking and drinking habits, dietary intake, and exercise patterns.

• Journal of Fisheries and Marine Sciences Education
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• v.29 no.3
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• pp.636-645
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• 2017

The physiological response of the longtooth grouper, Epinephelus bruneus to low water temperature (LWT) stress while on three different concentrations of dietary vitamin E (1 mg/diet g, 5 mg/diet g, and 10 mg /diet g) were investigated. Plasma cortisol, glucose, and aspartate aminotransferase (AST) levels were higher in the control and sham control compared with the vitamin E supplemented groups. The most addition with vitamin E in the diet (10 mg/diet g) showed the lowest levels of cortisol, glucose, and AST. However, plasma alanine aminotransferase (ALT) showed no significant differences across all experimental conditions (P>0.05). Also the more disposing vitamin E into feeding the better resistance against stress on the LWT was shown through cortisol, glucose, ALT, and AST.

• Journal of the Korean Dietetic Association
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• v.18 no.2
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• pp.126-140
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• 2012

The purpose of this study was to investigate elementary school students' perception of food waste as well as to identify factors affecting the plate waste rate of school foodservice in the Gyeongnam area. Questionnaires were distributed to 280 students from June 20 to July 5, 2011 and a total of 279 were analyzed. The results of this study were as follows. First, the main reason of plate waste was 'big portion size', which suggests that portion size should be adjusted. Second, the attitude for food waste reduction was 3.67 based on a 5-point Likert scale (1: strongly disagree, 5: strongly agree). Third, the average plate waste rate of school foodservice was 18.65%. Fourth, there were four factors affecting plate waste rate; balanced/unbalanced diet, satisfaction of school foodservice, need for nutrition education related to food waste, and attitude towards food waste reduction. The plate waste rates of the students who ate a balanced diet were significantly lower than those of the students who ate an unbalanced diet (P<0.001). The plate waste rates of the students who were satisfied with school foodservice were significantly lower than those of the students who were unsatisfied (P<0.001). The plate waste rates of the students who recognized the need for nutrition education were significantly lower that those of the students who did not recognize this (P<0.01). Finally, the students' attitudes towards food waste reduction were significantly negatively correlated with plate waste rate (P<0.01). In conclusion, in order to successfully reduce plate waste in school foodservice, nutrition education should be provided on proper portion size, balanced diet, and food waste. Further, introduction of partial self-service by school foodservice should be reviewed, and strategies for the improvement of school foodservice satisfaction should be applied.

• Molecular & Cellular Toxicology
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• v.4 no.1
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• pp.5-10
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• 2008

The effect of obesity on the drug-metabolizing enzymes remains an important issue for clinician since obesity is a world wide epidemic problem. However, little is known about the effects of obesity on flavincontaining monooxygenase (FMO) production and activity. We show here for the first time that in vivo FMO activity determined by urinary ranitidine (RA) metabolites ratio in human, was higher in subjects with a high body mass index (BMI, kg/$m^2$, 21.97-30.32) than in those with an intermediate BMI (range 19.38-21.83). Moreover, there was a significant correlation between FMO activity and BMI in 209 subjects. In high fat diet-induced obese mice, we also observed that the hepatic expression of FMO (225% of lean mice) and the activity measured by the RA Noxidation rate ($513{\pm}58.1$ vs. $349{\pm}66.0$ pmol/hr per mg protein) were significantly higher than in lean mice fed a control diet. Unknown factors rather than leptin or insulin appeared to regulate the hepatic FMO production. Thus, FMO activity may be increased in obese or overweight individuals. Moreover, the regulation of FMO activity in subjects with morbid obesity, with or without complications and its clinical implications, should be investigated further.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.570-580
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• 2009

The purpose of this study was to evaluate the multilateral weight control program provided by the university health care center for female college students. The program was 8weeks long and composed of nutrition consultation, exercise, and behavior modification. Nutrition education focused on a low calorie and balanced diet, increasing the intake of protein and micronutrients and reducing carbohydrate and fat consumption. Evaluations were made upon completion of an 8-week program and upon follow-up at 6 months after the end of program. A total of 92 women completed the 8-week program, while 20 completed the follow-up survey. Upon completion of the 8-week program, significant decreases in body weight, BMI, body fat (kg), and %body fat were observed, and muscle mass was also reduced. The total energy and carbohydrates intake were also significantly decreased in subjects with weight loss, while the percentage of subjects whose consumption of protein, calcium, iron, vitamin $B_1$, $B_6$, and niacin did not meet the EAR, were decreased. The blood values of glucose, total cholesterol and HDL-cholesterol were decreased. The follow-up survey revealed that the subjects continued to lose weight after completion of the program. In addition, a Mini nutrition assessment revealed that diet quality improved, especially with respect to reductions in the consumption frequency of fried, greasy and salty food. In conclusion, the multilateral weight control program with diet education for female college students was effective for long lasting weight control and improved dietary behavior. Nutrition education for weight reduction should focus on balanced nutrition as well as lowering the total caloric intake.

