• Journal of Nutrition and Health
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• 제11권3호
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• pp.1-7
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• 1978

At present, interest in the welfare of the elderly (persons over sixty-five years of age), including their dietary status, is high. Nutrition and dietary status have been investigated for both the institutionalized and non-institutionalized (independent-living) elderly in foreign country. But the dietary status of institutionalized elderly has not been investigated. Therefore, the dietary status of institutionalized elderly has been studied and compared with that of non-institutionalized elderly in the same geographic area. Three-day dietary records were obtained from fourty-five institutionalized elderly residents (twenty-five men and twenty women) and thirty two elderly living at home (sixteen men and sixteen women) in Taegu area. All nutrient intakes of the elderly women living at home and all nutrient intakes except energy intakes of the elderly men living at home were significantly higher than those of the residents of the institutionalized facilities. (p<0.005) The values of height, weight, chest circumference, and sitting height except head circumference of female elderly living in institutionalized facilities is significantly lower than those of elderly living at home. (p<0.005) In the case of men, the values of height and chest circumference of elderly living in institutionalized facilities is significantly lower than those of elderly living at home. (p<0.05)

• Nutritional Sciences
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• 제7권2호
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• pp.88-91
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• 2004

New Dietary Reference Intakes (DRIs) forthe United States and Canada have recently been set for both macronutrients and micronutrients, and are likely to be of interest to health professionals in Korea as well. DRIs are now available for nutrients that did not have Recommended Dietary Allowances set in the past (amino acids, n-3 and n-6 fatty acids, total fiber, added sugar, choline, boron, nickel, and vanadium). Furthermore, the units for the DRIs do not always match those traditionally carried on food composition tables (FCTs). FCT developers will also need to consider carrying new variables to allow the calculation of folate intake in $\mu$g of dietary folate equivalents, vitamin E intake as mg of a-tocopherol (not as mg of a-tocopherol equivalents), and vitamin A intake as $\mu$g of retinol activity equivalents (not as $\mu$g of retinol equivalents). Because the new recommendations for upper levels of intake sometimes refer to a specific form or source of a nutrient, nutrients occurring in foods must be separated from added or supplemental forms for vitamin E, niacin, and folate; pharmacological magnesium must be carried as a separate variable; and preformed vitamin A must be separated from vitamin A from carotenoids. For more information on the DRIs, see: www.nap.edu.

• 보건교육건강증진학회지
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• 제27권1호
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• pp.35-48
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• 2010

Objectives: This study was to identify the food habits, dietary attitudes and exercise habits of senior elementary students and provide basic data for the development an obesity management program for these children. Methods: The survey participants were 626 fourth to sixth grade elementary students in G city. Data were analyzed by descriptive statistics, $\chi^2$-test, t-test, ANOVA and multiple logistic regression. Results: The prevalence of obesity was 9.1%. The score of food habits and dietary attitudes at normal-weight group was higher than that of obese group. The food habits of obese group were significantly different according to gender and consideration eating between meals too often as bad habits. The dietary attitudes were significantly different according to interest in obesity control and consideration eating fast and fat food preference as bad habits in obese group. The factors such as grade, intension in weight control and consideration eating fast, overeating, fat food preference and predilection for some food as bad habits were related to obesity. Conclusion: Food habits and dietary attitudes have relation with obesity of senior elementary students. Thus, to develop of obesity management program for senior elementary students, we considered the food habits and dietary attitudes of them.

• 동아시아식생활학회지
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• 제17권6호
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• pp.765-779
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• 2007

