• Journal of Nutrition and Health
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• v.48 no.1
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• pp.71-80
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• 2015

Purpose: The aim of this study was to investigate children's eating behaviors and teachers' feeding practices during mealtime at child-care centers. In addition, it focused on the difference of teachers' feeding practices on children age under 2 years ( ${\leq}2$ years old) and 3 years and older (3~5 years old). Methods: A total of 169 teachers working at childcare centers in Geumcheon-gu, Seoul, Korea, completed self-report questionnaires in December 2013. The questionnaires were composed of questions on children's eating behaviors, feeding practices; 'Explain', 'Praise', 'Modeling', 'Indulgent', 'Insist' and 'Reward', interaction with home, and a range of demographic information (analysis rate: 51.2%). Results: Approximately 59.2% of teachers had not taken a class on feeding practice and the average score for nutrition knowledge was 14.6 out of 30 points. The most undesirable eating behavior of children during mealtime was 'eating while walking around (36.7%)' both ' ${\leq}2$ years old' and '3~5 years old'. Regarding feeding practices according to children's undesirable eating behaviors during mealtime, there were differences between age groups. When children did not eat all of the foods that were served and did not clean up silverware or seats after having food, teachers caring for '3~5 years old' practiced 'Explain'. However, percentages of those who practiced 'Indulgent' and 'Modeling' were significantly higher in teachers caring for ' ${\leq}2$ years old' than '3~5 years old'. Conclusion: These findings indicated that teachers caring for children lack education and knowledge about nutrition and feeding practice. In addition, verbal feeding practices, like explain, were mainly used by teachers. As a result, for teachers, guidelines and programs for learning about age appropriate feeding practice during mealtime at child-care centers may be needed.

• Journal of Nutrition and Health
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• v.51 no.4
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• pp.340-356
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• 2018

Purpose: This study was conducted to develop a nutrition quotient (NQ) to assess overall dietary quality and food behaviors of Korean adults. Methods: The NQ was developed in three steps: item generation, item reduction, and validation. Candidate items of the NQ checklist were derived from a systematic literature review, expert in-depth interviews, statistical analyses of the Korea National Health and Nutrition Examination Survey (2010 ~ 2013) data, and national nutrition policies and recommendations. A total of 368 adults (19 ~ 64 years) participated in a one-day dietary record survey and responded to 43 items in the food behavior checklist. Pearson's correlation coefficients between responses to the checklist items and nutritional intake status of the adults were calculated. Item reduction was performed, and 24 items were selected for a nationwide survey. A total of 1,053 nationwide adult subjects completed the checklist questionnaires. Exploratory and confirmatory factor analyses were performed to develop a final NQ model. Results: The 21 checklist items were used as final items for NQ. Checklist items were composed of four factors: nutrition balance (seven items), food diversity (three items), moderation for the amount of food intake (six items), and dietary behavior (five items). The four-factor structure accounted for 41.8% of the total variance. Indicator tests of the NQ model suggested an adequate model fit (GRI = 0.9693, adjusted GFI = 0.9617, RMR = 0.0054, SRMR = 0.0897, p < 0.05), and item loadings were significant for all subscales. Standardized path coefficients were used as weights of the items. The NQ and four-factor scores were calculated according to the obtained weights of the questionnaire items. Conclusion: NQ for adults would be a useful tool for assessing adult dietary quality and food behavior. Further investigations of adult NQ are needed to reflect changes in their food behavior, environment, and prevalence of chronic diseases.

