• 한국식생활문화학회지
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• 제28권5호
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• pp.547-552
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• 2013

This study compared the nutrient intake of obese versus non-obese non-insulin dependent diabetes mellitus (NIDDM) patients for Diabetes Medical Nutrition Therapy. The study was conducted at medical hospitals in Gyeonggi and Seoul from April 2009 to November 2009. Fifty-six adult male NIDDM patients were enrolled and divided into two groups: 36 into an obese group (BMI ${\geq}25$) and 20 into a non-obese group (BMI<25). To conduct this study, anthropometric measurements, and daily nutrient intake of obese and non-obese NIDDM patients were measured. Daily nutrient intake was estimated by 24hr-recall and analyzed by the CAN program. In the results, anthropometric measurements of the two groups showed significant differences in weight and BMI (p<0.001). Daily nutrient intake of the two groups showed no significant differences, except for vitamin E intake (p<0.05). The total energy intake of the non-obese and obese groups were $2,669.9{\pm}964$ kcal and $2,555.4{\pm}803$ kcal, respectively, which were both above 113% of the recommended Dietary Reference Intakes for Korean (KDRIs). Cholesterol and sodium intake were $378.1{\pm}215.6$ mg and $6,478.9{\pm}2755.1$ mg, respectively for the non-obese group. Cholesterol and sodium intake were $308.1{\pm}155.6$ mg and $6,306.8{\pm}2788.9$ mg, respectively, for the obese group. Both groups were above 150% of the recommended levels set by the Korean Diabetes Association (KDA). However, their antioxidant nutrient intake was appropriate. Meanwhile, their fiber intake was $10.7{\pm}5.1$ g and $9.8{\pm}5.2$ g, respectively, which was lower than 40% of the recommended intake set by the KDA. The results show that the nutritional education for obese and non-obese NIDDM male patients must aim to reduce total energy, cholesterol, and sodium intake, while increasing fiber intake. In addition, the factors related to a patient's glycosylated hemoglobin, serum lipids, blood pressure, and weight change must be calibrated for the appropriate energy, fat, cholesterol, sodium, and dietary fiber intake.

• 동아시아식생활학회지
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• 제17권1호
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• pp.27-42
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• 2007

The purpose of this study is to investigate the importance of well-being related to lifestyle choices such as food habits, food choices, life pattern, etc. The survey was conducted among college students using a questionnaire and a 5-point Likert score in Seoul City and Kyunggido Province during September 2005. The responses of 968 college students were analyzed by the SPSS program. The results were as follows. Most of the subjects were female(76.2%), and lived with their parents (85.6%). The average score of 'food habits', 'choosing food materials', 'purchasing' and 'life pattern' were $2.71{\pm}1.22,\;2.86{\pm}1.28,\;2.41{\pm}1.21,\;and\;2.97{\pm}1.31$ respectively in males and $3.01{\pm}1.20,\;3.00{\pm}1.32,\;2.55{\pm}1.20,and\;2.68{\pm}1.40$ in females, respectively. In regard to 'food habits', the scores were significantly affected by gender(p<0.001), smoking(p<0.05), alcohol consumption(p<0.05), exercise(p<0.001), weight satisfaction(p<0.001), method of weight control(p<0.001), use of nutritional supplement(p<0.05), attempts at weight control(p<0.001), regularity of breakfast(p<0.001), level of interest in well-being(p<0.001), and whether the individual tried a well-being item(p<0.001). In regarding to 'choosing food materials' the scores were significantly affected by gender(p<0.001), smoking(p<0.05), exercise(p<0.001), weight satisfaction(p<0.05), method of weight control(p<0.05), use of nutritional supplement(p<0.05), attempts at weight control(p<0.001), regularity of breakfast(p<0.001), level of interest in well-being(p<0.001) ), and whether the individual tried a well-being item(p<0.001). Out of the factors affecting 'purchasing', the association with BMI was remarkable. Students who were overweight, obese or underweight showed higher average scores than students of normal weight. The primary concerns and trial of well-being of college students were food and exercise. Therefore, the purchase of well-being goods is related to their weight control in college students. In regard to 'life pattern' the scores were significantly affected by exercise(p<0.01), use of computer(p<0.001), BMI(p<0.001), weight control(p<0.001), use of nutritional supplement(p<0.05), regularity of breakfast(p<0.001), level of interest in wellbeing(p<0.001), whether the individual tried a well-being item(p<0.001), and having taken lecture on well-being(p<0.05). Therefore nutrition education is needed for healthy eating habits of college students and it is necessary to develop a series of lectures to teach them about diet and exercise programs.

