• Asian Pacific Journal of Cancer Prevention
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• 제13권6호
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• pp.2655-2661
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• 2012

Validation of a food frequency questionnaire (FFQ) utilising a short-term measurement method is challenging when the reference method does not accurately reflect the usual food intake. In addition, food group intake that is not consumed on daily basis is more critical when episodically consumed foods are related and compared. To overcome these challenges, several statistical approaches have been developed to determine usual food intake distributions. The Multiple Source Method (MSM) can calculate the usual food intake by combining the frequency questions of an FFQ with the short-term food intake amount data. In this study, we applied the MSM to estimate the usual food group intake and evaluate the validity of an FFQ with a group of 333 Korean children (aged 3-6 y) who completed two 24-hour recalls (24HR) and one FFQ in 2010. After adjusting the data using the MSM procedure, the true rate of non-consumption for all food groups was less than 1% except for the beans group. The median Spearman correlation coefficients against FFQ of the mean of 2-d 24HRs data and the MSM-adjusted data were 0.20 (range: 0.11 to 0.40) and 0.35 (range: 0.14 to 0.60), respectively. The weighted kappa values against FFQ ranged from 0.08 to 0.25 for the mean of 2-d 24HRs data and from 0.10 to 0.41 for the MSM-adjusted data. For most food groups, the MSM-adjusted data showed relatively stronger correlations against FFQ than raw 2-d 24HRs data, from 0.03 (beverages) to 0.34 (mushrooms). The results of this study indicated that the application of the MSM, which was a better estimate of the usual intake, could be worth considering in FFQ validation studies among Korean children.

• 한국식생활문화학회지
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• 제4권4호
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• pp.395-404
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• 1989

서울지역을 대상으로 라면의 소비실태를 설문지로 조사하였다. 회수된 2,432명 중 801명은 라면을 거의 먹지 않았다. 라면의 소비 빈도는 일주일에 1-2회가 가장 높았고, 소비 빈도는 중학생, 고등학생, 대학생, 직장인, 가정주부의 순서로 감소하였다. 대부분의 소비자는 라면을 식사대용으로 소비하며, 국물맛이 면발보다 더욱 중요하다고 생각하였다. 가장 바람직한 면발의 텍스쳐는 쫄깃쫄깃한 것이었고, 국물맛은 매운맛을 선호하였다. 라면의 소비실태는 남녀별로 또한 직업별로 차이를 보였으나, 라면의 품질인자에 대하여는 차이를 보이지 않았다.

• Nutrition Research and Practice
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• 제12권5호
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• pp.436-442
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• 2018

BACKGROUND/OBJECTIVES: The aim of this study was to identify the effect of dairy products, milk and yogurt on osteoporosis incidence among Korean postmenopausal women using prospective cohort data. MATERIALS/METHODS: Between 2001 and 2003, 10,038 participants were recruited in rural and urban areas for a baseline examination of a community-based cohort study. Of those, 1,573 postmenopausal women (aged 40-69 years at baseline) were eligible for the present study. Intakes of dairy products, milk, and yogurt were assessed using a validated semi-quantitative food frequency questionnaire. The speed of sound at the radius and tibia were measured using a quantitative ultrasound device and osteoporosis was defined based on the WHO criteria (T-score ${\leq}-2.5$). RESULTS: During the 4-years follow-up study, the cumulative incidence of osteoporosis was 18.4% (273 cases) in the radius and 33.6% (407 cases) in the tibia. The subjects with higher frequency of dairy product consumption showed a decreased risk of radius osteoporosis after adjusting for potential confounders [hazard ratio (HR) = 0.51, 95% confidence interval (CI): 0.33-0.80 for >1 time/day vs. non consumer; P for trend = 0.0027]. Similarly, high frequency of milk and yogurt consumption had a protective effect on radius osteoporosis risk [milk: HR = 0.60, 95% CI: 0.42-0.87 for > 5-6 times/week vs. non consumer (P for trend = 0.0130), yogurt: HR = 0.51, 95% CI: 0.30-0.85 for > 5-6 times/week vs. non consumer (P for trend = 0.0167)]. However, high dairy products consumption was not related with tibia osteoporosis. CONCLUSIONS: This study suggests that daily intake of dairy products could potentially reduce radius osteoporosis incidence among Korean postmenopausal women.

• Journal of Nutrition and Health
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• 제38권9호
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• pp.717-738
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• 2005

The present study was conducted to analyze the status of food and nutrients intakes of the colorectal cancer patients in the Daegu$\cdot$Kyungpook area and to find dietary risk factors related to the occurrence of colorectal cancer in this community. The case subjects (123) were selected from the patients recently diagnosed as colorectal cancer at Kyunrpook National University Hospital, the control subjects (182) were selected from the patients of the Department of Orthopedic Surgery at the same hospital and from the healthy volunteers who did not have any gastrointestinal diseases. The food consumption survey was done by individual interviews using semi-quantitative food kequency questionnaire and nutrients intakes were analysed by CAN program. The results of the study suggested that dietary factors which are speculated as the risk factors of colorectal cancer in Daegu$\cdot$Kyungpook area were high consumption of cereals and oils low consumption of fruits and mushrooms, high consumption of energy and fat, especially animal fat, low consumption of dietary fiber, high percentage of energy intake from cereals and potatoes, high intakes of protein, fat, vitamin A and cholesterol from egg, low intake of calcium from vegetables, and high intake of iron from meats and eggs. These findings might be useful for the nuation education to prevent colorectal cancer in the community. However it is recommended to conduct more extensive and systematic survey to reconfirm these dietary risk factors under taking into consideration of the dietary characteristics in this region.

