• Journal of Nutrition and Health
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• v.42 no.1
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• pp.23-37
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• 2009

The purpose of this study was to investigate the health status of preschool children using the questionnaires about dietary behaviors and anthropometric indices. And also nutritional status was investigated using questionnaires for 24-hr recall method. The study was conducted in 145 children aged 3 to 6 years and questionnaires for dietary behaviors and dietary intakes were performed by mothers of children in Ulsan. Just nine percent of children were graded as good in terms of having healthy eating habits, this means that the nutrition education for the dietary behaviors should be more focused on preschool children. With regard to the frequency of food intake, children consumed green & yellow vegetables less frequently, meanwhile consumed high protein source food (meat, egg and bean) and milk and its product more frequently. Children almost never consumed fried foods as often as 1-2 times a weak. In assessment of the health status, children have the highest prevalence of colds and allergy, but lower prevalence of clinical symptoms due to the nutritional deficiency. The mean height was $103.6\;{\pm}\;6.4\;cm$ and significantly different among age (p < 0.05), but was not significantly different between sex. The mean weight was $17.8\;{\pm}\;3.0\;kg$ and significantly different in 5, 6years old among age. By the WLI criteria, 11.1% of children were underweight and 17.4% of children were overweight or obese. By the Rohrer index criteria, any children were not underweight and 86.8% of children were overweight or obese. By the Kaup index criteria, 2.8% of children were underweight and 29.2% of children were overweight or obese. And Obesity Index criteria, 2.1% of children were underweight and 20.8% of children were overweight or obese. The results of obesity rate by all criteria except Rohrer index indicated similar level, were significantly high in age 3 with all criteria, and decreased with age increased. The energy intake of children was lower than EER (Estimated Energy Requirements) of Dietary Reference Intakes for Koreans (KDRIs) by as much as 85.7%. Acceptable Macronutrient Distribution Ranges (AMDR) was 62.6:21.5:15.7 as carbohydrate:protein:lipid, so children consumed protein more, but consumed lipid less compared with those of KDRIs. Vitamin A intake was 133% of recommended intakes (RI) and calcium intake which was identified as the nutrient most likely to be lacking in diets was 98.9% of RI. The intakes of all minerals and vitamins except folate were higher than KDRIs. 33.3% of children were distributed in insufficiency of energy intake, 42.7% of children were distributed in insufficiency of lipid intake. These results indicate that the need of developing of nutrition education program and further concern of a public health center, university and children care center about dietary life for preschool children.

• Journal of Nutrition and Health
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• v.47 no.1
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• pp.77-88
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• 2014

Purpose: This study analyzed the foodservice satisfaction and menu preference of 506 high school boarding students in Jeju surveyed from July 2-30, 2012 with the aim of providing basic data for improving the quality of boarding food-service management. Methods: The data were analyzed using descriptive analysis, t-test, and Pearson's correlation coefficients, using the SPSS Win program (version 12.0). Results: Regarding satisfaction with dormitory foodservice, the satisfaction scores for service and hygiene were 3.46 (out of 5 scales), whereas the score for menu quality was 3.26 points. In terms of satisfaction by meal, dinner showed the highest score, at 3.70 (out of 5 scales). The satisfaction scores for breakfast were significantly higher in girls (3.36) than boys (2.93). Regarding intake of meals provided, dinner showed the highest score, at 3.96 (out of 5 scales), whereas breakfast showed the lowest score, at 3.63 points. Intake of lunch and dinner was significantly higher in boys (4.12, 4.17, respectively) than girls (3.72, 3.76, respectively). Regarding the requirements of subjects for dormitory foodservice, 43.4% of subjects selected improvement of food taste and 36.6% of girls chose menu diversity. In terms of menu preferences for main dishes, the students preferred noodles (4.06) and one-dish cooked rice (3.92) to cooked rice (3.66). The subjects preferred beef rib soup (4.10) and Kimchi stew (3.99) in soups and stews. With regard to the menu preferences for side dishes, steamed foods showed the highest score, at 3.95 (out of 5 scales), whereas seasoned foods showed the lowest score, at 2.89 points. The students preferred beef, pork, and chicken to fish and vegetables. The students preferred dessert the most with fruit juices (4.52). Bread and rice cake were more favored by girls, showing significant differences between boys and girls (p < 0.05, p < 0.01, respectively). Conclusion: Development of a systematic nutrition education program that can encourage practice of proper eating habits is needed. In addition improvement of the quality of boarding school meals through the service of various menus is needed.

