• 치위생과학회지
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• 제17권5호
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• pp.447-453
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• 2017

The purpose of this study was to analyze the relationship between objective oral health status determined by dentists, self-perceived subjective oral health status, and oral health related quality of life (OHRQoL) in the elderly. The related factors affecting OHRQoL in the elderly were also surveyed. Four hundred and thirty elderly individuals who visited the three public health centers and four dental clinics in Busan were selected by convenience sampling. Twelve dental hygienists investigated the subjective oral health status and OHRQoL using the 14-item Oral Health Impact Profile (OHIP-14) and twentyone dentists examined the objective oral health status, including healthy remaining teeth, treated remaining teeth, functional remaining teeth, missing teeth, and non-treated missing teeth. Data were analyzed using SPSS ver. 12.0. OHRQoL was higher when oral and periodontal status was perceived as healthy, when there was no toothache, no interference in mastication, and when study subjects had the ability of food softening. It was also higher when study subjects had ${\geq}20$ remaining teeth and <9 missing teeth, and were wearing denture. The related factors affecting OHRQoL of the elderly were the type of medical insurance, toothache, ability of food softening, perception of periodontal status, and the number of healthy remaining teeth. There was a significant relationship between the subjective-objective oral health status and OHRQoL in the elderly. A continuous oral health care system aimed at retaining ${\geq}20$ healthy remaining teeth is needed to improve oral health and OHRQoL for the elderly, especially for the elderly receiving medical aid.

• 한국축산식품학회지
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• 제38권6호
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• pp.1261-1272
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• 2018

The effects of Queso Blanco cheese containing Bifidobacterium longum KACC 91563 was studied on the intestinal microbiota and short chain fatty acids (SCFAs) in healthy companion dogs. There were three experimental groups with five healthy dogs each: a control group, not fed with any cheese, and groups fed with Queso Blanco cheese with (QCB) or without B. longum KACC 91563 (QC) for 8 weeks. Fecal samples were collected 5 times before, during, and after feeding with cheese. Intestinal microbiota was analyzed using two non-selective agar plates (BL and TS) and five selective agar plates (BS, NN, LBS, TATAC, and MacConkey). SPME-GC-MS method was applied to confirm SCFAs and indole in dog feces. The six intestinal metabolites such as acetic, propionic, butyric, valeric, isovaleric acid and indole were identified in dog feces. Administration of B. longum KACC 91563 (QCB) for 8 weeks significantly increased the beneficial intestinal bacteria such as Bifidobacterium ($8.4{\pm}0.55$) and reduced harmful bacteria such as Enterobacteriaceae and Clostridium (p<0.05). SCFA such as acetic and propionic acid were significantly higher in the QCB group than in the Control group (p<0.05). In conclusion, this study demonstrates that administration of Queso Blanco cheese containing B. longum KACC 91563 had positive effects on intestinal microbiota and metabolites in companion dogs. These results suggest that Queso Blanco cheese containing B. longum KACC 91563 could be used as a functional food for companion animals and humans.

• 한국임상약학회지
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• 제25권4호
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• pp.286-295
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• 2015

Objective: This experiment is to study how elderly group and their various lifestyles interact with health functional foods, according to their selection behavior. Different lifestyles will be observed closely, as well as how different health conditions and consumer involvements will affect critical decision making in selecting health functional foods. Method: Theories and discoveries from original advanced research were compared parallel to the new study. Results: First, cluster analysis and exploratory analysis were performed amongst different elder lifestyles. Lifestyle exploratory analysis was used for healthy, unique, leisure, and economical-style elders. Cluster analysis was used for material trend oriented, health oriented, complacent oriented-style elders. Health Functional Foods' selection trait Exploratory Factor Analysis showed that product's originality (function, uniqueness, specialty, compatibility, distributor, expiration date), quality (amount, daily dose, visual representation, accessibility, portability, natural ingredients), and popularity (product container, brand image, taste and smell, advertised product, domestic or import, well-known function) were the three main causes. Secondly, the amount of benefits for the elderly group health lifestyle were affected by 'Interest in health', 'Notability of the health functional food', and 'Functionality approved mark'. Specifically, the importance of, 'Interest in health', 'Notability of health functional food', and 'Functionality approved mark' were noticeably high within health oriented elders. Lastly, after examining the data from elder lifestyle's relationship with health functional food selection trait, all three different results showed equal importance. If you closely examine material trend oriented elderly group, selection trait showed distinctively high regards in 'Fundamental Attribute', 'Typical Attribute', and 'Cognitive Attribute'. Health oriented elders showed their distinctively high regards in 'Natural Attribute', and less consideration in 'Typical Attribute' and 'Cognitive Attribute'. Complacent oriented-style elderly group showed less focus on 'Fundamental Attribute', and even less in 'Typical Attribute', and 'Cognitive Attribute'. Health oriented elderly group concluded with above data from the fact that they showed most importance and involvement in health beneficial products that are scientifically proven. Material trend oriented elderly group showed balanced traits in their concluded data, showing that they prefer function, safety, as well as the brand image and their reputation. Also, they consider the products' outer elements, such as design and product name, in order to sense inner functions. Conclusion: So, Silver Business corporations must develop products to fulfill the market demands, and strategize marketing plans to better target the correct audience.

