• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.293-302
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• 1998

The general meal intake survey in two regional areas(Seoul and Andong in Kyungsangbuk province) was conducted to investigate what the Korean favorite dishes are, as a part of study on their blood glucose responses. The survey was carried out to fill up the 45 kinds of questionnaires to adults over 20 years old. The age of subjects was evenly distributed from twenties to fifties and 54% of them was middle class, whose monthly income was between a million won and two million won. The 72% of subjects mixed cereals(mainly barley, soybean) with rice but about 28% did not. Domestic meals except general Korean meals were bibimbab and kimblb. Major noodles at home was ramen and kalgugsu(home made noodle) and 50% of the subjects took the noodle with small amounts of steamed rice. The 41% of subjects took the gug(Korean soup) in every meal and the major soup was vegetable doengang soup, sea mustard soup, beef soup and soybean sprout soup in order. The 87% of subjects took either soup or pot stew, and doenjang pot stew and kimchi pot stew were mainly used. The number of side dishes except soup, pot stew and kimchi was 3∼4. The side dishes in meat was cooked mainly with beef and pork. The favorite cooking type of fish is roasting one. Two kinds of kimchi were served in every meal and the major kimchi was cabbage kimchi, kkagdugi(radish cube kimchi), yulmu kimchi in order. The major meal of eating out was galbitang and bibibbab in Korean style, jjajangmyon in Chinese one, pork cutlet in western one and hamburger as a fast food.

• Nutrition Research and Practice
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• v.9 no.4
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• pp.385-392
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• 2015

BACKGROUND/OBJECTIVES: Recent studies have reported an association of the angiotensin II type 2 receptor (AT2R) 3123Cytosine/Adenine (3123C/A) polymorphism with essential hypertension and cardiovascular diseases. The purpose of the study was to investigate whether the AT2R 3123C/A polymorphism affects blood pressure for free-living hypertensive men during a 5-month intervention period. SUBJECTS/METHODS: The subjects were free-living hypertensive Japanese men aged 40 to 75 years who agreed to intervention in the period from 2004 to 2011. Detection of the AT2R 3123C/A polymorphism was determined by polymerase chain reaction. The dietary intervention was designed to decrease salt level and to increase potassium level through cooking instructions and self-monitoring of the diet. The exercise session consisted of activities such as stretching, resistance training, and walking. Blood pressure, urinary sodium and potassium excretion, dietary and lifestyle data, and non-fasting venous blood sample were collected at baseline and after the intervention period. RESULTS: Thirty nine subjects were eligible for participation and the follow-up rate was 97.4%. The C allele proportion was 57.9%. AT2R 3123C/A polymorphism was X-chromosome-linked, therefore we analyzed the C and A genotypes. At baseline, no significant differences were observed between the genotype groups. After the intervention, there were no significant differences in lifestyle habit between the groups. Nevertheless, the estimated salt excretion (g/day) was significantly decreased only in the C genotype (13.0-10.3, P = 0.031). No significant change was observed in systolic blood pressure (SBP) (mmHg) in the A genotype, but a significant decrease was observed in the C genotype (150.0-141.5, P = 0.024). CONCLUSTIONS: In the C genotype, it might be easy to improve SBP through lifestyle intervention in free-living hypertensive Japanese men, however generalization could not be achieved by the small sample size.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.895-908
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• 2013

The purpose of this study is to examine female baby boomers' dietary habits and their attitudes together with their needs for future perspectives of dietary life. Our aim is to use these findings as a basic data when forecasting for food-related industries or policy making. A survey is being carried out for a total of 358 female baby boomers and analyzed by SPSS 12.0. The following is a summary of this study. The average age is 52.6 years old, most of them graduated from highschool (63.1%) and had a nuclear type of family (76.1%). Only 39.0% is composed of housewives, others had either full-time or part-time jobs. Self-assessment of stress is not so high and only 8.1% are dissatisfied with their lives. 38.2% are either overweight or obese in terms of BMI, and most of them are non-smokers (97.2%) or non-drinkers (63.0%). Their mean dietary habit scores are $70.6{\pm}11.8$, and the scores show significant relations with their education levels (p<0.01), monthly income (p<0.01), life satisfaction rates (p<0.001), stress levels (p<0.001), smoking habits (p<0.05), drinking habits (p<0.05), regular exercises (p<0.001) and regular health check-ups (p<0.05). The rate of skipping breakfast, lunch and dinner are 18.2%, 1.1%, 5.2% respectively. The main reason for skipping breakfast is the 'lack of time'. With regards to the frequency of grocery shopping, almost half of the subjects (55.7%) said '1~2 times per week' and bought mainly raw food sources such as vegetables, fruits, and meats. The majority of the subjects (91.3%) report that they cooked meals at homes, and took about 1 hour of time. The subjects also point out that cooking was a bothering task, and only 46.4% would prepare meals at home, while others would rather eat out or eat convenience foods. The main reasons for not wanting meal services in the elderly welfare facility are because they didn't want to live such places (48.4%) and the meals are tasteless (31.3%). As for delivery meal services, 60.1% are aware of it, and 39.9% would consider using it in the future. Factors to be considered when using the delivery meal service are sanitation (43.7%), nutrition (28.7%), taste (18.4%), price (6.3%), and brand name (2.9%). This study is expected to be used as useful information when developing food-related strategies for baby boomers in the future.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.1
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• pp.283-290
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• 2015

