• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.171-180
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• 2016

Non-alcoholic fatty liver disease (NAFLD) is one of the most prevalent liver diseases associated with an altered lifestyle, besides genetic factors. The control and management of NAFLD mostly depend on lifestyle modifications, due to the lack of a specific therapeutic approach. In this context, we assessed the effect of carrot juice on the development of high fructose-induced hepatic steatosis. For this purpose, male weanling Wistar rats were divided into 4 groups, fed either a control (Con) or high fructose (HFr) diet of AIN93G composition, with or without carrot juice (CJ) for 8 weeks. At the end of the experimental period, plasma biochemical markers, such as triglycerides, alanine aminotransferase, and ${\beta}$-hydroxy butyrate levels were comparable among the 4 groups. Although, the liver injury marker, aspartate aminotransferase, levels in plasma showed a reduction, hepatic triglycerides levels were not significantly reduced by carrot juice ingestion in the HFr diet-fed rats (HFr-CJ). On the other hand, the key triglyceride synthesis pathway enzyme, hepatic stearoyl-CoA desaturase 1 (SCD1), expression at mRNA level was augmented by carrot juice ingestion, while their protein levels showed a significant reduction, which corroborated with decreased monounsaturated fatty acids (MUFA), particularly palmitoleic (C16:1) and oleic (C18:1) acids. Notably, it also improved the long chain n-3 polyunsaturated fatty acid, docosahexaenoic acid (DHA; C22:6) content of the liver in HFr-CJ. In conclusion, carrot juice ingestion decreased the SCD1-mediated production of MUFA and improved DHA levels in liver, under high fructose diet-fed conditions. However, these changes did not significantly lower the hepatic triglyceride levels.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.452-462
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• 2012

The study was conducted to investigate the dietary behaviors and lifestyles of Korean university students and Chinese international students in the Jeonbuk area. Self-administered questionnaires were collected from 241 Korean university students and 198 Chinese international students. Statistical data analysis was completed using SPSS v. 12.0. Breakfast-skipping among subjects was very common, and the most frequently given reason for skipping this meal was 'lack of time'. More than 85% of Korean male students and 75% of Korean female students reported regularly eating lunch in university canteens or restaurants around campus, whereas 86% of Chinese male students and 82% of Chinese female students regularly ate their lunches in university canteens or at home. About 62% of Korean male students, 72% of Korean female students, 48% of Chinese male students, and 70% of Chinese female students responded that they do not regularly eat dinner, the main reasons cited for this being 'irregularity of lifestyle' and 'part-time work'. Snack intake by the subjects was high. Beverages were the snack item most frequently consumed by Korean and Chinese male students, whereas cookies and fruits were most frequently consumed by Korean and Chinese female students. About 28% of Korean male students and 44% of Chinese male students were smokers, respectively. Half of Chinese female students drank alcohol once or twice a week. About 42% of Korean male students and 65% of Chinese male students played sports, respectively. Dietary behaviors and lifestyles of Korean and Chinese students tended to be very similar. Chinese students performed more health-oriented activities in comparison to Korean students. In conclusion, a practical and foreigner-friendly nutritional education program should be devised in order to correct the dietary behaviors and health-related lifestyles of Korean and Chinese students.

• Korean Journal of Community Nutrition
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• v.16 no.6
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• pp.672-682
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• 2011

This study was conducted to examine the differences in perceived body weight and image and various lifestyles based on the self-rated health of university students when gender was adjusted. Five hundred fifty-five participants were asked their perceived health condition, and 58, 289, 160 and 48 students answered themselves as "very healthy", "healthy", "normal", and "unhealthy", respectively. As compared to the other 3 groups, "unhealthy" group showed higher proportions in dissatisfaction of body weight and negative perception of body image (P < 0.01). As health related lifestyles, "very healthy" group reported longer sleeping time than "unhealthy" group (P < 0.05), and had a higher proportion of people with regular exercise. Among the dietary behaviors, the frequencies of followings significantly different among the groups: "Regularity of meal time" (P < 0.01), "Eat protein foods more than twice a day" (P < 0.001), "Eat vegetables" (P < 0.01), "Eat fruit and fruit juice" (P < 0.01), "Eat vegetable oil added foods" (P < 0.01), "Eat seaweed" (P < 0.01), "Eat breakfast" (P < 0.01), "Modulation in animal fat and high in cholesterol intake" (P < 0.01). Particularly, higher proportion of subjects answered "very healthy" had higher frequencies (6-7 times/week) of these dietary behaviors. Overall results suggest that healthy lifestyle including adequate sleeping time, regular exercise, and good dietary behaviors might be potential factors affecting positive perception of health. In addition, positive perception of body weight and image were related with positive perception of health.

• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.468-476
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• 2021

In recent years, there has been an increase in the morbidity of gastritis in Korea due to lifestyle factors mostly changes in eating habits and stress. Gastritis is more likely to progress to gastric cancer, and therefore it is important to prevent and manage gastritis through lifestyle adjustment and treatment at an early stage. In this study, cabbage, which was found to be effective in gastritis, was mixed and fermented with other crucifer plants such as kale and broccoli to evaluate the overall efficacy of fermented brassica puree on alcoholic acute gastritis. Based on our results, fermented brassica puree alleviated gastric injury induced by 150 mM HCl/60% ethanol. In addition, it was confirmed that PGE₂, a gastric mucosal protective factor, was increased, and other positive effects such as an increase of MUC1 and regulation of PKC were observed. The results of this study suggest that fermented brassica puree can relieve acute alcoholic gastritis by regulating PGE and the expression of MUC1, a gene related to mucus secretion, and activating PKC, which is related to mucosal cell activity.

• Nutrition Research and Practice
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• v.15 no.sup1
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• pp.94-109
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• 2021

BACKGROUND/OBJECTIVES: The coronavirus disease 2019 (COVID-19) outbreak has dramatically changed nearly every aspect of our lives. Although Dietary lifestyle includes attitudes and behaviors to meet their most basic needs, but few studies have examined the pattern of changes in dietary lifestyle driven by COVID-19. This study explores changes in dietary attitudes and behaviors among Korean consumers after COVID-19. SUBJECTS/METHODS: An online survey was conducted with 549 Korean adults aged 20 and older to identify general demographics and changes in dietary attitudes and behaviors. Data were collected from Oct 12 to Oct 18, 2020. Frequency, percentage, and mean values were calculated and a K-means cluster analysis was performed to categorize consumers based on the 5S of dietary attitudes (i.e., savor-oriented, safety-oriented, sustainability-oriented, saving-oriented, and socializing-oriented). RESULTS: Findings indicate consumers considered safety, health, and freshness to be most important when choosing groceries and prepared meal such as home meal replacement and delivery food. Among the types of services, a large proportion of consumers increased their delivery and take-out services. Regarding retail channels, the increase in the use of online retailers was remarkable compared to offline retailers. Finally, consumers were classified into four segments based on changes in dietary attitudes: "most influenced," "seeking safety and sustainability," "abstaining from savor and socializing," and "least influenced." Each type of consumer exhibited statistically significant differences by sex, age, household composition, presence of disease, and perceived risk of COVID-19. CONCLUSIONS: This exploratory study provides initial insights for future research by identifying various aspects of dietary attitudes and behaviors among Korean consumers after COVID-19.

• Journal of Korean Medical classics
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• v.29 no.2
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• pp.1-12
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• 2016

Objectives : This study selected the food ingredients mainly appearing in the stomach-disease-related articles from Eumsunjungyo Singnyojaebyeong and Singnyochanyo, and investigated their effects to turn these data into references for modern people, use the food therapy of ancestors for modern life, and prevent and cure stomach diseases of modern people due to unhealthy lifestyle. Methods : This study selected the stomach-related food therapies from Eumsunjungyo and Singnyochanyo, and organized the therapies by chief virtue, effect, ingredient, and recipe. Also, this study analyzed and investigated characteristics, tastes, and target organs of the food ingredients in the recipes. Results : There are 8 stomach-related recipes among 61 recipes in Eumsunjungyo Singnyojaebyeong, and there are total 34 types of stomach-related recipes in Singnyochanyo including 27 types of BiwiBuBanui Five and 7 types of GutoBuHaeyeokByeonggyeonBiwi fifteen. Both Eumsunjungyo Singnyojaebyeong and Singnyochanyo contains food therapies for diseases due to week stomach. Most recipes in Singnyochanyo uses only food ingredients, whereas most recipes in Eumsunjungyo Singnyojaebyeong uses ingredients which can be used as medicine. Conclusions : The food therapies in Eumsunjungyo Singnyojaebyeong and Singnyochanyo proves that people in all regions have used food to cure diseases from old times. On the other words, people have clinically used the characteristics, tastes, and cooking forms of food ingredients for a long time. Thus, this study can be a reference for creating another food therapy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.916-925
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• 2014

