• Journal of Preventive Medicine and Public Health
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• 제44권2호
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• pp.93-100
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• 2011

Objectives: This study was performed to identify the socioeconomic factors, health behavior factors and dietary patterns that have an influence on the fasting blood glucose in adults. Methods: This study used data collected from the 2007, 2008, 2009 Korea National Health and Nutrition Examination Survey. The final sample included 4163 subjects who were 30-59 years old and who had completed the necessary health examinations, the health behaviors survey and nutrition survey. Results: Eleven dietary patterns emerged from the factor analysis with different factor loading. After controlling for potential confounders, multiple regression analysis of the dietary patterns showed that 'fruits', 'alcohols', and 'starchy foods' affected the fasting blood. Lower consumption of 'fruits' and higher consumption of 'alcohols' and 'starch foods' were significantly associated only with an increased risk of high blood glucose. Conclusions: In the light of the results of this study, it appears pretty likely that the risk of developing high blood glucose can be reduced by changing a person's dietary patterns.

• Nutrition Research and Practice
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• 제11권2호
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• pp.147-154
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• 2017

BACKGROUND/OBJECTIVES: Assessing changes in energy intake and dietary sources is important to understand trends in the prevalence of obesity. Thus, we examined trends in energy intake and its nutrient and food sources in Korean adults from 1998 through 2015. SUBJECTS/METHODS: This study included 70,769 subjects aged ${\geq}19$ years who completed a nutrition survey. Subject data were obtained from the 1998, 2001, 2005, 2007-2009, 2010-2012, and 2013-2015 Korea National Health and Nutrition Examination Surveys. Dietary intake was assessed by a 1-day 24-hour recall method. RESULTS: In men, the daily energy intake significantly increased from 2,196 kcal in 1998 to 2,489 kcal in 2013-2015 (P for trend < 0.0001). However, the daily energy intake among women did not change significantly over the same period (P for trend = 0.5772). The percentages of energy intake from animal foods (e.g., meat and milk) and beverages increased during the study period in both men and women. However, the percentage of energy intake from plant foods decreased due to a marked decrease in the intake of white rice. Changes in food sources of energy intake led to changes in the nutrient sources of energy intake; for example, the increase of energy intake from fat and decrease of energy intake from carbohydrate. CONCLUSIONS: This study suggests that since 1998, energy intake has increased among Korean adult men, but not among women. However, the composition of food and nutrient sources of energy intake has changed in both men and women. Energy intake and its nutrient and food sources should continue to be monitored regularly in the Korean adult population.

• Journal of Nutrition and Health
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• 제38권3호
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• pp.219-225
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• 2005

The objective of the study was to define dietary patterns in the representative Korean adult population and to explore their associations with other factors. The Korean National Health and Nutrition Survey was conducted on a stratified random sample (n = 9,968) of the Korean population in 2001. This study analyzed data of 5,721 adult population aged 30 and over. Demographic and lifestyle factors were assessed by questionnaires and food consumption by a 24-h recall method. Cluster analysis identified two dietary patterns with 22 food groups: the larger group that included $85\%$ of total subjects was named as the 'traditional' pattern due to greater intakes of white rice, kimchi, and vegetables, and the smaller group was named as the 'modified' pattern which had greater intakes of noodles, bread, snack, and fast foods. The modified pattern had significantly higher proportion in younger age, higher educational level, residing in metropolitan area, and higher household income. The modified group showed significantly higher intake of all nutrients except carbohydrate. Percent of energy from fat intake, $22\%$ was significantly higher in the modified group than $14\%$ in the traditional group. There were no differences in prevalence of metabolic syndrome and its 5 components among patterns. In conclusion, there were two distinctive patterns that were associated with socio-demographic, nutrient intake, and health risk factors in Korea. It should be considered when designing nutrition policy and intervention program.

• 대한통합의학회지
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• 제12권2호
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• pp.25-32
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• 2024

Purpose: This study utilizes big data from the 8th (2021) National Health and Nutrition Examination Survey to determine first, the relationship between chewing discomfort in the elderly and some systemic diseases and second, whether oral diseases and oral health problems are related to systemic diseases. Since this may have an impact, we aim to provide basic data to facilitate the expansion and emphasize the importance of integrated health management education. Methods: Original data from the 8th (2021) National Health and Nutrition Survey, conducted by the Korea Centers for Disease Control and Prevention, were analyzed using SPSS Version 21.0 (IBM). A complex sample frequency analysis was conducted to confirm the general and health-related characteristics of the study subjects, and a complex sample cross-analysis was conducted to determine chewing discomfort according to both general and health-related characteristics. Complex sample multiple logistic regression analysis was conducted to determine the effect on chewing discomfort. Results: In order to analyze the factors that affect chewing discomfort, the general characteristics that showed significant differences in chewing discomfort were adjusted for age, personal income, education level, basic livelihood security, high blood pressure, subjective health status, and subjective oral health. It was found that the condition had a statistically significant effect on chewing discomfort. Conclusion: The findings of this study demonstrate that high blood pressure, subjective health status, and subjective oral health status affect chewing discomfort; hence, measures such as developing and operating programs to improve national oral health are needed. We hope that our study will be used as basic data for research into chewing discomfort and systemic diseases in the elderly.

