• Journal of the Korean Society of Food Culture
• /
• v.29 no.1
• /
• pp.9-17
• /
• 2014

This study was conducted to develop a Han-sik database as well as to assess the effects of Han-sik on dietary quality among Koreans. The Han-sik database was developed by a focus group composed of food and nutrition specialists considering the results of Han-sik perception surveys conducted in previous studies for frequently consumed dishes. Among the 1,322 dish items identified in the $4^{th}$ (2007-2009) Korea National Health and Nutrition Examination Survey (KNHANES), 973 items (73.6%) were classified as Han-sik. Han-sik usage was defined as the percentage of Han-sik items of all individually consumed dish items in the dietary data of 22,113 subjects who participated in a 24-hour diet recall in the $4^{th}$ (2007-2009) KNHANES. Dietary quality was evaluated based on adherence to the Korean Food Guidance System (KFGS), which was calculated as the percentage of the number of servings consumed in each food group out of recommended servings according to age and sex. Mean usage of Han-sik was 80.1% and was higher in older age groups, rural areas, as well as in households at the lowest income level. Han-sik usage was also higher on weekdays as well as for breakfast. Adherence to the KFGS was significantly higher for grains, meat fish egg beans, vegetables, and fruits (p<0.001) but lower for milk dairy products and oils fats sugars (p<0.001) across the quartiles of Han-sik usage. The results of this study indicate that Han-sik usage is high among Koreans. Further studies are needed to update the Han-sik database as well as investigate the association between health-related factors and Han-sik use.

• Journal of Nutrition and Health
• /
• v.50 no.5
• /
• pp.447-459
• /
• 2017

Purpose: Metabolic Syndrome (MetS) is defined as a cluster of inter-connected metabolic disorders involving the glucose metabolism, dyslipidaemia, high blood pressure, and abdominal obesity. The worldwide prevalence has been rapidly increasing to approximately 20~25%, and the prevalence in Korea as of 2012 was reported to be 31.3%. The association of MetS with various diseases needs to be analyzed by conducting an investigation of frequently consumed foods, such as dairy products, fish, and shellfish in prediabetic subjects. Methods: The dietary intake of subjects who met the criteria of the study from January to December 2015 was assessed using the 24-hour recall method. After adjusting the age, sex, BMI, and total energy intake, which are confounding factors that may affect the dietary intake of the subjects, the associations of dairy products, fish, and shellfish intake with the MetS risk factors was analyzed. Results: In prediabetes, the intake of subjects who consumed more than the dairy products median (187.0 g) and the elevation risk of TC [OR, 2.369; 95% CI, 1.057 to 5.312] showed a significant positive association. In prediabetes, the intake of subjects who consumed more than the fish and shellfish median (44.0 g) and the elevation risk of BP showed a significantly weak negative association [OR, 0.073; 95% CI, 0.010 to 0.520]. The probability that the blood LDL cholesterol was ${\geq}100mg/dL$ decreased 0.397 times [95% CI, 0.189 to 0.832]. Conclusion: To control the metabolic risk factors of pre-diabetic and vascular disease subjects, proper dairy, fish and shellfish intake will be important.

• Journal of Nutrition and Health
• /
• v.50 no.1
• /
• pp.85-97
• /
• 2017

Purpose: This study was conducted to investigate dietary habits related to weight reduction and snack intake habits of $4^{th}$ to $5^{th}$ grade elementary students located in Jeju-si, Jeju, South Korea. Methods: The $4^{th}$ and $5^{th}$ grade elementary school students (total n = 234, equally matched numbers of normal weight children and overweight/obese children (n = 117/group)) were surveyed using a questionnaire and a 24-hour dietary recall method in Oct 2015. Results: The percentage of students who experienced reduced food intake to control weight was 26.3% in the normal weight group (NG) and 77.6% in the obese group (OG). Most frequently answered meal for reduced intake was snacks in the NG and dinner in the OG. Percentages of daily calorie intake among subjects were 17.2% for breakfast, 33.8% for lunch, 29.7% for dinner, and 19.3% for snacks. Frequency of snack intake was 2.1 times a week in NG and 1.6 times a week in OG, which showed a statistical difference between body weight groups. Types of snack foods were distinctly different depending on where children consumed them, although no difference was observed between NG and OG. In addition, snack intake level of low energy and nutrient-dense foods was significantly lower in the OG compared to the NG, whereas snack intake level of energy dense and low-nutritive foods was not different between the OG and NG. Conclusion: Taken together, snack intake level with consideration of frequency and amount of snack intake showed that children in the OG consumed significantly less low energy and nutrient-dense foods compared to the NG. Therefore, nutritional education for choosing healthy snack foods for children regardless of body weight status is crucial based on family-school links.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.2
• /
• pp.287-294
• /
• 2003