• Preventive Nutrition and Food Science
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• 제10권2호
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• pp.179-186
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• 2005

This study was conducted to find the gender and age differences in dietary behaviors and food consumption pattern of Korean American adults living in western parts of USA. The structured survey forms and self-administered food frequency questionnaire were used to assess dietary behavior and nutrient intakes. It was found that younger subjects kept their meal time more irregularly and skipped breakfast more often than older subjects due to lack of time. There were significant age differences in skipping meals, kind of skipping meals, and the reasons for skipping meals. Young subjects consumed more American type food while older subjects consumed more traditional Korean food. Nutrient intakes of males' except for the elderly were significantly higher in energy, protein, Fe and P than those of females'. Vitamin A and vitamin C intake were significantly higher in females. Energy ratio of carbohydrate: protein: fat was 56.2 : 16.8 : 27.0. Females consumed more plant food as their dietary sources of protein, fat, Ca and Fe, compared to males. Ca intakes of participants' were below $75\%$ of RDA except for the youngest male and $30\~49$ aged male and females. Futhermore, Ca intake was below $70\%$ after age 50 in both genders. Effective nutrition education program targeting Korean Americans in the community should be developed and implemented to increase Ca consumption.

• 한국식생활문화학회지
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• 제17권3호
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• pp.289-298
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• 2002

This study was conducted to find sensitive indicator of food intake and specific food group related to cognitive function and to analyze the pathway among factors affecting food intake and cognitive function of the aged. 179 people over 50 years old were investigated and all the data were analyzed by SPSS 10.0 package. Food frequency was more sensitive indicator to show the relationship between food intake and cognitive function of the aged than the numbers of standard amount of food eaten. Consumption of grains and starch, meat, fish, eggs and beans were strongly related to cognitive function of the aged and intake of vegetables and fruits also have relationship with it. Moreover, the more frequent eating the carbohydrate and the protein, the higher the cognitive level of the aged. Age, education period, income, blood pressure, duration after retirement, frequency of physical activity and BMI were correlated with food intake and cognitive function of the aged. Among them, age and frequency of physical activity were most strongly correlated with food intake, and education period with cognitive function of them. This investigation shows that more stable intake of carbohydrate and protein containing foods need to be supplied to low income aged and the importance of physical activity of the aged must be emphasized with food intake for better life of the aged.

• 대한지역사회영양학회지
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• 제11권5호
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• pp.587-597
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• 2006

This study was performed in order to identify nutritional factors affecting on skin sebum content with 131 female university undergraduates in 2003. We measured the sebum contents of 4 facial spots to classify their skin types. Daily energy and nutrient intakes of the subjects were not deficient except in calcium and iron, which were 466.2 mg (66.6% RDA) and 8.5 mg (53.4% RDA) relatively. We observed no significant difference of energy and nutrient intakes among the 3 skin types. But significantly higher consumption of grains and slightly higher frequencies of several food groups (excepting starches) were shown in oily skin types, so they might have higher nutrient intakes. Serum indices and food preferences mostly revealed no difference among the 3 skin types. But in the oily skin type, serum phosphorus levels were significantly lower than others, suggesting phosphorus-rich food consumption like soft drinks and pains could lead to a dry skin type rather than an oily one. Also in the oily skin type, sweet taste preference was slightly tower than others; more-over, sweet intake was lower samely significantly. There was mostly no significant relationship between facial sebum contents and nutrient intakes, dietary behavior, food frequency and food preference except in some factors. Animal protein intake showed a significant negative relationship toward facial sebum content. On the other hand, in normal skin type, Fishes consumed was slightly higher than others, so that higher animal protein consumption presumably leads to normal skin type. Frequency of fried food and bacon and preference of fried foods showed slightly negative relationships toward facial sebum content. Regular meal times showed significantly increased facial sebum content.

