• Journal of Nutrition and Health
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• v.50 no.4
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• pp.391-401
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• 2017

Purpose: The purpose of this study was to estimate the dietary flavonoid intakes of Korean adults according to socioeconomic status. Methods: Using data from the 2007~2012 Korea National Health and Nutrition Examination Survey, a total of 31,112 subjects aged over 19 years were included in this study. We estimated individuals' daily intakes of total flavonoids and seven flavonoid subclasses, including flavonols, flavones, flavanones, flavan-3-ols, anthocyanins, proanthocyanidin, and isoflavones,by linking food consumption data with the flavonoids database for commonly consumed Korean foods. We compared intakes of flavonoids according to the levels of household income and education. Results: Average dietary flavonoid intakes of the study subjects were 321.8 mg/d in men and 308.3 mg/d in women. Daily flavonoid intakes were positively associated with household income level (p < 0.0001) and education level (p < 0.0001). The subjects in the highest household income and highest education level group (OR 0.37, 95% CI 0.30~0.45, p < 0.0001 in men, OR 0.50, 95% CI 0.41~0.60, p < 0.0001 in women) had a lower likelihood of having low total flavonoid intake (less than 25 percentile) compared to the lowest household income and lowest education level group. The food group that contributed to total flavonoid intake with the biggest difference between the lowest and highest groups for both household income level and education level was beverages. Conclusion: This study shows that socioeconomic status was positively associated with flavonoid intake in a representative Korean population. Further research is needed to analyze the association of flavonoid intake with health outcomes according to socioeconomic status such as household income and education level.

• Journal of Nutrition and Health
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• v.52 no.1
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• pp.58-72
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• 2019

Purpose: This study examined the food and nutrient intake of Korean elderly according to the anxiety and depressive condition using the data from the Korea National Health and Nutrition Survey (KNHANES) from 2013 to 2015. Methods: The participants were 3,504 elderly people over 65 years of age (1,523 in men and, 1,981 in women). The dietary information was analyzed using the 24-hour recall data. The anxiety and depressive state was assessed using the self-reported scale EQ-5D in the quality of life dimension. The subjects were divided into the anxiety depression group (AD) and non-anxiety depression group (NAD) according to their anxiety and depressive conditions. Results: In the male elderly, the AD group had a significantly lower education and economic level and higher proportion in living alone than the NAD group. The percentage of eating lunch and dinner alone in the male AD group was higher than that of the NAD group. The female AD group showed less a lower frequency of dinner than the NAD group. The male AD group had a lower consumption of total foods, fish and shellfishes, seaweeds, mushrooms, oils and fats, and seasonings than the NAD group. With regard to the nutrient intake, the male elderly NAD group had more sufficient nutrient intakes than the AD group. In particular, the daily intakes of dietary fiber, riboflavin, niacin, potassium and iron were significantly lower in the AD group. To compare with the nutrient density of the two groups, the vitamin C and niacin intakes were lower in the AD group than in the NAD group. Overall, the nutritional status of the male AD group was significantly lower than that of the NAD group. Meanwhile, the female elderly had showed a smaller difference in nutrient intake according to their anxiety and depressive condition. Conclusion: These results of this study show that more nutritional education and emotional support are needed to improve the nutritional status and health of the male elderly with anxiety or depression.

• Journal of Nutrition and Health
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• v.44 no.5
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• pp.428-442
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• 2011

This study investigated the actual status of constipation. In total, 978 female students in Korea participated. We identified the relationship among constipation and life style, clothing patterns, housing patterns, dietary habits, and dietary intake in a constipation symptom group and a normal group. The actual constipation rate based on the Rome II criteria was 27.0% (n = 264). Body weight (p < 0.05) and body mass index (p < 0.05) in the constipation group were significantly higher than those in the normal group. The incidence of functional bowel disease and irritable bowel syndrome in the constipation group were significantly higher than those in the normal group. The discomfort of wearing underwear was significantly higher in the constipation group than that in the normal group. The constipation group revealed a significantly higher rate of irregular dietary habits than those in the normal group. The dietary diversity score of the normal group was 4.22 (p < 0.05), which was significantly higher than that of constipation group (4.12). No significant difference in life style factors was observed. It is necessary for university female students to correct their dietary habits, maintain food intake of three times per day, and select diverse foods. Furthermore, it is necessary for university female students to wear comfortable clothing to lessen symptoms and improve constipation rates.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1265-1273
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• 2012

