• Journal of Nutrition and Health
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• v.24 no.1
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• pp.58-65
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• 1991

The effect of habitual alcohol consumption on the nutrient intake. body weight and serum values were studied in 194 upper middle class men aged 35-55yr. living in Seoul. Each subject was interviewed to get information of alcohol and nutrients intake. Blood samples were taken. Mean values for each variable were compared by fertile of alcohol intake. The average alcohol consumption of the subject was 32.2g/day. Most of times foods were taken along with drinks. The subjects preferred food items such as meat. fish, nuts. dry fishes when they drink. High alcohol consumers had a significantly higher intake of calorie. protein, fat. Fe, and riboflavin compared to nondrinkers and moderate drinkers. Body weight was significantly higher in high alcohol drinkers followed by moderate and nondrinker groups. They also showed the higher serum values of triglyceride and r-GTP. High alcohol consumption resulted in an increased intakes of most nutrients especially calorie and fat which leads to higher body weight and higher serum concentrations of triglyceride and r-GTP. Therefore it seems that heavy alcohol drinkers are more prone to obesity and related chronic diseases.

• Korean Journal of Community Nutrition
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• v.6 no.5
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• pp.715-725
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• 2001

This study was carried to estimate the prevalence of obesity and to investigate the relationship between stress and obesity in children. The subjects were 508 children, who were randomly selected from the fifth and sixth grade at nine elementary schools in Kangnung. The height, body weight, waist and hip circumferences and body fat(%) were measured and the levels of stress were assessed by a questionnaire consisting of the following 3 domains ; 4 items for personal factors, 11 for home, and 18 for school. The prevalence of obesity in male and female children greatly varied by the indices from 2.5% and 1.7% when judged by BMI, 9.5% and 4.0% by obesity index, and 29.7% and 34.4% by body fat(%). The stress scores from personal(47.1%) and school (47.9%) factors were higher than the stress score from home(38.5%). The stress score from personal factors of female children is significantly higher than that of male children, but the stress score from home of female children is significantly lower than that of male children. The personal stress score and the total stress score of obese female children were significantly higher than those of non-obese female children. In male children, the obesity index(%) or body fat(%) have a significant positive correlation with the stress scores from over-expectation of parents, a lack of conversation with family, examinations, discontent about school, teacher's partiality to students, and sexual curiosity. The female children have a significantly positive correlation of obesity index (%) or body fat(%) with stress scores from appearance, quarrels of parents, and inferiority complex to brothers or sisters. These results suggested that counselling and education about not only balanced diet but also the strategies for actively coping with stress are needed to prevent and treat childhood obesity.

• Archives of Plastic Surgery
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• v.49 no.5
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• pp.614-616
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• 2022

As of November 2021, TikTok has one billion monthly active users and is recognized as the most engaging social media platform. TikTok has seen a surge in users and content creators, ranging from athletes to medical professionals. In the past year, content creators have utilized the app to advocate for social reforms, education, and other uses that were not previously considered. Breast cancer is the most commonly diagnosed cancer in women, with an expected 281,550 new cases of invasive breast cancer in 2021. As more individuals with breast cancer choose to undergo resection, the demand for autologous fat grafting in breast reconstruction has increased due to the natural look and feel of breast tissue. The purpose of this article is to analyze content related to breast reconstruction with fat grafting found on TikTok and recommend methods to improve patient education, care, and outcomes. We searched TikTok on November 1, 2021, for videos using the phrase "breast reconstruction with fat grafting." The top 200 videos retrieved from the TikTok search algorithm were analyzed, and all commentaries, duplicates, and nonrelevant videos were removed. Video characteristics were collected, and two independent reviewers generated a DISCERN score A total of 131 videos were included in the study. They were found to have a combined 1,871,980 likes, 41,113 comments, and 58,662 shares. The videos had an average DISCERN score of 2.16. Content creators had an overall low DISCERN score in items involving the use of references, disclosure of risks for not obtaining treatment, and support for shared decision-making. When stratified, the DISCERN score was higher for videos created by physicians (DISCERN average 2.48) than for videos created by nonphysicians (DISCERN average 1.99; p < 0.001).

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.245-252
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• 1992

The purpose of the study was to develop computer-based menu planning program for day-care centers maximizing food preference score among children and satisfying such constraints as expense, nutrients, and season. Children's preference about 142 menu items was surveyed among 382 children of day-care centers. A 16-bit personal computer compatible with IBM-PC/AT was used. The data base files were created by dBASE III Plus, and processing programs were created by using FORTRAN language. Children preferred bread or a la carte menu items to cooked rice in main dish category. Deep fat fried or stir-fried menu items were more preferred than kimchi or cooked vegetables in side dish category. Preference scores for menu items were influenced by cooking methods or main ingredients. The contents of the computerized system show that when the program runs, the user should type inputs of cycle, season, and menu pattern, then the computer lists a series of menu satisfying the criteria of constraints. The user can examine and select a set of menu from the menu lists. Menus are generated seasonally. Menu lists are generated weekly and monthly basis with the contents of menu items, preference scores and price. Nutrient reports are also generated on a weekly and monthly basis with the contents of calories, 12 nutrients and price. Recipes for each menu items are also generated.

