• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.205-212
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• 2012

This study was performed to investigate the prevalence of metabolic syndrome (MS) and assess nutrient intake levels for the purpose of improving MS risk factors. The participants in this study were 512 adults consisting of 271 men and 241 women aged 30 and over, who visited a public health center for a medical check up. The diagnosis of MS subjects was adapted from the NCEP-ATPIII guidelines and the WHO Asia-Pacific Area criteria for obesity. The MS group was defined as subjects displaying three or more risk factors, and the non MS group was defined as those displaying two or less risk factors. A dietary survey was conducted using the 24-hour recall method. The number of subjects displaying MS syndrome factors was 158 (30.9%), broken down into, 89 men and 69 women. Regarding risk factors in the MS group, the prevalence of waist circumference was 40.5%, hypertension 34.2%, hyperglycemia 31.0%, low HDL-cholesterol 24.7%, and hypertriglycemia 19.6%. BMI, sistolic blood pressure, blood glocose, blood triglyceride, and blood HCL-cholesterol of the MS group were significantly higher compared to the non MS group. Male subjects in the MS group reported high intakes of cereals, sugar, fruits, meat and poultry, oil and fats, and beverages and total food intake was significantly higher compared to the non MS group. Women in the MS group reported high intakes of meat and poultry, milk and dairy products, beverages, and seasonings, and total food intake was higher compared to the non MS group. Dietary diversity score (DDS) was 3.82~4.04, which was not significant among the groups. In men, dietary variety score (DVS) was 16.3 in the MS group and 19.4 in the non MS group, whereas in women, the DVS was 15.2 in the non MS group and 17.0 in the MS group. In GMVDF pattern, 11111 pattern was 30.7%, followed by 01111 for men and 11101 for women. Calorie, fat, and cholesterol intakes in men as well as, calorie, fat, and folate intakes in women in the MS group were higher compared to the non MS group. Intakes of protein, P, Fe, Na, vitamin $B_1$, vitamin $B_2$, niacin, vitamin E, and Zn were higher than the KDRIs. On the other hand, intakes of Ca, K, fiber, vitamin $B_2$, and vitamin C were below the KDRIs. Intakes of lipids, animal food, Na, and cholesterol in the MS group were higher compared to the non MS group, whereas intake of dietary fiber was lower. Our results indicate that continuous, systematic nutritional education program must implemented to reduce the risk factors associated with MS.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.703-712
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• 2009

The principal objective of this study was to supply basic material determine basic information regarding effective health promotion regimens for elderly women via a comparative survey of health status by aging age between elderly women (=70 y) and college women. The subject groups of elderly women (=70 y) and college women were selected and surveyed from March to October, 2008, in the Seoul area. The average age of the elderly women assessed in this study was $78.64{\pm}7.30$, the average height was $147.07{\pm}5.72$ cm, and the average weight was $50.47{\pm}7.44$ kg. As compared with college women, a higher percentage of elderly women ate breakfast regularly, but the elderly women also experienced difficulties in chewing due to dentures, and therefore ate their meals with large quantities of liquids, and usually ate their meals within 10 minutes. The majority of elderly women suffered from at least one disease, and the most common symptom reported was hypertension (25%). 52.2% of elderly women and 47.8% of college women reported that they exercised 1~2 times per week. They reported that their favorite exercise was light exercise, such as jogging and athletics (73.1%). As compared with college women, the smoking rate was lower among elderly women, but some of the elderly women were long-time smokers or alcoholics. The differences in red blood cells counts, Hb, hematocrit, and MCV of the between elderly women and college women were significant. In addition, but the MCH and MCHC were higher in elderly women compared with college women and the total cholesterol of elderly woman ($175.62{\pm}38.89$ mg/dL) was significantly lower compared with college woman ($186.13{\pm}28.19$ mg/dL). TG ($127.89{\pm}51.25$ mg/dL) and LDL-cholesterol ($120.51{\pm}32.88$ mg/dL) of elderly woman were significantly higher than TG ($79.71{\pm}40.9$ 6mg/dL) and LDL-cholesterol($103.78{\pm}22.94$ mg/dL) of college woman (p<0.05). The levels of HDL-cholesterol ($58.78{\pm}12.90$ mg/dL) in the college women was significantly higher than the HDLcholesterol levels ($48.17{\pm}13.79$ mg/dL) of the elderly women (p<0.05). Serum vitamin C levels in elderly women were significantly higher than those of college women (p<0.05), whereas no significant difference was detected between the two groups. Consequently, it can be concluded that the appropriate education programs for dietary habits and health promotion are necessary for a healthier life. Additionally, it is necessary for individuals to precisely determine precisely their own health status, and develop appropriate dietary programs for themselves.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.659-666
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• 2005

