• Journal of the Korean Home Economics Association
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• v.24 no.3
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• pp.69-78
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• 1986

Meals served in school cafeteria for teachers were evaluated in terms of calorie and nutrient level and food composition. Daily energy expenditure of teachers was compared with caloric content of the meal. The followings are results of the study. 1) Twelve different foodstuffs were used in each meal of school cafeteria for teachers. The average amount of food served meal was 396.0g. The ratio of animal food to total food served was 13.2%. The meal was consisted of 44.8% of basic food group 4, 34.7% of basic food group 3, 19.3% of basic food group 1, 0.4% of basic food group 2 and 0.9% of basic food group 5. 2) The average caloric content of the meal was 629.9Kcal. The caloric ratio of carbohydrate, protein and fat to total calorie was 72.4% : 15.3% : 12.3% respectively. The ratio of animal protein to total protein was 43.2%. In meals of school cafeteria, the level o fall nutrients except iron and niacin was lower than RDA for male, whereas the level of all nutrients except protein and niacin was lower than RDA for female. 3) The average daily energy expenditures of teachers were 2,017.2Kcal for male and 1,735.3Kcal for female. The meal in school cafeteria supplied 93.7% of daily energy expenditure of male teachers and 110.0% of daily energy expenditure of female teachers. When planning meals in school cafeteria, recommended allowance, actual energy expenditure and food preference of teachers should be considered to improve the quality of meals. Also it seems desirable to give teachers the nutritional education for taking balanced diet.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.637-647
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• 1993

Over 40 per cent Indian population needs to be attended for nutritional improvement. Traditional nutritious food resources though abundantly available but presently less used, if incorporated in the diets, can yield low-cost nutritionally balanced diets. The linear programming (LP)model was used for optimization of food resources to satisfy protein -energy requirements of hard working rural poor. Soybean-a highly nutritious food legume-available at reasonably low price was included along with chick -pea and pigeon -pea for comparison .The three cereals predominantly used in Indian diets -rice, wheat and sorghum -and three typical leafy vegetables namely, spinach , drumstick leaves and rajagira (Amaranths paniculantus) leaves were used for optimization . The contribution of food legume was restricted to supply only 50 per cent of daily protein requirement for maximum protein value. The quantities of other food stuffs namely , milk , sugar , tubers etc. were restricted to nati nal per capita availability. the nutrition satisfaction levels in per cent RDA by the model are 149-250 for protein , 51-106 for fat, 134-362 for iron an d143-1158 for Vitamin-A. Quantities of food legumes, cereals and leafy vegetables ranged from 289-601, 3000-3700 and 360-1200 g/day respectively for a reference family of five hard working rural poor. Daily food resources cost ranged from US$ 0.6 to 1.0 for the family. Amongst food legumes, soybean based diet combinations provide maximum nutritional benefits at minimum cost indicating its suitability for wider adoption by hard working poor.

• Journal of Obesity & Metabolic Syndrome
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• v.27 no.4
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• pp.254-261
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• 2018

Background: The most beneficial dietary pattern in managing metabolic syndrome (MetS) in the elderly has not been ascertained. The aim of this study is to classify dietary patterns and to examine associations between dietary pattern, MetS and body composition in elderly Koreans. Methods: This study was conducted among Koreans 65 years or older using data from the Korea National Health and Nutrition Examination Survey in 2009. A total of 1,567 study subjects were included. All statistical analyses were conducted using SPSS version 20.0 and dietary patterns were classified by cluster analysis. Results: There were three dietary patterns derived by cluster analysis in this study. We observed that most South Korean elderly still maintain a traditional dietary pattern. Dietary patterns were classified as balanced (31%), imbalanced (40%), or very imbalanced (30%), with the majority of subjects having an unbalanced diet pattern in which their total energy and nutrient intake was insufficient compared with the Dietary Reference Intake for Koreans. Those in the very imbalanced group had a ratio of macronutrients (carbohydrates:fats:protein) of 81.15:7.18:11.50 and a 54% higher likelihood of having hypertriglyceridemia (P=0.025) compared with those in the balanced group. Conclusion: The current findings indicate that the diets of South Korean elderly are nutritionally imbalanced, including high carbohydrate consumption, which confers a high risk hypertriglyceridemia. These findings highlight the effect of nutritional imbalance in elderly with MetS.