• Journal of Community Nutrition
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• v.4 no.2
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• pp.118-129
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• 2002

Nutrition is important in the management of diabetes mellitus, however, there are few little education materials specifically designed for older adults. The objective of this study was to develop nutrition education materials for prevention and management of diabetes moll for older adults. Materials developed were a booklet and four leaflets. The contents of materials were based on lesson plans. After several revisions of the draft of materials, illustrations and icons appropriate to the contents were designed using illustrator 9.0 and Photoshop 6.0. The booklet was composed of five chapters and 40 pages. The first chapter began with an introduction about diabetes and diabetes management by diet, exercise and medication. The second chapter dealt with ideal body weight, calculation of adequate caloric intake and food exchange list. The third chapter provided information for meal planning and sample menus. The fourth chapter focused on practical tips on nutritional care of diabetes, by providing tips on reducing sugars, fat and salt, and suggestions on eating for special occasions. The fifth chapter dealt with information in case of low blood sugars, exercise and foot care. The topics of the four leaflets were “Diabetes, what is it and care”, “Food exchange list and meal planning”, “Healthy eating for diabetes”, “Special care for diabetes low blood sugars, exercise and foot care” Each leaflet was composed of six sections and was printed in large paper (B4 size) for older adults. The draft of educational materials were re-viewed by four nutrition professionals and finally pilot-tested with ten adults aged 50 and older. The characteristics of the developed materials are as follows, i) messages are delivered using simple, specific information, ⅱ) messages focused on practical applicable tips, ⅲ) various pictures, illustrations and artwork were created and inserted to enhance understanding and interest, ⅳ) sections including risk factor assessment, calculation of ideal body weight and meal planning were designed to induce the user's participation, ⅴ) sample menus and food pictures were inserted in the booklet, vi) characteristics of older adults and transformed characteristics are diversely used to help the user feel familiarity. These materials are self-explanatory and can be used by older adults. These materials also can be used widely in nutrition education at public health centers or senior centers.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.405-416
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• 2015

This study aimed to compare the dietary habits, nutritional knowledge, and health-related behaviors of students by high school type using questionnaires. The subjects were 586 male students (academic high school students (AS); 294, specialized high school students (SS); 292) in Jinju, Gyeongnam. The frequencies of eating breakfast and snacks were higher in AS than in SS (p<0.05), whereas the frequency of drinking was higher in SS than in AS (p<0.05). The main reason for skipping breakfast was 'poor appetite' in AS (45.2%) and 'lack of time' in SS (56.5%) (p<0.05). Favorite snacks included 'pizza, hamburger' (33.0%) and 'bread, noddle, ramyun' (31.0%) in AS as well as 'pizza, hamburger' (32.5%) and 'fruit, fruit juice' (26.0%) in SS. A mean of 56.2% of students ate an unbalanced diet, and the main reason was 'untasty' (47.2%). The frequency of eating out was higher in SS than in AS (p<0.05), and the main menu while eating out was 'Korean food' in AS (96.3%) and SS (90.3%). The frequency of 'meat, fish, egg, beans' was higher in AS than in SS (p<0.05). On the other hand, the frequencies of 'fruit, fruit juices' (p<0.05), 'milk, milk products' (p<0.01), 'seaweeds' (p<0.05), 'instant foods' (p<0.001) and 'soda and ion drinks' (p<0.001) were higher in SS than in AS. The mean rates of drinking and smoking in students were 84% and 29.5%, respectively. The main reason for drinking and smoking was 'to relieve stress' in AS (38.0%) and SS (30.9%) (p< 0.001). In general, the nutritional knowledge level of SS was higher than that of AS. In conclusion, there were significant differences in the frequencies of eating breakfast, food intake, drinking and reasons for eating snacks, unbalanced diet, drinking and smoking between AS and SS. Therefore, it's necessary to provide proper nutritional education for students according to high school type.

• Journal of Environmental Health Sciences
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• v.41 no.5
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• pp.349-357
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• 2015