The objective of this study was to examine Jeonju residents' recognition towards their native local foods. The results indicate that their degree of interest in the native foods was above average. As age and education increased, the degree of interest was also increased. Also, married people showed greater interest as compared to single people (p<$0.05{\sim}0.001$). There were more people who said they preferred native foods than people who said they didn't, where 213 people (41.3%) answered that they preferred the native foods. Of the people who said they like native foods, their main reason was because the native foods taste good. The main reason for the people who said they disliked native foods was that they didn't have many opportunities to try native foods. TV and radio were the first means, among others, from which people learned about native foods. The place where people ate native foods most often was native food restaurants (242 people, 46.95%). A frequency of a native food intake (including home and dining-out) of $1{\sim}2$ times/year was most prominent, with 137 people (26.6%). Also, a cooking frequency of "hardly ever cooks" was most prominent with 163 people (31.6%). The most prominent reason for the low cooking frequency at home was because they didn't know the recipes. Among 5 basic recipe characteristics for native foods (easy preparation of ingredients, simple recipe procedures, quick preparation, reasonable recipe procedures, sanitation), "sanitation" had the highest average score of 3.54, and "simple recipe procedure" had the lowest score of 2.44. To summarize, in order to develop Jeonju native local foods, it is necessary to implement various strategies such as frequently holding events where people can experience their native foods, running a native food training center, advertising through TV and radio, developing easy home recipes, and simplifying recipes.

• Journal of Nutrition and Health
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• 제46권5호
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• pp.470-481
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• 2013

This study provides standardized scientific criteria for education materials on nutrition and diet that could be used in schools, workplaces, and health and medical facilities. The study was conducted from April 2011 to October 2011. Literature reviews, institutional visits, and telephone interviews were conducted for the first draft of the accreditation criteria. Expert meeting and advisory councils were conducted in order to obtain feedback after development of the first draft of accreditation criteria. In order to verify the validity and reliability of the first draft on certification criteria, a survey was sent out to 143 professionals, including professors, researchers, health and medical experts, teachers, nutrition teachers, dietitians, and clinical nutritionists. After several modifications, the final accreditation criteria were established for 1) printed materials (authority, credibility, objectivity, organization, editing, real-life usability, activities and participation, and public interest), 2) web-sites (authority, credibility, objectivity, design, real-life usability, accessibility, currency, and public interest) and 3) materials with activities (credibility, organization, design, convenience of utilizing, safety, and public interest). Out of several criteria, contents (authority, credibility. and objectivity) and publicity (public interest) areas are mandatory requirements. For the accreditation, books for learning and materials with activities are required to meet more than six evaluation components, and the other materials are required to meet more than five evaluation components, including the required area. Accreditation criteria developed in this study could be used as a standard for development or selection of good education materials for nutrition and dietary life.

• Journal of Nutrition and Health
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• 제35권1호
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• pp.115-123
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• 2002

This study was carried out to investigate the utilization status of internet dietary information by gender(boys: 363, girls: 366) in adolescent(middle & high school students). The results were summarized as follows. The internet using frequency of 6-7times per week had 45.0% of subjects and the using time of internet per a time was shown mainly'<2hours(68.5%)'. The main place for internet use was home(79.0%) and favorite search engine was 'Yahoo'(45.7%) and 'Daum'(19.3%). As main purpose using internet were mentioned 'social intercourse'(45.0%) and data search'(24.8%). The organization that offer to reliable internet information was educational institution'(49.4%). The problems in using information site were 'poor information'(26.4%), 'slow connection speed'(22.6%), and 'don't arouse interest'(18.8%). The search experience about dietary information had only 27.9% of subjects and search purpose was 'for homework'(33.3%) and 'for health'(32.0). The satisfaction degree of dietary information was not high. The connection motive to dietary information was mainly 'by site navigation casualty'(55.7%). Only 7.7% of subjects had experience of nutrition counseling using internet, and the motive of nutrition counseling was also 'by site navigation causally'(55.8%). The purpose of counseling was 'for diet'(41.5%) and 'for health problem'(30.2%), and the satisfaction degree of counseling result was very low. As the ask of improvement for counseling site were pointed out 'poor in answer content'(44.8%) and 'lazy answer'(31.0%). The subjects wanted to get the dietary information about 'growth in status'(41.4%), 'diet related skin beauty'(14.6%), the update period less 1 month, and the way of 'free board'(32.3%), 'game'(21.1%) and 'animation'(19.3%) as offer tool. The results of this study showed that although the internet using percent and frequency of subjects was high, they used dietary information very seldom and they are dissatisfied with internet nutritional information. Therefore, the information donor should consider which dietary information was needed and what is the optimal tool for adolescent.