Purpose: The aims of this case-control study were to assess the correlation between some food habits in the last two decades and gastric cancer in East Azerbaijan of Iran. Materials and Methods: In this hospital based case control study, 616 patients (212 gastric cancer patients, 404 cancer free patients) were recruited. Food habits of patients over the past two decades were assessed with a structured questionnaire. We used conditional logistic regression analysis for estimating crude and adjusted odds ratios (OR) and their respective 95% confidence intervals (95%CI). Results: In this study, over-eating, consumption of high fat milk and yogurt and especial types of cheese increased the risk of gastric cancer (All<0.05). Consumption of such especial cheeses such as Koze and Khiki increased the risk of gastric cancer by 12.6 fold (95% CI:1.99-79.36) and 7.36 fold (95% CI:1.33-40.54), respectively. In addition, high fat food, moldy food, and pickled vegetables consumption as well as reuse of cooking oil for frying were significantly associated with gastric cancer risk. Furthermore, intake of Ghorme (deep fried meat) was positively correlated with gastric cancer risk (OR:1.31;95%CI: 0.91-1.87). Conclusions: It can be confirmed that particular food habits which have been very common in East-Azerbaijan in the last two past decades increase risk of gastric cancer. According to our results and taking into account the long latency period of gastric cancer it can be concluded that nutrition education for a healthy diet should be performed from early childhood. However, further well designed cohort studies are needed to achieve more clear results.

• Korean Journal of Community Nutrition
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• v.14 no.5
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• pp.521-530
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• 2009

This study was conducted to assess dietary pattern and dietary diversity of preschool children by investigating their food consumption. To accomplish this, dietary intake survey (24 hour-recall food diary) was administered to 508 children aged between 4 to 6 years old from 4 kindergartens in the Daegu area (415 were completed). By using CAN pro 3.0 for professionals, the dietary patterns and dietary diversity scores of each food group were examined by age and sex. Data were analyzed with SPSS 12.0, and $\chi^2$, t-test and Anova test, and Duncan's multiple range test used for verifying significance. For 4~5-year-old group, boys had significantly more fruit and meats than girls (p < 0.05), but girls had more dairy food than boys with no significance. For 6-year-old group, boys had significantly more foods, milk and dairy foods than girls (p<0.05), and also boys had more vegetables and fruit than girls with no significance. For DDS (Dietary Diversity Score), the score of 6-year-old group was significantly higher than that of younger children (p < 0.05) and the older the age was, the higher the score was. Dietary Pattern (GMVFD) was verified by 8 types, and the ratio of taking all five food groups (GMVFD = 11111) of the 6-year-old group was 48.8%. Children with older ages had more various foods than younger ones (p < 0.05). In addition, the ratio of taking less than the minimal intake of dairy foods of girls (48.1%) was higher than that of boys (41.3%). As results, unbalanced diet, overeating and not eating unbalanced diet were revealed as the problematic dietary habits among preschool children, and those habits may change positively with knowledge on nutrition grow on. Therefore, nutritional characteristics and importance of preschool children should be taught to parents and caregivers, and it must be practical and ready to use in cooking for these children to healthy dietary habits.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.525-535
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• 2008

