• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.515-525
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• 2013

This study was performed to investigate the characteristics of nutrient intake according to metabolic syndrome in Korean elderly. Data on 1,200 elderly (men 545, women 655) over 65 years was obtained from the Korea National Health and Nutrition Examination Survey 2010. The subjects were divided into metabolic syndrome (MetS) and normal groups based on NCEP-ATP III guidelines and by applying the Asia-Pacific definition with waist circumference. The prevalence of MetS was 48.9% in all subjects, 35.6% in men and 58.9% in women, respectively. All nutrient intake was significantly lower in MetS than normal subjects, except iron, vitamin A, carotene, and retinol. In the carbohydrate: protein: fat (C:P:F) ratio, MetS showed a higher rate for carbohydrate, but a lower rate for protein and fat than normal. MetS was lower in calcium, vitamin B1, and vitamin C by the nutrient adequacy ratio than normal. Mean adequacy ratio of MetS (0.69) was lower than that of the normal group (0.72). These results demonstrated that undernutrition, not excess intake of specific nutrients - energy, fat, or cholesterol was associated with the risk for MetS in Korean elderly with MetS. Therefore, it is recommended to have a healthy dietary pattern with diverse nutrients for the prevention of MetS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.484-491
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• 1999

To estimate annual changes in age adjusted mean of serum cholesterol and cholesterol intake in Korea during the past years, data from 21 literatures regarding for serum cholesterol level of Korean or National Nutrition Survey Reports from 1962 to 1995 were extracted for this study. Age standardization for mean serum cholesterol level was adjusted being based on Korean population composition in 1995. Mean of Korean serum cholesterol level depicted an increasing tendency from 1962 to 1995. Magnitude of changes in mean of serum cholesterol was big in the age old groups over 60th decade, but sex difference in the pattern was not observed. The estimated mean cholesterol intake was higher in the urban population than those of rural's and it increased linearly from 1969 to 1995. Major food sources for cholesterol were egg(39.3%), anchovy(8.3%), seafoods(35.2%) meat(13%) in 1995. From the results, it was estimated that mean serum cholesterol and daily cholesterol intake of Korean would be 178 mg/dl and 278mg/day in 1995, respectively.

• Korean Journal of Community Nutrition
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• v.14 no.5
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• pp.521-530
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• 2009

This study was conducted to assess dietary pattern and dietary diversity of preschool children by investigating their food consumption. To accomplish this, dietary intake survey (24 hour-recall food diary) was administered to 508 children aged between 4 to 6 years old from 4 kindergartens in the Daegu area (415 were completed). By using CAN pro 3.0 for professionals, the dietary patterns and dietary diversity scores of each food group were examined by age and sex. Data were analyzed with SPSS 12.0, and $\chi^2$, t-test and Anova test, and Duncan's multiple range test used for verifying significance. For 4~5-year-old group, boys had significantly more fruit and meats than girls (p < 0.05), but girls had more dairy food than boys with no significance. For 6-year-old group, boys had significantly more foods, milk and dairy foods than girls (p<0.05), and also boys had more vegetables and fruit than girls with no significance. For DDS (Dietary Diversity Score), the score of 6-year-old group was significantly higher than that of younger children (p < 0.05) and the older the age was, the higher the score was. Dietary Pattern (GMVFD) was verified by 8 types, and the ratio of taking all five food groups (GMVFD = 11111) of the 6-year-old group was 48.8%. Children with older ages had more various foods than younger ones (p < 0.05). In addition, the ratio of taking less than the minimal intake of dairy foods of girls (48.1%) was higher than that of boys (41.3%). As results, unbalanced diet, overeating and not eating unbalanced diet were revealed as the problematic dietary habits among preschool children, and those habits may change positively with knowledge on nutrition grow on. Therefore, nutritional characteristics and importance of preschool children should be taught to parents and caregivers, and it must be practical and ready to use in cooking for these children to healthy dietary habits.

