• Food Science and Industry
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• v.53 no.2
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• pp.134-147
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• 2020

Northeast Asia comprises many characteristic cultural areas including China, Mongolia, Korea and Japan. These areas have their own traditional food cultures, and Korea is known as the home of fermented foods in this region. The origin of Northeast Asian fermented foods, cereal alcoholic beverages, fermented vegetables(kimchi), fermented fish and fermented soybean products were investigated in relation to the primitive earthen vessels developed in this region. The geographical and environmental background of the appearance of primitive pottery culture in the Korea Strait region, and its influence on the development of fermentation technology in Northeast Asia were reviewed focusing on Korean dietary culture.

• Journal of Nutrition and Health
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• v.55 no.6
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• pp.670-683
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• 2022

Purpose: To provide the primary data on dietary guidelines for the management of obesity, we analyzed the intake rate of food groups and dish groups according to obesity and age. Data were obtained from the Korea National Health and Nutrition Examination Survey (KNHANSE, 2013-2018). Methods: This study analyzed the data of 21,184 adults aged 19-64 years, obtained from the KNHANSE 2013-2018. The 24-hour recall was performed and the food groups were classified into six representative food groups (grains, meat·fish·eggs·legumes, vegetables, fruits, milk and dairy, and oil and sugar), and 'alcohol' and 'others'. The dish groups were classified into a total of twenty-four types. Results: The normal group included 9,004 subjects (42.5%), while the obese group had 12,180 subjects (57.5%). The food groups showing significant differences according to obesity were grains (p < 0.001), meat/fish/egg/legumes (p < 0.001), and vegetables (p < 0.001); similar results were obtained in both male and female. Comparing the intake rate of food groups and dish groups targeting only the obese group according to age, the food groups showing significance between the obese group and the normal group were grains (p < 0.001) and vegetables (p < 0.001), with significantly increased intake in both genders. Considering the dish groups, significant increases were determined for stews (p < 0.001), seasoned vegetables (p < 0.001), and kimchi (p < 0.001) in male, and for rice (p < 0.001), seasoned vegetables (p < 0.001), kimchi (p < 0.001), and rice cakes (p < 0.001) in female. Conclusion: The results of this study determined that the intake ratio of food and dish groups differs by age in obese adults. We believe that our results can be used as primary data for forming dietary guidelines for obese adults in the future.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.529-541
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• 2004

This study was carried out to survey the eating behaviors and the food preferences of the tourism transportation business managers in Daegu areas by age. The survey was performed from 17 to August 25, 2003 by questionnaires and the subjects were 365 males. As a general factor, the subjects of survey were male drivers in their thirties to sixties. Their education level was middle school(44.9%) and high school(45.8%) diploma. This study showed that the managers eat three meals per day with high percentage(75.9%) and a large number of managers(24.1%) eat two meals only. 77.8% of the subjects responded that their diet life were irregular due to the property of their job. Frequency of eating-out turned out to be much higher in managers aged 60 over(p<0.001). They considered taste of the food firstly, and the prices of the food secondly, but the nutritional value of the food was considered with a low percentage(22.7%). We found that their BMI were overweight from 23.5 to 26.01, their calorie and some nutrient intakes were below their RDA. The most insufficiently consumed nutrient(less than 75% of RDA) was vitamin B₂ followed by calcium. The food preferences of subjects showed that the managers preferred boiled rice to any other rice as a staple foods. Their favorite menu of one-course Korean style meal turned out to be the bibimbob(boiled rice mixed with assorted vegetable and meat). As for subsidiary foods, out of all various meat soups, beef soups and beef-rib soups were most preferred. The most preferred stew were soybean paste stew and kimchi stew, and the most preferred cooked vegetables were cooked spinach, seasoned cucumber. Baechu kimchi(white cabbage kimchi) were the most preferred kind of kimchi. For desserts there was a very high preference for the watermelons, apples, and pears. For beverages the most preferred were ginseng tea, fruit juices and dietary fiber drinks. From the results listed above, the nutritional education needed to be done to the tourism transportation business managers to set the proper menu considering the characteristics of the preference each age group of managers.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.19
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• pp.8509-8519
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• 2014

