• Journal of the Korean Dietetic Association
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• v.30 no.1
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• pp.41-60
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• 2024

The number of elderly in care facilities is increasing in parallel with a rapid increase in the elderly population in Korea. We analyzed the meal satisfaction ratings, food preferences, and nutritional intakes of 74 patients aged ≥65 years living in a nursing hospital in Daegu. Food preferences were high for cooked rice, rice gruel, meat soup, soybean paste stew, beef, frozen pollack, squid, egg, spinach, sea mustard, cabbage kimchi, apple, peanut, drinking yogurt, pickled perilla leaves, and salted squid. Preferences for duck (P<0.01) and vegetable (P<0.01) cooking method were significantly different for men and women, and preference for soybean paste stew increased with age (P<0.05). Regarding nutrient intakes, men had higher energy (P<0.01), carbohydrates (P<0.05), and zinc (P<0.05) intakes than women, while women had higher vitamin C (P<0.05) intake than men. Furthermore, energy (P<0.001), carbohydrates (P<0.001), protein (P<0.05), dietary fiber (P<0.01), vitamin B₆ (P<0.01), phosphorus (P<0.05), and zinc (P<0.001) intakes significantly decreased with age. Men had a significantly higher nutrient adequacy ratios (NARs) for carbohydrates (P<0.05) and cal- cium (P<0.01) than women, while women had a significantly higher NARs for protein (P<0.05), vitamin A (P<0.01), vitamin C (P<0.05), thiamine (P<0.01), riboflavin (P<0.001), iron (P<0.001), and zinc (P<0.01). Mean adequacy ratios were 0.69 for men and 0.75 for women. In particular, NARs for carbohydrates (P<0.01), vitamin B₆ (P<0.01), and calcium (P<0.05) decreased significantly with age. In summary, the study shows that supplementing vitamin C, vitamin B₆, calcium, and iron, reducing sodium, and providing meals that reflect preferences will improve the nutritional statuses of elderly residents in a nursing hospital.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.3
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• pp.341-354
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• 1997

The purpose of this study was to investigate the food behaviors and food preferences of teenagers by regional groups. The subjects were composed of 365 third grade students in middle schools from urban, rural and fishing areas in Kyungpook province. The data was collected by using a survey questionnaire. The results of the study are summarized as follows: Eating habits of 21-47% of the subjects, according to the regions, were poor and female students in large city showed the best eating habits while female students in fishing village showed the poorest eating habits. Out of the three regional groups studied, the subjects from the fishing villages had the highest rates of skipping meals and eating between meals. Out of all the people investigated, thirty to forty percent had unbalanced diets, the highest percentage coming from the urban areas and the lowest from the fishing villages. All together an allergic reaction to food was the highest in the fishing villages' subjects and female students were more sensitive compared to the male students. Students from the urban area had higher frequency of symptoms of lactose intolerance. Upon the investigation of the subjects 'food preferences, they preferred boiled rice to any other rice as a staple food. Cha jang myun was the most preferred out of all noodles and breads. It was found that teenagers preferred one course meal such as fried rice to a rice-centered regular meal. Out of all various meat soups, beef soup and beef-rib soup were preferred the most. As for subsidiary foods the most preferred were soybean paste stew and cuttlefish stew which they ate daily. There was a very high preference for fried foods, the most favored being pork cutlet followed by fried vegetables, sweet potatoes, and minced meat. The most preferred cooked vegetables were bean sprouts and seasoned cucumber. Seasoned cubed radish roots were the most preferred kind of kimchi. For desserts there was a very high preference for the following fruits: apples, plums, strawberries, and oranges. For beverages the most popular choice were chocolate drinks followed by orange juice, apple juice, milk and tomato juice. According to these investigations, most teenagers liked daily foods which they are used to. The study showed that on the whole the teenagers had poor eating habits. A problem that needs immediate attention is that female students and students from the fishing villages have a high rate of skipping meals. It is expected that the results of this food preference test of teenagers could be useful in the meal planning of middle school lunch programs in the future.