• Journal of Preventive Medicine and Public Health
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• v.40 no.3
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• pp.239-248
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• 2007

Objectives : This study was conducted to investigate the systematic error, such as seasonal change or inadequate food items, in a food frequency questionnaire administered to workers in a Nuclear Power Plant, Korea. Methods : We performed three repeat-tests with 28 subjects on May 13, July 8 and Dec 16, 1992. Our food frequency questionnaire (FFQ) comprised 84 foods organized into 7 food-groups, and was composed of the items of usual intake frequency (8 categories) and the amount per intake (3 or 4 categories) over the previous year. We compared the means of intake frequency and the frequency of the portion-size according to each season using Repeated Measures ANOVA and Pearson's chisquare test with Fisher's exact test. Results : We found the significant seasonal changes of several food items in intake frequency measurement. These items were typical seasonal foods such as mandarin orange, plum and green vegetables, while the single questions consisted of inadequate food items such as thick beef or similar soup and various kimchi products. Significant seasonal changes in portion-size were found in only two items: cooked rice-brown and fresh frozen fishes. Conclusions : The systematic errors observed could caused loss of validity in the FFQ. Consideration should be given for seasonal variation in FFQ survey and methodological concerns are needed to improve the quality for measuring usual diet pattern.

• Korean Journal of Community Nutrition
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• v.6 no.5
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• pp.809-818
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• 2001

The purpose of this study was to fad the specific character of menu patterns by sex, age and health risk of subjects for the basic data of a nutrition education program. The dietary intake of the subjects was investigated by the 24-hour recall method. Subjects consisted of male 94, female 394, total 488. To analyze patterns, dishes were classified into major staple foods ; kimchi, soup and side dishes and also classified into 24 categories by the cooking method. For the men, a frequently served pattern was cooked rice + soup + kimchi. For the women, the pattern was also cooked rice + soup + kimchi. For the 20-49 year olds and the 50-64 year olds, frequently served patterns were cooked rice + soup + kimchi > noodle + kimchi. For the 65-74 year olds, those patterns were cooked rice + stew > cooked rice + kimchi. For the normal group and the risk group, the frequently served pattern was cooked rice + soup + kimchi. The most used menu pattern by the number of dishes was cooked rice + soup + kimchi in the male, female, normal group and risk group. For the 20-49 year olds, the pattern was cooked rice + soup + kimchi and noodle + kimchi. For the 50-64 year olds, it was cooked rice + soup + kimchi. For the 65-74 years old, it was cooked rice + stew. The result of analyzing patterns for the most used main staple food was cooked rice in all groups. The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, showed that frequently served patterns were cooked rice + soup > cooked rice > cooked rice + stew in all groups. With these results, we can summarize that the menu patterns of people in Kangbukgu was the younger, the more non-traditional. Also, the normal group had more various patterns than those of the risk group. Thus, we need further research about menu patterns to provide adequate nutrition education.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1545-1554
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• 2010

Korean government will set up the nationwide food safety system with strict control of hazardous nutrients like sugar, fatty acids and sodium as well as advanced nutrition education system. In addition, almost one hundred percent of school food service rate forced the government to consider more effective ways to upgrade the nutritional status of school meals. The object of our study was to provide the data on content and consumption of sugar in school meal for the nationwide project. For this purpose, we surveyed the sugar content of 842 school meal menus and their intake level for 154 days in 8 schools in Daejeon and Chungcheong Province. Sugar contents, the sum of the quantity of 5 sugars commonly detected in food, were analysed with HPLC-RID (Refractive Index Detector). Sugar intakes were calculated by multiplying the intake of each menu to the sugar content of that menu. The sugar content was highest in the desserts, which include fruit juices, dairy products and fruits. Sugar content of side dish was high in sauces and braised foods. Sugar intake from one dish is high in beverage and dairy product, and one dish meals contribute greatly to sugar intake because of their large amount of meal intake. The average lunch meal intakes of second grade and fifth grade elementary school students were 244 g/meal and 304 g/meal, respectively. The meal intake of middle school student was 401 g/meal. The average sugar intake from one day school lunch was 4.22 g (4.03 g on elementary and 5.31 g on middle school student), which is less than 10% of daily sugar reference value for Koreans. The result of this study provides exact data of sugar intake pattern based on the content of sugar which is matched directly to the meals consumed by the students.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1753-1758
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• 2013

A debate over the association between dietary patterns and obesity is not settled in the literature. Some studies suggest that there are significant differences in the mean body mass index (BMI) across dietary patterns, while others refute the result. Therefore, we extended this line of study to examine whether the influence of dietary pattern is strong enough to affect the incidence of obesity based on the criterion, BMI=25. We identified 3 dietary patterns using a cluster analysis of food intake data obtained from the food frequency survey conducted as a part of Korean genome epidemiologic study: 'variety', 'unrefined grain', and 'rice' dietary patterns. A Cox Hazard regression result showed that the all the dietary pattern variable parameters were not significant. Hence, it was concluded that the dietary patterns do not affect the incidence of obesity under the control of variables, such as age, energy intake, and etc.

