• Journal of Nutrition and Health
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• v.41 no.8
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• pp.887-899
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• 2008

Recently the Ministry of Health and Welfare, Republic of Korea, announced the “Dietary Guidelines for Korean Adults (DGKA)”, which includes ten Dietary Goals, six Dietary Guidelines, and twenty-three Action Guidelines. DGKA are developed as the revision of the 2003 Dietary Guidelines for Koreans, targeting adult population. Dietary Guidelines are developed for general purpose as well as for different age groups. They are revised periodically to accommodate changes in diet and health problems of the population. The process of developing new DGKA can be summarized as 1) selection of focus areas, 2) analysis and review of available data for each area selected, and 3) derivation of guidelines based on the analyzed data, and 4) finalizing the guidelines after open discussions among the experts and general public. Five focus areas were selected by examining the Nutrition Goals of the Health Plan 2010 of Korea, soliciting proposals from the experts in the related fields, and reviewing existing and international guidelines. Five areas selected were 1) adequate intake of nutrients and foods, 2) balance of energy intake and physical activities, 3) alcohol intake, 4) food security and nutrition service, and 5) food safety. Adequacy of nutrient and food intakes of the Korean adult population was assessed using 2005 Korea National Health and Nutrition Examination Survey (KNHANES) data. Newly developed Dietary Reference Intakes for Koreans were used as reference values to assess the prevalence of inadequacies and excesses in nutrient intakes. Energy balance was examined with energy intake of 2005 KNHANES survey and results of physical activity questionnaire in the survey. Alcohol intake was also examined using 2005 KNHANES results of dietary intakes as well as the results of questionnaire survey on alcohol intakes. Food security, nutrition services, and food safety were analyzed using various government data and published results on the issues. Ten Dietary Goals and six Dietary Guidelines were developed after data analysis and were subjected to reviews of experts and general public. The final DGKA are: 1) Eat a variety of foods from each food group, 2) Increase physical activity and maintain healthy weight, 3) Eat proper amount of clean foods, 4) Avoid salty foods and try to eat foods with bland taste, 5) Avoid foods with high fat contents and deep-fried foods, and 6) When you drink alcohol, limit the amount. Twenty-three action guidelines are developed in order to achieve these guidelines in actual diet and life among the population. The government is disseminating the guidelines with “337” slogan and emblem. “337” indicates everyone should practice “3” guidelines of promoting good eating practice, “3” guidelines to limit or decrease in your diet, and you should practice them for “7” days a week. The guidelines will be useful in promoting healthy food habits and good nutritional status which will result in decrease nutrition related health problems in Korea.

• Korean Journal of Community Nutrition
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• v.17 no.5
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• pp.664-675
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• 2012

This study was conducted to investigate the cross-sectional associations between dietary factors and the risk of metabolic syndrome (MetS) in 12,755 subjects (males 5,146, females 7,609) aged 19 years or above using data from the 4th (2007-2009) Korea National Health and Nutrition Examination Survey (KNHANES). The prevalence of MetS in Korean adults was 23.6% (males 26.1%, females 20.9%) with the criteria for modified National Cholesterol Education Program Adult Treatment Panel III. While males had a higher prevalence of abdominal obesity, hyperglycemia, hypertriglyceridemia, and high blood pressure than females, the prevalence of low HDL-cholesterol level was higher in females than in males. Among dietary guidelines, the response of 'yes' for asking practice of 'avoiding salty foods', and 'eating moderately and increasing physical activity for healthy weight' were significantly associated with the decreased risk of MetS in both males and in females. Especially, the risk of MetS was significantly lower in the subjects that responded the practice of all items of Korean Dietary Guidelines. Significantly negative associations with MetS were also found in the responding for practice of 'limiting consumption of alcoholic beverages' in males, and taking dietary supplements in females. Skipping breakfast was positively associated with the risk of MetS. In conclusion, dietary behaviors such as having breakfast, practice of dietary guidelines, and food consumption in moderation could modify the prevalence of MetS, and our findings could be useful for establishing guidelines for preventing MetS.

• Nutrition Research and Practice
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• v.6 no.6
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• pp.542-550
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• 2012

This pilot study was performed to produce data of the Children's Dietary Life Safety (CDLS) Index which is required by the Special Act on Safety Management of Children's Dietary Life and to evaluate the CDLS Index for 7 metropolitan cities and 9 provinces in Korea. To calculate the CDLS Index score, data regarding the evaluation indicators in the children's food safety domain and children's nutrition safety domain were collected from the local governments in 2009. For data regarding the indicators in the children's perception & practice domain, a survey was conducted on 2,400 5th grade children selected by stratified sampling in 16 local areas. Relative scores of indicators in each domain were calculated using the data provided by local governments and the survey, the weights are applied on relative scores, and then the CDLS Index scores of local governments were produced by adding scores of the 3 domains. The national average scores of the food safety domain, the nutrition safety domain and the perception and practice domain were 23.74 (14.67-26.50 on a 40-point scale), 16.65 (12.25-19.60 on a 40-point scale), and 14.88 (14.16-15.30 on a 20-point scale), respectively. The national average score of the CDLS Index which was produced by adding the scores of the three domains was 55.27 ranging 46.44-58.94 among local governments. The CDLS Index scores produced in this study may provide the motivation for comparing relative accomplishment and for actively achieving the goals through establishment of the target value by local governments. Also, it can be used as useful data for the establishment and improvement of children's dietary life safety policy at the national level.