The purpose of this study was to develop a web-based internet program for nutritional assessment and diet management of patient having hyperlipidemia. Hyperlipidermia were classified by hypercholesterolemia and hypertriglyceridemia. The program consisted of four parts according to their functions and contents. The first part explained the metabolism of lipids and defined the hyperchotesterolemia and hypertriglyceridemia. The second part is to assess the general health status such as body weight, obesity index, basal metabolic rate and total energy requirement by the input of age, sex, height, weight and degree of activity. This part also provides the Patient with menus lists and 1 day menu suitable to his weight, activity and the status of hyperlipidemia and offers the information for food selection, snacks, convenience foods, dine-out, behavioral modification, cooking methods, food exchange lists, and information on energy and nutrients of foods and drinks, and top 20 foods classified by nutrients. The third part is designed to investigate diet history of patient, that is, to find out his inappropriate dietary habit and give him some suggestions for appropriate dietary behavior. This part also offers on-line counseling and frequently asked Questions. The fourth part is evaluating their energy and nutrients intake by comparing with recommended dietary allowance for Koreans or standardized data for patient with hyperlipidemia. In this part, it is also analyzing energy and nutrients of food consumed by food group and meals, and evaluating the status of nutrient intake. These results are finally displayed as tabular forms and graphical forms on the computer screen.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.5
• /
• pp.449-457
• /
• 2021

This study analyzed the nutritional composition (proximate composition, total dietary fiber, calories, minerals, fatty acids, and amino acids) of 10 noodle products (tteok ramyun, jjamppong ramyun, kimchi ramyun, instant udon, cup ramyun, jajangmyun, bibimmyun, cream spaghetti, ssalguksu, and milmyun), which account for 85% of the cumulative intake of one or more key nutrients, using data from the 7^th Korea National Health and Nutrition Examination Survey. The moisture contents of bibimmyun, jajangmyun, and cream spaghetti were lower than those of the other noodle products, whereas the crude fat, crude protein, carbohydrate, and calorie contents were the highest. Cream spaghetti had the highest mineral, fatty acid, and amino acid contents, followed by bibimmyun and jajangmyun. Ssalguksu had the lowest contents of most nutrients. These data could be used to populate a food composition database, which can provide consumers with the nutritional information about frequently consumed noodle products.

• Korean journal of food and cookery science
• /
• v.26 no.6
• /
• pp.685-698
• /
• 2010

Acrolein is a highly toxic, reactive mutagenic aldehyde. Humans are exposed to acrolein vapors from overheated cooking oil, cigarette smoke, and combustion of organic products. In this study, we investigated elementary and middle school students' consumption of foods cooked at high heat, such as fried, direct fire, and indirect fire cooked foods. The subjects of this survey study were 265 fifth grade students and 396 middle school students nationwide. According to the results of the frequency test, broiled fish was the most frequently consumed, followed by fried fish, indirect cooked samgyebsal, and other fried foods, which were eaten more than three times per month. The total intake of foods cooked at high heat per child over 1 year was in the following order: Fried chicken(7.50 kg) > Samgeybsal(6.57 kg) > Broiled pork ribs(4.18 kg) > Broiled fish(4.12 kg) > Bulgogi(3.31 kg) > Fried dish(3.18 kg) > Pork cuttlet(3.17 kg) > Jeyukbockeum(3.13 kg) > Charcoal-broiled beef ribs(2.74 kg) > Roasted whole chicken(2.05 kg) > Dackochi(1.87 kg) > Tangsuyuk(1.87 kg) > Fried fish(1.83 kg) > Hamburger patties(1.21 kg) > Fried potato(1.01 kg) > Barbecue(0.95 kg) > Doughnut(0.80 kg) > Corn dog(0.66 kg) > Croquette(0.51 kg). The favorite cooking method was indirect fire cooking for beef, pork, and fish, whereas frying was preferred for chicken. The results of this study provide important data for assessment of acrolein exposure via foods cooked at high heat temperature. The results also indicate that children might be exposed to acrolein through consumption of foods cooked at high heat temperature, suggesting the need to promote education of proper food consumption behavior.

• Journal of Nutrition and Health
• /
• v.55 no.1
• /
• pp.101-119
• /
• 2022

Purpose: This study examined the demographics, health status, dietary habits, energy, nutrient intake, and protein intake based on levels of inclusion of animal food among females in their 20s by using data from the 7th Korea National Health and Nutrition Examination Survey. Methods: The subjects (n = 912) were divided into 4 groups according to the frequency of animal foods consumed which were categorized as meat, seafood, eggs, and dairy products, or other animal-derived foods. Results: The subjects with a lower frequency of animal food intake ate out less frequently. As the frequency of animal food intake decreased, the total energy intake too decreased with higher carbohydrate and lower protein intake ratios. In the low frequency of animal food intake group, a higher proportion of subjects had energy intake below the estimated energy requirement and the intake of protein, vitamin B₁, vitamin B₂, niacin, calcium, phosphorus, and iron were below the estimated average requirements. The average protein intake was more than the recommended 45 g in all four groups. However, the lower the frequency of animal food intake, the higher the proportion of people having lower protein intake compared to the recommended intake of 0.91 g per kg body weight. It became apparent that people who do not consume animal foods at all did not meet the recommended levels of protein intake. Thus, people pursuing a vegan diet may be at risk of low protein intake. Conclusion: This study suggests that economic characteristics, dietary habits, energy, and nutrient intake are affected by the frequency of animal food consumed, or in other words, by the degree of vegetable-centered diet. Thus, this study would help improve the perception of vegetarianism, develop individualized dietary guidance and nutrition education programs for people practicing vegan or vegetarian diets to ensure that they have a balanced diet.

