• Journal of Nutrition and Health
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• v.34 no.5
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• pp.554-567
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• 2001

It is necessary to compare the dietary characteristics among different age groups because different nutritional problems require different dietary applications. This study was performed to identify the nutritional characteristics of Korean diet among different age groups. The study subjects consisted of preschool children(PC), elementary school children(EC), high school students(HS), college students(CS), and adults over 30 years old living in Seoul and the surrounding areas. The subjects over 30 years old were classified to 30-49 years, 50-69 years, and over 70 years. A dietary survey was conducted using 24-hour recall method and data were collected from 2392 subjects. Energy intake was as much as 1771kcal for PC, 2139kcal for EC, 2475kcal for HS, 2276kcal for CS, 1860kcal for 30-49 years, 1715kcal for 50-69 years, 1326kcal for over 70 years. The subjects of PC, EC, HS, and CS groups got about 25% of energy from fat, but the subjects in 30-49 years, 16%, those in 50-69 years, 15%, and those over 70 years, 13%. The energy consumption from protein was about 15% in each age group. Percent of energy intake as Korean RDA was greater than 100% for PC, EC, HS, and male CS groups. The percent intake for RDA of calcium, iron, vitamin A, and vitamin B$_2$was low in most age group. Iron intake was inadequate in female of PC and CS groups, and subjects in 30-49 years and over 70 years. Mean adequacy ratio(MAR) was 0.9 in PC, and decreased with increase of age. Therefore MAR did not reach to 0.7 among subjects over 70 years. Index of nutritional quality(INQ) for calcium, iron, vitamin A, and vitamin B was below 1 in most age groups. From these results, major nutritional problems of each age group were overall inadequate intakes of calcium and iron, excess consumption of protein and fat for PC, EC, HS, and CS groups, and inadequate nutrients intake of subjects over 70 years old. According to these results, each age group seems to need specific nutritional intervention. (Korean J Nutrition 34(5) : 554~567, 2001)

• Design Convergence Study
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• v.14 no.4
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• pp.169-180
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• 2015

This research is to analyze the status of menu guides provided to inpatients in Korean hospitals, analyze the problem of delivering information, and propose improvement plans through information visualization as a part of improving service for inpatients. The nutrition department in hospitals were directly visited, data were collected, and the types and contents of menu guides were analyzed. Then, problems were found by focusing on whether there is an effective delivery of information, in terms of information visualization aspects. The menu provided to inpatients in Korean hospitals are divided into general, optional, and therapeutic menu depending on patients' conditions, and the menu guide is largely divided into a general guide and optional guide. The information covers menu, origin of ingredients, guide, withdrawal time, etc. However, there is no categorization according to the contents or importance of information, thus creating inefficient problems for patients to acquire information. The problem of menu guides is that they do not deliver information properly due to disorganized information. In order to improve this, information should be categorized and visualized according to its contents and importance for enhancing readability, which will then be able to provide menu guides that can deliver information more efficiently to patients.

• Journal of Korean Academy of Nursing
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• v.35 no.3
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• pp.585-592
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• 2005

Purpose: The purpose of this study was to identify the relationship between self efficacy (SE), health promoting behaviors (HPB) and symptoms of stress (SOS) among university students. Method: Data was collected by questionnaires from 369 university students in Seoul, Korea. Data was analyzed using descriptive statistics, pearson correlation coefficients, and stepwise multiple regression. Results: The mean score for SE was 3.42, the mean score for HPB was 2.48, and the mean score for SOS was 2.31. The score of SOS showed a significantly negative correlation with the score of SE (r=-.24, p=.00) and HPB (r=-.13, r=.00). Also, SOS showed a significantly negative correlation with diet HPB (r=-.15, p=.00), spiritual growth HPB (r=-.17, p=.00), interpersonal relationship HPB (r=-.17, p=.00), and stress management HPB (r=-.10, p=.04). The most powerful predictor of SOS was SE and the variance was $10\%$. A combination of SE, diet, problems related to drinking, and responsibility for health HPB account for $16\%$ of the variance in SOS among university students. Conclusion: This study suggests that SE and HPB are significant influencing factors on SOS among university students.