Many studies have found links between diet and cancer. The summary estimates of the association between dietary factors and cancer risk were investigated using previously reported studies of the Korean population. Gastric cancer risk was inversely associated with the high intake of soy foods [OR (95% CI): 0.32 (0.25-0.40) for soybean, 0.56 (0.45-0.71) for soybean curd, and 0.67 (0.46-0.98) for soymilk], allium vegetables [OR (95% CI): 0.37 (0.26-0.53) for green onion, 0.54 (0.40-0.73) for garlic, and 0.54 (0.35-0.85) for onion], fruits [OR (95% CI): 0.61 (0.42-0.88)], and mushrooms [OR (95% CI): 0.43 (0.21-0.88)]. Salt and Kimchi were associated with an increased gastric cancer risk [OR (95% CI): 1.92 (1.52-2.43) and 2.21 (1.29-3.77), respectively]. Colorectal cancer risk was positively associated with meat intake [OR (95% CI): 1.25 (1.15-1.36)]. Total soy products, soybean curd, and soymilk showed an inverse association with breast cancer risk [OR (95% CI): 0.61 (0.38-0.99), 0.47 (0.34-0.66), and 0.75 (0.57-0.98), respectively]. Green/yellow and light colored vegetables were associated with a reduced risk of breast cancer [OR (95% CI): 0.34 (0.23-0.49) and 0.44 (0.21-0.90), respectively]. Mushroom intake was inversely associated in pre-menopausal women only [OR (95% CI): 0.47 (0.26-0.86)]. In conclusion, soy foods, fruits and vegetables might reduce cancer risk in the Korean population. High salt food might be risk factor for gastric cancer, and intake of high amount of meat might cause colorectal cancer.

• Journal of Nutrition and Health
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• v.9 no.3
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• pp.35-45
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• 1976

To investigate the food choices and Dietary Preferences of College Women the number of dishes sold and the sales of the midmeal at the Student Cafeteria, Ewha Womans University were recorded for the fiscal year of 1974; and the observations were made on two consecutive days (June 3rd and 4th, 1974)on what a person has chosen which and how many dishes. The relationship between the number of the consecutive days and the number of foods chosen were treated as Chi square analysis. The results of the food choices and dietary preferences of College Women were as follows: 1. Breads and rice cakes, vegetable dishes, milk and milk products, rice dishes, soups, meat, fish, poultry and eggs, Kimchis and one dish meal were chosen highly; and beverages, stews, and soybeans and soybean products were chosen negligibly. 2. One dish meals, vegetable dishes, meat, fish, poultry and eggs, milk and milk products showed the highest sales volume during the year; rice dishes, breads and rice cakes were the second highest in sales amount; fried foods, snacks and Kimchis showed the range of $3{\sim}6%$ of the total sales; and the beverages, stews, soybean and soybean products were the lowest in sales amount. 3. Seasonal differences were noticed on some dishes. Breads add rice cakes, milk and milk products showed the high selections from March to November and the low, during December to February. Stews, Kimchis, beverages were kept low except sudden rise on February. One dish meal and rice dishes showed almost same level during the year but on February the slight increase were noticed; even level were kept on meat group except the increase to $13{\sim}16%$ on July and December. Fried foods were kept on similar level during the year except the increase on June. Snacks and fruits showed low selections on March, April, November and December and higher at summer. Vegetables, soups, soybean and soybean products showed no different fluctuations in selections during the year. 4. Rolls, salads, milk, hamburgers, fried vegetables, rice with mired vegetables(Bi-bim-bab), and Nang-myun were the single dishes chosen most frequently. 5. There is significant relationship at 0.05 level between the consecutive days and the number of foods chosen. It is concluded that about 50% of the population has taken one item of dishes. The popular combinations were one dish meal and soup or Kimchi; noodles and salads or fried vegetables. It is suggested to set up choice menus with the daily variations, cyclical variations and with the invariable ones; and to recommend one dish meal, breads, partial meals for school lunch; and to study to improve one dish meal, vegetable dishes and fried foods, which are new and inexpensive products. It is also suggested that the feeding of the college students should have to lead the people to the goal that the nutrition education is desired.

