• Nutrition Research and Practice
• /
• 제8권3호
• /
• pp.336-341
• /
• 2014

BACKGROUND/OBJECTIVE: It is expected that dairy products such as cheeses, which are the main source of cholesterol and saturated fat, may lead to the development or increase the risk of cardiovascular and metabolic diseases; however, the results of different studies are inconsistent. This study was conducted to assess the association between cheese consumption and cardiovascular risk factors in an Iranian adult population. SUBJECTS/METHODS: Information from the Isfahan Healthy Heart Program (IHHP) was used for this cross-sectional study with a total of 1,752 participants (782 men and 970 women). Weight, height, waist and hip circumference measurement, as well as fasting blood samples were gathered and biochemical assessments were done. To evaluate the dietary intakes of participants a validated food frequency questionnaire, consists of 49 items, was completed by expert technicians. Consumption of cheese was classified as less than 7 times per week and 7-14 times per week. RESULTS: Higher consumption of cheese was associated with higher C-Reactive Protein (CRP), apolipoprotein A and high density lipoprotein cholesterol (HDL-C) level but not with fasting blood sugar (FBS), total cholesterol, low density lipoprotein cholesterol (LDL-C), triglyceride (TG) and apolipoprotein B. Higher consumption of cheese was positively associated with consumption of liquid and solid oil, grain, pulses, fruit, vegetable, meat and dairy, and negatively associated with Global Dietary Index. After control for other potential confounders the association between cheese intake and metabolic syndrome (OR: 0.81; 96%CI: 0.71-0.94), low HDL-C level (OR: 0.87; 96%CI: 0.79-0.96) and dyslipidemia (OR: 0.88; 96%CI: 0.79-0.98) became negatively significant. CONCLUSION: This study found an inverse association between the frequency of cheese intake and cardiovascular risk factors; however, further prospective studies are required to confirm the present results and to illustrate its mechanisms.

• 대한영양사협회학술지
• /
• 제29권4호
• /
• pp.199-210
• /
• 2023

This study was undertaken to analyze the growth, nutritional, and dietary risk factors of elementary school students belonging to the Busan Metropolitan City Office of Education and provide the basic data needed to develop an underweight and obesity prevention program. In 2021, BMI and Dietary Screening Test (DST) data of 4,046 children surveyed by the Nutrition Education Experience Center's "Diagnosis System" of the Busan Regional Office of Education were analyzed. The DST consists of 36 questions about lifestyle habits, meal quality, meal regularity, snack quality, and eating behavior. Of the children included, 6.8% were underweight, 65.4% were normal weight, 13.4% were overweight, and 14.4% were obese. Children in the obesity group had shorter sleep and meal times (P<0.001), lower vegetable and fruit consumption frequencies (P<0.001), higher fast food consumption frequencies (P<0.001), higher rates of skipping meals (P<0.01) and breakfast (P<0.001), and more frequently used smartphones and watched TV during meals (P<0.001). The underweight group had the highest scores for all eating development factors but more frequently had chewing and swallowing difficulties (P<0.001). The study confirms underweightedness and obesity are present different problems and indicates that nutrition teachers should conduct accurate studies on the eating habits and behaviors of obese and underweight students and provide individually tailored nutritional counseling.

• 대한영양사협회학술지
• /
• 제11권4호
• /
• pp.418-429
• /
• 2005

The purpose of this study was to investigate the effect of the web-based nutrition counseling on the dietary behavior and food intake of hyperlipidemic patients and to evaluate the web-based nutrition counseling program. Forty hyperlipidemic patients, twenty of them were hypercholesterolemia and the other twenty were hypertriglyceridemia, participated in the web-based nutrition counseling program. At the first nutrition counseling, the patients were interviewed and then follow-up nutrition counselings were accomplished four times during eight weeks through a web-based internet program. The web-based nutrition counseling program was consisted of diet management, nutrition education and nutritional assessment and the follow-up counseling program. The dietary behavior score increased significantly in both groups after the nutrition counseling program(p<0.01). The diet therapy knowledge score also increased significantly (p<0.01). For food frequency, vegetable (p<0.01), fruit (p<0.05) and seaweed (p<0.01) consumption increased significantly, while meat (p<0.01), egg (p<0.01), snack (p<0.01) and instant food (p<0.01) intake decreased significantly in both groups after the nutrition counseling program. The evaluation of the web-based nutrition counseling program by the patients showed above average in all domains, specially the evaluation scores of younger aged patients habituated to practice computer were better than those of older aged patients. Therefore, this study shows that the web-based nutrition counseling program is effective for improving dietary behavior and food consumption the patients. In addition, these results indicate that internet presents us with potential as a new medium for nutrition counseling in informationized society.