• 대한지역사회영양학회지
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• 제17권5호
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• pp.637-651
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• 2012

The purpose of this study was to investigate salinity and sodium content in foods served at industry foodservice operations in selected workplaces in Daegu. The researcher collected 1,142 food items categorized into 22 menu item groups from lunch samples served at 100 industry foodservice operations and measured the salinity of the food items, and calculated sodium and salt contents from the salinity. In terms of salt content of one meal at each workplace, 46% of the meals were 3-<5 g, and only 3.0% of them were 1.7 g or less, which is one third of the daily target intake (5 g) presented by the Dietary Reference Intakes for Koreans. In terms of sodium content, 35.3% of the meals were 1,000-< 1,500 mg (most), and only 2.5% of them were 667 mg or less, which is, again, one third of the daily target intake. As to the salinity of each menu item group, side dishes such as sauces, kimchi, seasoned vegetables, hardboiled foods, and stir-fried foods were significantly higher, but the sodium content was not higher, because their quantity per serving was small. The salinity of foods with liquid such as stews, noodles, soups, and broths was relatively lower, but the sodium content was higher, because their quantity per serving was large. This indicates that an education program should be developed for foodservice workers who prepare food for the workplace regarding the development and promotion of various menus for reducing sodium content, in order to reduce sodium content in meals served by food service in the workplace.

• 한국가정과학회지
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• 제8권1호
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• pp.59-70
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• 2005

The purpose of this study is to develop a program that allows older women to provide voluntary services for child nursing facilities, making those women have more social participation, effectively their spare time and ultimately improve the quality of their life. Results of the study can be described as follows. First, social requests about the use of older women as volunteers for child nursing services were analyzed to show that most people working at child nursing facilities perceived lack in the number of child nursing teachers. Those people recognized the need of using older women as service volunteers for the facilities. They were very positive about such use. Second, it is recommendable that volunteers of child nursing service should be not too much older women, or below 65. Voluntary activities that those women participate include taking care of younger children, reading interesting stories for children, helping works of child homes, teaching manners and living attitudes, instructing dietary etiquettes and cooking. Voluntary service activities should be made 1 to 3 times a week, 1 to 2 hours a time, considering psychological and physical states of older people. Third, such older volunteers should be educated about 6 areas, 'the operation and management of child homes, 'practices', 'child health and safety', 'the quality of child nursing', 'child development and counseling' and 'voluntary service training'. Out of these six areas, 'child health and safety' and 'voluntary service training' are more required to be instructed. such training needs to focus on activities in which older women can actually engage as volunteers. Fourth, it is advisable that the recruitment and management of such volunteers are led by the city and that the development of training programs for voluntary service activities and education of the volunteers are referred to universities.

• 한국조리학회지
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• 제8권3호
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• pp.231-247
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• 2002

Rice is staple grain of our people and at the same time it is major source of income for Korean farmers. But recently various problems in connection with rice arose such as declining consumption etc. for this reason not only government but also related agencies are discussing about expanding vice consumption. This study is an attempt to provide basic data required for developing rice food and method of cooking it as a measure for increasing rice consumption and far this purpose survey has been conducted on primary school students in connection with their level of recognition, preference far rice food as well as their understanding and their consciousness on issues related to this topic. In terms of level of recognition of rice food majority of students which were subjected to this study stated that either they knew names of about 39 types of rice foods shown or had experience of eating them. They also stated in answers to question related to dietary habit that they prefer rice foods. Their reply on taste of rice food was plain and neat. But it was found their level of recognition on our traditional rice foods such as Ssal Dasik (rice cookies), Ssal Jinbyung (rice cakes) and Buggumi (fried rice cakes) etc. was very low. In connection with questions on their understanding of rice and consciousness of problems related to rice it was revealed that more than majority of primary school students in this research had erroneous idea on reason for the need of our effort for expanding rice consumption. Accordingly in order to expand rice consumption it is necessary to develop educational program addressing subjects of cultural and nutritional effect value of rice, effect of rice consumption upon rural economy and its application to school education concurrently with persistent study in order to diversify rice food restaurants and to improve method of cooking.

• Journal of Nutrition and Health
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• 제40권3호
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• pp.249-258
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• 2007

Benign prostatic hyperplasia (BPH) is one the most common prostate diseases in middle aged and elderly men. This study was conducted to investigate diet and lifestyle risk factors for benign prostatic hyperplasia in a community-dwelling free-living population group. The dietary data were collected from the 601 male subjects aged 50-79 years using the 24-hour recall method. The mean age of the BPH group ($63.0{\pm}7.9$ years) was significantly higher than that of the non-BPH ($58.8{\pm}7.4$ years). Among many nutrients, the amount of animal fat intake was increased while that of carbohydrate intake decreased in subjects with BPH compared to those with non-BPH. In BPH subjects, the proportion of energy from fat was also greater than in subjects with non-BPH. The logistic regression analysis on the food consumption data showed that the consumption of total animal food was increased while that of mushrooms was decreased in patients with BPH compared to the subjects with non-BPH. The age-adjusted odds ratios and 95% confidences limits for BPH incidence in subjects whose milk and milk products, beverages and alcoholic liquors intake was greater than the median were 1.796 (1.167-2.782) and 1.738 (1.129-2.676) respectively, compared to those in subjects whose intakes were below the median. These results may be applicable in the development of a nutrition intervention and education program toward a reduction in the risk for benign prostatic hyperplasia.

