• 대한영양사협회학술지
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• 제7권1호
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• pp.9-18
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• 2001

Dietitians in various fields have used food exchange lists for food preparations. However it seems that the present food exchange lists are complicated, thus they cause many problems for dietitians to use in the fields. Therefore this study evaluated to the extent of awareness and utilizations of KDA food exchange lists in dietitians and also collected dietitian's opinions for revising food exchange lists such as serving size, serving calories, and for unifying food guidelines and dietary and dietary guidelines for Korean to one simple guideline. 192 dietitians who presently work in urban and rural areas were recruited and data based on survey were collected. As results, most of dietitians(87.5%) knew well about food exchange lists, but only 7.8% of them always would use food exchange lists for menu planning, 56.3% of dietitians did not use it at all and 34.4% occasionally use it. And 88.0% of dietitians wanted to revise food exchange lists totally or partially, 69.8% of dietitians hoped to amend various calories per one serving in food exchange lists to one serving calorie. The desirable on serving calorie was selected as 100kcal(51%) or 50kcal(38%) by dietitians. The dietitians in this study understood very well dietary guidelines(86.5%) and food guidelines(88.5%) for Korean, and 66.1% dietitians wanted to unify both guidelines. In case of unification of guidelines, dietitians answered that 7-8 items(30%) or 5-6 items(27%) should be included in guideline. In the question about reference value for daily allowance, most dietitians(56%) satisfied with the present various reference values for various generation while 28% of dietitians wanted to change to have one reference value (standard with 2000kcal, adult female). This study will provide basic informations for revising or adjustment of food exchange list and dietary or food guidelines for Korean.

• 대한지역사회영양학회지
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• 제18권1호
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• pp.55-64
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• 2013

This study was conducted to investigate the effect of nutrition education on improving dietary attitudes, food habits and Food Frequency of 32 female shift workers by administering questionnaires. Dietary nutrient consumption data were obtained from the female shift workers by using 1 day 24-hr recall. The results were as follows: Score on 'Concerns about health (p < 0.05)' was significantly higher after-training. Dietary attitude (32.3 vs. 34.9, p < 0.01) and food habits (60.2 vs. 67.1, p < 0.01) were significantly higher after the training. Scores on 'Eating a lot of food that I want to eat is more important than nutrition (p < 0.01)', 'I have a tendency to use instant foods when I am busy (p < 0.01)', 'I am interested in information on nutrition and health (p < 0.01)' were significantly higher after the training. Scores on 'I have three meals a day (p < 0.001)', 'I have breakfast regularly (p < 0.01)', 'I take vegetables other than kimchi at every meal (p < 0.01)', 'I drink milk every day (p < 0.001)', 'I eat fruits every day (p < 0.01)', and 'I apply nutrition knowledge to daily life (p < 0.001)' were significantly higher after the training. Protein (p < 0.05), fiber (p < 0.05), vitamin C (p < 0.01), and calcium (p < 0.001) intakes were significantly higher after the training. These results showed that nutrition education had improved the dietary attitudes, food habits, and nutrient intakes. Therefore, we conclude that providing more systematic and appropriate nutrition education to shift workers during their tenure of office period is likely to improve dietary attitudes, food habits, and nutrient intakes.

• 동아시아식생활학회지
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• 제25권5호
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• pp.765-778
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• 2015

The purpose of this study was to investigate Japanese female marriage immigrants' dietary life and health-related characteristics after immigration to Korea. A survey was conducted with Japanese women married to Korean men and having one child or more aged 7 to 18 years old. Data were collected from 243 women during the summer of 2014. A total of 204 questionnaires were analyzed, after excluding 39 questionnaires with a high percentage of incomplete responses (84% analysis rate). Over 85% of respondents were the members of the Unification Church, and over 92% of respondents had stayed in Korea for longer than 10 years. Based on the overall mean score for dietary adaptation level (3.68 out of 5 points), respondents were classified into two groups: low dietary adaptation group (mean score 3.12) and high dietary adaptation group (mean score 4.19). The collected data were compared between the two groups. The high dietary adaptation group reported higher percentages of decreasing consumption in processed food, confectionary, and bread than the low dietary adaptation group after immigration to Korea. A higher percentage of respondents in the high dietary adaptation group perceived their health status as good and reported changes that led to a healthier dietary life after immigration to Korea compared with those in the low dietary adaptation group. In conclusion, Japanese female marriage immigrants well adapted to Korean dietary life tended to eat healthier and perceive health status better compared with those who were not well adapted. The results of this study could be useful for prospecting dietary life and health-related characteristics of immigrant women in the long term after immigration to Korea.