• Journal of Nutrition and Health
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• v.4 no.1
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• pp.41-48
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• 1971

The effect of author's recipe of milk-substituting food was studied on 164 children of a primary school. Dividing the subjects into tow groups, A and B respectively, the former being fed with the author's food and the latter served as control, feeding was continued for 6 months daily at lunch hour, with the following results. (1) The effect of the author's milk-substituting food on the body-physique of the children could not be evaluated because of the short period of observation. (2) As observed clinically, various nutritional deficiency symptoms, such as anemia, angular scar glossitis, and hyperkeratosis, were far less frequently occurred in the fed group, while no such significant reduction of occurrence was noted in the control group. It was concluded from the above results that the well-balanced school feeding to the children Is necessary.

• Korean Journal of Community Nutrition
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• v.3 no.4
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• pp.642-654
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• 1998

In order to examine the television(TV)'s role of nutrition education and the nutritional interests and problems of the general public in the 1990s, a comtents analysis was done on two nutrition-related TV programs, a regular round-table talk show and a newscast. Broadcast from January 1993 to July 1997 and from January 1997 to July f1997, respectively. Nutrition-related information was classified into five categories. Food and nutrient(39.5%) and diseases(34.7%) were most frequently telecasted, which were followed by food habits and general health(13.0%), traditional dishes and cookery(8.2%), and food sanitation and safety(4.6%). In becoming the latest year, some trends in the issues displayed increased telecasts about disease, dish and cookery, and food safety, while the telecasting of food and nutrient decreased. The contents about the relations hip between life-style(including diet) and chronic degenerative diseases and the importance of balanced diets and regualr meals for health promotion became particularly emphasized. Overall, two TV programs provided the public with positive, practical, and sometimes practive nutrition education messages for improving eating life and health care. They also raised the public's awareness of the nutritional importance of Korean staple foods such as rice, kimchi, seaweed, and soysauce, and they sometimes satified the audience's curiosities by introducing Korean food culture or foods of Buddhist priests. When the accident of food toxicity occurred concrete information about how to manage it was rapidly given to the public. In addition they played a role in food balance policy by telecasting over-product foods such as garlic and onion. However some negative points appeared. Telecasts on milk and its products and diabetes mellitus showed the least frequently. These shows should be broadcast more often considering the present nutrition and health problems in Korea. Some functions or effects of foods were mostly explained by only physicians of Chinese medicine. Sometimes misinformed, unclear, overemphasized, biased, or unfair information was televised to the public. If these problems could be solved through the sincere cooperation between nutrition faculty and TV produces, become televison could a more complete and effective medium for educating the public about nutrition.

• Journal of the Korean Society of Food Culture
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• v.18 no.5
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• pp.466-474
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• 2003

This study was carried out to investigate the dining-out behavior of breakfast and preference on the menu of female college students. 500 questionnaires were distributed and 417 were used for statistical analysis(SAS program). This survey was conducted from June, 2000 to October, 2000. 72.8% of the respondents thought there were problems in eating breakfast. The problems were 'skipping breakfast frequently(33.1%)', 'short eating time(20.9%)', 'simple menu(18.8%)'. Preference of dining-out breakfast menus were 'bread & milk(43.8%)', 'conventional menu(34.7%)', 'snack(15.5%)', soup or 'porridge(6.0%)'. A general preference of breakfast menus were conventional (63.7%), 'bread & milk(21.1%)', 'milk and breakfast cereal(8.7%)', 'soup or porridge(6.5%)'. Increase on the amount of monthly allowance decreased the preference of conventional type of breakfast(P<0.05). The questions about the breakfast were 'what is the best menus for breakfast(49.2%)', 'alternative to rice(17.1%)', 'the amounts of breakfast(12.1%)'. But there was no significant difference among these variables. In conclusion, development of convenient & well-balanced breakfast model and nutritional education are needed to increase the nutritional status of female college students.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.261-271
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• 2013

The purpose of this study was the development of traditional food recipes from local food contents related to the historical and cultural heritage in the representative long-lived area Damyang. The information on digging 'story' was collected through the region's representative local native journal, searching for related websites, analyzing old literatures, and interviewing traditional household; 'telling', the part of conveyance, was organized by reviewing the literatures, including historical condition, regional food materials, cuisine, region symbolism, etc. After nutritional analysis, the prepared, balanced, and healthy Korean food dishes using the traditional food contents were displayed. In Damyang, the story was extracted from Heuichoon Ryu (柳希春, 1543-1577) - figura of Damyang - and his collection, 'Miam's diary', and described about native food. The traditional history of many foods that were used mainly as rewarding during one's trouble, showing good faith, and delivering gratitude is recorded in Miam diary. A little effort has been made to express the classical scholar's clean and neat dining table which was the mixed Damyang's clean image and nobleman's straight integrity in the middle of the Choson Dynasty. Nutrition fact of 'Miam's table' was based on the Daily Reference Values of Koreans aged 65 or older.

