• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.746-752
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• 2016

In this study, we analyzed the dietary style of Chinese singles; in addition, the effect of convenience food consumption on the quality of life of singles was evaluated through construct model development on the relationship between the frequency of consumption and satisfaction with convenience food and quality of life. A statistical analysis of 153 surveys from Tianj was conducted using SPSS 12.0 for Windows and SEM using AMOS 5.0 statistics package. The reliability of the data was confirmed by an exploratory factor analysis and Cronbach's alpha coefficient. The measurement model was confirmed as appropriate by a confirmatory factor analysis of the measurement model in conjunction with AMOS. The results of a factor analysis were as follows. Dietary style was categorized into four factors. The level of satisfaction with convenience food was categorized into seven factors and quality of life was categorized into four factors. The reliability of these findings was supported by a Cronbach's alpha coefficient of 0.6 and higher for all the factors. For the level of satisfaction with convenience food based on dietary style and the quality of life of singles, a structural equation model was constructed and analyzed. The results of all tests indicated that the model satisfied the recommended level of goodness of fit index and thus, the overall research model was appropriate. The current study highlights the increased interest in eating habits of singles and is necessary for further improvement in nutrition education.

• Journal of the Korean Society of Industry Convergence
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• v.25 no.5
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• pp.725-739
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• 2022

This study conducted with 268 female elderly who visited welfare center and senior citizen center in Changwon city to identify the dietary status according to social frailty stage using nutrition quotient for elderly (NQ-E). As a result of the survey, 75.0% of the elderly had no nutrition education. The elderly in social frailty stage was 43.7%, pre-frail was 35.1%, and robust was 21.2%. The scores of NQ-E (61.65), balance (47.78), moderation (86.18), and dietary behavior (55.23) were within the medium-high grade, while diversity (48.37) was within the medium-low grade. Among the balance factor item, there was a significant difference only in the frequency of fruit intake according to social frailty stage (p<0.05). Among the diversity factor item, there were significant differences in vegetable intake (p<0.05) and the rate of eating alone (p<0.001) according to social frailty stage. Among the dietary behavior factor item, there were significant differences in whether to strive for a healthy diet (p<0.05), exercise time and depression (p<0.001), and subjective recognition rate of health (p<0.01) according to social frailty stage. Based on these results, education focusing on various food intake is needed, and continuous support from the government and local governments is needed to connect the social support network of the elderly and support programs to prevent them from going to social frailty stage.

• Korean Journal of Community Nutrition
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• v.25 no.4
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• pp.267-279
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• 2020

Objectives: This study investigated the utilization and satisfaction of lunchbox by considering the dietary lifestyle of the consumer, in order to refine the purchasing behavior of adults with experience in using lunchboxes, and to provide basic data for efficient menu configuration and direction towards improvement. Methods: A total of 600 adults in Seoul and Gyeonggi-do answered a self-administered questionnaire designed to investigate general characteristics, utilization, menu preference, satisfaction, prospection, and improvement of lunchbox, according to the dietary lifestyle. Results: The study subjects were classified into 5 groups: 'taste seeking group', 'safety seeking group', 'health seeking group', 'economic seeking group' and 'convenience seeking group. Considering purchase value of the lunchbox, the 'taste seeking group' had a high utilization rate (35.1%) for prices less than 4,000 won (P < 0.05). Lunchboxes were mainly purchased at the lunchbox store (43.3%) and convenience store (37.7%). The important factor that contributed to purchasing a lunchbox was taste (61.3%), which was highest in the 'taste seeking group' (P < 0.01). The 'health seeking group' showed the highest preference for the low-salt diet lunchbox menu (26.0%) (P < 0.05). The satisfaction of 'health seeking groups' was lowest when considering addition of condiments (2.34%), origin of ingredient (2.59%), and provided calorie (2.81%) (P < 0.05). The overall response indicated future use of the lunchbox (69.6%) (P < 0.01); 35.8% respondents recommended the purchase of lunchbox, where convenience of purchase was the highest factor contributing to recommendation (50.2%) (P < 0.05). Conclusions: Taken together, our results indicate that taste was emphasized in every group purchasing the lunch box. Convenience of purchase was the highest factor contributing to satisfaction, which was relatively low when considering addition of condiments, nutrition and origin of ingredients. We propose that it is necessary to improve the development of various menus for increasing satisfaction by selecting the right ingredients contributing to good health of the consumer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.777-782
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• 2000

