• Korean Journal of Community Nutrition
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• v.2 no.4
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• pp.556-567
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• 1997

The health-related habits dietary behaviors and nutrient intakes of the elderly living in Cheongju were investigated by interviews with a questionnaire from August to September in 1996. The responses of 169 free-living elderly aged over 65(male 91, female 78) were analyzed. Thirty-six percent of the subjects smoked currently, 33$\%$, drank alcoholic beverages, and 52$\%$ exercise regularly. Exercise was mostly in the from of walking for $\frac{1}{2}$-1 hour. Significantly higher proportions of males smoked, drank, and exercised as compared to females. Food groups eaten at every meal were examined on a 5-point scale, and the consumption scores were compared with groups according to sex, age, smoking, drinking, and exercise habits. The elderly who exercised regularly got significantly higher scores in their calcium intakes and the variety of the 6 food groups than the elderly who did not exercise. The dietary assessment data showed that the energy intakes of males and females were 81.9$\%$and 72.8$\%$ of the RDAs, respectively. The proportions of the elderly consuming less than 75$\%$ of RDAs of vitamin A and calcium were 96.5$\%$ and 91.1$\%$ of the total subjects, respectively. Higher educational status, more pocket money and regular exercise had positive effects on nutrient intakes, while smoking and drinking among females, but not males, had negative effects. Therefore, to improve nutritional status of the elderly, intake of vitamin A-and calcium-rich food such as milk with regular exercise should be emphasized on the education program. (Korean J Community Nutrition 2(4) : 556-567, 1997)

• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.361-369
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• 1990

The objective of the study was to evaluate nutritional balance for fast foods selected by middle and high school students using INQ (Index of Nutritional Quality). A thousan students that is 0.09% of the population (middle and high school students in Seoul) were surveyed from January 21 to February 10 in 1989. A total of 835 subjects excluding incomplete answer were analyzed. All statistical data analyses were conducted using the SPSS. Fifty kinds of fast foods were analyzed for nutrient values calculation. INQ and % of std. values of selected fast food combination were calculated, and % of std. were charted with each first letter of menu items by using GW-BASIC program. Satiety of fast foods was low in hamburger and pizza chain, high in noodle chain. 66.3% of the subjects ate fast foods snack, 29.2% for meals and 6% for beverages. Protein content of hamburger sold in Korea by American brand name was insufficient compared to the data published in the U.S. for the same brand's menu item. As a result of INQ evaluation, the desirable case of both 'nutritious' and 'fitness for a meal' was only appeared in selecting several menu items at once. A total of 59% of combined fast foods surveyed were revealed as 'nutritious'. Both 'nutritious' and 'fitness for a meal' was 10.4% and 'nutritious' was 48.6%, 'Unfitness for a meal' but 'nutritious' was 48.6% and 'undernutritious' was 37%. Thus a total of 85.6% was 'unfitness for a meal'. 'Undernutritious' but 'fitness for a meal' was 3.5%

• Nutrition Research and Practice
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• v.7 no.6
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• pp.503-509
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• 2013

There is little information on dietary vitamin K intake and nutritional status of daily requirements of vitamin K in Korea. The objective of this study was to investigate the vitamin K intake and major food sources of Vitamin K in Koreans. The survey data from the 2010-2011 Korean National Health and Nutrition Examination Survey of 7,792 subjects (aged 19-64 years) were examined. Total vitamin K intake was calculated from 24-hour dietary recall using a vitamin K food database, Computer Aided Nutritional analysis Program and the United States Department of Agriculture database. The geometric mean of vitamin K was estimated as $322.40{\pm}6.33ug/day$ for men and $271.20{\pm}4.92ug/day$ for women. Daily vitamin K intake increased significantly with age (p for trend < 0.001). The main food source of vitamin K was vegetables (72.84%), including cabbage kimchi (19.26%), spinach (17.38%), sesame leaves (7.11%), radish leaves (6.65%), spring onions (6.28%), and laver (4.82%), followed by seaweed, seasonings, and fat and oils. We observed that the vitamin K intake of Koreans was relatively higher than that reported by other studies in Western countries and differed depending on age.

• Korean journal of food and cookery science
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• v.6 no.1
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• pp.41-51
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• 1990

A special form of questionaire was prepared and distributed to 502 housewives in seoul from Feb. 8th to 22nd in 1989. The results were as follows: In Cooking methods, they tended to follow in the steps of their mother, and it took about half an hour or an hour to prepare a meal. They cooked fried foods once or twice a month. Whenever they fried foods they need new oil. Followings were details of cooking method mainly used by housewives. Fishes were tended to be roast, vegetables to be dressing and seasoning. Highly milled boiled rice was best preferred as the cheif food, and it was cooked by following procedure; First rice was washed, and steeped in water for the time being. Next, the water was poured out and water was filled again, then rice with the water was boiled. Fish Chige was cooked in the way that fish was put into the boiled soup. Fermented sao-bean paste Chige was cooked using water in which rice had been washed. Hard-boiled beef with soy sauce was made using the method that soy sauce was properly poured after beef was boiled. A Spinach was boiled shightly with salty water. In view of those results, there were many cases that housewives did not only utilize their knowledge about foods in real dietary life, but also fell short of endeaver to do so. They chiefly made use of the cooking methods instructed from their mother or husband's mother. In conclusion, in order to illuminate housewives to have an exact nutritional knowledge about foods and cooking methods getting out of the loss of nutritions, nutritional education program must be provided for housewives.