The purpose of this study was to compare the intake status of calcium, phosphorus, iron, and zinc of Korean adults residing in different regions. Subjects were recruited and divided into three groups according to the districts where they lived, which included rural (n=137), coastal (n=100), and urban district (n=117). Subjects were interviewed using a general questionnaire and 24-hour recall method for dietary intake. The average age of the subjects were 58.1 years for rural district, 57.7 years for coastal district, and 48.6 years for urban district. There was no significance in total food intake by regions. The food intakes from cereals, mushrooms, vegetables of rural district, that from fishes of coastal district, and those from sugars, milks, oils of urban area were the highest among three districts. The calcium, phosphorus, iron, and zinc intakes were $60.1\%,\;123.9\%,\;95.2\%,\;and\;73.1\%$ of RDAs, respectively. The calcium intakes as percentage of RDA in rural and coastal district were significantly (p<0.01) lower than that in urban district. A larger number of subjects from coastal or urban district ate under $75\%$ of zinc RDA compared to those from rural village. Major sources of dietary calcium in total subjects were anchovy, kimchi, milk, soybean curd, rice, ice cream, sea mustard, yogurt, loach, and welsh onion. Rice supplied $15.5\%$ for phosphorus, $22.1\%$ for iron, and $35.9\%$ for zinc of total intake. Except for rice, major sources of dietary zinc were pork, beef, small red bean, dog meat, chicken, jacopever, soybean curd, glutinous millet, and kimchi. In conclusion, the food and mineral intakes of adults differed according to the regions in which they resided. The food and nutrient intakes of coastal district were not satisfactory, and calcium and zinc intakes of three regions did not meet RDAs. Therefore, it is required unique and discriminatory nutritional education with each region for increasing intakes of calcium and zinc.

• Journal of agricultural medicine and community health
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• v.39 no.3
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• pp.176-186
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• 2014

Objectives: As a sequel to the former analysis of the quality of life (QoL) among young-old and old-old in Korea, this research was aimed to identify factors related to the quality of life and the gender difference after controlling for the related factors among Korean elderly. Methods: Selected elderly data of 1,339 subjects from the 5th Korea National Health and Nutrition Examination Survey conducted in 2010 was analyzed. In this survey, QoL was measured using Euro Quality of Life (EQ-5D) instrument. Data were analyzed using complex survey data analysis on IBM-SPSS 20.0. The related factors were identified using general linear models with backward elimination. The gender difference was tested also using general linear models. Results: The distributions of educational level, family income level, and presence of cohabitant were different between male and female elderly in both young-old and old-old age group. So were the health behaviors and perceived health, and experience of stress, depression, and suicidal thoughts. QoL and its subscales- mobility, self care, daily living, pain and discomfort, and anxiety and depression- were consistently better among male elderly regardless of age group. Among the variables considered, education, family income level, presence of cohabitant, perceived health, age group and BMI were found to be related to the QoL at p=.05, and presence of chronic diseases at p=.10. The difference in QoL between male and female elderly after controlling for the variables was statistically significant. Conclusion: Improving QoL is particularly important for the elderly. In order to improve QoL of the elderly, age- and gender- differences need to be considered when developing services and programs for the elderly.

• Journal of dental hygiene science
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• v.16 no.6
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• pp.464-471
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• 2016