To investigate the effects of growth and body composition of spotted sea bass (Lateolabrix sp.) by the supplemented dimethyl-$\beta$-propiothetin(DMPT). fish was fed the diets each containing 3 mM, 5 mM, 7 mM and 10 mM for eight weeks. The weight gain, feed efficiency and feed intake were significantly increased with dietary DMPT level. Condition factor was reduced by dietary DMPT supplementation. Crude protein content of fish after eight weeks increased with dietary DMPT level, whereas crude lipid content deceased with dietary DMPT level. Amino acid content was higher in DMPT-added group than control group. Amino acid composition was not influenced by dietary DMPT supplementation. Fatty acid content deceased with dietary DMPT level.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.207-216
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• 2004

This study was performed in oder to investigate to dietary behavior, perceived stress and their correlations of University students. The number of subjects was 549 and the results of this study are as followed: Only 13.9% of students-20% of male students, 10% of female students-exercise regularly. Regular exercise and health condition had no statistical relationship in this study. 83.9% of subjects had experience of alcohol drinking (19.4% of male students, 7.3% of female students). Many students replied that they drink alcohol 1∼2 times per a week. 24.4% of students-only 2.6% of female students-were smoking and great number of smokers were drinking also. The BMI of 46.7% of subjects were in normal range. 48.2% were in under weighted and 5.1% were in over weighted or obesity. The stress factor of University students were analyzed into 12. Inner stress factors like as identity, coursework, friendship, health problem were more potent in female students than male. Among the health related habits, disease itself had a great effect on many stress factors but regular exercise had a little.

• Korean Journal of Community Nutrition
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• v.24 no.6
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• pp.453-464
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• 2019

Objectives: The objective of this study was to examine whether dietary quality varies among different age groups and geographic areas, and whether the difference between geographic areas varies across several age groups in Korea. Methods: The subjects were 14,170 subjects who participated in the 2013-2015 Korea National Health and Nutrition Examination Survey. The dietary quality was assessed using the Korean Health Eating Index (KHEI). Age groups were categorized into six groupings, and areas were categorized into urban and rural according to their administrative districts. The effect of area on the KHEI score was analyzed by multiple linear regression analysis. Results: The KHEI was the lowest in the 20-30s group (57.7 ± 0.4 score for 20s and 61.2 ± 0.3 score for 30s) and increased with age (p<0.001), showing the highest score in the 60s (67.9 ± 0.3 score), and then decreased again in the 70s and older (64.6 ± 0.3 score). As a result of comparing the KHEI score by area, the urban areas had higher KHEI scores than did the rural areas (63.5 ± 0.2 score for urban area and 62.2 ± 0.4 score for rural area, p=0.002). The difference between areas was dependent on the age group, showing a significant difference for subjects who were aged from 50s and older (p=0.002 for 50s, p<0.001 for 60s and p<0.001 for 70s and older). After adjusting for confounding factors, the effect of area on the KHEI score was only shown for those subjects in the over 60 years old group (p=0.035 for 60s and p<0.001 for 70s and older). Conclusions: The dietary quality differed according to the age group and geographic area. The dietary quality was lower for younger people than that for older people, and in rural areas compared to that in urban areas, and especially for older adults. The area factor was a very important factor for the dietary quality.

• Journal of the Korean Dietetic Association
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• v.28 no.2
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• pp.85-98
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• 2022

This study was conducted to identify the major dietary patterns of Korean adult men and to examine the relationship between subjective stress perception and these dietary patterns using data from the 2014~2016 Korean National Health and Nutrition Examination Survey (KNHANES). Of the 23,080 total subjects, adult men between the ages of 19 and 64 who did not take the questionnaire or answer the questions relating to depression, and cases where the daily energy intake was less than 500 kcal or more than 5,000 kcal in the Food Frequency Questionnaire were excluded. This left a total of 3,464 subjects who were included in the final analysis. We performed a factor analysis based on the yearly mean intake frequency of 41 food groups to identify the major dietary patterns. Three major dietary patterns were identified (factor loading >0.3), including the 'Healthy pattern', 'Processed meat pattern', and the 'Alcohol pattern'. The 'Healthy pattern' was characterized by higher intake of beans, tofu, vegetable, fish, and fruits. The 'Processed meat pattern' was characterized by high consumption of processed meats and instant foods. The 'Alcohol pattern' was characterized by a higher intake of alcohol. As a response to the subject's subjective perception of stress, the most answered 'a little' according to age, marital status, occupation, income, residential area, smoking status, drinking status, and exercise status. People whose diets followed the 'Processed meat' and 'Alcohol' patterns had significantly higher scores on subjective stress perception compared to people following the 'Healthy pattern'. To manage subjective stress, it is more effective to maintain health by relieving stress through a healthy method that combines healthy eating and exercise rather than following an unhealthy diet as characterized by the 'processed meat' and 'alcohol' dietary patterns.