• 한국치위생학회지
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• 제18권1호
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• pp.93-101
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• 2018

Objectives: The purpose of this study was to investigate the relationship between consumption of nutrition and periodontal diseases in the Korean menopausal women. Methods: The data used for analysis were obtained from the sixth Korean National Health and Nutrition Examination Survey (2013). Subjects were 1,407 women aged over 35 years old. Data were analyzed by chi-square and t-test. Multiple regression analysis was also performed to assess the association between nutrition and periodontal diseases. Statistical significance level was set at p<0.05. Results: Using multiple logistic regression analysis after adjustment of age, education level, and BMI, we found significant relationship between intake of protein (OR: 0.31, 95%CI: 0.14-0.65), carbohydrate (OR:3.31, 95%CI 1.90-5.77) and risk for periodontitis. Conclusions: dequate intake of protein and decreased intake of carbohydrate may be recommended for prevention of periodontal diseases in the menopausal women.

• Journal of Nutrition and Health
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• 제52권4호
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• pp.412-412
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• 2019

• 대한영양사협회학술지
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• 제21권4호
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• pp.308-319
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• 2015

The purpose of this study was to assess risk factors associated with food insecurity in the Korean elderly aged over 65 years using data from the Korea National Health & Nutrition Examination Survey 2013 (KNHANES VI). A total of 1,200 subjects were analyzed among the participants of the KNHANES 2013 by using SPSS statistics complex samples (ver. 21.0). Food insecurity was measured by using the modified US Household Food Security/Hunger Survey Module. Thirteen percent of subjects lived in food insecure households. There were differences in the prevalence of food insecurity according to sex, educational level, income level, and household structure. Mean age of the food insecurity group was significantly higher than that of the food security group. The results of logistic regression analysis showed that food insecurity was significantly associated with alcohol intake (OR: 1.82), prevalence of melancholy (OR: 2.07) and suicidal thoughts (OR: 2.67), and intake deficiency of energy (OR: 1.60), calcium (OR: 1.97), iron (OR: 1.97), potassium (OR: 1.96), riboflavin (OR: 1.76), and niacin (OR: 1.64), while not with smoking, physical activity, chronic diseases including obesity, anemia, diabetes, and osteoarthritis, and deficiency of protein, vitamin A, thiamin and vitamin C. These findings suggest that food insecurity is strongly related to mental health and certain nutrient intakes. Prospective research is needed to establish the effects of food insecurity on chronic diseases.

• 대한가정학회지
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• 제43권11호
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• pp.225-234
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• 2005

The objective of this study was to develop a model for predicting Korean adult consumers who frequently eat food-away-from-home. A total of 7,032 adults aged 19 years and older from the 2001 National Health and Nutrition Survey in Korea were used as subjects. The data were analyzed using a data mining procedure including logistic regression and decile analysis. The model developed in the study was proven to be valid in predicting the consumers who frequently eat food-away-from home(once a day or more often). This model showed that consumers eating food-away-from-home frequently tend to be younger men, living in a big city, working full time, receiving more stress and eating snacks and fried food more frequently. The model could be used to identify targets for nutrition and related education and consumer segments for the marketing of restaurant businesses.

• 근관절건강학회지
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• 제22권2호
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• pp.138-147
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• 2015

Purpose: The study was conducted to identify factors influence suicidal ideation among older adults with osteoarthritis. Methods: This study used a cross-sectional design with secondary analysis of the Korean National Health and Nutrition Examination Survey. Data for 174 men and 939 women who aged${\geq}65$, and were diagnosed osteoarthritis from the Korea National Health and Nutrition Examination Survey 2010~2012 were included. Suicidal idea, age, sex, education, marital status, living alone, income, body mass index, smoking and alcohol use, exercise, perceived health status, activity limitation, joint pain and stiffness, depressive mood, and perceived stress were measured. Influencing factors and odds ratios were analyzed using complex sample multivariate logistic regression. Results: In the results, 29.9% of the elderly with osteoporosis had suicidal idea. The adjusted odds ratios (ORs) of suicidal ideation were significantly higher among those over 80 years older (OR=2.88, 95% CI=1.49~5.58), those with depression (OR=4.01, 95% CI=2.66~6.04), and those with high levels of stress (OR=2.76, 95% CI=1.79~4.24). Conclusion: Therefore, older adults with osteoarthritis should be screened for depression and stress to decrease suicidal ideation and prevent suicide attempt.

• 한국식품조리과학회지
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• 제33권3호
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• pp.264-274
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• 2017

Purpose: The purpose of this study was to analyze the meal types by cooking methods provided at different meal provision places using the 2015 Korea National Health and Nutrition Examination Survey. Methods: A total of 42,441 meal data on adults from the 2015 Korea National Health and Nutrition Examination Survey were used for analysis. The data were analyzed by complex sample $x^2-test$ of independence and complex sample logistic regression analysis using SPSS 23.0 for Windows. Results: The meal provision place showing the highest frequency was home (60.2%), followed by commercial (32.5%) and institutional foodservices (7.3%). The meal types by cooking method most frequently consumed were rices (18.3%) and kimchis (16.6%). The results of the complex sample logistic regression analysis showed that breads & snacks, steamed or braised dishes, fried dishes, and fresh seasoned vegetables were more likely to be consumed at commercial or institutional foodservices than at home. In addition, noodles & dumplings were more likely to be consumed at commercial places, and Korean soups were consumed at institutional foodservices. Conclusion: From the results of this study, it is suggested to develop recipes for substitution of fried dishes and to develop low sodium recipes at commercial and institutional foodservices. In addition, education of consumers of commercial foodservice is needed to reduce consumption of fried dishes, salted seafoods, and pickled vegetables and encourage consumers to choose meals from institutional foodservice managed by dietitians.