• Asian-Australasian Journal of Animal Sciences
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• 제29권3호
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• pp.396-403
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• 2016

The aim was to determine the relative bioavailability of phosphorus (P) in peas for 21-day old broiler chickens using slope-ratio assay. One hundred and sixty eight male Ross 308 broiler chicks were divided into 42 groups 4 balanced for body weight and fed 7 diets in a completely randomized design (6 groups/diet) from day 1 to 21 of age. The diets were a corn-soybean meal basal diet, and the corn-soybean meal basal diet to which monosodium phosphate, brown- or yellow-seeded pea was added at the expense of cornstarch to supply 0.5% or 1% total phosphorus. Monosodium phosphate was included as a reference, and hence the estimated bioavailability of P in pea cultivars was relative to that in the monosodium phosphate. Birds and feed were weighed weekly and on d 21 they were killed to obtain tibia. The brown-seeded pea contained 23.4% crude protein, 0.47% P, whereas the yellow-seeded pea contained 24.3% crude protein and 0.38% P. Increasing dietary P supply improved (p<0.05) chick body weight gain and tibia ash and bone density. The estimated relative bioavailability of p values for brown- and yellow-seeded peas obtained using final body weight, average daily gain, tibia ash, and bone mineral density were 31.5% and 36.2%, 35.6% and 37.3%, 23.0% and 5.60%, and 40.3% and 30.3%, respectively. The estimated relative bioavailability of p values for brown- and yellow-seeded peas did not differ within each of the response criteria measured in this study. In conclusion, the relative bioavailability of P in pea did not differ depending on the cultivar (brown- vs yellow-seed). However, the relative bioavailability of P in pea may vary depending on the response criterion used to measure the bioavailability.

• Journal of the Korea Convergence Society
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• 제5권4호
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• pp.147-153
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• 2014

To create a personal menu, there are a number of considerations. Personal menus are different depending on the dietary therapy for disease, diet for weight control. In addition, the menu you choose, depending on the personal preference and the season, the weather, current personal feelings may differ. An individual should expect to recommend a balanced diet, taking nutritional status just for health care. In this paper, we propose a personalized menu recommendations System framework to meet such needs. To recommend menus the system receives data of the body's individual circumstances, ingredients situation, environmental conditions, psychological condition, emotional condition and provides a recommended menu by performing the inference using the ontology generated from external application systems. In order to provide such services, Internet of Things (IoT) environment should be the foundation. In this paper, we propose a personalized diet recommendation system framework in the IoT standardization environment that has oneM2M common service platform.

• Journal of Nutrition and Health
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• 제39권3호
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• pp.274-285
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• 2006

The differences in food consumption between highly educated, married, unemployed and employed women were analyzed by food group and common food item intake, DDS (dietary diversity score), and DVS (dietary variety score) & DVSS (dietary variety score including condiment). In food group intake, the total amount of food intake of the unemployed women (1,554.0 g) were significantly higher than those of the employed (1,477.9 g), while the amount of food from fungi and mushrooms (4.2 g), seaweeds (2.4 g), and fish and shellfish (60.5 g) of the unemployed women was significantly lower than those of the employed. And the amount of meat, poultry and their products (102.8 g), eggs (29.9 g), and animal oil and fats (4.0 g) was significantly higher than those of the employed. Moreover, the common food items of the unemployed women were ranked as eggs (29.7 g), pork (28.9 g), chicken (27.2 g), and beef (26.7 g) at 7, 8, 9, and 10, respectively. When counting the major food groups consumed, DDS=4 has the highest proportion in both groups (unemployed 47.4%, employed 49.1 %). In case of the subjects who had not consumed one particular food group in DDS=4, dairy group was the first (83%), followed by fruit, meat, and vegetables. This order is same in other DDS levels. In dietary variety score (DVS & DVSS), the average number of foods consumed per day of employed women was higher than those of the unemployed. The level of DVSS in the employed women (31.9), especially, is significantly higher than in the unemployed women (30.6). Consequently, highly educated women should pay more attention to increasing dairy intake, and they have need of various foods, over thirty foods without condiments in their diet every day. In addition, encouraging unemployed women to have a nutritionally balanced diet, and offering nutrition education and guidance, such as appropriate choices about animal foods, are needed.