• The Korean Journal of Food And Nutrition
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• v.8 no.4
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• pp.344-356
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• 1995

This study was performed to Investigate the nutritional knowledge and dietary patterns of 450 high school girls in some areas of Seoul. The survey conducted from September 20 to 25, 1993. The results obtained were summarized as follows ; The average height and weight of the subjects were 160.2$\pm$5.Ocm and 52.3$\pm$6.7kg respectively. The average obesity index of the subjects was 96.8$\pm$11.7%. Menarche was at 13 years of age in 35.6% of the subjects and at after 14 years of age in 37.3% of them. The average score of nutritional knowledge was 60.04 $\pm$ 14.49 and the average score of Perceived nutritional knowledge was 83.9$\pm$ 14.44. The mean score of nutritional knowledge was 49.61 $\pm$ 13.45. 35.6% of subjects ranked lecture of score as their primary sources of nutritional information. Major dietary problems of subjects were eating rapidly, skipping breakfast, unbalanced Inlet and choice of snacks according taste. Underweight group showed significantly higher than other groups In unbalanced diet(P<0.01) and showed significantly higher than other groups in taking a medicine(P<0.001). Obese group showed significantly lower than other groups in remaining meals and unbalanced diet (P<0.05) and showed significantly higher than other groups In voereating.

• Journal of Korean Public Health Nursing
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• v.28 no.3
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• pp.445-459
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• 2014

Purpose: The purpose of this study was to identify health education needs of the multicultural family as perceived by visiting nurses. Methods: Mixed method was applied. A questionnaire was distributed to 184 visiting nurses. Three focus group interviews were subsequently conducted in order to obtain a greater understanding of nurses' experience of health education. Results: Visiting nurses were mainly providing education about pregnancy, delivery and baby care. Health education needs of the multicultural family as perceived by visiting nurses were classified according to four categories : diet, hygiene, contraception and family planning, and communication. Barriers to health education of visiting nurses were a lack of adequate health education materials and communication problems. Conclusion: To achieve effective health care of the multicultural family by visiting nurses, customized multi-language health education material focusing on five subjects, pregnancy and delivery, diet, hygiene, contraception and family planning, and communication, with easy terms and simple paragraphs is required.

• Journal of Nutrition and Health
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• v.32 no.4
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• pp.419-429
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• 1999

This study was conducted to investigate the dietary habits and assess the dietary intake of preschool children. Food habit, preference and nutritional supplement status were investigated using a questionnaire answered by the mothers of 453 subjects aged 3 to 6 years old. Also, a dietary intake survey using a 24-hour recall method was performed by mothers of the children. It was found that 81.2% of subjects had milk, dairy products, cookies, fruit and bread between meals once or twice per day. As well, 60.3% of subjects had an unbalanced diet and 20.7% had an overeating habit. Thus, unbalanced diet was a serious problem for many of the subjects. Due to weight controls, digestion problems and allergies, 11.7% of subjects had special dietary consideration. And 26.4% of subjects were using nutritional supplements. From the 24-recall survey, it was found that all nutrient intakes were higher than the Korean RDA except calcium and vitamin A. Nutrient intakes for protein, calcium, phosphorus and vitamin B2 were significantly different by sex, and also increased with age but not significantly. Children received 35% of daily energy, 44% of daily fat and 52% of daily calcium from snacks, so snacks clearly play an important role in dietary intake. The average number of foods consumed per day by subjects was 17.6 and that dishes was 11.0. Most children consumed 4 or 5 food groups per day. In conclusion, the dietary intake of children aged 3 to 6 were deemed adequate judging from nutrient intake and dietary diversity. More attention should be paid to the nutritional value of snacks in this age group.