• Journal of the Korean Society of Food Culture
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• v.18 no.3
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• pp.261-269
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• 2003

This was preliminary study that was to find out the developing point in military meal service to focus on seafood dishes that recently increased plate waste. This study was conducted to analyze menu patterns in military meal service. The result of this study was using to develop new seafood dishes in military meal service. On the basis of some findings, several developing points how to plan meals include many kinds of seafood dishes and to modify taste and cooking method that was more highly prefered by young military persons were suggested. This preliminary study findings were as follows: 1. Each meal was served cooked rice and 4 kinds of dishes(soup or stew, main dish, side dish and kimchi) 2. The seafood dishes was served as 28.6% in soup or stew, 35.0% in main dish and 36.4% in side dish of total serving of seafood dishes. 3. All of raw materials of seafood were supplied by frozen, several items were supplied dried material. Supplying seafood items were limited. Numbers of using seafood items were using 2.7 times per day. Laver and squid was most frequently used. 4. Seafood dishes were frequently serving in breakfast, especially seasoned & toasted laver was served 28.8% of seafood menu in breakfast because of convenience. 5. The nutrients contents of each dishes were as follows, the soup was $86.5{\pm}3.2kcal$ and $10.9{\pm}8.9g$ of animal protein, stew was $165.3{\pm}70.2kcal$ and $13.3{\pm}7.9g$ of animal protein. Nutrients content of other main dish and side dishes was different from 108.1kcal (in steaming dish) to 412.4kcal (in deep-fat frying dish) according to different cooking method. The highest animal protein dish that contented $18.9{\pm}5.1g$ of protein was pan-frying dish or grilling dish. Lowest one was $8.4{\pm}4.9g$ in braising dish. 6. Major cooking method of seafood was stew and the next was deep fat frying, stirfrying and braising. Pan-frying or grilling was seldomly used in military menu because of limitation of kitchen facilities and cooking utensils. On the basis of these findings, newely developing military seafood menus were focused on combination dish(such as seafood cooked rice or seafood fried rice) and many kinds of sauce that was applied to deep-fat frying dishes.

• Korean Journal of Community Nutrition
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• v.14 no.3
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• pp.266-276
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• 2009

The purpose of this study was to implement and evaluate the nutrition education program for elementary school children Subjects were 5th graders (n = 142) of an elementary school in Seoul, and 138 children completed four sessions of nutrition education during March-April, 2008. One group pretest-posttest design was used to evaluate the program effectiveness. Anthropometric measurements and measurements on nutrition knowledge, eating attitudes and eating behavior were done before and after education. Data were analyzed using paired t-test, t-test and ${\chi}^2-test$. After completing nutrition education, body mass index (from 19.3 to 18.9), fat mass (from 10.9 kg to 10.1 kg), percent body fat (from 25% to 23.3%) of subjects decreased significantly (p < 0.001). Percentages of overweight or obese children were 24.6% at pretest and decreased to 20.3% at posttest, although it did not reach statistical significance. Total score of nutrition knowledge increased significantly from 11.9 (59.5/100) at pretest to 14.7 (73.5/100) at posttest (p < 0.001). After nutrition education, percentages of correct answers increased significantly in 10 knowledge items out of 20 items. These included items such as desirable weight control, energy requirements for boys, food groups, snack, and function of fat and balanced meals (p < 0.001). Total score of eating attitudes increased significantly from 35.1 to 36.9 (p < 0.001). Attitude of applying nutrition knowledge to daily life (p < 0.001), interest toward nutrition and health (p < 0.001), attitude of moderating food intake (p < 0.01), and attitude toward eating habit and future health (p < 0.05) were significantly different between pretest and posttest. Total score of eating behaviors increased significantly from 46.7 (possible score: 20-60) to 49.5 by nutrition education (p < 0.001). Improvement in eight eating behaviors were noticed after nutrition education. These included eating meals slowly, eat protein foods (p < 0.001), eating breakfast, eating meals regularly, eating meals with diverse foods, having dairy foods, eating foods using plant oils (p < 0.01), and having grains (p < 0.05). Subjects evaluated quite positively in attractiveness of program, understanding of program contents, helpfulness of program in improving nutrition knowledge and meal management. Study results show that the nutrition education program was effective in improving nutrition knowledge, eating attitudes and changing eating behaviors of children. This program can be used in nutrition education of children at school or at public health centers.

• Journal of Nutrition and Health
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• v.30 no.5
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• pp.529-539
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• 1997

The present study was to formulate a computer program to provide a menu based on a food preference survey of families in urban areas. A food preference survey was conducted by individual direct interviews of infants, children and old people in this study. In case other's food preferences were available, food menus considering all age groups could be made. Database III PLUS package was utilized for this study. The dBASE was loaded with a food compostion table of 339 different food items, along with data for amino acids and fatty acids for 171 and 43 food items respectively. Food preference, unit of food, and recommended dietary allowances were also incloded. This meun program system calculates nutrients in selected foods, and menu assessment was composed of several factors inculding energy ratio of carbohydrate : protein : fat, amino acid score, limiting amino acid, polyunsaturated fatty acid/saturated fatty acid(JP/S) ratio and Ca/P ratio.