• Journal of Nutrition and Health
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• v.55 no.5
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• pp.558-571
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• 2022

Purpose: The purpose of this study was to analyze the dietary intake of Korean adults with atopic dermatitis (AD) to determine whether the risk of developing AD was related to their diet. Methods: Among the participants in the 7th National Health and Nutrition Survey (2016 to 2018), 10,571 adults aged 19-64 were divided into AD (AD group, n = 366) and control groups (non-AD group, n = 10,205) to compare and analyze their nutrient intake status and Korean Healthy Eating Index (KHEI) score. Depending on the prevalence of AD, the nutrient intake, nutrient intake per 1,000 kcal, acceptable macronutrient distribution range, and KHEI score were tested for significance by correcting for age, sex, body mass index, education, marriage, occupation, residence area, physical activity, and energy intake variables that were derived for confounding factors. Results: The acceptable macronutrient distribution range for protein was lower in the AD group than in the non-AD group. Comparing the nutrient intake per 1,000 kcal, the intakes of protein, phosphorus, iron, and potassium of the AD group were significantly lower than those of the non-AD group. In the KHEI, the scores of total vegetables, vegetables excluding kimchi and pickles, meat, fish, eggs, and legumes of the AD group were significantly lower than those of the non-AD group. In addition, as these food intake scores increased, the risk of AD significantly decreased. Conclusion: In conclusion, adult AD patients had low intakes of vegetables, meat, fish, eggs, and legumes, and it was confirmed that high intakes of these foods may be associated with low AD risk. Therefore, we suggest that an adequate intake of vegetables and foods containing protein would be necessary for the management and treatment of AD in adults.

• Journal of Nutrition and Health
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• v.45 no.3
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• pp.264-273
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• 2012

This study analyzes the food frequency for the elderly regarding different family types and finds the factors for nutritional risk, offers a basic reference for providing nutritional support for them. The study referred to the dietary behavioral survey data of 3,680 elderly people (1652 male and 2028 female) from 21 regions in the northern Kyeonggi province. The data was collected through the method of one-to-one interviews and was a part of the Community Health Survey for 2008 by the Korea Centers for Disease Control and Prevention (KCDC). We classified family types as a household for elderly people living alone, a household of elderly people with a spouse, a household of the elderly with unmarried children and a household of the elderly with married children, and as for intakes of foods, the frequencies of taking fruits, vegetables, kimchi, rice with mixed cereals, meat, fish, bean tofu soymilk, milk and dairy products, as well as sweet beverages are calculated on a daily basis and skipped meals are calculated on a weekly basis. Elderly women showed lower income, lower education level, higher unemployment rates, and a higher rate of government healthcare subsidies than elderly men. Elderly women tend to live alone and with their children while elderly men tend to live with their spouse. In both males and females, the intake of fruits and vegetables were the least in the elderly living alone, while the elderly with married children ate the most. In both males and females, the household of the elderly living alone ate significantly less amounts of Kimchi than other family types. Elderly people living alone tended to have significantly less meat and fish, especially women. In the case of rice with mixed cereals, the elderly men living alone and the elderly men with unmarried children ate significantly less amounts than the elderly men living with a spouse. The elderly men living alone took significantly less milk and dairy products than the elderly men with unmarried children while the elderly women living with a spouse took significantly less milk and dairy products than the elderly women with married children. With regards to the frequency of meal-skipping, the elderly living alone had the highest frequency for skipping meals. From this result, having various foods is difficult for the elderly living alone. Furthermore, the elderly living with unmarried children demonstrated a low quality of dietary life compared to those of married children. Hence, it can be concluded that social support is important in order for the elderly to have a balanced diet.

• Korean Journal of Community Nutrition
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• v.12 no.3
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• pp.352-360
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• 2007