• Journal of the Korean Dietetic Association
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• v.30 no.2
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• pp.125-139
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• 2024

This study assessed the beauty care behavior and the dietary attitudes, eating behaviors, and dietary quality related to beauty care in accordance with the level of interest in beauty care by examining 558 female high school subjects in the Incheon area. The study aimed to identify the interest in beauty care on the part of adolescent girls that impacts their dietary life and provide basic data for nutrition education forming desirable dietary habits. The interest in beauty care on the part of female high school students is relevant to dietary life and dietary attitude, with the high-level interest group attempting to use diet foods more frequently and attempting weight control because of their low satisfaction with their body type. On the other hand, a high level of interest in appearance failed to lead to the practice of a varied and balanced dietary life. Therefore, nutritional education is necessary to avoid a high level of interest in beauty care, leading to an incorrect perception of body shape and excessive weight control. Furthermore, nutrition education is necessary to link interest in appearance to the beauty of a healthy body based on nutritional balance by connecting the interest in appearance to a varied and balanced dietary life that goes beyond the category of practice.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.17-24
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• 2010

The purpose of this study was to investigate nutritional knowledge, practice of eating behavior guidelines, and problematic dietary habits in working high school students in comparison with non-working high school students. A survey questionnaire was formulated to obtain information on demographic variables, body size, part-time jobs, nutritional knowledge, practice of eating behavior guidelines, and dietary habits. The developed questionnaire was given out to 515 students attending a vocational high school in Yongin, Gyeonggi-Do. Those who had been working 5 hours or more per day for at least a month at the time of survey administration were defined as working students for this study. Proportions of working students were similar between male and female students (i.e. 49.5% for male, 50.5% for female). No significant difference was found in scores of nutritional knowledge between working ($8.43{\pm}2.29$) and non-working students ($8.60{\pm}2.19$). However, some dietary habits were found to be dependent on working status. While approximately 43% of non-working students reported skipping a meal, about 57% of working students did so (p<0.01). The proportion of students with any drinking experience was significantly higher among working students (92%) compared to non-working students (80%) (p<0.001). Working students were found to drink alcoholic beverages more often than non-working students (p<0.001). The mean score of practice of eating behavior guidelines was lower in working students than non-working students. The magnitude of this difference was modest ($51.33{\pm}0.63$ in working students, $53.40{\pm}0.51$ in non-working students), but reached statistical significance (p<0.01). Based on the findings from this study, it is suggested that specific behavior-oriented messages to improve certain problematic dietary habits need to be directed toward working high school students.

• Journal of Korean Home Economics Education Association
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• v.33 no.3
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• pp.23-40
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• 2021

This study was conducted to examine the sugar intake and perception of sugar reduction based on the practice of Dietary Action Guides among the college students in Cheongju. A convenience sample of 343 healthy college students(male n=195, female n=148) was divided into two subgroups based on a median split(male M=12, female M=11) of the extent to which they practice the Dietary Action Guides: low practice(LP) group(male n=117, female n=82) and high practice(HP) group(male n=78, female n=66). There was no significant difference in age, weight, and body mass index between the groups; however, among the female students, the LP group had significantly higher frequencies of snacking and smoking, and higher sweet taste perception. For both male and female students, the LP group were more likely to eat sweet snacks such as carbonated beverage, flavored milk, and snacks sold outside, and had significantly higher total sugar intake from the sweet snacks than the HP group. The percentage of exceeding the WHO recommended daily sugar intake (50 g) was significantly higher for the LP group(36.59%) than for the HP group(13.64%) among female students. The perceived necessity of the sugar intake reduction was not significantly different between the LP and HP groups. The identification of nutrition labels when purchasing snack was significantly lower for the LP group than for the HP group regardless of gender. The necessity of nutrition labels education was higher than 80 percent for both the groups. Based on these results, encouraging the practice of Dietary Action Guides seems to be helpful in reducing the sugar intake among the college students.

