• Journal of the Korean Home Economics Association
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• v.44 no.7 s.221
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• pp.85-98
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• 2006

The purpose of this study was to investigate the correlation of dietary and serum phospholipid fatty acids composition and serum lipid levels in postmenopausal women. Data about anthropometry, dietary intake, physical activities, serum lipid profile and serum phospholipid fatty acid composition were collected from eighty-five postmenopausal women. The subjects were classified as normocholesterolemia (NC), moderate hypercholesterolemia(MC) and phyperchollesterolemia(HC) according to their serum total cholesterol (TC) levels based on The Guideline for Korean Hyperlipidemia set/published by The Committee for Hyperlipidemia in Korea. The results were as follows. Total energy intake and the ratio of energy intake to energy expenditure were positively related, while dietary fiber intake was negatively related, with serum TC level. Dietary fat intake was positively related with serum LDL-C level. Dietary cholesterol, saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) intake and the ratio of ingested saturated fat and cholesterol to calories (RISCC) were positively related, while the P/S ratio of dietary fat was negatively related, with serum TC and LDL-C levels. Serum phospholipid fatty acids composition was not significantly different among the three groups. SFA of serum phospholipid fatty acids was positively related, while P/S and M/S ratios of serum phospholipid fatiy acids were negatively correlated, with serum TC and LDL-C levels. We recommend that the dietary P/S ratio of postmenopausal women is increased by reducing their dietary SFA intake. With these changes in the diet, serum phospholipid fatty acid composition could be also changed, and serum lipids levels could be improved.

• Journal of the Korean Dietetic Association
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• v.10 no.4
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• pp.442-451
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• 2004

Protein-calories malnutrition is common among patients in the hospital. In particular, elderly patients with neurologic disorders has more risk of nutritional deficiency due to swallowing difficulty. Enteral tube feeding is more economical, physiological and immunological than parenteral nutrition for patients who have adequate gastrointestinal function. This study was conducted patients with neurologic disorders who received enteral nutrition at Asan Medical Center from February 1 to October 10, 2002. The control group (48 patients) were given traditional feeding methods 4 times a day while the treatment group (45 patients) were given improved feeding methods 3 times a day. We assessed nutritional status of patients and compared to both groups. We investigated body weight, serum albumin, hemoglobin, total lymphocyte count by means of nutrition markers. The objectives of this study is to reduce the time needed for nutritional requirement of patients without an increase in gastrointestinal intolerances. The results of this study are as follows: 1. Nutritional status of many patients in both groups were either malnourished or at risk for malnutrition. 2. The time to arrive to the nutritional requirements were 6.21 $\pm$ 0.35 days for the control group and 4.24 $\pm$ 0.52 days for the treatment group. The treatment group showed a significantly shorter amount of time. 3. The changes of the nutritional marker in the control group showed a significant drop in body weight, serum albumin and serum hemoglobin while the treatment group experienced a significant increase in body weight, serum albumin and total lymphocyte count. 4. Feeding intolerane such as diarrhea, high residual volume, ileus, nausea and vomiting were investigated. Diarrhea found in 25.1% (12 patients) of the control group and 22.2% (10 patients) of the treatment group and these findings are not significant.

• Journal of the Korea Society of Computer and Information
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• v.17 no.9
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• pp.113-125
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• 2012

We developed a Smartphone application based on PHR(Personal Health Records) provided by a tertiary hospital to provide users personalized diet, exercise contents. It uses Relevance ratio algorithm of diet and excercise being correlated with diseases listed on PHR to provide personalized contents to management of individual diseases and record the amounts of food taken and exercise along with calories consumed through exercise. Besides, developed U-Health Service also considering users' conditions and conveniences, as a service to use contents and record suitable for the individuals who share the information on restaurants locations, their menus, and nutrition based on users' location information.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.734-743
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• 2012