• Korean Journal of Human Ecology
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• v.9 no.3
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• pp.395-403
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• 2000

This study was carried out with 200 students of Chungbuk National University to investigate their dietary behavior and calcium intake and to find out variables among general characteristics of subjects which influence dietary behavior and calcium intake. Questionaires and interviews were used for data collection. The results obtained were as follows: 1) Dietary behavior of college students were not desirable as a whole. The percentages of skipping breakfast and irregular meal among students were over one third, respectively. Especially students living alone skipped breakfast more frequently, took their meals more irregularly, and their eating frequencies of 6 food groups were lower compared to students eating at home. 2) Calcium intake was significantly different according to gender. Mean calcium intake of male students was 744.0 mg/day and that of female students was 480.8 mg/day. Average %RDA of calcium intake of female students was 68.5%. Resource food contributing to calcium intake in the first order was milk, next was yogurt, Small anchovies, kimchi made with Chinese cabbage, ice cream and soybean curd in that order. From the results of this study, we found that the students living alone and female students are exposed to high risk of poor dietary behavior and undernutrition of calcium. In conclusion, nutrition education programs for them are required as soon as possible.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.978-985
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• 2001

The purpose of this study was to investigate the effect of alcohol drinking on dietary behaviors and nutrient intakes among the university male students. The subjects were divided three group; no-alcohol group(n=83), alcohol group(n=78), and high-alcohol group(n=78).And they were observed general characteristics, life style, eating pattern, food frequency and nutrient intake using questionnaires. The mean age, height, weight and BMI of the subjects were 25.8$\pm$6.1 years old 171.5$\pm$5.4 cm, 63.4$\pm$9.7 kg and 2.3$\pm$2.8/kg/$m^2$, respectively. The types of residence and person who prepares meals were significantly different among the groups: the frequency of self-boarding and preparing meals oneself in high-alcohol group were higher than in other two groups. The frequency of physical exercise and cigarette smoking in high-alcohol group were higher than in other two groups. There were no significant differences in skipping meals among three groups. However, the most common reson why high-alcohol group skipped meals was due to a eating habit, while a lack of time in other two groups. The results show that the high-alcohol group tended to eat more often instant ramien, soybean sprout, anchovy, and coffee compared to the other two groups. The energy intakes in alcohol and high-alcohol groups were lower than those in no-alcohol group. In conclusion, high-alcohol students have unhealthy dietary behaviors in the light of high frequency of cigarette smoking, eating habit of skipping meals and instant foods, and therefore showing a strong need of proper education in alcohol withdrawal and meal management for them.

• Fisheries and Aquatic Sciences
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• v.19 no.10
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• pp.40.1-40.14
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• 2016

Background: Due to the paucity of oceanic resources utilized in the preparation of diets for cultured fish, commercial feed producers have been trying to replace fishmeal (FM) using alternative protein sources such as vegetable protein meals (VMs). One of the main drawbacks of using VMs in fish feed is related to the presence of a variety of anti-nutritional factors, which could trigger an inflammation process in the distal intestine. This reduces the capacity of the enterocytes to absorb nutrients leading to reduced fish growth performances. Methods: We evaluated the mitigating effects of butyrate and taurine used as feed additives on the morphological abnormalities caused by a soybean meal (SBM)-based diet in the distal intestine of sea bass (Dicentrarchus labrax). We used three experimental diets, containing the same low percentage of FM and high percentage of SBM; two diets were supplemented with either 0.2% sodium butyrate or taurine. Histological changes in the intestine of fish were determined by light and transmission electron microscopy. Infiltration of $CD45^+$ leucocytes in the lamina propria and in the submucosa was assessed by immunohistochemistry. We also quantified by One-Step Taqman$^{(R)}$ real-time RT-PCR the messenger RNA (mRNA) abundance of a panel of genes involved in the intestinal mucosa inflammatory response such as $TNF{\alpha}$ (tumor necrosis factor alpha) and interleukins: IL-8, IL-$1{\beta}$, IL-10, and IL-6. Results: Fish that received for 2 months the diet with 30% soy protein (16.7% SBM and 12.8% full-fat soy) developed an inflammation in the distal intestine, as confirmed by histological and immunohistochemistry data. The expression of target genes in the intestine was deeply influenced by the type of fish diet. Fish fed with taurine-supplemented diet displayed the lowest number of mRNA copies of IL-$1{\beta}$, IL-8, and IL-10 genes in comparison to fish fed with control or butyrate-supplemented diets. Dietary butyrate caused an upregulation of the $TNF{\alpha}$ gene transcription. Among the quantified interleukins, IL-6 was the only one to be not influenced by the diet. Conclusions: Histological and gene expression data suggest that butyrate and taurine could have a role in normalizing the intestinal abnormalities caused by the SBM, but the underling mechanisms of action seem different.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.9
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• pp.1381-1388
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• 2019