Several nutrients are known to affect bone mineral density (BMD). However, these nutrients are combined with food intake and dietary patterns and little is known about the association of dietary patterns and BMD. The objective of this study was to investigate the association of dietary patterns with BMD in Korea Genome Epidemiology Study subjects. Among 2,884 women (40-69 yr) recruited at baseline study (2001), 861 subjects with BMD measurements at baseline and a 4-year follow up study (2005) completed the semi-quantitative food frequency questionnaire. BMD was measured by the Quantitative Ultrasound method. One hundred three food items were combined into 17 food groups and 4 dietary patterns were identified by factor analysis. Cluster analysis using factor score classified each subject into one of three dietary pattern groups named 'Rice and kimchi eating' (n = 617), 'Contented eating' (n = 124), and 'Healthy and light eating' (n = 120). The 'Healthy and light eating' group, characterized by higher intake of fruit, vegetables, fish, milk and dairy products, and younger age, more exercise, higher education, and higher income than other groups. The tibia BMD of the 'Healthy and light eating' group was higher than the other groups after adjusting for the age. After the adjustment for the age BMI and exercise, the 'Healthy and light eating' group showed significantly lower odds of tibia osteopenia/osteoporosis risk compared to the 'Rice and kimchi eating' group both at the baseline [OR(95% CI) : 0.50(0.30-0.84)] and follow-up [OR(95% CI) : 0.59(0.36-0.97)] examinations. The dietary pattern with low calorie and high intakes of fruit, vegetables, fish, milk and dairy products may have beneficial effects on BMD in middle-aged women.

• Journal of Nutrition and Health
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• v.37 no.7
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• pp.550-556
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• 2004

Dietary pattern analysis is important complementary approach for identifying associations between diet and chronic disease. A case-control study was conducted in order to examine dietary patterns and the risk of colon cancer in Korea. Data were collected from both 137 cases with either colorectal cancer or large bowl adenomatous polyps and 134 controls regarding social-demographic characteristics and food intake using a semi-quantitative food frequency questionnaire. We conducted factor analysis and identified 6 major dietary patterns: 'Well-being diet' characterized by higher intakes of potatoes, yogurt, soybean paste and vegetables, 'Meat & fish', 'Milk & juice', 'Pork & alcohol', 'Rice & kimchi', and 'Coffee & cake'. We calculated factor scores for each participant and examined the associations between dietary patterns and colon cancer risk. After adjusting for potential confounders, there was a relative risk for colon cancer of 0.16 (95% confidence interval, 0.07 - 0.34) when comparing the highest with the lowest tertile of the 'Well-being' pattern. Significant trends of decreasing risk of colon cancer also emerged with the 'Milk & juice' (OR = 0.40, 95% CI = 0.20 - 0.79). In contrast, inverse associations of the risk were found for 'Pork & alcohol' (OR = 1.92, 95% CI = 0.93 - 3.97), 'Coffee & cake' (OR = 2.18, 95% CI = 1.07 - 4.46). For the 'Meat & fish' pattern, the decreased risk of colon cancer was observed in the second tertile, but not in the highest tertile when comparing to the lowest. The 'Rice & kimchi' pattern had a nonsignificant association with the risk. These data suggest that major dietary patterns derived from the FFQ associated with the risk of colon cancer in Korea. Since foods are not consumed in isolation, dietary pattern research in natural eating behavior may be useful for understanding dietary causes of colon cancer.

• Korean Journal of Community Nutrition
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• v.12 no.6
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• pp.798-814
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• 2007

The purpose of this study is to compare menu patterns by sex and age (3-6, 7-12, 13-19, 20-29, 30-49, 50-64, 65 over years old) between the 1998 and 2001 National Health and Nutrition Surveys of Korea. Frequently consumed menu patterns were investigated using the 24-hour recall data for 19,809 subjects (1998:10,102; 2001:9,707). To analyze patterns, dishes were classified into 29 categories by cooking method (KHIDI 2003). The results are as follows: the most frequent menu patterns were "rice+soup+kimchi" and "rice+stew+kimchi" in both men and women in both 1998 and 2001. Intake frequency of these menu patterns, a traditional Korean menu pattern, was higher with increased age. Intake frequency of "noodles" and "bread" increased in 2001 in both men and women, compared to 1998. And these patterns increased in the younger age groups, especially women in their twenties. Menu patterns of 2001 showed greater variety than those of 1998. Overall, the men's menu patterns showed more side dishes than those of women; intake frequencies of "seasoned vegetables", "stir-fried foods", and "grilled foods" were higher in men than in women. In short, so far the main menu pattern has been "rice-style" in both men and women, and in all age groups in Korea, whereas the Western menu pattern is increasing in younger age groups. The diet of 2001 showed more side dishes than that of the 1998 menu pattern; however, certain groups such as female and males in adolescents and young adults were still a simple menu pattern. Consequently, to make recommended menu patterns and nutrition education programs for Koreans should take into consideration sex and age.