• 한국식생활문화학회지
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• 제14권5호
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• pp.555-563
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• 1999

This study was executed for 300 mothers bringing up a child below 3 years in the area of Kangnung to assess the current weaning practice of infants. 24.6% of mother surveyed were breast-fed, 57.8% were formula-fed and 17.5% were mixed-fed. The rate of breast feeding was lower and the rate of bottle feeding was higher in infants whose mothers had more income or higher educational period or full-time job. Most of the respondents knew the significance of supplementary food. 41.4% of the subjects started weaning of their infants at 3-4 months, and 84.1% of them set on weaning in less than 7 months after babies were born. And 39.4% of the subjects finished weaning of their infants in less than one year. The infants of this study preferred the fruits and fishes to meats, vegetables and beans that served to them as supplementary food. Mothers showed deep interest in recipe of weaning food(48.5%), adequate quantity of weaning food(36.3%), information on commercial food for infants(32.2%), and sequence in which semi-solid food are introduced(31.9%). From these results, it is suggested that education program in primary health center for improvement of weaning practice of infants should be implemented reflecting needs of mothers.

• 한국식품조리과학회지
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• 제21권4호
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• pp.496-504
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• 2005

With the enlargement of school meals, the lunch program has played an important role in educating young students about good eating habits and food Preferences. The objective of this study was to investigate the awareness and preference of vegetables and to provide preliminary data required for framing a menu of school meals to help students maintain good food preference and eating habits with a balanced food diet. A survey was conducted from 25th October to 27th November, 2004 with 873 elementary school students (M: 474, F:399) in the 4th, 5th, or 6th grade of 6 schools in Daegu and Gyeong sang but do (Yongchon, Gumi, Pohang). Satisfaction for the school meal was rated by $52\%$ of the students and 'rice and soup' was the favorite meal type. Eating habits of students were not influenced by the employment status of their mothers. Only $11.2\%$ of students selected vegetable as their favorite food. Marsh mallow, taro stem, green bean sprouts, crown daisy and broccoli showed very low awareness and were selected as the least favorite vegetables. The most important criteria of preference were the taste and eating experience of the vegetables. The most preferred cooking method of the vegetables was tchigae which is a simple stew. Recognition of frequency for daily eating vegetables significantly affected the real intake of vegetables for everyday meals and the preference of vegetables also significantly affected the vegetable intake from the school meals. Compared to the school dietitian, mothers showed a greater frequency in being selecting as an educator of nutritional information. The above results indicated the need to improve the level of students' understanding of the importance of vegetables in the daily diet with parental education and publicity.

• 한국식품조리과학회지
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• 제6권1호
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• pp.41-51
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• 1990

A special form of questionaire was prepared and distributed to 502 housewives in seoul from Feb. 8th to 22nd in 1989. The results were as follows: In Cooking methods, they tended to follow in the steps of their mother, and it took about half an hour or an hour to prepare a meal. They cooked fried foods once or twice a month. Whenever they fried foods they need new oil. Followings were details of cooking method mainly used by housewives. Fishes were tended to be roast, vegetables to be dressing and seasoning. Highly milled boiled rice was best preferred as the cheif food, and it was cooked by following procedure; First rice was washed, and steeped in water for the time being. Next, the water was poured out and water was filled again, then rice with the water was boiled. Fish Chige was cooked in the way that fish was put into the boiled soup. Fermented sao-bean paste Chige was cooked using water in which rice had been washed. Hard-boiled beef with soy sauce was made using the method that soy sauce was properly poured after beef was boiled. A Spinach was boiled shightly with salty water. In view of those results, there were many cases that housewives did not only utilize their knowledge about foods in real dietary life, but also fell short of endeaver to do so. They chiefly made use of the cooking methods instructed from their mother or husband's mother. In conclusion, in order to illuminate housewives to have an exact nutritional knowledge about foods and cooking methods getting out of the loss of nutritions, nutritional education program must be provided for housewives.

• 한국융합학회논문지
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• 제10권2호
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• pp.113-124
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• 2019

본 연구는 곡류 섭취수준과 식품과 영양소 섭취량간의 연관성을 확인하기 위해 40~65세 중국 중년여성 218명을 대상으로 조사한 융합연구이다. 데이터는 SPSS 22.0 프로그램을 이용하여 ${\chi}^2$ test, ANOVA, 상관분석과 Jonckheere-Terpstra 분석을 시행하였다. 연구결과, 대상자의 곡류군 섭취수준이 높을수록 아침결식(p for trend=0.000), 과식(p for trend=0.019) 및 외식(p for trend=0.003) 비율이 감소하였다. 대상자의 곡류군 섭취수준이 6~9단위인 경우, 에너지 1,000 kcal당 서류(p for trend=0.008), 육류(p for trend=0.043), 콩류(p for trend=0.020), 담색채소류(p for trend=0.015) 섭취량이 증가하였다. 따라서 중년여성들의 곡류군 섭취가 적절하게 이루어질 수 있도록 피드백을 통한 지속적인 교육과 개선방안을 위한 논의와 연구가 필요하다.