• Nutrition Research and Practice
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• 제3권4호
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• pp.307-314
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• 2009

This study was conducted to evaluate the effects of a body weight control program with supplementation of sea tangle (20 g/day) on 22 female college students. The contents of the program for 8 weeks contained diet therapy, exercise and behavioral modification through nutrition education. Body composition, dietary habit scores, serum lipid profiles, daily nutrient intakes and the quality of life were assessed at the beginning and at the end of the program. Average age of subjects and height were 20.8 years and 161.9 cm, respectively. After 8 weeks, there were significant reductions in body weight, body fat mass, percent body fat, waist-hip ratio and BMI. The dietary habit score such as a balanced diet, regularity of mealtime, overeating, eating while watching TV or using the computer and eating salty food were increased significantly. Serum lipid levels such as total cholesterol level, LDL-cholesterol level and triglyceride level were decreased but not significantly. There were decreases in intake of energy, protein and fat and increases in intakes of dietary fiber, folic acid, calcium and potassium from the beginning to the end of the program. There were significant improvements on subcomponents of quality of life; physical functioning, general-health and vitality. The limitation of this study was the fact that there was no control group, but an overall evaluation suggests the 8-week body weight control program consisting of diet therapy, exercise and behavioral modification with supplementation of sea tangle would be helpful to improve the body composition, dietary habits, daily nutrient intakes and quality of life in Korean female college students.

• Journal of Nutrition and Health
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• 제45권1호
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• pp.44-56
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• 2012

This study investigated dietary behavior and nutrient intake in children with developmental disorders as compared with non-disabled children and assessed the relationship between dietary behavior and nutrient intake. The survey was conducted on 118 students ($4^{th}$ and $5^{th}$ grade) of four special education schools and 244 students of an elementary school (control group). The survey was carried out using a questionnaire and an interview. Of the disabled children, children with a mental disorder comprised 72.9% and those with emotional disorders including autism comprised 26.3%. The average percentages of height and weight to standards for age were significantly lower in the disabled female children as compared with the non-disabled female children. Scores for table utensil handling skills, eating behavior, and an unbalanced diet were lower in the disabled children compared with those in the non-disabled children. Dietary behavior scores were not significantly different by either gender or age in the disabled children. Mean energy intake was less than the estimated energy requirement in both groups. Nutrients taken at less than the recommended intake level were calcium, iron, vitamin A, and folate in both groups. Food behavior score at mealtime, personal hygiene score at mealtime, and an unbalanced diet score were significantly correlated with iron and vitamin A intake in disabled male children. Personal hygiene score at mealtime was significantly correlated with calcium, iron, and vitamin A intake, and unbalanced diet score was significantly correlated with iron and vitamin A intake in disabled female children. Although the nutritional status of disabled children with developmental disorders was appropriate in general, improvement in their dietary behaviors through education and practice would allow them to eat balanced diets with essential nutrients.

• Journal of the East Asian Society of Dietary Life
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• 제20권1호
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• pp.1-10
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• 2010

This was conducted to investigate the dietary assessment, food preferences, snack intake, priority order in food purchase, and knowledge of diet of full-time housewives and working housewives through the use of a questionnaire. The participants (127 working housewives and 86 housewives) were selected at random from Seoul and its vicinity. The predominant job reported by working housewives was saleswomen and specialized job (20.7%). The average monthly income of both housewives and working housewives ranged from 3,000,000 to 5,000,000 won. Forty percent of housewives consumed more meat, fish, eggs, beans, and tofu, while 50.0% of housewives ate vegetables other than kimchi at every meal, 51.2% of housewives consumed one serving of fruit and one cup of fruit juice, 45.3% of housewives consumed three regular meals, and 60.5% of housewives consumed a balanced diet when compared with working housewives (p<0.05). Working housewives consumed beverages, ice cream, milk, and dairy products, while housewives consumed breads, sweet potato, potato, and fruit as snacks. The preference that most often led to food selection was flavor among working housewives (67.7%) and housewives (64.0%). Both working housewives and housewives always confirmed the day of food production. Generally, housewives were more interested in learning about food, creating a dietary plan, nutrient loss during cooking and reducing waste food when compared with working housewives. Housewives appeared to have better dietary assessment and knowledge than working housewives. Accordingly, it is advisable to prepare more systemic education programs for working housewives.

• The Korean Journal of Community Living Science
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• 제26권4호
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• pp.731-747
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• 2015

This study investigates general environmental factors influencing hypertension and diabetes patients and their disease control methods, self-efficacy, nutritional risk, diagnosis of eating styles according to nutritional risk, accountability in eating habit instructions, and nutritional intake and provides basic data for eating habit control in hypertension and diabetes patients. For this, 70 patients who visited a hypertension and diabetes admission center were interviewed using a questionnaire. According to the results, the implementation of self-efficacy in hypertension and diabetes was higher in female subjects. The diagnosis of eating type with nutritional risk was higher in female subjects, and there was a significant difference between male and female subjects (p<0.05). Both sexes had scores above 6 in nutritional risk and were diagnosed to have a "high-risk nutritional status." In the diagnosis of eating habits with nutritional risk, diet quality was higher for female patients (p<0.05), and the nutritional intake of subjects was low for most nutrients. In particular, the intake of calcium, vitamin A, riboflavin, and folic acid was low, indicating a need to improve eating habits for the balanced intake of nutrients because of the increasing importance of eating habits for controlling chronic diseases.