• Culinary science and hospitality research
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• v.4
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• pp.147-166
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• 1998

Following the developing tendency of the food service industry, people are showing a high interest in cooking and the number of applicant trying to learn how to cook is increasing gradually. In this research, we have concluded that developing a menu, we are to standardize its cost accounting correctly so as to reduce problems which can occur during the process to commercialize food. We have to research on the quality of food changing so fast and to develop proper food to suit both the oriental and occidental taste. Since fresh ingredients such as olive oil which has much unsaturated fatty acid, tomato, and fish etc. is usually used in making Italian food, especially the moderns love it very much. The reason is that eating fatty food such as meat and fish with tomato, we can digest it well in our stomach. Tomato play an important role to neutralize the effects of acid food. It has Vitamin B1 dissolving fat, rutin strengthening capillary vessels and controlling high blood pressure, amino acid developing mental activity, iron essential to blood formation, and calcium etc. These ingredients play important roles to control geriatric diseases. The new style of the propensity to consume in the class of new generation and new family, the trend towards the nuclear family, and the rapid expansion of aging have influences on westernizing diet and on spreading new sense of values such as rapidness, convenience, cleanliness, and simplicity for diet. Following the change of the times, the food service industry will be developed more and more.

• Journal of Nutrition and Health
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• v.55 no.1
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• pp.1-9
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• 2022

In the past few decades, great progress has been made on understanding the interaction between nutrition and health status. But despite this wealth of knowledge, health problems related to nutrition continue to increase. This leads us to postulate that the continuing trend may result from a lack of consideration for intra-individual biological variation on dietary responses. Precision nutrition utilizes personal information such as age, gender, lifestyle, diet intake, environmental exposure, genetic variants, microbiome, and epigenetics to provide better dietary advices and interventions. Recent technological advances in the artificial intelligence, big data analytics, cloud computing, and machine learning, have made it possible to process data on a scale and in ways that were previously impossible. A big data platform is built by collecting numerous parameters such as meal features, medical metadata, lifestyle variation, genome diversity and microbiome composition. Sophisticated techniques based on machine learning algorithm can be used to integrate and interpret multiple factors and provide dietary guidance at a personalized or stratified level. The development of a suitable machine learning algorithm would make it possible to suggest a personalized diet or functional food based on analysis of intra-individual metabolic variation. This novel precision nutrition might become one of the most exciting and promising approaches of improving health conditions, especially in the context of non-communicable disease prevention.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.27 no.3
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• pp.146-157
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• 2024

Purpose: Celiac disease (CD) is one of the most prevalent food-related illnesses in children, with a global prevalence of approximately 1.4%. CD can create an emotional burden, particularly on mothers, who are mainly responsible for managing challenges related to adherence to a gluten-free diet, high food costs, and food problems in schools and social areas. There is a gap in the literature, and parental experiences of raising children with CD should be explicitly examined. This qualitative study sought to provide insights into the experiences of parents raising a child with CD in the Turkish context. Methods: This study used a descriptive qualitative research methodology and conducted individual semi-structured video-based dyadic interviews with 19 parents. Results: Participants experienced both challenges and motivators through management of their children's CD. Analyses of the interview transcripts through the data uncovered three main themes focusing primarily on parental concerns: (1) parental challenges in child's disease management, (2) supportive care needs, and (3) parental expectations. Conclusion: A multidisciplinary team should approach the child and family immediately after diagnosis, and facilities should support parents with continuing education and psychological, financial, and social assistance.

• Journal of Nutrition and Health
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• v.51 no.5
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• pp.445-454
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• 2018

Purpose: Changes in eating habits and malnutrition due to dysphagia are important health problems for older adults. This study investigated the effects of an educational program aimed at improving diet quality in community-dwelling older adults at risk for dysphagia in South Korea. Methods: We assessed 27 individuals in the experimental group and 26 individuals in the control group between September and October 2015. All participants were aged 65 years or older and were at risk for dysphagia. A combined diet and exercise program was applied to the experimental group (n = 27) for six weeks. We examined changes in participants' eating habits and their knowledge and attitudes concerning dysphagia risk. The nutrition intake of all participants was measured before and after the intervention using 24-hr dietary recall. Results: There was a significant increase in knowledge of dysphagia risk in the experimental group, with scores increasing from 3.7 to 7.1, out of 10 points (p < 0.001). There were also significant improvements in eating habits after the intervention in the experimental group, with scores increasing from 21.9 to 28.3, out of 36 points (p < 0.001). The attitude score of participants in the experimental group increased significantly, from 15.2 to 16.7, out of 20 points (p = 0.016). Conclusion: Developing educational programs can help older adults living in the community lead a healthier lifestyle and improve their ability to manage their diet.