The purpose of this study was to compare dietary and lifestyle habits in middle-aged women based on their self-perceived health-related physical fitness (SPF) level as well as investigate the effects of dietary and lifestyle habits on SPF. The study subjects were divided into two groups, 'High' group (${\geq}3.2$, n=64) and 'Low' group (<3.2, n=69), based on average SPF value (3.2). Women in the 'High' group showed a greater lean mass (P<0.05), whereas women in the 'Low' group had higher triglycerides (P<0.05). In analyzing characteristics of lifestyle habits, it was found that the 'High' group showed significantly higher scores for 'vitality level (P<0.001)', 'self-rated health status (P<0.001)', 'regular medical checkups (P<0.05)', and 'regular exercise (P<0.05)'. The average score for dietary habits was significantly high in the 'High' group (P<0.05). Furthermore, ordinary dietary habits showed a significant positive correlation (P<0.001) with SPF in the regression analysis after adjusting for disturbance factors. From these results, ordinary desirable dietary habits were shown to be an important factors having positive effects SPF. Therefore, healthy dietary and lifestyle habits should be practiced to improve the SPF of middle-aged women. For this purpose, related educational programs should be developed for the middle-aged women to take interest in their dietary habits.

• Journal of Nutrition and Health
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• v.56 no.6
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• pp.742-755
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• 2023

Purpose: This study aimed to investigate the perceptions of the dietary guidelines for Koreans (DGK) among Korean adults based on sociodemographic and lifestyle factors. Methods: A total of 514 Korean adults aged 19-64 years completed a self-administered online questionnaire assessing their perceptions of DGK, sociodemographic and lifestyle factors, and subjective assessments regarding the importance of 11 nutrients and 16 food groups. The differences in the perceptions of DGK according to the characteristics of the participants were analyzed using t-tests or ANOVA. Additionally, the differences in the subjective assessments of nutrients and food groups according to the perceptions of DGK were examined using t-tests. Results: The awareness of DGK was significantly higher among participants aged 50-64 years, living in single-person households, who were physically active, with a lower frequency of eating out, and with a higher interest in dietary information (p < 0.05 for all). The understanding of DGK was significantly higher among participants aged 19-29 years, females, individuals who were under or normal weight, non-smokers, those who self-evaluated their diet as healthy, and those with a high interest in dietary information (p < 0.05 for all). Additionally, the applicability of DGK was significantly higher among participants aged 50-64 years, who were physically active, who self-evaluated their diet as healthy, and who had a high interest in dietary information (p < 0.05 for all). Participants with a higher perception of DGK tended to attribute greater importance to most nutrients and food groups compared to those with a lower perception level. However, processed meat and foods, beverages, and alcoholic drinks consistently received lower importance ratings compared to other nutrients and food groups, regardless of the perception level. Conclusion: This research suggests that the perceptions of DGK among Korean adults may vary depending on sociodemographic and lifestyle factors. Consequently, there is a need to customize and diversify the methods for providing dietary guidelines.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.76-83
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• 2016

The purpose of this study was to analyze meal management behaviors for Korea dietary acculturation among multicultural families in Korea. The study compared differences in meal management behaviors among 90 multicultural families. Results of the study were as follows: cultural adaptation to Korea got higher with increasing age; marriage immigrants with longer marriage duration and with children showed higher cultural adaptation to Korea. Regarding food value of marriage immigrant women, 'eating favorite food' was the highest in the 20s, while 'satisfaction with Korean dietary lifestyle' was high in Chinese and in those with longer residency. Most of them replied 'myself' for the meal manager of their multicultural family. When surveyed on major difficulties in Korean meal management, existence of children showed significant difference for 'cooking', and period of residency and existence of children made significant difference for 'taste'. In conclusion, meal management behavior of multicultural families was influenced by socioeconomic factors. Further research is needed for more quantitative analysis and understanding of the effect of dietary patterns on nutritional status and quality of life in multicultural families.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.683-696
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• 2019

This study examined the nutritional status and dietary behaviors of university students in Gangwon-do as well as the effects of dietary education on them. Forty college students were recruited, and their dietary lifestyle was examined using an Adult NQ questionnaire before and after dietary education. The questionnaire items were grouped into four categories: balance, diversity, moderation, and dietary behavior. The mean NQ score out of 100 was 48.00. Among the three grades of the NQ grade criteria, most subjects (50%) were in the lowest grade, which was poor. The mean scores of the NQ factors were highest for moderation (68.76%), followed in order by diversity (50.81%), dietary behavior (45.66%), and balance (21.01%). Compared to the criterion value, moderation was only good, and balance was the worst. These results suggest that the nutritional status of the subjects is poor. On the other hand, there was a significant change in the areas of the NQ score (53.7), balance (29.22) and dietary behavior (56.77) after dietary education. Nevertheless, the 'balance' area remained lower than the average, highlighting the need for education on food intake to enable diverse food intake.