The purpose of this study was to investigate the BMI, intake of snacks, and perceptions and use of food and nutrition labels by middle school students (144 boys and 189 girls) in Chuncheon area. The average height and weight of boys were $171.0{\pm}6.4$ cm and $61.0{\pm}11.4$ kg, respectively, whereas those of girls were $160.0{\pm}4.8$ cm and $50.8{\pm}6.6$ kg, respectively. Average body mass index (BMI) of boys and girls were $20.8{\pm}3.3$ and $19.8{\pm}2.4$, respectively (p<0.01). Dietary intake attitude score of girls ($34.39{\pm}5.66$) was higher than that of boys ($33.92{\pm}5.40$) (p<0.05). Subjects bought and ate snacks 1 to 3 times per week (40.2%) by themselves, and most consumed snacks were cookies (23.1%), instant noodles (16.2%), ice cream (13.2%), and candy and chocolates (13.2%). The most important factor in purchasing of snacks was 'taste' ($4.49{\pm}0.67$). When subjects bought processed foods, the rates of reading food labels was 86.6%. The most important factor of the food labels was 'expiration date' (42.9%). The degree of reading food labels on processed foods by girls ($22.70{\pm}5.72$) was higher than that of boys ($20.96{\pm}5.35$) (p<0.01). Of the 13.2% of subjects that did not read food labels, the reason why was that they were not interested (50.0%). Of the 78.4% of subjects that read nutrition labels, the most important component of the nutrition labels was 'calories' (75.9%). The main reason for reading nutrition labels was 'to control weight' (45.6%). In general, use of food labels correlated positively with dietary intake attitude score (p<0.05) and use of nutrition labels (p<0.01). Using multiple regression analysis, we found that 'usefulness of dietary life' was the most significant variable that affects the importance of food and nutrition labels. Therefore, development of an educational program on food and nutrition labels for adolescents will be effective in improving dietary life.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1560-1567
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• 2008

This study was designed to evaluate the effect of green tea products (GTP) on bone metabolism marker in ovariectomized (OVX) rats fed high cholesterol diet. Forty Sprague-Dawley female rats, 10 weeks of age ($279{\pm}2g$), were divided into 4 groups and fed on the experimental diets for 6 weeks: sham operated control (Sham-C) and OVX-control (OVX-C) groups treated high cholesterol diet. OVX-GTP 5% (OVX-G5) and OVX-GTP 20% (OVX-G20) groups were treated with high cholesterol diet containing 5% GTP and 20% GTP, respectively. Food efficient ratio was significantly (p<0.05) lower in OVX-G20 than in the other OVX groups. Bone mineral density of femur was not significantly different among the experimental groups in the order of Sham-C>OVX-G5 and OVX-G20>OVX-C. Alkaline phosphatase activities on serum was lower in the GTP supplement groups than in the OVX-C. Estradiol levels of serum were higher in the GTP supplement groups than in the OVX-C. Osteocalcin levels of serum was the lowest in the OVX-G20. Deoxypyridinoline crosslink values of urine, indicator of bone absorption, was the lowest in the OVX-G20 group. The GTP supplemented groups had a lower bone resorption ratio than in the OVX-C group. From the above results, these findings suggest the possibility of using GTP as a functional food materials related to bone metabolism in menopause.