• Journal of Nutrition and Health
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• v.44 no.1
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• pp.49-60
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• 2011

This study was performed to develop a children's dietary life safety index required by the Special Act on Safety Management of Children's Dietary Life enacted in 2009. An analytical hierarchy process was used to obtain initial weights of dietary life safety evaluation indicators. The Delphi method was applied to develop the weights along with 98 food and nutrition professionals. Three representative policy indicators, nine strategy indicators, 11 main evaluation indicators, and 20 detailed evaluation indicators were selected for the children's dietary life safety assessment. Three policy indicators and nine strategy indicators were the following: children's food safety indicator (support level of children' safety, safety management level of children's favorite foods, and safety management level of institutional food service), children's nutrition safety indicator (management level of missing meals and obesity, nutrition management level of children's favorite foods, and nutrition management level of institutional food service), and children's perception and practice level indicator ("Dietary Life Law" perception level, perception, and practice level for dietary life safety management, perception, and practice level for nutrition management). Weights of 40%, 40%, and 20% were given for the three representative policy indicators. The relative importance of nine strategic indicators, which were determined by the Delphi method is as follows: For children’s food safety, support level of children's safety, safety management level of children's favorite foods, and safety management level of institutional food service were given weights of 12%, 9%, and 19%, respectively. For children's nutrition safety, the missing meals and obesity management level, nutrition management level of children's favorite foods, and the nutrition management level of institutional food service were given weights of 13%, 11%, and 16%, respectively. The "Dietary Life Law" perception level, perception and practice level of dietary life safety management, and perception and practice level of nutrition management were given weights of 4%, 7%, and 9%, respectively.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.172-180
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• 2003

This study was performed to document the weight loss diet practice and dietary habit related to weight control in child-bearing Korean women. The subjects were 1,434 women aged 17-39 years. The subjects were classified into 3 groups based on BMI: low weight(LW) BMI < 18.5; normal weight(NW), 18.5 BMI 22.9; and overweight(OW), 23.0 BMI. Anthropometric, general characteristics, weight control practice, and the quality of diet were assessed by a questionnaire. LW group had higher rate of smoking and drinking. They also complained more subjective symptom of anemia and used less nutritional supplementation. Weight loss diet had been practiced by about 40% of subjects and the percent was increased with increasing BMI. The reason of weight loss diet were significantly different by BMI groups(p<0.05); LW to keep body in shape, OW for health. Low BMI group had experienced more side effects after weight loss diet(p<0.05). LW group usually used inappropriate method to control weight such as skipping meals and some of OW group reported using drug to lose weight. All subjects have been skipped their meals of 3.9 times per week, especially 4.3 times in LW group. By mini dietary assessment, most of the subjects did not have regular meals. LW group tended to eat what they like and OW group preferred fried food. This study showed that child-bearing aged women make a ceaseless effort apart from their weight, and LW group have a matter of grave concern because of their dietary habit and weight control practice. Additional research should be necessary to assess the relation of health and weight loss diet in young women.

• Nutrition Research and Practice
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• v.9 no.1
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• pp.92-98
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• 2015

BACKGROUND/OBJECTIVES: The prevalence of food allergies in Korean children aged 6 to 12 years increased from 10.9% in 1995 to 12.6% in 2012 according to nationwide population studies. Treatment for food allergies is avoidance of allergenic-related foods and epinephrine auto-injector (EPI) for accidental allergic reactions. This study compared knowledge and perception of food allergy labeling and dietary practices of students. SUBJECTS/METHODS: The study was conducted with the fourth to sixth grade students from an elementary school in Yongin. A total of 437 response rate (95%) questionnaires were collected and statistically analyzed. RESULTS: The prevalence of food allergy among respondents was 19.7%, and the most common food allergy-related symptoms were urticaria, followed by itching, vomiting and nausea. Food allergens, other than 12 statutory food allergens, included cheese, cucumber, kiwi, melon, clam, green tea, walnut, grape, apricot and pineapple. Children with and without food allergy experience had a similar level of knowledge on food allergies. Children with food allergy experience thought that food allergy-related labeling on school menus was not clear or informative. CONCLUSION: To understand food allergies and prevent allergic reactions to school foodservice among children, schools must provide more concrete and customized food allergy education.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.1
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• pp.74-82
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• 2004

The study was aimed to estimate the degree of recognition of, satisfaction with and needs for cooking practice education. 300 female students of middle schools and high schools in Seoul, Kyung-gi, Inchon area were targeted fer the research, which has been conducted from January 1st to December 20th in 2003. The crosstab, the t-test, and the ANOVA analysis were processed as methods using SPSS. The study showed that most of students had experienced cooking exercises, and the degree of satisfaction of the high school group was higher than that of the middle school group. Both groups answered they wanted more time for the cooking practice classes and the middle school group had the greater necessity. The necessity far practice lessons of cooking traditional foods reaches n high level in both groups, All the students answered they liked both western and traditional foods, but preferred the traditional food to the western one. They also believed the traditional food was more healthy than the western one. In terms of the needs for cooking practice education, the middle school group wanted to learn how to cook cake, pie, steak potato chip, and hamburger, while the high school group wanted cake, pie, steak sandwich, and potato chip. As for the traditional food, the middle school group wanted to learn how to cook Naegmyun(cold noodles), fried rice, rice hash, dumpling soup, and knife-cut noodles. The high school group, however, picked knife-cut noodles, fried rice, iced noodles, rice hash, and rice-cake soup.