• 한국식생활문화학회지
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• 제10권5호
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• pp.449-455
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• 1995

This study was undertaken to investigate dietary status, food habits, and nutritional knowledge of university students majoring in judo (n=239) and to evaluate the effect of dietary behavior on their athletic activities. Mean daily dietary intakes (3,854.0 kcal) were similar to mean daily energy consumptions (3,975.5 kcal). Average daily intakes of most vitamins and minerals were higher than Korean Recommended Dietary Allowances except for the intake of vitamin A. Self-confidence on judo affected dietary behavior of the subjects: Subjects who had more self-confidence on judo showed more interest in good nutrition and concerned more about foods which could promote their athletic activities. Many side effects were manifested after sudden weight control for judo competition during school days. Therefore, it is suggested that good education on nutrition is necessary not only for athletic students, but also for coaches and trainers of the students. Ten weeks of education on nutrition significantly improved both food habits and nutritional knowledge of the subjects. Food habits were positively correlated with self-confidence on judo. Therefore, it is suggested that improvement of food habits through good education on nutrition would be helpful to improve athletic activities of the students.

• 한국식품영양과학회지
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• 제35권8호
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• pp.1106-1114
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• 2006

Good health and longevity are the goal of human beings. Dietary treatment for the improvement of health and chronic diseases therapy has been occupied an important position in Oriental and Western medicine. In this paper, the viewpoints of dietary treatment in Oriental and Western medicine were compared. The principle of Yin-Yang and five elements, as a standing rule that establishes the theory of Oriental medicine and origin of the oriental philosophy, it provides the based of the Oriental medicine's outlook of the world. The principles of dietary treatment in Oriental medicine was reasonable combination of food, balance of Oh-Mi and temperance of food. Nutritional therapy in Oriental medicine has done the phase of Bian Zheng by individual characteristics. The theory of Yin-Yang and five elements, Ki-Mi, Sasang Constitution Medicine and Kyi-Kyung were obviously recognized the theory of nutrition therapeutics in Oriental medicine. In Western medicine, dietary treatment supplies individuals with a recipe of calorie and specific nutrients. The Food Exchange System was very convenient way of practice in nutrition therapy. But each of dietary treatment in Oriental and Western nutrition has strong and week points. So we need to study enough materials to treatment of Oriental nutrition and Western nutrition for the improvement of health and chronic diseases therapy.

• 한국식품조리과학회지
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• 제30권6호
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• pp.735-745
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• 2014

This study examined dietary behaviors such as use motive, selection attribute, satisfaction, and purchasing intention in Yaksun foods according to women's dietary life style type. To achieve this research objective, it targeted women in more than the 20s who dwell in Seoul and Busan area. As a result, the following facts were clarified. First, the highest recognition was shown in rationality-seeking type as for diversion and in taste-seeking type as for sociality among the motives for using Yaksun foods. Second, the highest recognition was shown in taste-seeking type as for food quality & taste and physical service and in rationality-seeking type as for convenience among the selection attributes of Yaksun foods. Third, the satisfaction and the purchasing intention of Yaksun foods were the highest in health-seeking type. Seeing the above findings, the differentiation will be pursued from other food-service markets by making sensual taste and flavor as the food materials of Yaksun foods targeting consumers who pursue taste. Also, to increase satisfaction and purchasing intention of Yaksun foods, there is a need to positively publicize that Yaksun foods have efficacy on maintaining health and preventing disease.

• Preventive Nutrition and Food Science
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• 제10권2호
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• pp.179-186
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• 2005

This study was conducted to find the gender and age differences in dietary behaviors and food consumption pattern of Korean American adults living in western parts of USA. The structured survey forms and self-administered food frequency questionnaire were used to assess dietary behavior and nutrient intakes. It was found that younger subjects kept their meal time more irregularly and skipped breakfast more often than older subjects due to lack of time. There were significant age differences in skipping meals, kind of skipping meals, and the reasons for skipping meals. Young subjects consumed more American type food while older subjects consumed more traditional Korean food. Nutrient intakes of males' except for the elderly were significantly higher in energy, protein, Fe and P than those of females'. Vitamin A and vitamin C intake were significantly higher in females. Energy ratio of carbohydrate: protein: fat was 56.2 : 16.8 : 27.0. Females consumed more plant food as their dietary sources of protein, fat, Ca and Fe, compared to males. Ca intakes of participants' were below $75\%$ of RDA except for the youngest male and $30\~49$ aged male and females. Futhermore, Ca intake was below $70\%$ after age 50 in both genders. Effective nutrition education program targeting Korean Americans in the community should be developed and implemented to increase Ca consumption.