• Korean Journal of Community Nutrition
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• v.20 no.3
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• pp.178-187
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• 2015

Objectives: This study was conducted to compare dietary habits, weight control behaviors, eating disorder risk and depression among middle school girls who were at various stages of dieting. Methods: Subjects were 391 girls attending a middle school in Kyeonggido, Korea. All the information was gathered by self-administered questionnaires. Eating disorder risk and depression were assessed using EAT-26 and PHQ-9, respectively. Data were compared among 4 groups; no interest in a diet (N=112), had experienced dieting (N=86), on diet currently (N=71), and plan to diet (N=122). Results: A higher number of students currently on diet tended to be unsatisfied with their own weight (p < 0.01), overestimated their weight (p < 0.05), and weighed own body frequently (p < 0.001), compared to those with only experienced dieting in the past or those who plan to diet, despite similar weights and body mass index. The students who experienced dieting in the past or those who plan to diet appeared to have several undesirable as well as desirable dietary habits and their risk of eating disorder was significantly more prevalent compared to those without an interest in dieting (p < 0.01), although significantly less prevalent compared to those currently on a diet. Conclusions: We conclude that unnecessary dieting is common among middle school girls and providing proper education with regard to healthy weights is needed to enhance their physical as well as psychological wellbeing.

• Journal of the Korean Dietetic Association
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• v.14 no.1
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• pp.87-96
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• 2008

The purposes of this research were to investigate in-patients' perception on foodservice quality and to examine factors influencing their meal consumption at hospitals. Three general hospitals with over 400 beds in Seoul and Chon-An agreed to participate in the research. A total of 516 in-patients of the hospitals were surveyed on their meal consumptions, reasons of plate wastes, perceptions of foodservice quality, and demographic information. A response rate was 76% after excluding responses with significant missing data. On average the regular diet patients consumed 72%, 69%, and 68% of rice, soups, and side dishes served, respectively; the therapeutic diet patients consumed less than 70% of the meals they were served. The consumption rates did not differ significantly by diet type, gender, age, and hospitalization period. Among the therapeutic diet patients, those who had nutrition education consumed significantly more rice than the others (p<0.05). The main reasons why the patients did not eat all food served were 'lack of energy' and 'not tasty'. The patients' perception on foodservice quality was low; the therapeutic diet patients perceived more negatively than the regular diet patients in 'keeping hot food hot, cold food cold(p<0.05)', 'maintaining consistency of taste(p<0.01)', and 'providing nutrition information(p<0.01)'. To achieve the goal of the foodservice at hospitals, the dietitians can use the findings of the research in developing and implementing strategies to improve the patients' meal consumption. Recipe standardization, employee training, and production management will be useful for improving food quality and nutrition education on therapeutic diets for the patients will improve their meal consumption at hospitals.

• Journal of Nutrition and Health
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• v.25 no.6
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• pp.518-528
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• 1992

This study examined Korean young parents' current concept about diet and cancer to plan a proper communication strategy about nutrition education for cancer risk reduction. The naturalistic study using in-depth open ended interviews was conducted to identify Korean young parents' concepts about diet and cancer. Fourteen Korean husbands and wives were interviewed, All interviews were tape recorded and concept maps were developed from their tape-recordings for analysis. Most interviewees believed that certain kinds of food or diet increase or decrease cancer risk. However some interviewees did not believe that food or diet can prevent cancer. most interviewees believed that KIorean's salty and hot diet was related to the prevalence of stomach cancer,. They also believed that meat fresh smoked or cured processed food and excessive fat intake increase the risk for cancer but vegetables and fruits decrease it They believed that grilling and barbecuing increase cancer risk Some interviewees believed that certain nutrients (Zn. Se) and food(soybean paste mushroom garlic ginseng and so on) have cancer preventive effect. Most interviewees though twenties or early thirties are important ages for cancer preven-tion. Newspapers woman's magazines radio TV were the primary source of information on diet and cancer.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.3
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• pp.461-467
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• 2011

This experiment was conducted to determine the each level of a newly developed squid liver powder (SLP) as a dietary protein source replacing fish meal (FM) in juvenile flounder. A diet excluding SLP (FM diet) and a commercial diet were two control diets. Six experimental diets were formulated to replace FM with three types of SLP at 5 and 10% level, respectively (SLP-A5, SLP-A10, SLP-B5, SLP-B10, SLP-C5, SLP-C10). Prior to the start of a feeding trial, fish were fed the commercial diet for 1 week to adjust to the experimental conditions. Fish with average weight of $22.8{\pm}0.40g$ ($mean{\pm}SD$), were randomly distributed to each aquarium as groups of 20 fish and fed the experimental diets in triplicate at satiation for 8 weeks. After 8 weeks, weight gain and specific growth rate of fish fed SLP-C10 was lower than those of fish fed FM diet and SLP-B5. Meanwhile, no significant difference was observed in WG and SGR among fish fed diets excluding SLP-C10. Feed efficiency (FE) and protein efficiency ratio (PER) of fish fed each level of three types of SLP were not different from those of fish fed FM diet. However, fish fed SLP-C5 and SLP-C10 has lower FE and PER than those of fish fed a commercial diet, SLP-A5 and SLP-B5. Therefore, these results indicate clearly that dietary SLP-B could be a good protein source to develop inexpensive commercial diet in juvenile flounder.