Objective: The aims of this study were to reveal the magnitude of the differences in protein structures at a cellular level as well as protein utilization and availability among soybean meal (SBM), canola meal (CM), and rapeseed meal (RSM) as feedstocks in China. Methods: Experiments were designed to compare the three different types of feedstocks in terms of: i) protein chemical profiles; ii) protein fractions partitioned according to Cornell Net Carbohydrate and Protein System; iii) protein molecular structures and protein second structures; iv) special protein compounds-amino acid (AA); v) total digestible protein and energy values; vi) in situ rumen protein degradability and intestinal digestibility. The protein second structures were measured using FT/IR molecular spectroscopy technique. A summary chemical approach in National Research Council (NRC) model was applied to analyze truly digestible protein. Results: The results showed significant differences in both protein nutritional profiles and protein structure parameters in terms of ${\alpha}-helix$, ${\beta}-sheet$ spectral intensity and their ratio, and amide I, amide II spectral intensity and their ratio among SBM, CM, and RSM. SBM had higher crude protein (CP) and AA content than CM and RSM. For dry matter (DM), SBM, and CM had a higher DM content compared with RSM (p<0.05), whereas no statistical significance was found between SBM and CM (p = 0.28). Effective degradability of CP and DM did not demonstrate significant differences among the three groups (p>0.05). Intestinal digestibility of rumen undegradable protein measured by three-step in vitro method showed that there was significant difference (p = 0.05) among SBM, CM, and RSM, which SBM was the highest and RSM was the lowest with CM in between. NRC modeling results showed that digestible CP content in SBM was significantly higher than that of CM and RSM (p<0.05). Conclusion: This study suggested that SBM and CM contained similar protein value and availability for dairy cattle, while RSM had the lowest protein quality and utilization.

• Korean Journal of Community Nutrition
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• v.4 no.2
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• pp.219-230
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• 1999

The purpose of this study was to find out the common characteristics of eating behaviors of the long-lived elderly in order to offer the basic data for establishing dietary guidelines for a long and healthy life for the general population. The subjects were three-hundred elderly people over age 85 living in Kyungpook Sung-ju who have no problems in daily living. The general characteristics, nutrition knowledge and attitudes, meal patterns, and food preferences of the subjects were surveyed by individual intervies. The levels of the nutrition knowledge of the subjects were very low(average score ; 4.3) and the correlation coefficient between their nutrition knowledge and attitude score was also low(r=0.323, p=0.000). Most of the subjects(93%) had a regular meal pattern consuming three meals a day. The major staple food was rice mixed with other grains(75%) and the number of side dishes was mostly under four(99%). A majority(73%) had no habit of overeating and 51% of the subjects were taking snacks besides regular meals. Thirty one percent of the subjects had drinking habits and 80% of the drinking subjects had over 40 years of drinking history. The most common frequencies for intakes of various food groups were ; more than once a day(95%) for vegetables ; 2∼3 times a week(74%) for green and orange color vegetables ; 2∼3 times a week(72%) for fruits ; once a day(70%) for fish, eggs and legumes ; 2∼3 times a week(49%) for milk ; 2∼3 times a week(72%) for fruits ; once a day(70%) for fish, eggs and legumes ; 2-3 times a week(49%) for milk ; 2-3 times a week(85%) for seaweeds and 2-3 times a week(81%) for foods cooked with oil. The most preferred foods by the subjects were white rice(staple foods), soybean paste soup(soups), beef and eggs(meats and eggs), yellow croaker and hair tail(fish and shellfish), yoghurt(milk and milk products), all vegetables except carrot(vegetables), and watermelon(fruits). The popular food preparation methods included mixing with seasonings and the most preferred taste was sweet. The results showed that the eating pattern of long-lived elderly was characterized by regularity, simplicity, and no overeating.