• Korean Journal of Childcare and Education
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• v.6 no.1
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• pp.157-176
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• 2010

The purpose of this study was to estimate the effect of "The unsafe food program" designed for improving children's biased eating habits coming from defenceless exposure to the instant food, fast food and adulterated food with MSG and artificial additives with analyzing the current condition of children's biased eating habits and preference for the unsafe foods. This program was performed for 5 year old children who was attending the kindergarten run by the author every day for two months. "The unsafe food program" consisted of the surveys on the parents' attitude towards food and health and children's eating habits, and of programs that was designed to attract children's attention to their daily food intake and to provide physical fitness, information about differences between wholesome food and junk food, and junk food's bad impacts on human body for children. In order to see the changes of children's body through this program, two physical examinations was preformed: SH pharmaceutical company's hair test to measure the accumulation level of toxic metal in children's hair and children's nutrition level before starting the program, and Ilsan Health Center's 'INBODY' test to analyze children's body composition such as body weight, skeletal muscle mass, body fat mass, BMI, body fat percentage and so on before and after the program. The results from this program follow as below. First, the unsafe foods were excluded from children's diet after parents came to recognize the negative effects of the unsafe foods. Second, children became highly interested in their daily diet through the course of gathering information by themselves and discussions together while testing and analyzing foods, and children demonstrated more self-restraint on fast food and instant food. Third, children's body constitution turned out to be improved by physical fitness in addition to this program. Fourth, children formed a good habit of eating well-balanced diet consisting of vegetables, staple food and fruits through this program designed to improve children's biased eating habits. From the results of this study it was confirmed that "the unsafe food project" had effects on improving children's eating habits.

• Korean Journal of Environmental Agriculture
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• v.23 no.1
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• pp.52-58
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• 2004

This work was conducted to provide the reference data of radioactivity in the foodstuffs at a radiological emergency situation in Jeju Island The sampled foodstuffs were agricultural (31), livestock (6), marine (12) and forest products (4), and processed foods (3) consumed by Jeju Islanders. $^{137}Cs$ and $^{40}K$ activities were determined by HPGe r-ray spectromety. The activity ranges of $^{137}Cs$ was ${\sim}650\;mBq/kg$ fresh in the agricultural products, ${\sim}131\;mBq/kg$. fresh in the livestock, ${\sim}834\;mBq/kg$ fresh in the forest, ${\sim}253\;mBq/kg$ fresh in the marine and $32.0{\sim}483\;mBq/kg$. fresh in the processed foods (tea). In case of $^{40}K$ the activity was $16.6{\sim}542\;Bq/kg$. fresh in the agricultural products, $39.1{\sim}294\;Bq/kg$ fresh in the livestock, $85.5{\sim}116\;Bq/kg$ fresh in the forest, $50.1{\sim}657\;Bq/kg$ fresh in the marine, and $33.6{\sim}1,065\;Bq/kg$ fresh in the processed foods (tea). The highest activity of $^{137}Cs$, 834mBq/kg fresh was observed in oak mushroom and $^{40}K$ 1,065 Bq/kg fresh in coffee. Annual effective doses of $^{137}Cs$ and $^{40}K$ by intake of foodstuffs per capita were the following order; agricultural products (66,543 nSv) > livestock products (19,311 nSv) > processed foods (6,648 nSv) > marine products (6,579 nSv) > forest products (860 nSv). Therefore, total annual effective dose was summed 99,941 nSv which is quite low level comparing to the annual effective dose by external exposure, 2,400,000 nSv. The data obtained in this study can be useful for monitoring whether the foodstuffs are contaminated or not at an emergency radiation accident, and showed that the foodstuffs consumed in Jeju are safe in terms of annual effective dose of $^{137}Cs$ and $^{40}K$

• Journal of Nutrition and Health
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• v.52 no.2
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• pp.185-193
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• 2019