• Nutrition Research and Practice
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• v.10 no.3
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• pp.305-312
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• 2016

BACKGROUND/OBJECTIVES: As the prevalence of chronic diseases has risen, the need for straightforward diagnostic tools for monitoring nutrition status to improve nutrition counseling and disease prevention has likewise increased. This study developed an easily usable dietary behavior pattern diagnosis checklist and investigated its correlation with dietary quality index. SUBJECTS/METHODS: A draft dietary pattern evaluation tool was generated by analyzing previous studies. The draft questionnaire comprised 61 questions for assessing dietary habits. A survey was administered to 320 adults (19 to 64 years old) using the dietary pattern evaluation tool and 24-hour-recall method between March and May of 2014 in Jeonbuk province and the metropolitan area. Principal component analysis with varimax rotation was performed to identify dietary behavior patterns. Nutritional analysis was conducted using CAN-Pro 4.0, and the Diet Quality Index-International (DQI-I) was calculated to assess dietary quality. The correlation between dietary pattern scores and DQI-I scores was also analyzed. RESULTS: The factor analysis resulted in a total of 34 questions mapped to four main dietary behavior patterns: "high fat and calorie" pattern (12 questions), "overeating/binge" pattern (nine questions), "dietary impulse" pattern (eight questions), and "unbalanced food intake" pattern (five questions). The four dietary behavior patterns were negatively correlated with DQI-I adequacy and total scores (P < 0.01). CONCLUSIONS: The dietary pattern evaluation tool developed in this study can be used to diagnose a client's dietary behavior problems and is available as a nutrition counseling tool in the field.

• Journal of the Korean Home Economics Association
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• v.39 no.2
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• pp.85-95
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• 2001

This study was carried out to obtain the information concerning the perception and utilization patter of the housewives about the edible oil and fats. Data were obtained through questionnaires from 442 housewives in Chonbuk area. The eating frequency of food that used oil & fat was affected by age, residing area and educational level. family's preference score of food that used oil & fats was 3.34 point in the 5 point scale. 47% of the subjects answered that the intake rate of oil & fats had more from vegetable oils than animal sauces. Most of the subjects had negative response such as increased cholesterol and body weight for psychological state after the intake of food that used oil & fats. The main reason why some housewives did not use frequently oil & fats was inconvenience of tidying up. The kinds of the oil & fat used frequently were soybean oil, sesame oil, com oil and perilla oil. The nutrition knowledge score rotated to oil & fat was 7.62 point in the 10 point scale. The eating frequency of food that used oil & fats and its preference were positively correlated. These results indicate that the housewives haute a widespread tendency to pursue a health and convenience in the utilization of edible oil & fats.

• The Korean Journal of Food And Nutrition
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• v.5 no.2
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• pp.150-162
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• 1992

This survey was carried out to investigate the effects of dietary attitude on the nutrition knowledge, food habits and the intake of instant food, convenience food and fast food between two groups of college women, a nutrition major group and nutrition non-major one. Questionnaires were completed by 214 nutrition majors and also by 145 non-majors. Nutrition majors showed better average in meal time regularities per week than nutrition non-majors. And nutrition non-majors had a higher frequency rate in taking of instant food and fast food than nutrition majors. In the case of both college women, those who take a meal regularly at each meal times have a higher score in food habits. The women who ate instant foods more frequently got a lower score in food habits, bot the frequency of the intake of instant foods did not affect the score of nutrition knowledge On the other hand, the women who had fast foods more frequently got a higher score in food habits and lower score in nutrition knowledge. When college women have a little of nutrition knowledge, they have a tendency to keep their meal time regularity and right dietary attitude pattern. In the dining-out pattern, the college women liked to eat flour foods and they preferred western foods than Korean foods. The motivation of food selection was for convenience and for time saving which were the reason for satisfaction to the products of food service industry. The products of food service industry were found to be unsatisfactory in nutrition and sanitation. Therefore, we must be mute aware of preventing the disappearance of Korean traditional foods and for developing dietary culture successively, the products of food service industry which are more suitable for Korean should be developed.