• Journal of Nutrition and Health
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• 제38권10호
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• pp.864-872
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• 2005

Various types of functional foods for health (FFH) are popularly used among adolescents. We surveyed 858 students, $15.0 \pm$ 1.6 (14-18) years of age, attending general junior or senior high schools in Korea for FFH use and significant variables for their FFH use including demographic characteristics, food consumption frequency and nutritional beliefs. The use prevalence of FFH was $47.8\%$, and among all types of FFH, nutritional supplements were taken most frequently, followed by red ginseng products > enzyme containing products > plant extract-fermented products. FFH use was higher in older aged-group, subjects lived in small or middle city, and those from families with a high socioeconomic status in comparison to each corresponding group. Health concern on offsprings by parents and usage ratio of FFH by family was higher in users than in nonusers of FFH. Total score of dietary assessment was higher in users than in nonusers of FFH, and users had a more positive view concerning the potential health benefit of FFH than did nonusers. Most users of FFH took FFH when they were healthy ($50.7\%$) , and they did not feel special effects through the FFH use ($57.1\%$) . Most users of FFH got the information on FFH through family and relatives ($61.5\%$) , and most of them purchased FFH at pharmacy or oriental medicine clinics ($55.1\%$) . FFH users preferred vitamin C-and Ca-supplements most among the vitamin mineral supplements belonged to FFH. Given the widespread use of FFH by adolescents, the reasonable use of these products for the contribution to their overall health and well-being is a subject that is emphasized in nutrition education for them. (Korean J Nutrition 38(10) : 864$\sim$872,2005)

• 동의생리병리학회지
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• 제20권2호
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• pp.449-454
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• 2006

This research was planned and executed to evaluate how the nutritional composition and antioxidants contents and antioxidative activity of Hongsambak. Also, can effect health conditions of people who are suffering from diet-related disease like obesity and hyperlipidemia by taking healthy foods with Hongsambak in a form of nutritional supplement with our daily meals. With this observation, we found out that Hongsambak has high content of dietary fiber and effect on antioxidative activity. We concluded that we could apply the components in a form of various foods. The information we received from this conclusion will be a basic information on how we can apply oriental medicinal resources into other foods and in the field of functional food research, which already draes sizable attention world-wide.

• 대한영양사협회학술지
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• 제11권4호
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• pp.440-448
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• 2005

This study explores some basic issues behind adults' seeking and using patterns of alternative medicine as well as health food (health food/medicine). In order to do this, 791 adult participants in Seoul and Busan were interviewed face-to-face. The results of the survey showed that 1) interpersonal influence was the most influential factor in relation to the adoption of health food/medicine(46.9% of the participants reported on the influences), 2) keeping healthy was the main motivation for the usage of health food/medicine(34.5% of the participants), 3) mass media was the important information source for health food/medicine, 4) with regard to trustworthiness of information sources, experts were believed to be the most trustworthy while information from acquaintances were thought less, and finally, 5) pharmacies and health food stores were main suppliers of health food/medicine. This study suggests some marketing strategies for health food/medicine. For example, it can be suggested that interpersonal communication among other information channels should be focused and might be increased trust by using professionals.

• 한국임상약학회지
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• 제28권4호
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• pp.342-346
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• 2018

Background: Green tea extracts are approved as nonprescription drug and available as health functional foods, health foods, and beverages. Clinical information on the products is lacking. Methods: Information about the products on green tea nonprescription drugs was obtained from the website of the Korea Pharmaceutical Information Center. The Naver, i.e., a top ranking online search portal, was used for compiling the list of the health functional food products using key words of 'green tea catechin' on August 23, 2018. The recommended daily dosages of catechins were calculated as 30% of the total dried mass of green tea and about 50% of the catechins were considered as epigallocatechin gallate (EGCG). Results: A total of two types of nonprescription drugs containing green tea powder or extracts, nine health functional food products, and three types of health foods were found. The regulatory requirements of the EGCG exceeding 800 mg were reported to be associated with adverse effects of elevated liver enzyme. If consumers take several green tea products concurrently, such as nonprescription drugs with health functional foods or health foods, it could exceed the recommended amount of EGCG. Conclusion: The concurrent use of green tea products as nonprescription drugs, health functional foods, and healthy foods may lead to an increased exposure to EGCG. Pharmacists should be aware the availability of various types of green tea products and the potential risk of liver toxicity due to excessive consumption of EGCG.