• Journal of the Korean Society of Food Culture
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• v.15 no.5
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• pp.413-422
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• 2000

This study was undertaken to investigate meal pattern, nutrition knowledge and food preference of 438 rural middle school students living in ChunNam area. As far as nutrition knowledge is concerned, most subjects did not answer correctly on the items of basic five food groups, animal fat and vegetable oil, empty source of soft drink, nutrient requirement and water's role in energy metabolism. However they responded well on the item of iron deficiency and dietary source of Ca. Male students were significantly better in the answering the items of dietary source of energy and nutrient requirement than females, while female students were significantly better on the items of water's role in energy metabolism related to obesity. Generally the respondents did neither consume oil often nor consider consumption of salty food. Furthermore, only 38.6% of subjects drink milk daily in spite of understanding dietary source of Ca, which suggested that they should incorporate nutrition knowledge into dietary behavior. The preferred foods for most subjects were fruit, kimbab and ice cream. Contrastingly the food that they did not prefer was fermented vegetable probably due to strong flavor.

• Korean Journal of Human Ecology
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• v.18 no.1
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• pp.157-166
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• 2009

This study was conducted to evaluate the differences in external appearances and functional qualities between the slacks which were patterned on existing designs and on a new design in order to improve on their level of comfort of ready-made clothes for abdominally fat women. Five abdominally fat women in their 60's were chosen as experimental participants. Twenty-four external evaluation items, and seven different actions involving six moving parts of the body were investigated with a 5-level scale in the repeated wearing test. The results were analyzed by statistical methods. The newly designed pattern in this study was definitely superior to the other two patterns(L-type and K-type) on the external appearance evaluation. The newly pattern removed a waist belt and a dart from the front part of the garment and gave surplus space around the waist. It prevented superfluous wrinkles at the abdominal region and thighs. The superfluous wrinkles at the side regions also disappeared due to the length (inseam) reduction from waist to crotch. The newly pattern made the center-line of the back side slightly sloped to the main pattern in order to remove the drooped line. The newly pattern showed the highest score in the functional test of several actions. It was due to the reduction of the length from waist to crotch as well as the belt width. It made waist-line movement better, and made it easier and more comfortable to sit down. The newly pattern also showed the highest score in the functional test classified by specific movements of parts of the body for the same purpose. The slacks which were made of elastic materials showed better results than the non-elastic ones on external appearances and functional test items. It showed that the elastic materials played a better role in the increase of functional action of abdominally fat, aged women. This study suggests that the newly designed slacks pattern could give abdominally fat, aged women better external features and a more comfortable fitting sensation. As well, the results were significant as basic data to produce ready-made and/or tailer-made garments.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.257-271
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• 1996

Livestock products like meat, milk and egg have been principal food sources for human beings since the historic periods of time. Nowadays consumption of these food items have been avoided due to its high contents of SFA, cholesterol and total fat which are major culprits of chronic adult diseases causing major deaths of people. However, the relationship between livestock products and diseases is not always true because the amounts of fat and cholesterol and types of fatty acids in meat and meat by-products depend on the part of the meat and types of animals. Although meat intakes do not always cause mai or adult diseases, still the developmental necessity does exist for animal foods equipped with biologically active properties, which in turn can improve nutritional status and health more than ever Meat with high protein lean part and low fat can be produced by applying synthetic somatotropin and beta-adrenergic agonists like clenbuterol, cimaterol etc. during breeding. This application brings benefits like higher growth rate, lower fat contents and improve feed efficiency ratios. Meats fortified with long chain PUFA($\omega$-3 fatty acids) can also be produced by modulating feed composition.Egg Products have faced the reduced sales annually because of its high cholesterol contents. Recently brand eggs fortified with special nutrients or chemical components having functional proper ties in the human body system are very popular Research Interests have been focused on eggs with low cholesterol and high omega-3 fatty acids. Low cholesterol eggs and high omega-3 eggs can be produced in several different ways, but popular way to increase is feeding the feeds with different oil sources containing high omega-3 and 6 fatty acids such as fish oil, perilla oil, linseed oil and lecithin etc. But proper compositon of feed formula should be found and economically beneficial. Brand eggs fortified with vitamin, mineral, unknown growth factors are also manufactured. Low cholesterol and high $\omega$-3 PUFA milk are marketed recently Cholesterol removal technology is not completely established and has several limitations to be overcome. Milk fortified with $\omega$-3 fatty acids is made by incorporating high &13 fatty acid foods in feed despite of extraordinary way of fatty acid metabolism In cow. All these biologically active products will be very beneficial and useful for human consumption when limitations of manufacturing technology such as safety and lowered sensory qualities are resolved. Furthermore, thorough and precise tests and quality control for these products should be performed to ensure the effectiveness and usefulness in terms of improving health and nutritional status in general. However one caution should be pointed out to lay people informing that these items are nothing but a food and not panacea. Therefore, it is important to remember that the only way of maintaining good health is absolutely through consuming balanced diet.