The purpose of this study was to provide information on the labeling of nutritional components on beverages to aid in nutrition education and oral health promotion. The study was conducted to evaluate nutritional effects and risk factors associated with the consumption of different beverages with respect to oral health. A total of 52 products from seven different types of beverages were analyzed for their nutrient content, sugar content, and pH. The sugar content per serving size, based on the nutrition labeling of beverages, was highest for the milk beverages, at 26.6 g, and lowest for the teas, at 13.0 g. According to the recommendation of the World Health Organization (WHO), beverages should contain less than 10% (50 g) total sugars. Our assessment revealed that total sugars in and carbonated beverages were 53.2% and 50.0% of daily value, respectively. Therefore, the milk and carbonated beverages contained more than 50% sugars per serving size, exceeding the recommendation of WHO. The pH of the beverages, from the most acidic to the least acidic were: carbonated beverages, pH 3.0; fruit and vegetable beverages, pH 3.1; mixed beverages, pH 3.6; fruit and vegetable juices, pH 3.7; teas, pH 4.7; coffees, pH 6.6; and milk beverages, pH 6.8. The intake of acidic and sweetened beverages could potentially cause dental caries and erosion. Therefore, the results of this study could be used by oral health care professionals to counsel their patients by providing relevant information on the possibility of oral disease caused by consumption of commercial beverages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.339-348
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• 2004

This study was peformed to assess the relationships among bone mineral density (BMD), Physiological characteristics and lifestyle factors in 61 premenopausal working women aged 30∼49 y in Busan. The BMDs of the lumbar spines (Ll∼L4), femoral necks (FN), ward's triangles (WT) and trochanters (TC) were measured by dual energy X-ray absorptiometry. Data for physiological characteristics and physical activity was assessed by questionnaire and usual intakes of coffee, green tea, alcohol, Coca cola by food frequency questionnaire. The BMDs of L14, FN, WT and TC were 1.02 g/$\textrm{cm}^2$, 0.76 g/$\textrm{cm}^2$,0.69 g/$\textrm{cm}^2$ and 0.66 g/$\textrm{cm}^2$respectively The BMD of FN was assessed as osteopenia by T-score. The BMD of WT was positively correlated with age of monarch (p<0.05) and the BMD of Ll4 was positively correlated with delivery number (p<0.05). The BMD of Ll4 was positively correlated with hours of outdoor activity per weekend and week (p<0.05, p<0.05). The BMDs of FN and WT (p<0.05, p<0.05) were positively correlated with intake of green tea per month and the BMD of FN (p<0.05) was positively correlated with intake of wine per month. But the BMD of Ll (p<0.05) was negatively correlated with intake of Coca cola per month. So nutritional education for increasing hours of outdoor activity and decreasing intake frequency of beverage contributing to diminishment of bone mineral density is needed for premenopausal working women to prevent osteoporosis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2028-2034
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• 2013

The effect of zeolite on the quality properties of fresh and broiled pork loin was investigated using 84 pigs that were fed with different feed ration of zeolite (0, 0.5, 1.0 and 2.0% zeolite) for 3 months. The pH of fresh pork loin fed with 0% and 2.0% zeolite was 5.95, which was higher than those of others (P<0.05). The cooking loss of fresh pork loin fed with 0.5% and 1.0% zeolite were 26.24% and 26.42%, respectively, which was higher than those of others (P<0.05). The dissolution crude lipid of 1.0% zeolite (3.11%) was highest, but that of 0% zeolite was lowest (P<0.05). L and a values were highest in fresh pork fed with 1.0% zeolite, however, b value was highest in fresh pork fed with 2.0% zeolite (P<0.05). In the results of L value of the broiled pork loin, the feed ration with 0% zeolite was highest (75.49) and decreased as the feed ration of zeolite increased (P<0.05). The a and b values were highest in broiled pork fed with 0.5% zeolite (P<0.05). The hardness, springiness, gumminess and chewiness of fresh and broiled pork loin fed with 2.0% zeolite were highest and increased as the feed ration of zeolite increased (P<0.05). In the result of sensory evaluation in broiled pork loin, color preference was increased as the feed ration of zeolite increased (P<0.05). Taste preference was highest in the 1.0% zeolite (10.70), followed by 2.0% (8.72), 0.5% (7.64), and 0% zeolite (6.44) (P<0.05). Flavor and appearance preferences were not significantly different between the groups. Texture preference was decreased as the feed ration of zeolite increased. The overall preference was highest in the 1.0% with zeolite (10.80), followed by 0.5% (10.04), 0% (8.41), and 2.0% (7.92) with zeolite (P<0.05). In conclusion, the optimal feed ration of zeolite for broiled pork loin was between 0.5 and 1.0% zeolite.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.11-19
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• 1998