This survey was conducted to assess dining-out behaviors and menu preferences of university students in the Seoul area. The results were as follows: 1. 65.2% ate out rarely for breakfast and 73.1% ate out frequently for lunch, whereas 20.9% occasionally ate out for lunch. The frequency of dining out for breakfast was influenced by age, gender, and major but the frequency of dining out for lunch was significantly correlated with age(P < 0.01). 79.2% of females dined out frequently, but 62.3% of males reported doing so(P < 0.001). 65.2% ate out frequently for dinner and 31.6% did so occasionally. 34.2% dined out frequently for snacks, and 53.5% did so occasionally. 2. Factors to consider in dining out were as follows: taste > preference > price > persuasion > nutrition. The motivations for dining out were as follows: convenience > favorite food > difficult to prepare lunch box > difficult to carry lunch box > habit. This factor was correlated significantly with age(P < 0.05) and residence type(P < 0.001). Problems with dining out were listed as follows: unbalanced nutrition > price > sanitation > variety of menu > taste. This factor was correlated significantly with age(P < 0.05), alcoholic beverage use(P < 0.01) and smoking(P < 0.01). 3. Foods selected for meals when dining out were as follows: Korean style > Western > Japanese > noodles > Chinese. The expense(in won) of dining out for lunch was as follows: 3,000${\sim}$5,000 > 2,000${\sim}$3,000 > over 5,000 > under 2000. Problems to be corrected in Korean-style food were as follows: variety of menu > price > using personal dish. 4. Korean foods preferred in each cooking style when dining out were as follows: beef rib > kimchi-jjigae > bulgogi > doenjang-jjigae > bibimbab. Chinese foods selected were as follows: tangsuyuk > jajang myeon > jjambbong > gganpunggi > bokeumbab. Preferred Western foods were as follows: spaghetti > steak > pork cutlet > pizza > ribs > chicken. Preferred Japanese foods in meals when dining out were as follows: sushi > hoe > udong > pork cutlet > soba. Preferred noodle foods selected when dining out were as follows: ddukboki > ramyeon > mandu > guksu > sundae > gimbab >. Preferred baked foods for dining out were as follows: cake > pizza > loaf bread > baguette > sandwich > hamburger > doughnut > cream bread.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.287-294
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• 2003

The purpose of this study was to develop a web-based internet program for nutritional assessment and diet management of patient having hyperlipidemia. Hyperlipidermia were classified by hypercholesterolemia and hypertriglyceridemia. The program consisted of four parts according to their functions and contents. The first part explained the metabolism of lipids and defined the hyperchotesterolemia and hypertriglyceridemia. The second part is to assess the general health status such as body weight, obesity index, basal metabolic rate and total energy requirement by the input of age, sex, height, weight and degree of activity. This part also provides the Patient with menus lists and 1 day menu suitable to his weight, activity and the status of hyperlipidemia and offers the information for food selection, snacks, convenience foods, dine-out, behavioral modification, cooking methods, food exchange lists, and information on energy and nutrients of foods and drinks, and top 20 foods classified by nutrients. The third part is designed to investigate diet history of patient, that is, to find out his inappropriate dietary habit and give him some suggestions for appropriate dietary behavior. This part also offers on-line counseling and frequently asked Questions. The fourth part is evaluating their energy and nutrients intake by comparing with recommended dietary allowance for Koreans or standardized data for patient with hyperlipidemia. In this part, it is also analyzing energy and nutrients of food consumed by food group and meals, and evaluating the status of nutrient intake. These results are finally displayed as tabular forms and graphical forms on the computer screen.

• Korean Journal of Community Nutrition
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• v.11 no.5
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• pp.551-561
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• 2006

This study was carried out to evaluate the effect of mothers' attitudes on preparing baby foods for their children's food habits and development. The subjects were allocated to 419 preschool children, aged 3 - 5 years. This study surveyed by questionnaire, which was answered by the children's mothers. Subjects were classified by two groups, active and passive, based on their mothers' weaning attitudes. In the active group, mothers tried to make a variety of foods for preparing the baby foods, whereas mothers in the passive group didn't try to make it too much. Family income was higher in the active group and the subject' mothers had more jobs than those in the passive group, whereas their parent's education levels showed no differences. According to Rohrer index, 2.6% of subjects were obese in the active group, whereas 7.7% in the passive group. These data were shown significantly different between the groups. There were no differences in mother's food habits and breast-feeding versus formula feeding between the two groups. However, children's food habits were shown statistically different between the two groups. Higher regularity of meals, higher frequencies of snacks at home, higher frequencies of fruit, com, sweet potato as a snacks and less instant foods were revealed in the active group more than in the passive group. The major problem of children's food habits was an unbalanced diet (52.7%) and the major reasons for unbalanced diet were the taste (58.7%) and the texture (23.2%). The active uoup used more fruits and vegetables than the passive group. Also there were significant differences to solve problems of children's unbalanced diets. In the positive group, 14.4% of mothers tried to develop new cooking methods for solving the problem of an unbalanced diet, but 8.2% did in the passive group. furthermore, 2.3% of mothers in the positive group removed unpleasant items of the food, whereas 6.9% did in the passive. The average nutritional knowledge scores on a 10 scale were 7.2 and 6.9 in active and passive groups, respectively, and they were statistically different. Mothers among the active group explained the knowledge for food and nutrition to their children more than those in the passive group. These results suggest that mothers' attitudes for baby food are an important factor for forming their children's food habits. Therefore, it is necessary to develop a nutritional education program, materials and new recipes for a variety of baby foods to mothers.