Purpose: This study was conducted to develop standards for the salinity and sodium content in representative Korean foods high in sodium. Methods: A total of 600 foods from four seasonings (soy sauce, soybean paste, red pepper paste, and ssamjang) and 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in 10 cities nationwide and analyzed for their salinity and sodium content. Based on the findings, the standards with a 20% ~ 30% reduced sodium content and salinity from the current level were presented. Results: The suggested standards of salinity (and sodium content per 100 g) were less than 12% (4,500 mg) for soy sauce, 9% (3,500 mg) for soybean paste, 5% (2,000 mg) for red pepper paste, and 6% (2,500 mg) for ssamjang. The reduced standards of salinity for soups were suggested to less than 0.5% for clear soup and 0.7% for soybean paste soup, while for broths, it was 0.6% for clear broth and 0.7% for other broths. The standards of salinity for stews were suggested to less than 0.8% for soybean paste stew, 0.6% for other stews, 0.9% for steamed and stir-fried fish dishes, 1.0% for braised dishes, 4.0% for stir-fried dried fishes, 1.3% for other braised dishes including vegetables, and 1.5% for pickled vegetables and kimchi. Conclusion: Standards for the sodium content and salinity were suggested to reduce the sodium level in fermented soybean sauces and representative Korean high sodium dishes by 20% from the current levels. Nevertheless, it will be necessary to adjust the standards properly to reduce the sodium content and salinity further by considering the future status of sodium intake.

• The Journal of Korean Academy of Sensory Integration
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• v.16 no.1
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• pp.1-13
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• 2018

Objective : The purpose of this study was to investigate the effects of sensory integration intervention combined with oral activity on eating of child with sensitive oral senses. Methods : The study subject was 6 years old boy and diagnosed with developmental disorder. The experiment period was 15 sessions from April 21, 2017 to June 2, 2017. Experimental design used AB design in single-subject design, baseline (A) phase (sensory integration therapy) was 5 sessions and intervention phase (B) (sensory integration therapy combined oral activity) was 10 sessions. During the experiment, the child used the Goal Attainment Scale (GAS) to measure behavioral changes in eating. Results : The GAS score of voluntary eating of favorite foods was 0 on the baseline phase and increased to 1.9 on the intervention phase. The GAS score of voluntary eating of disliking foods was 0 on average during the baseline phase and increased to 1.7 on average during the intervention phase. Conclusion : This study suggests that sensory integration intervention combined with oral activity program may have a positive effect on eating of children with sensitive oral senses and limited food intake.

• Journal of Nutrition and Health
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• v.35 no.3
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• pp.380-393
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• 2002

The purpose of this study was to investigate the lift-style and eating behavior of stomach cancer patients in the Daegu and Kyungpook area, and to collect basic data for nutrition education designed to prevent stomach cancer in this community. The subjects of the study were 102 patients who were recently diagnosed as having stomach cancer at the Kyungpook National University Hospital. The control subjects were 105 persons who did not have any gastrointestinal disease, and included patients from the Department of Orthopedic Surgery and healthy volunteers. The survey, which covered the personal characteristics and eating behavior of the subjects, was conducted by individual interviews using questionnaires. It was found that the stomach cancer patients (case group) had experienced a significantly higher level of stress in their daily lives than the control group. A significantly higher proportion of the case group subjects recognized their personality as pessimistic, and had family histories of cancer, compared with the control group subjects. The cancer patients had higher preferences for salty and hot tasting foods, and tended to ingest meals faster without enough chewing, compared with the control subjects. The level of nutritional knowledge of the case group was lower than the control group, and there was a positive correlation between subjects' nutritional knowledge scores and nutritional attitude scores. Subjects' estimates of their food intake frequencies during the decade before the cancer was diagnosed revealed that the case group consumed significantly higher amounts of pickled fish, soybean paste soup and stew, cooked vegetables, beef and pork, charcoal broiled meat and alcohol, while consuming significantly lower amounts of green tea than the control group. In summary, the results of the study suggest that the stress of daily life, a family history of cancer, and a pessimistic personality might be the risk factors for the development of stomach cancer. Dietary factors which were suspected as risk factors for stomach cancer in the present study included strong preferences to salty and hot lasting foods, poor eating habits, and frequent consumption of pickled fish, soybean paste soup, cooked vegetables, beef and pork, charcoal broiled meat and alcohol. A high consumption of green tea seemed to be a protective factor against stomach cancer. The results of the study appear to provide useful data for nutritional education focussed on the prevention on stomach rancor in local residents.