Objectives: The 2007 Korea National Survey for Environmental Pollutants in the Human Body found the highest blood mercury levels nationwide among residents in Seoksan-ri, Goro-myeon, Gunwi-gun, Gyeonsangbuk-do. With the aim to reduce the blood mercury levels of residents in this region, we conducted this study to identify the association between mercury exposure levels and shark meat consumption. Methods: This survey was conducted with 118 participants in Seoksan-ri before the Chuseok festival and 113 residents were added afterwards. Information on participants was collected via questionnaires. Total mercury concentrations in biological samples were measured using a mercury analyzer with the gold-amalgam collection method. Results: To identify this, we conducted mercury exposure level analysis before and after the Chuseok festival and found that blood and urinary mercury levels after Chuseok (GM of $6.9{\mu}g/L$ in blood and $1.68{\mu}g/g$_cr in urine) were higher than those before (GM of $5.29{\mu}g/L$ in blood and $1.44{\mu}g/g$_cr in urine). This area maintains a custom of using shark meat as one of the ancestral rite foods, and the performance of such rites and shark meat consumption have been identified as main sources of mercury exposure. Other than this, smoking, dental amalgam treatment and residential period in the area also contributed to an increase in mercury exposure levels. On the other hand, recent consumption of oriental medicine and vaccination did not have a significant influence on mercury levels. Conclusion: The results were attributed to the local custom of consuming shark meat with high mercury concentrations during rituals taking place during the festival and ancestral rites. Given that the blood mercury levels in 23.2% of the residents exceeded the HBM II values recommended by the German Commission on Human Biological Monitoring, it is suggested that further appropriate actions and follow-up measures be taken to reduce the mercury exposure levels of the residents that exceeded the reference values.

• Korean Journal of Community Nutrition
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• v.4 no.2
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• pp.175-185
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• 1999

This study was conducted among the university students to investigate the effects of working in an daytime and studying in an evening class on dietary behaviors and nutrient intakes. A 24-hour recall method was used along with food frequency questionnaires. The subjects were composed of three groups : 172 were in the daytime calss regular student group(RS), 178 were evening class students without a job(ESWOJ), and 140 were evening class students with a job(ESWJ). An average age of the ESWJ was 31 years old, which was 9 years older than the RS and 7 years older than the ESWOJ. The types of the residence were significantly different among the groups ; were seif-boarding 74% of the ESWJ stayed at home while 47% of the RS were self-boarding and 61% of the ESWOJ. The survey shows that while a great majority of the RS and ESWOJ has breakfast and supper at home, about 10% and 17% of the ESWJ ate breakfast and supper, respectively, at the cafeteria in their work place. The most frequently skipped meal was the breakfast in all groups. Approximately 9% of the ESWJ tended to skip the breakfast, while 27% of the RS and 33% of the ESWOJ did. It turns out that the mose common reason why ESWJ skipped meals was due to a lack of time. About 71% of the ESWJ ate out more than once a week compared to 57% and 62% of the RS and ESWOJ, respectively. Approximately 30% of the ESWJ ate out more than once a week compared to 57% and 62% of the RS and ESWOJ, respectively. Approximately 30% of the ESWJ spent less than 10 minutes at meal time, showing a hurried eating habit. The results show that the ESWJ tended to eat a variety of food s and eat less instant foods, but drink coffee more often compared to the other two groups. The results also show that in all groups, the intakes of energy, Ca, and vitamin A were lower than the Korean Recommended Daily Allowances(RDA). In addition to these nutrients, protein, vitamin B1, vitamin $B_2$, and niacin were also lower than the RDA in all make students, and Fe was lower than the RDA in all female students. Among the deficient nutrients, vitamin A showed the lowest % RDA : 48% in the male and 64% in the female students. Among the deficient nutrients, vitamin A showed the lowest % RDA ; 48% in the male and 64% in the female students. The intakes of Ca, Fe, and niacin in the ESWJ were significantly greater than those in the RS and ESWOJ groups, and the vitamin C intake in the ESWJ was greater than that in the ESWOJ(p<0.01). In conclusion, university students in all three groups have a serious imbalance in the nutrient intakes, and the evening class students with a daytime job have unhealthy dietary behaviors in the light of high frequency of eating out and heavy coffee drinking, a rushed eating pattern, and therefore showing a strong need of proper nutritional education for them.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.765-770
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• 1995

A survey on the children's thought for kimchi intake and practical amount of kimchi consumption were conduction in April of 1995 to get basic information needed for the development of special kimchi for the children. And the effects of nutritional guidance on consumming kimchi was also investigated. Total of 1100 students in 2nd, 4th, and 6th grade from public and private elementary school participated in this survey. The eighty three percent of student think they should eat kimchi mainly because kimchi is good for the health(48.0%) and kimchi is our traditional food(31.8%). However, only 26.5% of children consume more than 5 pieces($4{\times}5cm$) of kimchi per mela and 64.5% consume less than 1~2 pieces. This shows that children's opinion(p<0.001), preference(p<0.001) and actual consumption(p<0.001) for kimchi was found to be very significant. Thus the nutritional guidance is important as much as the development of children's kimchi. Children wanted kimchi which is sweet, mild hot and not too strong in flavor. Ingredients children wanted in kimchi were pear, apple, tangerine, carrot and onion. Children's most favorite foods cooked with kimchi were stir fried kimchi rice and kimchi stew. But children did not like kimchi hamberger, pizza topped with kimchi and rice cooked with bean sprout and kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.636-644
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• 2003