• Journal of Nutrition and Health
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• v.51 no.4
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• pp.287-294
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• 2018

Purpose: This study was conducted to evaluate the association between serum 25-hydroxyvitamin D (25(OH)D) levels and dental caries experience in Korean adolescents based on the 2010 ~ 2014 Korean National Health and Nutrition Examination Surveys. Methods: The study subjects were 2,655 Korean adolescents aged 10 to 18 years. Subjects were classified into four groups according to their serum 25(OH)D levels. We used logistic regression to evaluate the relationship between vitamin D and for dental caries experience after adjusting for age, household income level, recipient of basic livelihood, tooth brushing and visiting dental clinics. Result: Multiple logistic regression analysis showed that serum 25(OH)D insufficiency (20 ng/mL ${\leq}25(OH)D$ < 30 ng/mL) was associated with increased odd ratios (ORs) for dental caries experience in boys (OR = 2.577, 95% CI = 1.013-6.557), compared with serum 25(OH)D sufficiency (25(OH)D ${\geq}30ng/mL$). Conclusion: The serum 25(OH)D levels were found to be related to risk of dental caries experience in Korean adolescent boys.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1069-1075
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• 2009

Conger eel (Conger myriaster) is used as a well-being food in the foodservice industry in Korea. We analyzed not only the proximate composition but also the taste components affecting conger eel, which are fatty acids, nucleotides, amino acids, etc. Concerning the composition, the crude lipid was the lowest in summer at 3.2%, which is considered due to spawning period. The major fatty acids were $C_{16:0},\;C_{16:1},\;C_{18:0},\;C_{18:1},\;C_{20:5},\;and\;C_{22:6}$. The $C_{18:1}$ content was the highest among the fatty acids and the content varied between 36.76 and 45.11% by season. Seasonal change in the content of poly-unsaturated fatty acids was increased from spring to winter in conger eel. Among the nucleotides, the contents of IMP (3.617$\sim$5.524 $\mu$mol/g) and Hx (0.913$\sim$2.238 $\mu$mol/g), which is closely related to taste, and the concentrations of IMP and Hx were the highest (7.219 $\mu$mol/g) in winter, and HxR (0.625$\sim$1.652 $\mu$mol/g) was higher than ATP (0.058$\sim$0.083 $\mu$mol/g), ADP (0.145$\sim$0.161 $\mu$mol/g), and AMP (0.166$\sim$0.179 $\mu$mol/g). In conger eels, the major total and free amino acids were glutamic acid (14,178.7$\sim$7,802.6 mg%), aspartic acid (4,669.2$\sim$8,259.0 mg%), lysine (4,198.3$\sim$7,540.8 mg%), leucine (3,843.6$\sim$6,782.1 mg%), and histidine (199.6$\sim$644.4 mg%), glycine (94.8$\sim$152.2 mg%), alanine (35.3$\sim$71.2 mg%), glutamic acid (44.1$\sim$70.6 mg%), respectively, but the concentration of amino acids was different by season. The content of free amino acids, which is related to the taste component, was detected as high in summer and winter at 1179.2 and 1,605.2 mg%, respectively.

• Journal of Nutrition and Health
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• v.49 no.5
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• pp.378-394
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• 2016

Purpose: Screening of preschool-age children for nutrition programs to improve dietary intake and behaviors requires cost-effective and easily administered validated assessment tools. The purpose of this study was to develop a parent/caregiver-administered instrument for measuring diet quality and behaviors of preschoolers as a nutrition quotient for preschoolers (NQ-P). Methods: Development of NQ-P was carried out in three steps: item generation, item reduction, and validation. The 24-h dietary record was selected as the gold standard reference tool. The 38 items of the NQ-P checklist were derived from a systematic literature review, expert in-depth interviews, statistical analysis of the fifth Korean National Health and Nutrition Examination Survey data, and national nutrition policies and recommendations. Self-administered questionnaires were delivered to parents who recorded 24-h dietary intakes of 100 responders aged 3~5 yr. Pearson's correlation was used to measure the level of agreement between questionnaires. Item reduction was performed, and 20 items were selected based on survey results, expert reviews, and priorities of national nutrition policy and recommendations. The 412 nationwide subjects sampled through daycare centers completed the 20-item checklist questionnaire. The construct validity of the NQ-P was assessed using confirmatory factor analysis, LISREL. Results: After analyses of exploratory factors, NQ-P items identified three dimensions of diet (balance, moderation, and environment). The three-factor structure accounted for 49.28% of the total variance. Standardized path coefficients were used as weights of the items. The NQ-P and three-factor scores of the subjects were calculated by the obtained weights of the questionnaire items. Conclusion: A food behavior checklist for preschoolers' NQ would be a useful and suitable instrument for evaluating nutrition adequacy and dietary quality of Korean preschoolers.