• 한국치위생학회지
• /
• 제18권1호
• /
• pp.125-138
• /
• 2018

Objectives: The purpose of the study was to investigate the effect of gender in the association between the oral symptoms experience and health behavior. Methods: The subjects were 54,219 adolescents selected from the web-based survey of the 11th (2015) Korean Youth Risk Behavior of Korean Center for Disease Control. Data were analyzed using SPSS 18.0. The subjects consisted of 27,198 male students(50.2%) and 27,021 female students(49.8%) from 400 middle schools and 400 high schools. Results: Multiple logistic regression analysis after adjustment to demographic characteristics and oral health behavior showed experience with drinking and smoking in adolescents increased oral symptoms experienced by both male and female students (OR = 1.3, 95% CI = 1.20-1.34 / OR =1.3, 95% CI = 1.18-1.33), (OR = 1.3, 95% CI = 1.24-1.40 / OR = 1.4, 95% CI = 1.43-1.30). But the difference was not significant between genders. In terms of diet, consumption of carbonated beverages, snacks and fast food saw an increase in oral symptoms experience both gender compared with those whose "No(weekly)" in particular to women, alternatively vegetable, fruit consumption(weekly) were having less intake adolescents increase oral symptoms experience than "time daily(weekly)" intake adolescents both boy and girl especially to girl. Conclusions: There was a correlation between oral symptom experiences and health behaviors. There was also slight differences between genders, with more effect shown on female students. Based on this study, proper and systematic education of oral health management should be carried out at schools.

• Journal of Nutrition and Health
• /
• 제41권4호
• /
• pp.341-352
• /
• 2008

The number of school lunch-supported children who belong to low-income families has been rapidly increased in Korea. This study was aimed at evaluation of nutritional status of school lunch-supported elementary school children. One hundred school lunch-supported children and 119 non-supported children of fourth to sixth year class in 3 elementary schools in Gyeongbuk rural area were selected, and surveys were conducted twice, i.e., once during school term and once during summer vacation in 2006. Food consumption survey during school term was carried out through an interview by dieticians at school-lunch time using a 24-hour recall method, and the survey during summer vacation conducted by recording food intakes for three days by children. Nutrient intakes were calculated using CAN-Pro 3.0 program. School lunch-supported children showed higher rate of skipping breakfast and rather irregular meal time as compared to non-supported students. Eating alone was more frequent in school lunch-supported children than in nonsupported children. The average nutrient intakes and nutrient adequacy ratios were lower in supported children than in non-supported children. During term, percentages of nutrient intakes provided by school-lunch were higher in supported children than in non-supported children. Intakes of energy nutrients were within acceptable macronutrient distribution ranges, but proportion of carbohydrate intake increased during vacation. Analysis of patterns of food intakes based on major food groups (dairy, meat, grain, fruit, vegetable) indicated that meals during term were more balanced as compared to meals during vacation. In conclusion, food behaviors and nutrient intakes of school lunchsupported children were inferior to those of non-supported children during term and during summer vacation. They were provided with more nutrient intakes from school lunch during term as compared to non-supported children. Therefore, it is necessary not only to keep meal support program during vacation but also to provide a proper nutrition education as a part of school lunch program to improve nutritional status and food behaviors of school lunch-supported children.

