• 한국식품영양학회지
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• 제36권1호
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• pp.69-85
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• 2023

Sustainable and healthy diet is a challenge in recent world. Despite the global depletion of water resources, Korea has no system for controlling its water footprint. This study established the water footprint tables of Korean food using the Water Footprint Network databases, and applied them into two meal plans for 19~64 year-old adults recommended in the Dietary Reference Intakes for Koreans 2020. Nut, oil, and meat's water footprints were higher and those of fruit and vegetable were lower. Sesame oil had the highest water footprint of 21,793 L/kg and pineapple had the lowest domestic water footprint of 102 L/kg. Water footprint of one serving size of beef was 925 L, that of chicken was 260 L, and those of soybean were 43 L in global and 81 L in domestic. The water footprint of the recommended 2,400 kcal meal plan was 2,882 L, and that of 1,900 kcal meal plan was 1,915 L. The water resources can be saved by choosing food with lower water footprint. The results of this study can be used in the further researches for more sustainable and healthier Korean diet.

• 한국식품영양과학회지
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• 제26권4호
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• pp.733-742
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• 1997

본 연구는 고지혈증 환자의 식사처방 및 영양상담을 위하여 개발된 시스템으로서 피상담자의 일반상황 분석, 식사력 조사, 하루 동안 섭취된 식품의 영양분석 및 평가 그리고 식단 작성 프로그램으로 구성되었다. 피상담자의 일반상황 분석에 의하여 비만도, 체중과 활동정도에 따른 열량 필요량 및 비만인 경우 체중감소를 위한 1일 열량 필요량이 제시되며, 또한 피상담자의 혈중 지단백질 농도와 표준 지단백질 농도가 비교 제시되었다. 식사력 조사는 피상담자의 식습관, 식품의 기호도 및 식사요법 등에 있어서 문제점을 파악할 수 있도록 구성되었다. 또한 식사력 조사 후 바로 제시되는 상담 결과에 의하여 피상담자는 자신의 그릇된 식습관을 파악할 수 있을 뿐 아니라 식사요법에 도움이 될 수 있는 정보를 얻으므로서 올바른 식생활을 행할 수 있도록 하였다. 섭취한 식품의 영양분석은 24시간 식사섭취 회상 법에 의하여 하루에 섭취한 모든 식품의 섭취상태와 열량 및 영양소를 분석 평가할 수 있으며, 특히 고지혈증의 식사요법에 있어서 중요한 성분인 지방질의 섭취상태를 분석하므로서 피상담자가 섭취하는 식사가 바람직한가를 평가할 수 있도록 하였다 또한 식단작성 프로그램에서는 피상담자의 체중, 활동량 및 체중감소를 위한 열량 필요량을 고려하여 설정된 1일 열량 필요량에 알맞는 식사별 식품구성표와 일일 식단표를 제공받을 수 있도록 하였다. 제공된 식사별 식품구성표와 일일 식단표는 식품교환표를 이용하여 고지혈증 환자의 치료식 에 맞도록 작성하였다. 이와 같이 피상담자는 자신의 식사력 및 식품섭취에 대한 분석평가를 통하여 식사요법의 중요성과 잘못된 식습관을 인지할 수 있을 뿐 아니라 자신의 열량 필요량에 알맞는 식단을 제공받으므로서 올바른 식사요법을 행할 수 있도록 하였다.

• 동아시아식생활학회지
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• 제19권3호
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• pp.316-326
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• 2009