• Journal of the Korean Dietetic Association
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• v.9 no.1
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• pp.32-39
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• 2003

Although medical nutrition therapy (MNT) is considered as a cornerstone of medical treatment for hypercholesterolemia, few studies have evaluated medical and economical outcome of MNT. This study was conducted to identify whether MNT administered by registered dieticians could lead to a beneficial clinical and cost outcome in persons with hypercholesterolemia. A prospective clinical trial was carried out at outpatient clinics, which involved an initial visit with a dietitian followed by another visit at first 4 weeks during the 6 weeks study periods. Thirty-nine subjects took part in a 6 weeks nutrition intervention program. Clinical and economical outcomes were compared before and after MNT. Medical nutrition therapy lowered total serum cholesterol level 6.1% (P<0.05), low-density lipoprotein cholesterol (LDL-C) 9.4% (P<0.05) and high-density lipoprotein cholesterol (HDL-C) 3.0% (P<0.05). The cost-effective ratio was ￦ 1,520/cholesterol mg/dl and ￦ 1,441/LDL-cholesterol mg/dl, respectively. After dietitian's intervention, lipid drug eligibility was obviated in 16 of 39(41%) subjects. The cost savings from the avoidance of lipid medications was ￦ 151,107 per patient annually. In conclusion, it is suggested that provision of systemic intensive nutritional care for persons with hypercholesterolemia has significant effects on serum cholesterol reduction and clinical cost savings.

• Journal of the Korean Dietetic Association
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• v.19 no.1
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• pp.34-45
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• 2013

This study was conducted to obtain data and offer advice regarding dietary intake at kindergarten and to recommend dietary habits to prevent childhood obesity. The study was conducted in 85 children aged 4 to 5 years. Body weight and height, dietary intakes of lunch served at Kindergarten and questionnaires for dietary behaviors in Kyeongnam area were studied. All subjects were classified by their weight-length index (WLI). According to the standard WLI values, 41.2% of the children were within the normal value ($90{\leq}$WLI<110), 23.5% of the children were overweight ($110{\leq}$WLI<120), and 35.3% of the children were obese ($WLI{\geq}120$). The mean energy intake at lunch for kindergarteners was $287.1{\pm}13.4$ kcal in the normal group, $307.6{\pm}10.2$ kcal in the overweight group and $323.7{\pm}8.6$ kcal in the obese group. The percent energy of estimated energy requirement (EER) was 21.8%. The intake of protein, iron, zinc, vitamin A, and pyridoxine were significantly different by WLI (P<0.05). A comparison of nutrients in the lunch menu provided with those of 1/3 recommended intake (RI) showed that preschoolers took in fewer calories, calcium, and vitamin $B_2$, and that their deficiency rates were high (81.2%, 76.5% and 70.6% of recommended levels, respectively). There was a significant difference in the preference of fruits and milk and dairy products by WLI. Therefore, a nutritional education program and new guidance in the proper nutrition management for kindergarteners should be developed to enhance nutritional status during childhood.

• International Journal of Contents
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• v.7 no.2
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• pp.26-31
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• 2011

People with obesity or over-weight need nutritional intervention to reduce their weight, because weight loss reduces the incidence rate of chronic diseases such as hypertension, type II diabetes, cardiovascular diseases and cancer in obese people. This study was to develop a system for individualized weight control program available both for wired and wireless internet users. This system is especially useful to users carrying wireless internet mobile device. If they input their physical information (height, weight and waist circumference) and mineral levels measured by hair tissue mineral analysis, the system provides evaluation of their health status and metabolic related functions such as endocrine and carbohydrate tolerance. Based on these evaluations, food menus are then offered to them to manage their health status and to improve their metabolic related physiological functions in a personalized way. The system also provides more information for recommended foods, such as nutritional information, food ingredients, recipes, and videos related to cooking. Bibimbap was selected as an example dish for customized contents for mobile web. Bibimbap is one of the most well-known Korean traditional dishes prepared with various kinds of ingredients including several different kinds of vegetables, meat, and egg so that it is a low calorie dish as well as a well-balanced diet. Therefore, this system developed in this study allows the mobile users to access web site through wired wireless internet everywhere and provides a customized content to the users to manage their weight and finally to achieve a desirable weight.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.233-243
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• 2016