• Asian Pacific Journal of Cancer Prevention
• /
• 제15권3호
• /
• pp.1291-1298
• /
• 2014

Background: Evidence for associations between dietary factors and breast cancer risk is inconclusive among Chinese females. To evaluate this question, we conducted a systematic review of relevant case-control and cohort studies. Methods: Studies were systematically searched among 5 English databases (PudMed, ScienceDirect, Wiley, Clinicaltrials.gov, and Cochrane) and 3 Chinese databases (CNKI, WanFang, and VIP) until November 2012. Random effects models were used to estimate summary odds ratios (ORs) and the corresponding 95% confidence intervals (CIs). Results: Thirty one case-control studies and two cohort studies involving 9,299 cases and 11,413 controls were included. Consumption of both soy and fruit was significantly associated with decreased risk of breast cancer, with summary ORs of 0.65 (95% CIs: 0.43-0.99; I2=88.9%, P<0.001; N=13) and 0.66 (95% CIs: 0.47-0.91; $I^2$=76.7%, P<0.001; N=7), respectively. Consumption of fat was significantly associated with increased risk of breast cancer (OR=1.36; 95% CIs: 1.13-1.63; $I^2$=47.9%, P=0.088; N=6). There was nonsignificant association between consumption of vegetables and breast cancer risk (OR=0.72; 95% CIs: 0.51-1.02; $I^2$= 74.4%, P<0.001; N=9). However, sensitivity analysis based on adjusted ORs showed decreased risk of breast cancer was also associated with consumption of vegetables (OR=0.49; 95% CIs: 0.30-0.67). Conclusion: Both soy food and fruit are significantly associated with decreased risk of breast cancer among Chinese females, and vegetables also seems to be protective while dietary fatexerts a promoting influence.

• 대한지역사회영양학회지
• /
• 제10권2호
• /
• pp.174-182
• /
• 2005

To investigate how the beverage consumption of middle school students are different in some respects; favorite kinds, drinking time and so on. 579 middle school students in Jeonju were participated in this study. This study shows the frequency of drinking beverage and the correlation between the frequency and the various factors to have effects on the frequency. The students usually drink water 8.55 times, milk or yogurt 3.01 times, sport beverage 2.13 times, soft drink 1.93 times, and fruit and vegetable juice 1.85 times for one week. The boy students prefer more soft or sport drink to the girl students. However the drinking of other beverages such as water, milk, juice, traditional ones don't have any meaning-ful differences between the boys and the girls. The students drink water mostly when they have meals. And the second consuming beverage is milk at table. It explains the students who drink more milk than water with bread. There is a big difference according to their excercise frequency. The students who excercise regularly or excercise over 3 hours drink more soft or sport drink and milk or yogurt than the students who exercise less than 1 hour. The beverages are firstly needed during the exercise because they sweat. And the second beverage time is when they have snacks and when they take a break. It should be suggested that nutrition education targeted to middle school students and their parents should encourage limited consumption of soft drinks. Therefore, policies that limit students' access to soft drinks at schools should be promoted.

• Nutrition Research and Practice
• /
• 제12권4호
• /
• pp.315-323
• /
• 2018

BACKGROUND/OBJECTIVES: Available data suggest that seasonal changes may influence the nutritional status and overall health of elderly individuals. Therefore, this study was conducted to investigate the effects of seasonal changes and related factors on energy and nutrient intake of older adults. SUBJECTS/METHODS: Individuals aged 65 years or over were prospectively enrolled in this single-center study (male: 11, female: 20). Data were collected between May 2013 and February 2014 during winter, spring, summer and autumn. Food consumption and biochemical parameters were taken during each season to assess the seasonal nutrition status of the elderly. Upon analysis of biochemical parameters (retinol, vitamin D and vitamin C), an high-performance liquid chromatography device was utilized whereas an Immulite 2000 device was utilized during analysis of serum folic acid and parathyroid hormone. RESULTS: Fruit, fat, egg and bread consumption varied seasonally in males and females (P < 0.05). During winter, daily energy intake was found to be greater than in other seasons in males (557 kcal) and females (330 kcal) (P < 0.05). Additionally, carbohydrates, vegetable protein, n-3 fatty acid and sodium intake increased in winter, while the n-6/n-3 ratio increased in summer among males (P < 0.05). Dietary fiber and sodium intake in winter, vitamin C, iron and zinc intake in spring, and cholesterol, retinol, vitamin D and niacin intake in autumn were found to be higher in females when compared to other seasons (P < 0.05). Serum parathyroid hormone level was higher in winter, and vitamin D level was higher in autumn in both genders (P < 0.05). In males, blood folic acid level was higher in winter, while vitamin C level was higher in females, and there was no seasonal variation in retinol concentration (P < 0.05). CONCLUSION: Food consumption and biochemical parameters showed significant seasonal variations in older adults. It is not clear if nutrition plans in older adults will benefit from consideration of seasonal changes in eating habits.