• 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.

• Journal of Nutrition and Health
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• v.35 no.3
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• pp.380-393
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• 2002

The purpose of this study was to investigate the lift-style and eating behavior of stomach cancer patients in the Daegu and Kyungpook area, and to collect basic data for nutrition education designed to prevent stomach cancer in this community. The subjects of the study were 102 patients who were recently diagnosed as having stomach cancer at the Kyungpook National University Hospital. The control subjects were 105 persons who did not have any gastrointestinal disease, and included patients from the Department of Orthopedic Surgery and healthy volunteers. The survey, which covered the personal characteristics and eating behavior of the subjects, was conducted by individual interviews using questionnaires. It was found that the stomach cancer patients (case group) had experienced a significantly higher level of stress in their daily lives than the control group. A significantly higher proportion of the case group subjects recognized their personality as pessimistic, and had family histories of cancer, compared with the control group subjects. The cancer patients had higher preferences for salty and hot tasting foods, and tended to ingest meals faster without enough chewing, compared with the control subjects. The level of nutritional knowledge of the case group was lower than the control group, and there was a positive correlation between subjects' nutritional knowledge scores and nutritional attitude scores. Subjects' estimates of their food intake frequencies during the decade before the cancer was diagnosed revealed that the case group consumed significantly higher amounts of pickled fish, soybean paste soup and stew, cooked vegetables, beef and pork, charcoal broiled meat and alcohol, while consuming significantly lower amounts of green tea than the control group. In summary, the results of the study suggest that the stress of daily life, a family history of cancer, and a pessimistic personality might be the risk factors for the development of stomach cancer. Dietary factors which were suspected as risk factors for stomach cancer in the present study included strong preferences to salty and hot lasting foods, poor eating habits, and frequent consumption of pickled fish, soybean paste soup, cooked vegetables, beef and pork, charcoal broiled meat and alcohol. A high consumption of green tea seemed to be a protective factor against stomach cancer. The results of the study appear to provide useful data for nutritional education focussed on the prevention on stomach rancor in local residents.

• Asian-Australasian Journal of Animal Sciences
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• v.11 no.6
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• pp.673-679
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• 1998

The experiment was conducted to determine in situ rumen degradability of soybean meal (SM), fish meal (FM), sesame cake (SC) and Italian ryegrass hay (IRGH) and the effect of supplementing the above protein meals to IRGH on digestibility and balance of nutrients in three Saanen goats. For measuring the degradability, nylon bags containing each meal were incubated in the rumen of one fistulated dry cow for 3, 6, 12, 24, 36, and 48 hrs. Degradability revealed that SM protein was highly degradable in the rumen (99.1%), while FM protein was less degradable (76.8%) with SC protein being intermediate (91.2%) at 48 hrs of incubation (p < 0.01). Degradation rate of the potentially degradable fraction was estimated to be 12.12, 5.88 and 5.88%/hr for SM, FM and SC, respectively. In the metabolism trial, all goats were offered daily 900 g IRGH and one of the supplements, SM (100 g), FM (75 g) or SC (100 g). Intake of DM, OM, CP and GE was similar among diets. However, digestibility of OM for SC diet was significantly lower than that for diets supplemented with FM and SM (p < 0.10). Nitrogen (N) excreted in faeces (p < 0.05) and in urine (p < 0.10) was, respectively, higher and lower for SC diet than that for the other two diets. The same tendency was observed in energy losses in faeces (p < 0.10) and in urine (p < 0.05). There was no difference in energy loss in methane or in heat production among diets. Consequently, no significant difference was observed in N retention (2.13, 0.42 and -0.11 g/day for FM, SC and SM diet, respectively) or in energy retention (-1.49, -2.14 and -2.70 MJ/day for FM, SM and SC diet, respectively). These results showed that protein supplements affected the digestion of diets based on grass hay with 7.45% CP in DM in goats, although there was no significant influence on N or energy retention.