• Journal of Korean Public Health Nursing
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• 제20권1호
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• pp.16-27
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• 2006

This study investigated and tested the overall level of dietary habits and health status/health management of the residents in a rural area. The interview survey was performed in March 2004 with a structured questionnaire to 510 residents who lived in Muan-Gun of Jeonnam province. The questionnaire was the abridged Scale of Dietary Habits and Health Status which surveys the morbidity, subjective health status, health management, and health examination. The Chi-squire method was used for some of the cross-sectional data. The 510 adult respondents were composed of 61.2% male and 38.3% female. In regularity of meal time, 56.3% of the subjects had a meal regularly(eating time), while 73.5% had a balanced diet(eating number). The habit of regular meal time was significantly higher in old people than in young people. The majority of the subjects had an appropriate meal amount. Unbalanced diet was higher in young people than in old people. 51.4% had the dining out and was significantly higher in younger people than in old people. In other questions, 60.7% of the subjects took a snack, 77.3% were under regular health management, and 49.6% had health examination. A minority of the respondents (31.3%) had disease, while 13.5% chronic disease, and 17.8% had acute disease. The level of dietary habits and general characteristics were positively correlated with each other, as were habits and health status. These results suggest the need for nutritional education programs directed at young people with a special emphasis on regularity of meal time. unbalanced diet, dining-out and a snack.

• Journal of the Korean Dietetic Association
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• 제11권4호
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• pp.393-404
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• 2005

The purpose of this study was getting information to set up the new roles focused on nutrition education for school dietitians as nutrition teachers. One hundred thirty nine school dietitians and 1169 elementary school children residing in Daegu city and Gyeongbuk province were surveyed for this study. Sixty eight percent of the school dietitians perceived 1st-3rd year of the elementary school is the most proper time to start nutrition education, and 59.0% of them wanted to practice nutrition education as a discretion teaching time. The largest proportion(79.1%) of the school dietitians expected that nutrition education is helpful to get good dietary habit. School dietitians responded that major contents that should be included in the nutrition education was balanced diet, diet and habit, managing healthy weight, dining etiquette, food safety and problems of environmental contamination. Fairly large proportion of the students(64.4%) responded nutrition education is urgently needed. The contents of the nutrition education students wanted most were cooking and healthy diet. Forty six percent of the students perceived school dietitians are responsible for nutrition education and they wanted to have nutrition education as a part of special activity class. The most preferred frequency of nutrition education was 1 hour/week and 46.2% of the students responded they wanted to participate cooking camp.

• Korean Journal of Community Nutrition
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• 제8권1호
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• pp.33-40
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• 2003

This study was investigated the differences in the dietary habits and quality of diet among 148 university students in Daejeon between 1993 (71 subjects) and 2000 (77 subjects). Among male students, there were increases in height and decreases in weight, but the number in the normal weight group assessed by the BMI, increased. Significant increases in meal regularity and the rate of considering a balanced diet at meal time and significant decreases in the rate of eating unbalanced meals were noted over time among the male students. The number of male students drinking alcohol and those drinking alcohol frequently decreased significantly. When considering differences in the nutrient intake of males according to the Korean RBA, the percentages of energy, iron, and Vitamin B$_2$ decreased, while those of Vitamin C, calcium, and phosphorus increased over time. The NAR (Nutrient Adequacy Ratio) of most nutrients, especially in iron and Vitamin C were higher, than those of 1993, but the NAR of calcium, iron, Vitamin B$_2$, niacin and MAR (Mean Adequacy Ratio) were lower than 0.75 in the males. The INQ (Index of nutritional quality) of Vitamin C was higher than that of 1993, and the mQ of calcium and Vitamin $B_2$ were lower than 1 among the males. Among the females, there was no change in height and weight between 1993 and 2000, but the normal weight group, as assessed by the BMI, increased as among the males. However, unlike among the males, significant decreases in meal regularity and significant increases in the rate of alcohol drinking were noted over time. The intake of energy and nutrients showed trends similar to those among the males. The NARs of most nutrients were lower than those of 1993 among in the females. The INQs of protein, calcium, Vitamin $B_1$ and Vitamin C increased significantly, but the INQs of calcium, iron, and Vitamin $B_2$ were lower than 1 among the females. From these results, we found that male students showed relatively desirable changes over time in their dietary and health-related habits and the quality of their diets, while female students showed undesirable changes in their dietary and alcohol drinking habits and the quality of their diets.