• 대한지역사회영양학회지
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• 제8권6호
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• pp.876-888
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• 2003

The aim of this study was to compare the dietary patterns and behaviors of university students according to their type of residence. The subjects consisted of two thousand two hundred fifty students from Wonkwang University. They were divided into three groups : those who live in their family homes (393 men, 392 women) ; those who live in university dormitories (371 men, 401 women) : and those who live in houses with cooking facilities (345 men, 348 women). This cross-sectional survey was conducted using a self-administered questionnaire. The nutrient intake data collected from a three-day recall were analyzed using the Computer Aided Nutritional Analysis Program and the diet quality was estimated using the Nutrient Adequacy Ratio, Mean Adequacy Ratio and Index of Nutritional Quality. The results showed that the mean daily intakes of calcium were lower than the Korean Recommended Daily Allowance (RDA) in all groups. There was a significant difference in the nutrient intake, dietary quality and dietary behaviors of the three groups. The nutrients intake and dietary quality of the men were poorer than those of the women in all three groups. The subjects living in dormitories and houses with cooking facilities seemed to have lower levels of nutrient intake and dietary quality. However, the concern about nutrition and interest in health information was higher among those living in dormitories and houses with cooking facilities than among those living in their family homes. Male students living in houses with cooking facilities had more dietary problems than students living in their family homes or in dormitories possibly because they might have had a lower ability in meal management. These results suggest that the type of residence affects the nutrient intake levels, and dietary quality of university students in Iksan. Nutritional education is essential if university students are to practice optimal nutritional habits, including the eating of well-balanced diets and selecting of foods of high quality. Therefore, nutritional education for university students is needed so as to improve their health and a nutritional education program should be developed to meet the various needs of these students.

• Journal of Microbiology and Biotechnology
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• 제25권9호
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• pp.1555-1558
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• 2015

Administration of dietary fibers has various health benefits, mainly by increasing numbers of beneficial bacteria and enhancing production of short-chain fatty acids in the colon. There has been growing interest in the addition of dietary fiber to human diet, due to its prebiotic effects. This study aimed to evaluate the prebiotic activity of inulin using an in vitro batch fermentation system with human fecal microbiota. Fermentation of inulin resulted in a significantly greater ratio of Lactobacillus or Bifidobacteria to Enterobacteria strains as an index of healthy human intestine and elevated butyrate concentration, which are related to improvement of gut health.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2003년도 춘계 수산관련학회 공동학술대회발표요지집
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• pp.158-159
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• 2003

Although the sub-chronic toxic effects of metal on fishes are well documented, that is mostly in fishes exposed to waterborne metal but few studied have been conducted on the effects of dietary metal (Handy, 1996). The realization that dietary uptake of metal is a major cause of long-term contamination in wild fish has renewed interest in the nutritional and toxicological effects of metal in the food of fishes (Handy, 1996). (omitted)

• 한국식생활문화학회지
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• 제28권1호
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• pp.48-56
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• 2013

The purpose of this study was to examine the dietary habits of boarding high school students in Gangwon based on gender and stress levels. Questionnaires were distributed to 571 boarding high school students and collected from 491 students from June 28 to July 20, 2011. The statistical data analyses were completed using SPSS (ver. 19.0) for the descriptive analysis, independent sample t-test and $X^2$-test. The mean stress score was 23.7 out of 40, and male's stress was significantly higher than female's (p<0.05). The rates of having daily breakfast and dinner were significantly influenced by gender (p<0.01), and the regularity of lunch was significantly different depending on the stress level (p<0.05). Female students consumed less flour based foods (p<0.01), carbonated drinks (p<0.01), juices (p<0.05) and functional drinks (p<0.01) than male students, but male students consumed less cookies and breads (p<0.01). Dietary habits that boarding high school students should improve were an unbalanced diet (38%), too much intake at once (17%) and prejudice against foods (11%), and their primary value in dietary life was preference (33%), followed by staving off hunger (18%) and pleasure (18%). The average level of interest in dietary life was 2.46 (on a Likert-type 3-point scale) and it was significantly higher for female students (2.53) than male (2.40) (p<0.05). About 54% of students washed their hands before a meal when they thought of it, but only 25% of students always scrubbed up. The regularity of breakfast and dinner, frequency of snack intake, dietary habits that need to improve, intrest in dietary life, and washing hands before meals showed significant difference by gender but not by stress levels.