High sodium consumption is a significant nutrition problem in South Korea; however, few studies have examined the awareness and practice of dietitians with respect to low sodium diet in schools. In this study, we collected data from 211 dietitians in 2012. Most respondents indicated that sodium reduction was important in school meals (very important 40.5%, somewhat important 55.6%); however, they rarely checked the sodium content in the nutrition labels of processed foods (never/rarely 74.2%, sometimes 18.7%, always/often 7.2%). The main reason for not checking the sodium content was 'no nutrition table on some processed foods' (38.5%). The most important barrier to sodium reduction in school meals was overcoming the negative taste of students related to a reduced-sodium diet (70.4%). The most frequently used processed foods were processed meat (e.g. ham, bacon) (48.3%), frozen dumplings and noodles (33.8%), and sausage and dressing (14.5%) in school meals. The proportion of dietitians who used processed food ${\geq}$ 2 times per week for the school menu was 72.2% in high school, 28.4% in middle school and 12.4% in elementary school (p<0.05). Upon ranking of the importance of nutrients in school menus, calories received the highest score (4.35 points), followed by macronutrient ratios (4.30), calcium (4.06), iron (3.44) and sodium (3.20). Although most dietitians recognized that sodium reduction was important in school menu planning, they had poor dietary practices. It is suggested that we educate dietitians as well as students about the importance and practice of a reduced sodium diet. Furthermore, it is critical to develop diverse low sodium recipes and have a required nutrition labeling system for all processed foods. Overall, the results of this study could serve as a guide to planning effective nutrition programs to reduce sodium consumption in school feeding programs.

• Korean Journal of Human Ecology
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• v.10 no.1
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• pp.81-87
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• 2007

This study was designed to evaluate the balance of fatty acids for the Korean style broiled beef and pork ingredient of the rate of mixture oil with sesame oil, soybean oil and perilla oil, by self-developed computer program. Each 3 kinds of Korean style broiled beef and pork by the rate of mixure oil with sesame oil, soybean oil and perilla oil, were evaluated by using the self-developed computer program. Contents of calories were 415.6kcal in Korean style broiled beef, 656.3 kcal in Korean style broiled pork. The mean of protein were 41.35g, Korean style broiled beef, 32.66g, Korean style broiled pork. The ratio of C/P/F ratio of Korean style broiled beef and pork, 21/ 40/ 39, 10/ 20/ 70. The mean P/ M/ S of fatty acids in Korean style broiled beef and pork ratio was similar $0.4{\sim}0.5/\;1.4{\sim}1.5/\;1$. The ${\omega}6/{\omega}3$ ratio of fatty acids of Korean style broiled beef and pork using sesame oil was 54.3, 56.9 much higher than desirable $level(4{\sim}8)$. But the ${\omega}6/{\omega}3$ ratio of fatty acids of Korean style broiled beef using mixture oil with sesame oil, soybean oil and perilla oil were 4.6, 4.2 desirable $level(4{\sim}8)$, Korean style broiled pork using mixture oil with sesame oil, soybean oil and perilla oil were 3.0, 6.2. It means the ${\omega}6/{\omega}3$ ratio of fatty acids of Korean style broiled beef and pork was improved of desirable level respectively by using the mixture oil with sesame oil, soybean oil and perilla oil, than using sesame oil.

• Journal of the Korean Dietetic Association
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• v.2 no.1
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• pp.20-28
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• 1996

In Korea, nutritional services have not been included in the periodic medical examinations for employees. Naturally, the practice of individual dietary treatment, or nutrition education, has not yet been implemented, specifically for employees who are expected to encounter health problems. This study was designed to evaluate the necessity and development of nutritional consultations during medical examinations of employees and of worksite nutrition programs. One hundred and five employees from three companies were chosen as subjects for this study. As a result, the average intake of nutrients were found to be sufficient for male employees but female employees were found to be deficient in their intake of total calories, calcium, iron, vitamins A and $B_2$. Also, most of employees did not recognize their own blood cholesterol levels, blood pressure, or blood sugar level. Many employees thought that they needed nutritional consultation during periodic medical examinations and during worksite nutrition programs that also include programs for the whole family. According to the results, clinics for weight control were urgently demanded among several nutrition programs. It should be noted that weight problems, high blood cholesterol levels, diabetes, and other health problems were frequently found in companies whose employees had relatively minimal knowledge about nutrition information. In an effort to prevent disease, the worksite nutrition programs and other nutritional services for employees are critical. This study, therefore, suggests to include nutritional services in medical examinations and to develop efficient worksite nutrition programs.