Recently, local foods have drawn significant attention due to their intrinsic merits. Such foods not only have commercial potential, but also cultural value. Therefore, local foods must be well-maintained and fostered, and a comprehensive plan to develop them must be devised. In this aspect, various factors such as dietary attitudes, perceptions and concerns affecting their development should be considered. The present study was designed to investigate via survey the dietary attitudes, perceptions and concerns towards local foods among married women in Jeollabuk-do. The number of subjects was 434. According to the results, the highest frequency for consuming local foods was '1~3 times/month' for all ages. For the number of local foods subjects had ever tried, '7~8' was the highest overall with 36.8%, followed by '5~6', '3~4', '9~10', and '0~2' with 27.4%, 17.9%, 10.3% and 7.6%, respectively. However, there was a statistically significant difference according to age. The higher the person’s age, the higher the number of local foods they had tried. A similar pattern was shown in the number of local foods subjects had ever cooked. For those in their 20s and 30s, the highest number was '0~2', with 70.8% and 53.0%, respectively, while for those in their 40s the highest number was '3~4' with 38.5%, and for those above 50s it was '5~6' with 31.4%. Most of the subjects realized the need to advance the development of local foods. There were differences among the subjects for certain aspects concerning progression and development, opinions on the major drawbacks of local food development items served more often at home, and different views by age on taste modifications according to modern concepts. From this study, it can be concluded that the utilization of local foods increases with age, and the view that local food development should be based on the recovery and/or maintenance of original tastes becomes more prevalent with age.

• 대한영양사협회학술지
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• 제16권3호
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• pp.239-254
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• 2010

This study investigated the use and understanding of food and nutrition labels in 498 female adolescents (middle school students: MS 248, high school students: HS 250) in Gyeonggi-do. Fifty percent of the MS and 47.2% of the HS read food labels, and the most common reasons for reading labels were to find a product's expiration date and price. The food label information considered most important by the subjects was the name of the manufacturing company and expiration date. Over 80% of the subjects read nutrition labels. The MS read nutrition labels to find nutrients and their amounts in foods, while the HS read labels mostly in an effort to control body weight. These subjects gave more attention to calories and fat, the nutrients related to body weight, than to other nutrients. The subjects were highly aware of the necessity and positive effects of nutrition labels, because they believed labels could make it easier for them to choose healthy foods. However, scores for understanding nutrition labels showed the subjects failed to understand label information accurately. Generally, the MS showed better dietary behaviors than HS. But the HS had significantly higher scores than MS for the item "know relative weight with height." Those that read food labels had significantly better BMIs, dietary behaviors, and awareness and understanding of nutrition labels. There were significant positive relationships among awareness & understanding of nutrition labels and subjects' dietary behaviors. The study findings can be utilized to better plan nutrition education programs aiming to improve use and awareness of food and nutrition labels among adolescents.

• 한국식생활문화학회지
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• 제38권5호
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• pp.293-303
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• 2023

This study aimed to determine the association between household types and healthy dietary practices among Korean adults. A cross-sectional analysis was performed using nationwide data on 23,488 participants from the 2017-2021 Korea National Health and Nutrition Examination Survey (KNHANES). Based on self-reported data, the participant household types were classified into single- and multi-person households. The adjusted odds ratios (AORs) and 95% confidence intervals (CIs) for healthy dietary practices according to household types were calculated by applying multivariable logistic regression analysis after adjusting for confounders. Of total, 11.21% and 88.79% were single- and multi-person households, respectively. Compared with individuals living in multi-person households, those in single-person households had lower odds of adhering to healthy dietary practices (AOR: 0.88, 95% CI: 0.79-0.98) and consuming adequate saturated fatty acids (<7% of energy) (AOR: 0.78, 95% CI: 0.69-0.88). In addition, men and individuals aged ≥65 years living in single-person households exhibited lower odds of consuming adequate saturated fatty acids and ≥500 g of fruit and vegetables per day than those in multi-person households. Single-person households often find it a challenge to practice a healthy diet. Hence, nutritional policies and educational support that help individuals living alone consume healthier diets are warranted.