• 대한영양사협회학술지
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• 제16권1호
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• pp.1-12
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• 2010

This study was conducted to characterize well-being menus and to examine the service frequency and profitability of those served in the contract-managed workplace foodservice. In-depth interviews were conducted with six persons who were in charge of menu management in the headquarters of six different foodservice management companies during March, 2007. In addition, 122 set menus consisting of 777 menu items, which were on one month menus served during January to April, 2007, were collected from three workplace operations managed by three different foodservice management companies. As a result of the in-depth interviews, four categories of well-being menu items were extracted: 'medicinal functional menu item', 'environmentally-friendly menu item', 'natural food menu item', and 'harmful components-limiting menu item'. Accordingly, a well-being menu item was defined as 'a menu item with increased nutrition value or decreased health risk by changing food material or cooking method'. When the menu items (n=777) were analyzed by applying the definition and categories, approximately 14% of the items were identified as well-being menu items and most of them were either medicinal functional (65%) or natural food menu items (33%). Approximately 59% of the 122 set menus included at least one well-being menu item, and therefore they were named the well-being set menus. These well-being set menus, however, were not significantly different from the rest set menus in terms of profitability as measured by the contribution margin. The results of this study could be useful for foodservice management companies to develop and plan well-being menus targeting workplace foodservice operations.

• 한국식생활문화학회지
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• 제22권6호
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• pp.713-720
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• 2007

To investigate of the recognition and using behavior on the Tofu, 46.3% of male and 53.7% of female adults in Daegu and Kyungbuk area were surveyed. The main results are as follows : 96.4% of the participants usually preferred the Tofu owing to health and about 68.4% of them had purchased Tofu made of domestic soybean. In addition, the responses to 7 questions about the Tofu were also measured on 5 point Likert scale. The item "Tofu is healthy food" and "Tofu is digestive food" were totally received the high point but "Tofu prevents osteoporosis" earned the lowest. Female had generally better knowledge of Tofu than the counterparts. Most participants relatively knew and had eaten common Tofu, soft bean curd, uncurdled bean curd, fried bean curd against functional Tofu such as Tofu added with omija, surimi, spinach, etc. But they intended to eat functional Tofu such as Tofu added with green tea, black sesame, spinach, omija. Furthermore, 60.7% replied "increasing" prospects for the Tofu consumption. 40.0% of adults said the plan should be "Make of good quality domestic soybean" for the purpose of better improvement to consume.

• Nutrition Research and Practice
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• 제7권3호
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• pp.199-206
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• 2013

This study was performed to compare the dietary food and nutrient intakes according to supplement use in pregnant and lactating women in Seoul. The subjects were composed of 201 pregnant and 104 lactating women, and their dietary food intake was assessed using the 24-h recall method. General information on demographic and socioeconomic factors, as well as health-related behaviors, including the use of dietary supplements, were collected. About 88% and 60% of the pregnant and lactating women took dietary supplements, respectively. The proportion of dietary supplements used was higher in pregnant women with a higher level of education. After adjusting for potential confounders, among the pregnant women, supplement users were found to consume 45% more vegetables, and those among the lactating women were found to consume 96% more beans and 58% more vegetables. The intakes of dietary fiber and ${\beta}$-carotene among supplement users were higher than those of non-users, by 23% and 39%, respectively. Among pregnant women, the proportion of women with an intake of vitamin C (from diet alone) below the estimated average requirements (EAR) was lower among supplement users [users (44%) vs. non-users (68%)], and the proportion of lactating women with intakes of iron (from diet alone) below the EAR was lower among supplement users [usesr (17%) vs. non-users (38%)]. These results suggest that among pregnant and lactating women, those who do not use dietary supplements tend to have a lower intake of healthy foods, such as beans and vegetables, as well as a lower intake of dietary fiber and ${\beta}$-carotene, which are abundant in these foods, and non-users are more likely than users to have inadequate intake of micro-nutrient such as vitamin C and iron.