• Nutrition Research and Practice
• /
• 제16권2호
• /
• pp.233-247
• /
• 2022

BACKGROUND/OBJECTIVES: The objective of this study was to describe the development process of the Korean Healthy Eating Index (KHEI) based on the Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: The components of KHEI were selected based on Dietary Guidelines for Koreans, domestic and overseas dietary quality indices, and results of the analysis of association with chronic diseases. The standards for scoring of KHEI were selected based on the 2015 Dietary Reference Intakes for Koreans (KDRI). The KHEI scores of Korean adults were calculated using a 1-day 24-h recall data in the 2013-2015 KNHANES. RESULTS: The KHEI included eight adequacy components evaluating the proper intake of recommended foods such as fruit, vegetable, and milk and three moderation components evaluating the consumption of food that limit intake such as sodium and saturated fatty acid. In addition, three balance components assessing the balance of energy intake were included. The KHEI score was defined to range from the minimum of 0 point to the maximum of 100 points. Among Korean adults, the total KHEI score was 63.2 out of 100. Gender and age differences were found in the average of total KHEI scores. Women showed higher score than men (61.7 in men and 64.7 in women, respectively). By age group, 20s and 30s showed the lowest scores with 57.4 and 61.1 respectively, and the scores increased with age by peaking at 67.8 in ages 60-69 and slowed down again in ages 70 or over. CONCLUSIONS: The KHEI can be useful for establishing and assessing national nutritional policies and in epidemiological studies to assess the relationship between overall dietary quality and chronic diseases. KHEI will need to be continuously updated to reflect changes in dietary guidelines and the KDRI.

• 한국미생물·생명공학회지
• /
• 제47권2호
• /
• pp.183-194
• /
• 2019

The consumption of fresh vegetables has been related to recurrent outbreaks of foodborne diseases (FBD) worldwide. Therefore, the development of effective alternative technologies is necessary to improve the safety of these products. This study aimed to isolate and identify epiphytic lactic acid bacteria (LAB) from fresh fruits and leafy vegetables and characterize their antagonistic capacity due to their ability to produce bacteriocins or antibacterial compounds. For this, 92 LAB isolates from fruits and leafy vegetables were screened for antagonistic activity. Two strains with the highest and broadest antagonistic activities were selected for further characterization; one from cantaloupe melon (strain CM175) and one from cilantro leaves (strain C15). The cell-free supernatants (CFS) of CM175 and C15 were found to exhibit antagonistic activity against FBD-causing pathogens. The CM175 and C15 strains were identified as Pediococcus pentosaceus and Lactobacillus graminis, respectively. Notably, the P. pentosaceus CM175 CFS stopped the growth of Salmonella Typhimurium, Salmonella Saintpaul, Staphylococcus aureus, and Listeria monocytogenes, and delayed Escherichia coli O157:H7 growth. Moreover, L. graminis C15 CFS delayed the growth of all indicator pathogens, but did not completely stop it. Organic acids and bacteriocin-like molecules were determined to be possibly exerting the observed antagonistic activity of the identified LAB strains. Thus, application of the antagonistic compounds produced by Pediococcus pentosaceus and Lactobacillus graminis could be a novel and ecological strategy in developing antimicrobial biopreservatives for the food industry and mitigating FBD by reducing the biological contamination in fruit and vegetable orchards, mainly via their potential in controlling both gram-negative and gram-positive pathogenic bacteria.