• 비만대사연구학술지
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• 제2권1호
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• pp.6-10
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• 2023

Compensatory changes in energy consumption and neuro-hormonal changes following weight loss make it difficult to maintain the reduced weight and may cause weight regain. Therefore, establishing a long-term weight control plan and strategy starting from the initial weight loss period is necessary. Both the patient and doctor should know that weight loss cannot occur continuously, and that maintaining weight after the weight loss period is the basic course of obesity treatment. No single dietary pattern is effective for weight maintenance, and a variety of dietary control methods - such as calorie restriction and healthy proportions of carbohydrates, proteins, fats, and meal replacements - should be used to target an integrated and healthy dietary habit. An increase in physical activity is needed for weight loss and maintenance; however, rather than recommending an excessive amount of exercise, it is better to set realistic and long-term achievable goals. It is necessary to reset the goal according to the patient's weight maintenance stage and continuously apply behavioral therapies, such as self-monitoring and stress management. In previous studies, since the degree of weight loss and changes in behavioral patterns over the course of one year were important factors in maintaining long-term weight loss, obesity therapists should closely examine patient data and behavioral patterns across a period of one year and actively intervene when needed.

• Journal of Community Nutrition
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• 제5권2호
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• pp.59-64
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• 2003

The National Nutrition Survey in Japan (NNS-J) started in 1945 and has provided information on dietary intake and health status of Japanese citizens to the public and policymakers for more than half a century. We summarized several relevant issues on the survey in this report : the current framework of the NNS-J in accordance with the Nutrition Improvement Law, utilization of the survey for nutrition and health policy in Japan, the Health Promotion Law recently enacted in 2003, the national plan for health promotion and disease prevention (Health Japan 21), and possible measures to improve the survey systems under the new law. We also mentioned implementation structures of regional health and nutrition surveys, because the Health Promotion Law designates an active role of local governments on promoting health for their citizens, which will enhance the needs for appropriate assessment of health and nutrition conditions in each community as well as the monitoring at the national level. (J Community Nutrition 5(2) : 59-64,2003)

• Nutrition Research and Practice
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• 제2권3호
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• pp.171-177
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• 2008

Adolescents in Busan area were asked in a survey about their perception and attitudes towards fast food. Most respondents answered that they consume fast food once a month because it is fast, easily accessible and tasty. Although they perceived fast food as unhealthy and less nutritious, they were less aware of its effect on their health and nutritional status. The more knowledgeable respondents were about nutrition and health the less likely they were to choose fast food over other meals. However, respondents who had little or no knowledge about the nutritional factors of fast food accounted for 43.1%. As to their source of dietary information, students relied on themselves(31.0%), parents(20.5%) and mends(19.9%). The medium through which students got the most nutrition and health information was television(66.8%), followed by the Internet(36.7%) and magazines(29.7%). This study will enable educators to plan more effective strategies for improving the dietary knowledge of the adolescent population.

• 대한가정학회지
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• 제24권3호
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• pp.85-95
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• 1986

This study was to form a desirable dietary life plan for Koreans, to obtain basic materials for understanding the concept of sanitary life and to prevent waste of food resources. In order to execute these purposes we made up questionnaires and distributed them to 200 restaurant managers and 1955 customers in Seoul. As a result, the restaurant managers and customers all had proper knowledge of the purposes of the order menu system which is conducted to improve public sanitation and to save food. Nevertheless the habit of the Korean people's dietary life has not fixed yet. Therefore, according to the survey it was shown that there should be more new work in recognizing the importance of this field by active public relations.

• 동아시아식생활학회지
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• 제17권2호
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• pp.258-265
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• 2007

The aim of this study was to analyze conflicting factors between Korean and Chinese Kitchen staff within the Chinese restaurants if hotels, and formulate a plan for resolving problems. A closed-end questionnaire was used for survey, which was conducted between 30 April 2005 and 4 June 2005. The survey was conducted among Koran and Chinese (China/Taiwan) cooking staff at Chinese restaurants within 5 star hotels located in Seoul, Korea. 231 questionnaires were distributed to the staff members, and the data collected and analyzed Form the results, Chinese staffs that have more cooking experience were found to be in higher positions and receive higher salaries. In addition, compared to Korean staff, the Chinese staff had fewer problems with conflicts from personnel adminstration, personnel adminstration, personal/psychological areas, benefits/rewards and relationship with their outlet manager. Conversely, Korean staff experience more disagreements in each conflict factor area than Chinese staff, implying there is a divergence between Korean and Chinese staff.