• Korean Journal of Community Nutrition
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• v.16 no.6
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• pp.706-715
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• 2011

This study aims to identify the dietary patterns relevant to obesity of Korean women among low income classes. Adults 20-64 years were used as study subjects from the data of 2005 Korea National Health and Nutrition Examination Survey. We compared obese and normal-weight women in terms of their nutrients intake, diet quality and food patterns. Diet quality was assessed by using the Nutritional Adequacy Ratio (NAR) and Index of Nutritional Quality (INQ). Our results showed higher prevalence of obesity among lower socioeconomic status women. In men, there were no significant associations with socioeconomic status and prevalence of obesity. Higher risk of nutritional inadequacy was observed among obese women compared to normal weight women. Obese women showed significantly lower INQ for nutrients such as Ca, Fe, Vitamin A, Thiamin, Riboflavin and Vitamin C compared to other women. They consumed significantly higher amount of rice (p < 0.05) and lower amount of vegetables (p < 0.01). By contrast, obese men from low income classes showed higher intake of those nutrients. Obese men also consumed significantly higher amount of meats than normal weight men. Therefore, this study suggests that gender-specific approaches based on economic situation should be considered in developing the intervention program for managing obesity for low income classes.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.245-253
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• 2014

The objectives of this study were to investigate the quality characteristics of nutritional cereal bars with various concentrations (0, 5, 10, 15, 20%) of Citrus fruit extract. Regarding the color of nutritional cereal bars, the L value decreased according to the amount of nutritional cereal bars added, whereas a, b color values increased. The nutritional cereal bar with 5, 10, 15, and 20% Citrus fruit extract had a significantly lower hardness value than the control nutritional cereal bar. The result of a sensory test showed that the scores for color, taste, texture, and overall acceptability were the highest for the nutritional cereal bar with 15% Citrus fruit extract. The nutritional cereal bar with 20% Citrus fruit extract attained the highest flavor score. The results indicated that optimal concentration of Citrus fruit extract in nutritional cereal bars were 15%. The quality characteristics of the nutritional cereal bar were also potential materials for good healthy food.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.947-955
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• 2015

The quality characteristics, total phenolic content, anthocyanin content, and DPPH radical scavenging activity of rice nutritional bar with added powder of aronia byproducts were investigated in this study. The rice nutritional bar was prepared by adding aronia byproducts powder at concentrations of 0%, 2%, 4%, and 6%. The pH of the rice nutritional bar batter was lowered for the control and 2% aronia byproducts powder was added. The moisture content, baking loss rate, leavening rate and specific volume of the rice nutritional bar decreased with as the aronia byproducts powder content increased. In relation to measurements of the colors of the rice nutritional bar crust and crumbs, as the content of aronia byproducts powder increased, the L and b values decreased while the a value increased. From texture analysis, the hardness and chewiness increased according to the level of added aronia byproducts powder, but the springiness and cohesiveness decreased. The total phenolic content, anthocyanin content, and DPPH radical scavenging activity showed the highest values in the rice bar with 6% aronia byproducts powder added. According to a sensory evaluation, overall preference was highest for the rice bar with 4% added aronia byproducts powder, whereas the color and taste was rated higher for the rice bar added with 4% and 6% aronia byproducts powder.

• Journal of Nutrition and Health
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• v.34 no.1
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• pp.79-88
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• 2001

Management of nutrient intakes through behavior-mordification can be important for improving exercise performance in athletes. The purpose of this study was to determine the effectiveness of nutritional counseling for improving exercise performance capability in athletes. The subjects were seven golfers and fourteen ju-do athletes from Hoseo university, and they have nor received professional hel[ from dieticians. Prior to nutritional counseling, their dietary intakes, lifestyles and dietary habits were evaluated. Nutritional counseling sessions were conducted by a trained dietician every 2-3 weeks for 3-4 month. After 5 counseling sessions, nutrient intakes, lifestyle and dietary habits were re-evaluated. Exercise performance capability was measured by maximal exercise stress test using treadmills. Individual data were assessed as quality index represents the better nutritional status. The common dietary and lifestyle problems were overeating binging, overeating, snacking and drinking alcohol prior to the nutritional counseling. After counseling sessions, the quality index of dietary habits seemed to decrease, especially in ju-do athletes, representing nutritional problems were resolved. Body fat and body mass index decreased in ju-do athletes, but not in golfers. Both athletes have shown to increase oxygen uptake at anaerobic threshold and maximal oxygen uptake status, which represents that the athletic performance capacity was improved after counseling sessions. Their respiratory quotients were decreased. In conclusion, nutritional counseling sessions over five times are an effective and efficient approach to change dietary habits to improve exercise performance capacity. Furthermore, clients can have good dietary habits and learn how to manago muscle strength by behavior modification through multiple nutritional counseling sessions. (Korean J Nutrition 34(1):79-88, 2001)