• Nutrition Research and Practice
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• v.4 no.1
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• pp.82-88
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• 2010

This study aimed to define a one portion size of food items frequently consumed for convenient use by Koreans in food selection, diet planning, and nutritional evaluation. We analyzed using the original data on 5,436 persons (60.87%) aged 20~64 years among 8,930 persons to whom NHANES 2005 and selected food items consumed by the intake frequency of 30 or higher among the 500 most frequently consumed food items. A total of 374 varieties of food items of regular use were selected. And the portion size of food items was set on the basis of the median (50th percentile) of the portion size for a single intake by a single person was analyzed. In cereals, the portion size of well polished rice was 80 g. In meats, the portion size of Korean beef cattle was 25 g. Among vegetable items, the portion size of Baechukimchi was 40 g. The portion size of the food items of regular use set in this study will be conveniently and effectively used by general consumers in selecting food items for a nutritionally balanced diet. In addition, these will be used as the basic data in setting the serving size in meal planning.

• Nutrition Research and Practice
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• v.5 no.5
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• pp.443-449
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• 2011

Instant noodles are widely consumed in Asian countries. The Korean population consumed the largest quantity of instant noodles in the world in 2008, However, few studies have investigated the relationship between instant noodles and nutritional status in Koreans. The objective of this study was to examine the association between instant noodle consumption and food and nutrient intake in Korean adults. We used dietary data of 6,440 subjects aged 20 years and older who participated in the Korean National Health and Nutrition Examination Survey III. The average age of the instant noodle consumers (INC) was 36.2 and that of the non-instant noodle consumers (non-INC) was 44.9; men consumed more instant noodles than women (P<0.001), With the exception of cereals and grain products, legumes, seaweeds, eggs, and milk and dairy products, INC consumed significantly fewer potatoes and starches, sugars, seeds and nuts, vegetables, mushrooms, fruits, seasonings, beverages, meals, fishes, and oils and fats compared with those in the non-INC group. The INC group showed significantly higher nutrient intake of energy, fat, sodium, thiamine, and riboflavin; however, the INC group showed a significantly lower intake of protein, calcium, phosphorus, iron, potassium, vitamin A, niacin, and vitamin C compared with those in the non-INC group. This study revealed that consuming instant noodles may lead to excessive intake of energy, fats, and sodium but may also cause increased intake of thiamine and riboflavin. Therefore, nutritional education helping adults to choose a balanced meal while consuming instant noodles should be implemented, Additionally, instant noodle manufacturers should consider nutritional aspects when developing new products.

• Clinical and Experimental Pediatrics
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• v.48 no.12
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• pp.1295-1309
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• 2005

Nowadays, the nutritional deficits are rarely seen in Korea. However, an increased availability of the highly palatable energy dense, nutrient-poor foods increases the risks of obesity and deficits of vitamins and minerals in the general population. Also, optimum intake of vitamins and minerals, which varies with age and genetic back ground, might not suffice the poor, young, obese, and elderly people. Young girls and individuals participating in weight reductions and aesthetic components are prone to micronutrient deficiencies because they restrict food intake and specific micronutrient rich foods. An inadequate intake of vitamins or minerals is associated with reduced physical performance and exercise capacity, increased obesity, decreased cognitive function, increased DNA damages such as single- and double-stranded breaks or oxidative DNA lesions, and accelerated aging process and increased neuronal damages with mitochondrial oxidative decay. Most of these deleterious effects of the deficit could be prevented by a one tablet of multivitamins with a good balanced diet. High dose B vitamins are frequently administered to overcome the metabolic inadequacy to the people with the less functional enzymes with increased Km values for their coenzymes due to the single gene mutation or due to the single nucleotide polymorphisms. And some certain antioxidant vitamins are also used in large quantities to overcome the oxidative stress and to repair the damages. In this review, new nutritional concepts of some vitamins and minerals, which are widely used and useful for the children, will be discussed.