• 한국식품영양과학회지
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• 제42권11호
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• pp.1753-1758
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• 2013

본 연구에서는 식이패턴의 차이가 BMI 25 이상의 비만 발병에 영향을 미치는지 구명하였다. 한국인유전체역학조사사업으로 일환으로 수행된 안성-안산 코호트 연구의 식품섭취빈도 자료에 대해 군집분석을 수행하여 3개의 식이패턴 군집을 도출하였다. 3개의 식이패턴은 '다양성', '잡곡', 그리고 '쌀밥' 식이패턴이다. 식이패턴, 나이, 열량섭취량, 소득, 교육수준, 흡연여부, 음주량, 고강도 활동 시간, 직업 변수들을 비만 발병률에 대한 Cox Hazard Model을 회귀분석 실시한 결과 식이패턴변수는 비만 발병에 영향을 미치지 않는 것으로 나타났다. 오히려 식이패턴보다는 나이, 섭취 열량, 소득, 고강도 활동시간, 직업 요인들이 비만 발병에 유의성 있는 영향을 미치는 것으로 나타났다.

• 한국농촌생활과학회지
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• 제9권1호
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• pp.33-42
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• 1998

The purpose of this study was to find out the dietary attitudes and behaviors, intake frequencies of food groups, health-related opinions and practices, and sociodemographic characteristics of housewives in Wonju-Gun rural area. Interviewers asked 413 housewives about obove informations and then recorded. The results were as followes : Using the factor analysis processing, 17 questions about dietary attitudes and behaviors were categorized into 5 groups such as fidelity of diet, the healthful dietary attitudes, the eating practices concerning about items and amount, eating speed and the extent of coincidence in food preference within a family. The role of the housewives was a major factor affecting the dietary attitudes and behaviors. Those who work as housewives and farmers concurrently had good dietary practices concerning about items and amount, but they were interested about health-directed dietary attitudes at a significantly lower level. Food frequencies of 9 groups, animal protein food, fruits and vegetables, milk and milk products, small fishes such as anchovy, soybean curd and beans, seaweeds, vegetable oil, frying food, soybean paste were significantly associated with subjects' age, role, and education and income level. Whether or not intake of soybean paste was considered. protein food intake was altered, and the difference between two situations increased much more as age was higher. We noticed that intake of soybean paste improved the status of protein nutrition. Our subjects ate calcium sources and dishes using vegetable oil insufficiently. Those who had much interests for good health, revealed to be an active practitioner in the aspects of healthful dietary attitudes, but fidelity of diet, eating practices concerning about items and amount showed significant association with balanced life style.

• 대한지역사회영양학회지
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• 제24권5호
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• pp.363-373
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• 2019

Objectives: This study examined the effects of dietary education experience (home, school, and mass media) on food consumer information literacy. Methods: The study subjects were 454 adult consumers who answered a structured questionnaire. The questionnaires addressed the subjects' demographics, dietary education experience (home, school, and mass media), and food consumer information literacy. The data were analyzed through frequency analysis, mean, standard deviation, t-test, ANOVA, Pearson's correlation, and multiple regression analysis using SPSS Win 24.0. Results: First, the scores of mass media education experience were 3.41 ± 0.64, which was the highest, and 3.15 ± 0.74 for school education experience, which was the lowest. Second, the level of sub-literacies (task definition, information seeking strategy, location and access, use of information, synthesis, and evaluation) showed scores of 3.20 ± 0.72 ~ 3.47 ± 0.68, which were slightly higher than the median. The synthesis literacy was the highest, as opposed to the information seeking strategy literacy, which was the lowest. The location and access and synthesis literacy were higher in women. Third, a significant positive(+) relationship was observed between all sub-literacies and each of three dietary education experiences (home, school and mass media). According to multiple regression analysis, the major variables influencing the sub-literacies of food consumer information literacy were home education, mass media, and school education in that order. Conclusions: The dietary education experience was the highest through mass media. The factor that showed the highest food consumer information literacy was synthesis. The factors influencing the food consumer information literacy were dietary education experience through home, school, and mass media.