• Korean Journal of Community Nutrition
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• v.6 no.3
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• pp.486-494
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• 2001

This study was performed to assess the nutrient intakes and diet quality of rural middle school students provided with and without the national school lunch program(NSLP). The data on dietary intakes were obtained by using food record method questionnaires which were collected from 340 rural middle school students provided with(n=177) and without (n=163) NSLP. Diet quality was accessed by NAR(nutrient adequacy ration), MAR(mean adequacy ration), and INQ( index of nutritional quality). Total energy intakes of the boys were 2123 kcal with NSLP and 1857 kcal without NSLP. Total energy intakes of the girls were 1913 kcal with NSLP and 1814 kcal without NSLP. Phosphorus, vitamin A, vitamin E, ascorbic acid, thiamin, riboflavin, and niacin intakes were above the RDA in the NSLP group. For those without NLSP, phosphorus, vitamin E, thiamin intakes were above RDA, however, calcium, iron vitamin A, vitamin $B_6$ were less than the RDA. The mean adequacy ration(MAR), an index of dietary quality was 0.69(with) 0.62(without) for males and 0.62(without) for females The indexes of nutritional quality(INQ) were over 1 for most nutrients except calcium, vitamin A, vitamin B$_2$ and zinc. The study showed that total daily energy and nutrient intakes were significantly higher in students provided with than those without school-lunches. Thus, the school-lunch program is recommenced and necessary to improve the nutritional status of middle school students.

• Nutritional Sciences
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• v.5 no.2
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• pp.75-83
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• 2002

A case-controlled, 12 week follow-up, study was designed to investigate the effect of dietician-delivered medical nutrition therapy (MNT) on the nutritional status and quality of life in hemodialysis patients. Subjects were recruited at Kyung-Hee Medical Center and were randomly assigned to two groups : the control and the MNT group. The MNT group received individualized MNT for 12 weeks. The results were as follows: 1) The mean ages of the control (n = 20) and MNT (n = 24) groups were 50.6 $\pm$ 14.8 and 45.7 $\pm$ 14.0 years, and the mean durations of dialysis were 2.3 $\pm$ 2.3 and 1.7 $\pm$ 1.9 years, respectively. The interdialysis weight gain of the subjects was higher than that recommended. 2) The indicators of the subjects nutritional status showed that S to 25% of the subjects had some degree of malnutrition, with most of them in the mild malnutrition category. 3) After 12 weeks of the experiment, the percentage of the ideal body weight (% IBW) of the control group decreased, but that of the MNT group increased. Changes in other anthropometric parameters in both groups during the study period were not significantly different. 4) At the beginning of the study, the 54% of the MNT group consumed more than 28 kcal/kg body weight/day and 50% consumed more than 1.0g protein/kg body weight/day. However, these percentages rose to 71% and 75%, respectively, after 12 weeks of the individualized MNT. 5) The serum albumin and blood urea nitrogen (BUN) levels of the control group decreased significantly artier 12 weeks of the experiment, while those of the MNT group did not change. 6) After 12 weeks of individualized MNT, the mean score of nutrition knowledge and total mean score of quality of life (QL) of the MNT group were significantly higher than that of th\ulcorner control group. Body pain and social functioning scores of the MNT group were significantly higher than those of the control group. The positive effect of individualized MNT on the hemodialysis patients consisted of their improved nutritional status, nutritional knowledge, and the quality of life. These results suggest that individualized MNT continuously performed by a dietitian can be helpful for hemodialysis patients. However, larger and longer term studies are needed to confirm these positive effects of MNT. In addition, the development of nutritional education programs for MNT is needed to increase the positive impact of MNT.