• Korean Journal of Community Nutrition
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• v.15 no.4
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• pp.525-535
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• 2010

The purpose of this study was to provide basic data for nutritional education for juveniles' desirable vegetable intake by analyzing their vegetable intake, dietary habit and nutrient intakes according to gender of middle school students in Chungnam. The average age of the subjects was 15.0, height was 162.5 cm, weight was 53.5 kg and their average BMI was $20.1kg/m^2$. The frequency of eating supper in girls was lower than that in boys. Many respondents answered that a meal-time was 10~20 minutes. Without gender difference, more than 90% respondents thought that vegetables were good for health. As for the preference of vegetable, subjects responded, "I am in the middle", "I like them", "I dislike them", "I like them very much", and "I dislike them very much" in order, without gender difference. The frequent eaten leaf vegetable was Chinese cabbage, the frequent eaten fruit vegetable was cucumber, and the frequent eaten root vegetable was radish. The favorite leaf vegetable was lettuce, the favorite fruit vegetable was corn, and the favorite root vegetable was sweet potato. The preference degrees of taro and ginger were very low. The reasons why they liked a vegetable were that it was delicious and they ate it at home often. In addition, the reason why they disliked vegetables was that they are untasty in flavor or texture and it showed that many students had a prejudice that vegetables were untasty. The intakes of plant protein, dietary fiber, ash and INQs of dietary fiber, calcium, vitamin C, folate, vitamin E in the group with high preference of vegetables were significantly higher than those of low preference group. The study results indicate that intake frequency and preference of root vegetables in juveniles are low and the major reasons of these results are taste and eating experience of vegetables. In addition, the intake amounts of dietary fiber and folate are poor in the subjects with low preference of vegetables. Therefore, families and schools should make efforts that juveniles can recognize the importance of vegetable intake and select various vegetables properly through the development of cooking methods and systematic nutrition education.

• Korean Journal of Community Nutrition
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• v.8 no.2
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• pp.181-191
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• 2003

The purpose of this study was to investigate the dietary habits, the nutritional knowledge and the consumption patterns of convenience foods of 618 university students located in the Gwangju area, from November twentieth to November thirtieth, 2002. The subjects included 301 males (48.7%) and 317 females (51.3%). This survey was conducted using a self-administered questionnaire. The percentage of students who were underweight, normal and overweight based on their body mass index (BMI) was 3.7, 88.0 and 8.3 far the males, and 29, 71 and 0 for the females, respectively. Most students (73.8%) skipped breakfast. This was because of lack of time (65.1%) of the cases. Self-reported eating habit problems were eating irregular meal (52.4%), overeating (21%), prejudiced meal (12.4%) and skipping meal (7.4%). The type of favorite snack was biscuit (31.9%) and cup Ramyon (31.9%). The rates of alcohol drinking in male and female students were 88.0% and 85.8% respectively, and the rates of smoking were 35.9% and 28% respectively. Males ate fiequently cup Ramyon (2.08 $\pm$ 2.95), fries (pork cutlet, fried potato) (1.91 $\pm$ 2.58), Ramyon (1.81 $\pm$ 3.00) and kimbab (1.70 $\pm$ 3.17) more frequently, while females ate kimbab (2.25 $\pm$ 3.26), cup Ramyon (1.89 $\pm$ 2.09), fries (pork cutlet, fried potato) (1.77 $\pm$ 2.67), Ramyon (1.46 $\pm$ 1.1.95) and fish paste (1.45 $\pm$ 2.22) more frequently. The nutritional knowledge score was higher in females than in males. The mean consumption patterns of convenience foods of students living in home were lower than that of students living in dormitory and boarding w/cooking. When the amount of pocket money available and the body mass index increased and the nutritional knowledge level was low, the mean consumption of convenience foods increased. The mean consumption of convenience foods correlated negatively with nutritional knowledge (p < 0.01). Therefore, nutritional education for university students is needed so as to improve their health and nutritional education program should be developed to meet the various needs of these students. (Korean J Community Nutrition 8(2) : 181~191, 2003)