This study was performed to investigate the information of food preference of workers for meal served by industry foodservice. The subjects were composed of 212 office workers and 220 laborers. The results were obtained as follows : 50.7% of the subjects were 30∼39 years old ; 72.0% of them had high school education ; the type of favored food was Korean style cooked rice ; food taste was the most important point in food selection. Preference form main foods : Cooked rice was preferred the most by the subjects. Both office workers and laborers liked Kalkooksoo and vegetable bread and cooked rice covered with beef was preferred by office workers and cooked rice covered with raw fish pieces was preferred by laborers. Also they disliked Hash rice, Curry rice and rice-cake soup in the pattern. Preference for side-dish : The Acceptances for side-dishes were high in soybean paste soup(office workers : 37.5%, laborers : 31.5%), hot chowder of corvina(26.1%, 25.7%), kimchi stew(30.5%, 28.8%), beef broiled in soy(32.5%, 30.5%), baked fish(32.5%, 31.9%), pachon(20.7%, 25.9%), a meat inside a razor clam(25.1$, 29.2%) and Chinese cabbage kimchi(44.5%, 46.3%), in that order by both of them. But in office workers, seasoned bean sprouts and steamed beef-rib were shown to have high preference and in laborers seasoned spinach and steamed pork-rib were high. Preference of snacks : The preferences for snacks were high in milk(office workers : 50.3%, laborers : 48.5%), Songpean(28.9%, 30.1%), coffee(30.8%, 32.5%), Sikhye(18.8%, 17.5%), in that order by two groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1646-1652
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• 2004

This study is to help management of foodservices with the means of preparing a favorable food service environment which will likely improve employees' job satisfaction and present the plans for Quality leadership which are capable of effectively improving the aims of food service. Transformational leadership (4.08) that includes charisma (4.12), intellectual stimulation (4.12) and individual consideration (4.01) was more strongly observed by employees than transactional leadership (3.35) that includes contingent reward (3.99) and management by exception (2.70). According to employees' age, it was shown that individuals over 40 observed transformational leadership significantly more frequently than those below 30. When considering academic background, both transformational leadership and transactional leadership were more strongly observed in the group of lower education. When the type of employment was considered, contract workers showed higher individual consideration and contingent reward than regular workers. Also, when the consideration of working places was taken into account, employees who were employed by schools presented a stronger observance of transactional leadership than employees in industrial cooperation or hospitals. Employees, especially in schools, were more receptive to dietitians' contingent reward than hospital employees. Regarding age, dietitians below the age of 40 had stronger transformational leadership skills, but there was no significant difference in the case of transactional leadership. According to these items of leadership, dietitians over 40 felt stronger in management without exception. Relationship with co-workers was the highest among job satisfaction (3.84), coworkers (4.00), stability (3.60), autonomy (3.76). In the collective food service organization, there was a positive correlation between management expectations and the expectations of the dietitians' management styles and employees' job satisfaction.

• Journal of Nutrition and Health
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• v.13 no.3
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• pp.117-125
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• 1980

In order to investigate the utilization efficiency of dietary protein in the rat body and effects of dietary fat on its protein metabolism, 51 Sprague-Dawly rats of 6 weeks old weighing approximate)y 106g were subjected to feeding trials for 4 weeks and then subsequently to metabolic trials for 3 weeks using six different diets composed of three different levels of protein (10%, 20% and 30%) with low (20%) and high (40%) fat content for each protein level, total energy being fixed at 4000 Kcal/kg by addition of an appropriate amount of carbohydrate, and the following results were obtained. 1) The body weight gain increased in the low fat diets with increasing protein level whereas it decreased in the high fat diets. Food efficiency also increased in the low fat diets with increasing protein level, but no do deffinitive trend was observed in the high fat diets. The protein efficiency was generally higher at low protein level and tended to decrease as the protein level increased, regardless of the amount of fat intake. 2) As the protein level was increasing, digestibility of dry matters and carbohydrate were decreasing whereas that of protein was slightly increasing. On the other hand, digestibility of fat was always very high regardless of the amounts of dietary protein and fat. 3) The gross energy intake was affected both by protein and fat contents in the diets: The energy metabolism efficiency was decreasing with increasing protein level and at the same protein level the energy utilization was considerably higher in the low fat diets than in the high fat. 4) From the above-mentioned experimental results it may be concluded that the best formula of diet for growing rats is probably composed of 20% protein, 20% fat and 60% carbohydrate.