• 대한지역사회영양학회지
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• 제12권6호
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• pp.838-853
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• 2007

The aim of this study was to develop various types of a dish frequency questionnaire (DFQ) for estimating the habitual sodium intake and to evaluate the validity of a 125 item dish frequency questionnaire (DFQ 125) with the DFQ 70, DFQ 36 and DFQ 15. For the DFQ 125, one hundred and twenty five dish items were selected based on the information of sodium content of a one serving size, consumption frequency and dish items that contributed most to the variation of sodium intake. Frequency of consumption was determined through nine categories ranging from more than 3 times a day to almost never to indicate how often the specified amount of each food item was consumed during the past 6 months. The sodium intake estimated with DFQ 125 was $5775.0{\pm}3636.3mg$, 12.6% higher than that estimated with a 24 hr urine analysis ($5009.7{\pm}1541.9mg$) and significant correlation was observed between them (r=0.3315, p<0.001). When sodium content in broth leftover was subtracted from the total intake, the actual sodium intakes was decreased to $5309.6{\pm}3076.6mg$, which was 3.2% higher than that with a 24-hr urine analysis. Overall, 56% of subjects in the lowest quintile of sodium intake computed with DFQ 125 were also in the lowest of adjacent quintile while categorization into the opposite quintile were 4.9%. DFQ 70 was developed from DFQ 125 by omitting the food items not frequently consumed, selecting the dish items that showed higher sodium content per one portion size and higher consumption frequency. The sodium intake estimated with DFQ 70 ($5026.6{\pm}3107.1mg$) showed only 0.2% difference from that estimated with a 24-hr urine analysis, significant correlation with it (r=0.3199, p<0.001) and higher proportion of subjects to be classified into the same or adjacent quintile. The sodium intake estimated with DFQ 36 or DFQ 15 was also significancy correlated with that estimated with a 24-hr urine analysis (r=0.3441, p<0.001; r=0.321, p<0.001 respectively) and more. The proportion of subjects was classified into the same or adjacent quintile. However, the actual sodium intake estimated with DFQ 36 or DFQ 15 were $3534.0{\pm}1804.6mg\;and\;2508.0{\pm}1261.5mg$, respectively, 31.3% or 51.3% less than that estimated with a 24-hr urine analysis. It seems the DFQ 125 with subtraction of sodium content in broth leftover or DFQ 70 can be used quantitatively to estimate sodium intake of adults. DFQ 36 or DFQ 15 can be used as a screening tool or to assess the changes of sodium intake after nutrition education.

• Journal of Community Nutrition
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• 제4권2호
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• pp.90-98
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• 2002

This study was performed to examine the dietary and BMI change of Koreans after moving to America and to identify the factors influencing changes of BMI. The subjects were 192 Korean-Americans (men : 86, women : 106) residing in the eastern area of the U.S.A. 1) subjects reported significantly increased consumption frequency in American foods like, low fat milk(p<0.001), cold cereals (p<0.001), whole wheat bread(p<0.001), hamburger(only in males p<0.01) and pizza(only in males p<0.01). Whereas significantly decreased consumption frequency in fish (p<0.05), cooked vegetables(p<0.001), kimchi(p< 0.001) and cooked rice (p<0.001) were reported. 2) It was reported that weight, accordingly BMI were significantly increased (p<0.01). The smoking habit score was significantly decreased for males (p<0.05). 3) Multiple linear regression analysis for BMI change showed that education years in Korea was the most prominent negative factor(p<0.001) in predicting BMI change in America. Elevated frequencies of alcohol, chicken and soft drink in America were also associated with greater increase of BMI. When the length of residence (increase of age) was included in regression model, the increase of age was the most significant factor (p<0.001). Changes of chicken and soda scores were other significant factors.

• 한국식생활문화학회지
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• 제18권2호
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• pp.139-150
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• 2003

The objective of this study consists in promoting seafood consumption by increasing its intake opportunities for children through analysis of seafood using frequency in the elementary school lunch program. For that purpose, randomly sampled out from elementary schools through the county were 155 dietitians and 5th grade 3581 children, on whom a mail survey was conducted to analyse their seafood using frequency, and preference, and lunch menu by seasons. Results of this study are as follows : The seafood using frequency of the respondents represented the highest value in one or two times a week, while obstacles in seafood use presented high values in the safety of food by 71.6% and children preference by 68.4%. The seafood intake frequency of the respondents showed the highest value in three or four times a week by 34.5% and the places of seafood intake indicated the highest response in the home by 43.5% and then school lunch and dining out. The dietitians responded that children for the most part had not a preference for seafood, whereas the children pointed out average by 46.2%. As for reasons for avoidance of seafood, the dietitians expressed the highest response in it depends cooking methods by 45.8%, while the children because of its peculiar taste and smell by 42.1%. Their required improvement showed the highest response in the taste improvement by 51.8%. The children most preference for seafood that dietitians thought included fried Alaska pollack and shrimp cutlet, while dislikes braised mackerels and seasoned cold jelly fish. Cooking methods frequently used were represented in order of soup, hot soup, and stew, and the children's preferred cooking method was from fried food. Above results suggested that the intention to increase seafood using frequency is needed to at the time of planning the menus so that more seafood-providing opportunities can be given. The development of cooking methods is urgently needed that can change the taste or the smell of seafood, and concurrently with this conveniences be taken into account in eating such as elimination of bones, etc. as early as the states of purchase or checking of seafood. The reflection of the preferred cooking methods is thought to contribute to the enhancement of satisfaction with the seafood as well as to the reduction of food remnants. The recommendation of intake of low preference but nutritionally good seafood is required to be expanded in nutrition education.