• Journal of Nutrition and Health
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• v.50 no.6
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• pp.664-678
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• 2017

Purpose: To identify the effectiveness of policy evaluation, consistent monitoring is necessary. This study aimed to carry out mid-term evaluation of objectives and programs related to comprehensive plans for sodium intake reduction by 2020 for Seoul city and then reestablish the objectives of the sodium intake reduction plans. Methods: Literature reviews, data analysis, and reviews of expert focus-groups were performed to evaluate objectives, to develop a new goal, and to identify the priority subjects of the sodium intake reduction programs. In order to examine target populations for the programs, awareness and behaviors related to sodium intakes among Seoul citizens were examined by sex, age, and income level using the 2008~2013 Korea National Health and Nutrition Examination Survey data. Results: Current objectives of the sodium intake reduction plan by 2020 for Seoul city were not appropriate, so objectives were reset to 3,600 mg of sodium intake by 2020 among Seoul citizens with 2% reduction per year. Although sodium intake showed a decreasing trend by year, it was still high, especially in men. The sodium intake reduction programs currently in progress have not been assessed at multiple levels across multiple sectors and have only been assessed fragmentarily. For dietary behavior related to sodium intakes by sex, age, and income level, sodium intake was higher in the group with less than 100 g of fruit intake compared to the group with 100 g or more. Subjects aged 30~59 years and the low household income group showed relatively higher sodium intakes. Based on the data analysis and the expert review, the priority subject of the sodium intake reduction programs was determined to be adult men. In terms of a program strategy for sodium intake reduction, multi-level and setting approaches, including work sites, home, and restaurants, were suggested to reduce sodium intakes of the target subject. Conclusion: The suggested objectives should be consistently monitored by data analysis, and the determined programs need to be phased in over 5 years.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.163-179
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• 2012

This study was prepared to develop American sauce with different amounts of salt through high pressure extraction and examined difference in its mechanical and sensory characteristics. Furthermore, it aimed to provide practical materials for the mass production of American sauce and other crustacean sauce products and to contribute to the development of products with superior quality and functionality by standardizing traditional cooking techniques in the food service industry. In American sauce, salt content did not have a significant effect on water content and ash content but had a significant effect on color, pH and salinity. Na and K contents increased with increasing salt content. In addition, Mg and P contents were highest in J4 containing 0.4% of salt, but they did not show any regular tendency according to salt content. For total free amino acids, 29 kinds were detected in J0 and J1, 30 in J2, 31 in J3, and 33 in J4. Detection was highest in J3 containing 0.3% of salt, and the content level was highest particularly for arginine among essential amino acids, for glutamic acid, alanine, serine, ${\beta}$-alanine and ${\alpha}$-aminoadipic acid among flavor enhancing amino acids, and for ${\gamma}$-Aminoisobutyric acid among other amino acids. We measured lipid peroxidation in American sauce using lipid extracted from a mouse brain and confirmed that the amount of antioxidant substances extracted was largest in J0 containing no salt. The results of measuring lipid peroxidation and DPPH showed that the antioxidant effect was high when salt was not contained. In the results of the sensory test, overall quality was highest in J3 containing 0.3% of salt, showing that the addition of salt affects the evaluation of overall quality. Summing up the presents of this study as presented above, we cannot expect an effect of antioxidant functionality; however, according to the results of the mechanical quality evaluation and the sensory test, American sauce containing 0.3% of salt is considered the optimal product in terms of quality. Using these results as practical materials for the mass production of crustacean sauce products, we expect to standardize traditional cooking techniques in the food service industry and to develop products with high quality and functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1148-1156
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• 2013