• Korean Journal of Exercise Nutrition
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• v.24 no.1
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• pp.37-45
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• 2020

[Purpose] The purpose of this study was to examine the effects of elastic band exercises and nutritional education, as well as to identify the factors influencing frailty, strength, and nutritional intake of elderly women. [Methods] The subjects in this study were 30 elderly women who were divided into four groups. All groups agreed to participate in four programs: health education only (HE), elastic band exercises only (EX), nutritional education only (NU), and elastic band exercises plus nutritional education (EX+NU). Frailty was evaluated by measuring the frailty factors according to Fried et al. Leg strength was measured using a leg-extension machine. Nutritional intake was assessed by the 24-hour recall method and food records. Nutritional intake was analyzed by CAN Pro 5.0 program. [Results] After three months, the prevalence of frailty significantly decreased in the EX+NU group (P=0.013) compared with that of the HE group (P=0.088). There was significant improvement in leg strength in both the EX (P=0.012) and EX+NU groups (P=0.003) compared with that of the HE group (EX, P=0.005; EX+NU, P=0.002). The nutritional intake significantly decreased in the EX group compared with that of the HE group (P<0.05, P<0.05). [Conclusion] The combination of elastic exercises and nutrition education had positive effects on frailty and leg strength, while having negative effects on total calories, carbohydrate, sodium, and iron intake in elderly women. Elastic exercises only had positive effects on leg strength while having negative effects on nutritional intake in elderly women.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.19-19
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• 2020

The Cassava(Manihot esculenta Crantz) is a tropical root crop, originally from Amazonia, that provides the staple food of an estimated 800 million people worldwide. It belongs to the family Euphorbiaceae which also includes rubber (Hevea brasiliensis) and castor bean (Ricinus communis). Among tropical crops, rice, sugarcane, maize and cassava are the most important sources of calories for human consumption. Problems in the propagation of cassava are virus diseases and low rates of seed germination. So we tried to optimize protocols for mass production of somatic embryo amenable to large-scale vegetative propagation of Cassava. After in vitro eight-week culture of leaves of Cassava, the medium which contained the 2,4-D, BAP and IBA showed the highest callus induction rate, embryogenesis callus formation rate and somatic embryo formation in Cassava culture. In the medium with GA₃ and myo-inositol, shoots were most vigorously regenerated from somatic embryos of Cassava. Our experiments confirmed that in vitro growth and multiplication of plantlets could depend on its reaction to the different medium composition, and this micropropagation techniques could be a useful system for healthy and vigorous plant production.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.23 no.5
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• pp.83-88
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• 2023

In this paper, we developed a workout and diet assistance application to meet the growing demand for workout and dietary support services due to the increase in the home training population. The application analyzes the user's workout posture in real-time through the camera and guides the correct posture using guiding lines and voice feedback. It also classifies the foods included in the captured photos, estimates the amount of each food, and calculates and provides nutritional information such as calories. Nutritional information calculations are executed on the server, which then transmits the results back to the application. Once received, this data is presented visually to the user. Additionally, workout results and nutritional information are saved and organized by date for users to review.

• Korean Journal of Community Nutrition
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• v.29 no.3
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• pp.222-233
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• 2024

Objectives: This study was conducted to investigate the status of total sugar intake and contributing foods in Korea according to age groups. Methods: This study used 24-hour dietary recall data from the 8th Korea National Health and Nutrition Examination Survey (2019-2021) to investigate the nutritional and total sugar intake status among Koreans. A total of 18,338 research participants (≥3 years old) were included in this study. To analyze the types of foods contributing to total sugar intake, these foods were categorized into 15 types. Moreover, we examined the total sugar intake and ranked the most consumed foods by age groups (3-11 years, 12-18 years, 19-34 years, 35-49 years, 50-64 years, over 65 years). A survey procedure was employed for statistical analysis. Results: The energy intake ratio from total sugars was approximately 12%-15%, which was within the recommended range. However, the proportion of individuals consuming total sugar exceeding 20% of their total caloric intake is nearly 20%, raising concerns about excessive sugar consumption. Furthermore, the percentage of participants whose intake of sugar from processed foods exceeded 10% of their total calories was highest in the 12-18 age group at 37.1%, followed by the 3-11 age group at 35.2%, and the 19-34 age group at 34.0%. Carbonated drinks, cola, and cider were the primary foods consumed by children and adolescents (3-18 years old) and young adults (19-34 years old). For middle-aged and older adults, mixed coffee with sugar and cream was a prominent contributor to sugar intake. Conclusions: This study investigated sugar consumption patterns among Koreans, finding the principal foods contributing to this intake. Identifying these contributors is pivotal, given their potential impact on public health.