• Journal of Nutrition and Health
• /
• v.47 no.3
• /
• pp.206-213
• /
• 2014

Purpose: The purpose of the study was to compare dietary habits, perception, and consumption frequency of fast foods between part-time working youths at fast food restaurants and those at other food-related services. Methods: The study subjects were part-time working youths in 13 fast food restaurants (n = 118) and in 25 other places including bakeries, cafes, convenience stores, and other restaurants (n = 115) in Cheongju. Demographic characteristics, dietary habits, perception regarding fast foods, and consumption frequencies of food groups and fast foods were assessed using a self-administered questionnaire. Results: Female youths working at fast food restaurants had unhealthier dietary habits, such as meal skipping and night snacking compared to those working at other places. Consumption frequencies of fruits in males and beans/bean products in females working at fast food restaurants were significantly lower than those working at other places. Perception score on fast foods was significantly lower in males working at fast food restaurants than in males working at other places. However, the consumption frequencies of hamburgers, pizzas, and a total of six fast foods among both males and females working at fast food restaurants were significantly higher than those working at other places after adjusting for confounding variables including age, status, type of residence, allowance, alcohol, smoking, working hours, and hourly pay. Conclusion: Part-time working youths at fast food restaurants had worse dietary habits, such as meal skipping and night snacking, and consumed fast foods more frequently than those working at other places. Interventions for part-time working youths at fast food restaurants may be needed in order to reduce fast food consumption and increase the intake of fruits and vegetables.

• Journal of the Korean Dietetic Association
• /
• v.21 no.2
• /
• pp.154-172
• /
• 2015

The prevalence of obesity is continuing to increase. Self-perceived body image among women has drawn a lot of attention in Korea due to unhealthy weight control trials. This study was conducted to determine the relationship between self-perceived body image and dietary intakes among Korean women. For the analysis, 1,747 subjects were selected after eliminating those who were likely to have recently altered their diet based on the 2010 Korea National Health and Nutrition Examination Survey (KNHANES) data. The subjects were divided into three groups: underweight, normal, and obese groups according to their perception of body image. Daily nutrient intakes, NAR (Nutrient Adequacy Ratio), and food intake frequency were assessed according to age group and body image perception. Only energy intake showed differences among the three body image perception groups across all age groups, but not statistical differences. Analysis of NAR and the order of most frequently consumed food items confirmed these findings. The ratio of underweight women that perceived their body size as normal or overweight was higher with younger age. Incorrect body image perception and unhealthy weight control behaviors can cause nutritional problems. This study confirmed that nutritional knowledge is important for healthy weight control trials. Nutritional education for healthy dieting should be emphasized among Korean women.

• Journal of the Korean Dietetic Association
• /
• v.7 no.4
• /
• pp.320-330
• /
• 2001

This study was to obtain information about the dietary habits, the dietary attitudes, nutrition knowledge, and the food consumption of middle school students and to assess relationships between the dietary habits, the dietary attitudes, and nutrition knowledge of middle school students. Data were collected from 390 middle school students in Kimcheon. In the dietary habits, the regularity of breakfast showed the highest point and the snack consumption showed the lowest point. Female students were lower in the regularity of breakfast, and male students were higher in overeating of dinner and night. In the dietary attitudes and the perceived importance of nutrition, male students showed more favorable attitudes and perceived more importance of nutrition. In the nutrition knowledge, the responses to items 'Cola or cider doesn't have calories' and 'An egg contains lots of cholesterol' were the lowest point. Female students had higher knowledge than male students. In the food intake, grains, milk.yogurt.cheese, and fruits were always eaten or frequently eaten. While fast food, spicy and salty food, seaweeds, carbonated drinks, and yellow or green vegetables were eaten in lower frequency than other foods. Male students consumed more meat.ham.egg.fish, fried.stir-fried food, fast food, carbonated drinks, and spicy and salty food than female students. The correlation between dietary attitudes and dietary habits was statistically significant. The correlation between dietary attitudes and the perceived importance of nutrition was statistically significant. But the correlation between dietary attitudes and nutrition knowledge was statistically significant for female students, not significant for male students. Nutrition knowledge was related to the perceived importance of nutrition. It might be suggested that effective nutrition education program might be developed and implemented to ensure the good eating behaviors of middle school students.