Studies have shown that the preference and average consumption of kimchi among youths have been decreasing partly due to the westernization of the diet. In this study, we examined kimchi consumption status and the annual utilization of 29 kimchi menus registered in the National Education Information System (NEIS) among the students, and then developed seven kimchi menus based on the preference tests and plate waste analysis. Our findings showed that average kimchi consumption by second and fifth graders during lunch time was 19.3% and 17.3%, respectively, of the recommendation (40 g per meal) in the 2010 KDRI. Incidentally, more than 75% of elementary school dieticians answered that ten kimchi menus (31%) registered in the NEIS were never chosen by them in the previous year. The least adopted types of kimchi menu included cooked rice, porridge, stew, pancake, deep-fry and grill. The newly developed kimchi menus included kimchi sauce tofu deopbap, kimchi bacon rice ball, kimchi chicken potato stew, kimchi vegetable fried noodles, kimchi meatballs, kimchi cheese croquette and kimchi potato salad. All these kimchi food items contained 10~20 g of kimchi per serving, and the standardized recipes and nutrient analysis were provided. Kimchi cheese croquette was most liked by fourth graders followed by kimchi sauce tofu deopbap, kimchi meatball and kimchi chicken potato stew in that order. These four menus were again evaluated among second and fifth graders. The kimchi meatballs were most preferred among these groups of students with no leftover but kimchi sauce tofu deopbap was least favorable, producing 17.1% of plate waste. Finally, kimchi cheese croquette and kimchi potato salad were given the highest and lowest scores, respectively, by 87 school dieticians. The findings of this study suggest that efforts on the development of kimchi menu for school food services may help to promote a preference and consumption of kimchi among elementary school students.

• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.146-151
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• 2020

This study investigated microbiological safety of employees' hands, dining tables, and indoor air in cooking areas and lunchrooms in child care centers. Microbiological tests were performed according to the Korea Food Code. Total numbers of aerobic bacteria and coliform bacteria were measured as 5.8±1.9 log CFU/hand and 4.0±2.4 log CFU/hand on employees' hands, and 4.3±3.0 log CFU/100 ㎠ and 2.6±3.3 log CFU/100 ㎠ on dining tables. Bacillus cereus were detected in two cases each of employees' hands and dining tables, respectively. The analysis of microbiological contamination of indoor air in chid care centers showed that the total numbers of aerobic bacteria and coliform bacterial were 28±7.2 CFU/plate and 3.1±2.9 CFU/plate, respectively. Bacillus cereus and Staphylococcus aureus were counted as 1.7±0.2 CFU/plate and 1.6±0.5 CFU/plate from the indoor air in child cate centers. These results indicate that indoor-air in child care centers is considered more safe compared to previous reports. In conclusion, it is necessary to carry out hygienic management using alcohol-based disinfectants before meals to remove microorganism contamination on dining tables and hands. In order to reduce microbial contamination in indoor air, it is also deemed necessary to freshen the sanitary caps, masks, and clothing of the catering staff with periodic ventilation of indoor air.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.87-99
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• 1987

The serving temperature control practices were assessed in 20 general hospital's dietetics utilizing centralized or decentralized tray assembly systems. The results of the study were summarized as follows : 1) All of the surveyed hospitals were utilizing conventional foodservice system. The number of dietary employees per bed was very low when comparing with that in America. Working hours of employees per week were approximately two times greater than those in America. 2) When comparing two tray assembly systems, dietary labor hours and costs in centralized system were less than those in decentralized system. 3) When comparing serving temperature practices between two tray assembly systems, the temperatures of meals utilizing centralized tray service were significantly lower than those in decentralized system, and only the steamed rice served in decentralized system was within the acceptable temperature range. 4) There was no significant difference in sensory acceptance scores marked by patients served by two different types of tray assembly systems. The serving temperature was significantly correlated to the patient's overall acceptability.