• Journal of Nutrition and Health
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• v.32 no.1
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• pp.90-100
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• 1999

In order to investigate dietary risk factors for hypertension in th elderly, dietary intakes and dietary habits of 405 elderly subjects, aged 60-94, were assessed by the questionnaire, anthropometric measurement and a 24-hour dietary recall. The prevalence of definite (>95mmHg for diastolic or>160mmHg for systeolic blood pressue) and borderline(90-95mmHg for diastolic or 140-160mmHg for systolic blood pressure) hypertensive subjects 33.3% and 19.3%, respectively. The distribution of the subjects for Body Mass Index(BMI), waist-hip ratio, and alcohol consumption were significantly different among definite, borderline, and normal groups(p<0.05). The distribution of the subjects for smoking, exercise, and preference of salty food were not significantly different among definite, borderline, and normal groups(p>0.05). From the generalized logistic regression analysis of the risk factors for the hypertension, the subjects with over 27 of BMI had significantly higher risk of hypertension. Alcohol consumption and preference of salty food were significant risk factors of hypertension in the elderly. Dietary risk factors for the hypertension that had significant relationship to the hypertension were intakes of potassium, calcium, phosphate, sodium, vitamin B1, niacin, and folate. There was no significant difference of consumption frequencies of food and dish among definite, borderline, and normal groups(p>0.05). The amount of intakes for cereals and grain product, bean and their products, eggs were significantly different among definite, borderline, and normal groups(p<0.05). In summary, the amount of dietary intakes to hypertension in elderly population. Longitudinal studies for dietary risk factors on incidence of hypertension are needed in general population, especially in the elderly.

• Journal of Food Hygiene and Safety
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• v.7 no.4
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• pp.165-172
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• 1992

Among the nutrients of biological importance, minerals are of particular interest in human nutrition because the range of adequate intake is so narrow. As the results of a series of interaction experiments between dietary fiber sources and minerals, there are many inconsistencies in the experimental data regarding the effect of dietary fibers on mineral bioavailability. the mechanism by which dietary fiber might influence mineral absorption is related to its physicochemical properties. These properties involve the ability of dietary fiber to (1) act as a weak cation exchanger, (2) decrease transit time, (3) dilute mineral concentration by increasing fecal bulk and (4) resist digestion in the large bowel. Regardless of the large number of human and animal studies available, a carful review of these publications dose not provide the answer as to whether the adverse effect of dietary fibers on mineral absorption is the fiber itself or some associated dietary factors( e.g. phytate, oxalate, ascorbate, citrate and protein, mineral-mineral interaction, etc) that are responsible for this action. As a result of the complexity of interaction that may take place between minerals. dietary fiber, and other component of food ; it becomes very difficult to blame fiber alone as a negative factor of mineral nutrition. We absolutely need more research with advanced tools rather than metabolic balance study.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.867-876
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• 2005

The purposes of this study were, 1) to investigate the causal relationship between customer's life-style and motivation of eating-out, and 2) to research the causal nexus between motivation of eating-out and satisfaction of attributes to choose the restaurant. Reliability analysis, factor analysis, and Structure Equation Model(SEM) were adapted by Windows SPSS 10.0 and Amos 4.0. Life-style was divided into 7 factors and eating-out motivation into 5. Life-style influenced significantly each motivation of eating-out. It had positive influence on 'Reception and congratulation', 'Change of dietary life', 'Economic saving', "'Preference motivation', and 'Advertisement and companion's need', but negative influence on 'Reception and congratulation', 'Change of dietary life', and 'Preference motivation'. Customer's motivation of eating-out also influenced significantly the attributes. Factorl 'Reception and congratulation' had positive influence on all attributes except for 'Transportation convenience and distance to the shop'. Factor 2 'Change of dietary life' had negative influence on 'Food's taste, quantity, price', 'Sanitation and cleanness', and 'Staff's service quality' Factor 3 "Economic saving' had positive influence on 'Food's taste, quantity, price' and 'Transportation convenience and distance to the shop'. factors 'Advertisement and companion's need' had positive influence on 'Atmosphere of restaurant' and negative influence on 'Food's taste, quantity, price'.