This study compared the perceptions of children and their mothers of the effects of school lunch programs on the children's dietary behaviors in elementary schools. Questionnaires were answered by 425 elementary school students and their 412 mothers in the Busan area. The results indicated: The school lunch program had positive effects on children's dietary behaviors such as understanding healthy meals, correcting unbalanced diets, snack intake, attitude toward the meal, table manners, and table hygiene. However, there were still some negative habits in the home related to snack time, reading books or watching television during mealtime, eating foods before seniors have started. The gender of the children and whether the mothers worked or not produced no significant differences (in most cases). Still mothers more positively perceived the effect of school lunch programs on their children's dietary behaviors than did the children themselves. Thus, the school lunch program had positive effects for a balanced diet and making good eating habits. And, therefore, teachers-as well as the dieticians- should actively regard the school lunch program as an educational activity which can produce positive effects for a balanced diet, and make every endeavor to strengthen their relationship with the home.

• Journal of the korean academy of Pediatric Dentistry
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• v.24 no.1
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• pp.220-234
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• 1997

The purpose of this study was to investigate the knowledge and attitude of a group of mothers who had infants about baby bottle tooth decay(BBTD) and dental caries prevention. The sample consisted of 261 mothers who had infants from 6 to 36 months from certain areas of Dae-jeon city. The mothers were asked to answer a questionnaire which included a series of questions regarding general information cencerning the infant and his mother, knowledge about BBTD and methods of prevention using fluoride, knowledge about behavioral risk factors contributing to caries of the infant, attitude toward oral health care of the infant, opinions regarding the effectiveness of methods to prevent dental caries and sources of oral health information. he results of this study were as follow. 1. 85.4% of the respondents thought that prolonged bottle feeding would harm the teeth of the infant, but 77% of the respondents had never heard of baby bottle tooth decay. 2. Levels of knowledge about methods of prevention using fluoride were relatively low and there were significant relationships between the levels of this knowledge and the educational level of the respondents(P<0.05). 3. Only 7.3% of the respondents thought that prolonged breast feeding would harm the teeth of the infant. 4. Overall oral health care of the infants was relatively insufficient. 5. Only 28.7% of the respondents selected either when the first tooth erupt or deciduous dentition complete as the time a infant should first be seen by a dentist. 6. 64.6% of the respondents thought that toothbrushing should be instituted once the first tooth appears. 7. Among the six methods of preventing caries in infants, respondents ranked the effective of fluoride lower than making regular dental visits and reducing intake of sugared foods. 8. Most frequently cited sources of information about dental health were newspapers, magazines and books(65%), followed by friends, neighborhoods and families (55%).

• Korean Journal of Community Nutrition
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• v.13 no.5
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• pp.674-681
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• 2008

Hospital malnutrition could be caused by not completing the food served in the hospital. This has been a big problem since it delays the recovery of the patient and extends the length of hospital stay. The purpose of the study was to reduce the plate waste for the DM diet by performing several nutrition service improvement activities. The study was performed in a general hospital with 900 beds. A questionnaire survey was taken by 39 DM patients to obtain their aspect of the hospital foodservice systems and the quality of the meals at the beginning of the study. The amounts of foods served in the hospital kitchen and returned were measured by weights. After the improvement activities, the measurement of the plate waste was performed again for comparison. The average percentage of plate waste for the DM diet was 23.2%. The survey showed no difference by sex, age or duration of admission in plate waste. However, this food wastage percentage showed differences between the patients having a chance to get information about the diet therapy (12.21%) and not having one (26.06%) (p < 0.05). Using a five-point Likert-type scale, the quality of food by its taste was 2.49 (1: very poor, 5: excellent), the temperature score was 3.56 (1: very poor, 5: excellent), and the amount of food served score was 2.95 (1: very poor, 5: excellent), and the preference score was 3.13 (1: very dislike, 5: very like). Nutritional care improving activities were performed by adjusting seasonings, developing new menus, and standardizing cooking methods in order to increase the satisfaction of meal quality. The dietitian's inpatients care protocol was adjusted to expand the nutritional counseling chance for the DM patients. After the improvement activities, the average plate waste was reduced to 14.6%, and the satisfaction of food taste and preference increased to 3.21 (p < 0.001), and 3.36 (p < 0.05) correspondingly. The result shows that, for therapeutic diet patients, food intake could be increased by improving the food service satisfaction by controlling the meal quality and clinical nutritional service activities.