• Journal of Korean Academy of Nursing
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• v.34 no.6
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• pp.1014-1024
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• 2004

Purpose: The purpose of this study was to develop a tool for nutritional assessment, so that home care nurses can make early assessment of patients' nutritional status. Method: The study was done in two parts first a tool was developed to assess nutrition, and second the content validity and clinical validity of the categories and indices were verified. Result: The results of this study are summarized in two ways. First, the nutritional assessment tool was classified into 3 areas, physical measurement, nutritional survey and clinical survey, and into 11 categories with 22 indices. Second, when 5 of the 11 categories were positive, nutritional status was considered to be poor. Conclusion: By developing a clinically useful nutritional assessment tool for patients receiving home care, which was developed in this study, the quality of life for these patients will improve and contribution to the development of a more effective clinical home nursing practice will occur.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.197-219
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• 2023

Rabbit meat has high nutritional and dietetic characteristics, but its consumption rate is comparatively lower than other meat types. The nutritional profile of rabbit meat, by comparison with beef, pork, and poultry, is attributed to relatively higher proportions of n-3 fatty acids and low amounts of intramuscular fat, cholesterol, and sodium, indicating its consumption may provide health benefits to consumers. But, the quality attributes of rabbit meat can be originated from different factors such as genetics, environment, diet, rearing system, pre-, peri-, and post-slaughter conditions, and others. Different rabbit breeds and the anatomical location of muscles may also affect the nutritional profile and physicochemical properties of rabbit meat. However, adequate information about the effect of those two factors on rabbit meat is limited. Therefore, cumulative information on nutritional composition and carcass and meat quality attributes of rabbit meat in terms of different breeds and muscle types and associated factors is more important for the production and processing of rabbits. Moreover, some studies reported that rabbit meat proteins exhibited angiotensin-converting enzyme inhibitory characteristics and antioxidant properties. The aim of this review is to elucidate the determinants of rabbit meat quality of different breeds and its influencing factors. In addition, the proven biological activities of rabbit meat are introduced to ensure consumer satisfaction.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.353-362
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• 2017

Purpose: This study aimed to identify the perception of quality-certified children's preferred foods as well as consumption behaviors of nursery directors and parents. Methods: A total of 243 nursery directors and parents of preschool children were surveyed using questionnaires. Results: Parents' perception scores were lower than directors' scores for many of the questions. Parents showed significantly higher scores for food safety standard questions and nutritional fortifying questions than directors (p<0.001 each). On the other hand, directors showed significantly higher scores for questions about products nutrition and safety (p<0.001, p<0.01). When buying children's favorite food items, food additives and hygiene level of vendors were the most important, in that order. Parents' scores for questions on purchasing behaviors of quality-certified children's preferred foods were significantly higher than those of directors'. Further, respondents with nutritional education experience showed high behavior scores. Conclusion: It can be concluded that promotion of quality-certified children's preferred foods is insufficient. The nutrition education group showed high scores for perception and positive consumption behaviors of quality-certified children's preferred foods. It is important to cooperate with nursery directors and parents of preschoolers to further children's nutritional education.

• The Korean Journal of Food & Health Convergence
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• v.6 no.4
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• pp.7-9
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• 2020

The purpose of this study is to prepare a systematic implementation of safety management for adult's foods through recommendations and guidelines for nutrition and hygiene standards for food quality certification system preferred by adults. To achieve this goal, the study studied the current status of adult preferred foods sold near the university, elicited the risks and problems of such foods, and selected nutritional and hygiene risk factors from those foods. To provide quality certification standards and guidelines for adult food preferences, this study looked at practical examples of relevant domestic and international policies and standards. The nutritional standards for food quality certification for sugars, fats, sodium, additive microorganisms and pathogenic bacteria, which are nutrients that can impair health when consumed in large quantities, and dietary standards limited to less than 100 kcal per serving were studied. One excessive amount of caffeine is reported to cause loss of calcium and potassium in the body, suggesting that if an adult is continuously exposed to high concentrations of caffeine, it could lead to imbalance in the resolution in the body and be flavored by growth and foot moon. Therefore, it is necessary to prepare an individual banner based on feasible food types, which is coordinated with the nutritional aspects that fit the purpose of presenting right amount, safe food through the quality certification system for adult's favorite foods and practical aspects that can induce companies' response and voluntary impacting efforts.