Purpose: This study aims to investigate and explain the influence of personal characteristics on female immigrants' perception and attitude towards the Korean food culture. Methods: Exploratory research was performed by conducting a self-administered survey. A purposive sampling method was used to recruit 289 participants to determine their level of information awareness, perception and familiarity with Korean food culture. Results: Female immigrants' mean FNS score was 3.70. FNS score decreased in women from Northeast Asia, women who received higher education, and in urban women. The level of information awareness of Korean Food culture was 3.47, which was above average. Women from Southeast Asia had a higher level of awareness about cooking methods and table setting. Females living in the countryside and those who had lived for more than 7 years in Korea had higher levels of information awareness than other groups. Women from Southeast Asia perceived that Korean food is spicy; on the other hand, women from Northeast Asia discerned that Korean food is pungent and is prepared scientifically. The neophilic group more positively recognized Korean foods based on taste and nutritional value than did the neophobic group. Subjects living in the countryside were more likely to evaluate nutritional value, scientific aspects and artistry higher. The research also found that the neophilic group and immigrants who had lived for more than 7 years in Korea were significantly correlated with the familiarity with Korean food culture. Conclusion: The findings provide an initial step towards developing a customized education program for female marriage immigrants to adapt and to become familiar with Korean food culture with a comprehensive understanding of personal traits for accepting a new food culture.

• The Korean Journal of Community Living Science
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• v.16 no.1
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• pp.49-58
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• 2005

The purpose of this study was to identify the eating habits and attitudes by socioeconomic factors(sex, age, educational level and annual family income) of adults in rural areas. The survey was administered by the nationwide 580 adult persons in rural in February 2001. The survey was conducted by a questionnaire that was composed of 20 items of likert-type scale. These data were analyzed by using SPSS(version 10.0) PC package and were expressed by mean and frequency. The results are following : 1) The degree of efforts to eating safe and fresh food were significantly different according to age(p<0.05), educational level(p<0.001) and annual family income(p<0.001). 2) The degree of efforts to nutritional balanced diet were significantly different by age(p<0.05) and annual family income(p<0.00l). 3) The concern about overeating of energyㆍsaltㆍfat were increased as the educational level goes up(p<0.001). 4) Meal regularity was more regular as age goes up(p<0.05). 5) Regarding for eating a variety of food were differed significantly by age(p<0.05) and educational level(p<0.01). 6) There are significantly different in duration of meal time of the subjects by sex(p<0.001), age(p<0.05) and educational level(p<0.0l). 7) Preference for snacks was significantly different by age (p<0.05) and educational level(p<0.0l). 8) There were significant differences in preference for processed foods(p<0.001) and frequency of using a chemical seasoning in cooking(p<0.05) of the subjects by educational level. 9) As the age(p<0.001) goes up and the educational level(p<0.001) and annual family income(p<0.001) goes down, they did not recognize the necessity for improving eating habits. According to these results, there were differences in eating habits between socioeconomic characteristics group in rural area. Therefore, this study can be used as basic data for specific nutritional intervention program in rural areas.

• Journal of the Korean Dietetic Association
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• v.19 no.4
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• pp.317-342
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• 2013

The purpose of this study was to evaluate the current state of foodservice and clinical nutrition management in a hospital-based nutrition department. Nutritional guidelines and survey reports of hospital evaluation programs from 2004 to 2009 were analyzed. In total, 275 hospitals in the first period and 288 hospitals in the second period were evaluated. The division of knife and chopping board use decreased from 97.2% in 2005 to 89.7% in 2008, the maintenance of a proper freezer temperature (below $-18^{\circ}C$) increased from 82.1% in 2004 to 97.7% in 2007 (88.9% to 97.4% from large hospitals and 69.8% to 86.5% from small/medium hospitals in 2005 and 2008, respectively). In tube-feeding management, the performance rate of material cold storage and the offer rate of tube-feeding were 65.9% and 94.2% in 2007, respectively. The cold storage of material, proper use within 24 hours after opening or production, and the use of an appropriate label were 47.3%, 71.2% and 67.2% in 2009, respectively. The rate of a management system for undernourished patients was 86.0% in 2007 (56.4% for large hospitals, 18.9% for small/medium hospitals) and 14.3% in 2009. In standards of nutrition support management, the performance rates of constructing a nutrition support team, the nutrition support team activity, and organizing multidisciplinary team were 66.7%, 43.6%, and 64.1% respectively, in 2004. For large hospitals, those rates were 61.1%, 36.1%, and 58.3%, in 2005, 93.0%, 62.8%, and 91.9% in 2007, and 69.2%, 43.6%, and 69.2% in 2008, respectively. The results of this study suggest standards on sanitary foodservice preparation, production, and tube-feeding production need to correspond with HACCP regulations for small/meidium hospitals in standards of a healthcare accreditation system. It will be necessary to understand the operating conditions of nutrition departments in convalescent hospitals, psychiatric hospitals, and geriatrics hospitals. As the application of accreditation is required from 2013, standards will need to be improved and continuously updated for healthcare accreditation.