• Journal of Nutrition and Health
• /
• v.43 no.5
• /
• pp.500-512
• /
• 2010

The relationship between food and nutrient intake, glycemic index (GI), glycemic load (GL), and body weight was investigated with high school girls residing in Seoul. As subjects, 159 girls were divided into a normal weight (NW) group (18.5 kg/$m^2$ $\leq$ BMI < 23 kg/$m^2$, n = 110) and an overweight (OW) group (BMI $\geq$ 23kg/$m^2$, n = 49) by body mass index (BMI). The food and nutrient intake data obtained by the 3-day food record were analyzed by Can pro 3.0 software. Anthropometric measurements were collected from each subject. Daily dietary GI (DGI) and dietary GL (DGL) were calculated from the 3-day food record. Body weights and BMI of NW were 52.4 kg and 20.4 kg/$m^2$ and those of OW were 65.2 kg and 25.4 kg/$m^2$, respectively. Total food, animal food, and other food intakes of NW were higher than those of OW, and vegetable food intakes of NW were lower than those of OW. Sugars intake of NW was significantly higher than OW. Nutrient intakes were not different between the two groups. Dietary fiber, calcium, and folate intakes of NW and OW were under 65% of the dietary reference intakes (DRIs). Major food sources of energy intake for both groups were rice, pizza, ice cream, pork, instant noodle, and chicken. Mean adequacy ratio (MAR), an index of overall dietary quality, was higher in NW (0.82) than in OW (0.80). Mean daily DGI of NW and OW was 66.5 and 66.4, respectively. Mean daily DGL of NW and OW was higher in NW (162.0) than in OW (155.9). DGI and DGL adjusted to energy intake were not significantly correlated with anthropometric data.

• CELLMED
• /
• v.7 no.3
• /
• pp.13.1-13.10
• /
• 2017

Nutrition is one of the factors influencing cognitive functions. But, the role of nutrition on cognitive functions within the elderly is recognized to a lesser degree. The aim of this academic endeavor was to analyze the affiliation between nutritional status and cognitive functions of the elderly in Korea. 316 subjects, of 114 male and 201 female aged above 65 years, were gathered from university hospital clinics, Elderly Welfare Centers, and Health Welfare Centers located in the district of Seoul, Gyeonggi province, and Incheon in Korea. The cognitive function was tested by the Korean-Mini Mental State Examination (K-MMSE) questionnaire. Nutrition intake was assessed by a 24-hour recall, a food frequency questionnaire (FFQ). Nutrition adequacy and quality were assessed by the Nutrition Screening Initiative (NSI) checklist, the nutritional adequacy ratio (NAR), and the mean adequacy ratio (MAR). The elderly with normal cognitive function status displayed significantly higher levels of calcium, riboflavin, thiamin, folate, vitamin C, vitamin E, vitamin B6, phosphorous, potassium, iron, niacin, zinc, animal fat, animal protein, polyunsaturated fatty acids, total protein, vegetable oil, vegetable protein, fiber than levels of the elderly with moderate cognitive impairment. The K-MMSE score positively correlated with of high consumption of pork, white radish, sea mustard, tomato, tangerine, grape, apple, and ice cream, and K-MMSE was negatively associated with high intake of potato, anchovy, fish cake, and mushroom. The findings suggest that nutritional status is affiliated with cognitive function within the elderly of Korea. The consumption of variety of foods and nutrients ensures adequate cognitive function in the Korean elderly.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.4
• /
• pp.440-451
• /
• 2012

The purpose of this study was to provide basic information on nutrition education for proper meal purchase habits by conducting a survey on the adolescents' meal purchases, which is gradually increasing nowadays. The survey was conducted on 311 middle school students living in Gyeonggi province. The largest number of students (79.1%) received an allowance under '2,000 won'. Among those students who received a daily allowance, 70.7% of students spent under '1000 won' a day on meal purchases. Most students answered 'meal purchase is necessary'. Of the reasons for thinking that meal purchases are necessary, 'for staving off hunger' took the highest ratio (67.1%). As for standards of food choice, the largest number of students answered 'taste' (57.6%). As for frequency of meal purchases, most students answered 'once or twice a week', and with regard to day of the week, 'weekdays' took the highest ratio. As for possibility of balanced nutrition by meal purchases, the answer 'surely possible' took the highest ratio. Asked whether or not one had learned nutrition education on meal purchases, 73% answered 'no'. Asked about the necessity of nutrition education on meal purchases, 'necessary once' took the highest ratio. The most preferred purchase meals were breads, snacks was ranked second, followed by frozen foods, beverages, fast-foods, rice-cakes, flour-based foods, ice-cream, and fruits. To sum up the results, most students perceived that meal purchases are necessary. However, high quality meal purchases were not achieved, as most of the students did not verify nutrition labeling, and placed emphasis on 'taste'. Further, many students wanted nutrition education on meal purchases while only a few had actually received it. Therefore, systemic, regular, and multilateral nutrition education conducted at home, school, and society will contribute to establishing proper meal purchase habits.

• Journal of the Korean Home Economics Association
• /
• v.42 no.8
• /
• pp.169-185
• /
• 2004

This study was performed to investigate the characteristics of meal patterns among Koreans of different age groups. The study subjects consisted of preschool children (PC), elementary school children (EC), high school students (HS), college students (CS), and adults over 30 years old living in Seoul and the surrounding areas. A dietary survey was conducted using 24-hour recall method from 1996-1998 and data were collected from 2392 subjects. The subjects over 30 years old were classified as 30∼49 years, 50∼69 years, and over 70 years. EC, HS, and CS groups consumed less than 20％ of their total energy intake from breakfast. PC and EC consumed over 30％ of their energy from snacks. In all age groups, the proportion of subjects who skipped a meal was highest for breakfast and lowest for dinner. Especially, 31.4％ of the CS group skipped breakfast. Breakfast and snacks provided higher quality meals than the others when each meal was assessed by the index of nutritional quality (INQ). Especially, lunch of the HS group, each meal of the EC group and subjects over 70 years of age had a lower diet quality than the others did. The major snack items for PC, EC, HS, and CS groups were milk, ice cream, and snack cakes, but those for subjects over 30 years of age were fruits. The PC group obtained 35.5％ of their energy from snacks, but the proportion of snack energy decreased with increasing age. PC and EC groups obtained a great proportion of calcium, vitamin B2, fat, and cholesterol intake from snacks. Snack foods provided 53.2％, 42.4％, 45.4％, and 24.6％ of those nutrients, respectively, for the PC group and 54.2％, 43.5％, 37.4％, and 26.8％, respectively, for the EC group. These results suggested that each age group had specific meal patterns. Especially, breakfast and snack intake seemed to complement overall diet quality. However, more intervention is needed to improve overall dietary nutrition, e.g., efforts to decrease fat and cholesterol proportion and increase breakfast consumption. These dietary characteristics among different age groups present foundation data for the development of methods to resolve the nutritional problems of each age group.