• Journal of Nutrition and Health
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• v.31 no.9
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• pp.1457-1467
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• 1998

The relationship between cognitive function and dietary patterns in Korean elderly women was investigated in this study. Twenty-four-hour dietary recall and cognitive function tests were performed in 170 elderly women aged over 60 years. Average age of the subjects was 71 years and the average number of family members was 3.3. Most of the subjects had less than seven years of education and their monthly income was much lower than the Korean average. Most of the subjects engaged in regular exercise and did not indulge in drinking and smoking. The average cognitive function score of the subjects was 58.4. Most of the subjects appeared to consume insufficient amount of food ; average intakes of energy, Ca, iron, vitamin A, and riboflavin were lower than RDA for the elderly. Cognitive function score was positively related to education level and regularity of exercise. Also, cognitive function score had a strong relationship with food intake such as total amounts of foods, fish and shellfish, milk and dairy products, total animal food, fruit, bread and sugar. Energy, protein, Ca, p, riboflavin, and niacin were also shown to have positive relationships to cognitive function score, while carbohydrate caloric ratio had a negative relationship with cognitive function. According to the results of multiple regression analysis, factors that most influenced on cognitive function were education level and riboflavin intake. The subjects who had more than seven years of education had significantly higher cognitive function scores than those with no school education. And cognitive function scores f3r those who consumed more than 2/3 of the RDA for most nutrients were significantly higher than the ones fir the subjects who consumed less than 2/3 of the RDA. These results suggest that proper education and adequate nutrient intake in quantity and quality by achieving food diversity are essential in maintaining cognitive function in later life (Korean J Nutrition 31(9) : 1457-1467, 1998)

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.3
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• pp.1669-1676
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• 2013

Background: Variation in cancer incidence in geographical locations is due to different lifestyles and risk factors. Diet and socio-economic position (SEP) have been identified as important for the etiology of cancer but patterns are changing and inconsistent. The aim of this study was to investigate correlations of the incidence of common cancers with food groups, total energy, smoking, and SEP. Materials and Methods: In an ecological study, disaggregated cancer data through the National Cancer Registry in Iran (2008) and dietary intake, smoking habits and SEP obtained through a population based survey within the Urban Health Equity Assessment (Urban-HEART) project were correlated across 22 districts of Tehran. Results: Consumption of fruit, meat and dairy products adjusted for energy were positively correlated with bladder, colorectal, prostate and breast and total cancers in men and women, while these cancers were adversely correlated with bread and fat intake. Also prostate, breast, colorectal, bladder and ovarian cancers had a positive correlation with SEP; there was no correlation between SEP and skin cancer in both genders and stomach cancer in men. Conclusions: The incidence of cancer was higher in some regions of Tehran which appeared to be mainly determined by SEP rather than dietary intake. Further individual data are required to investigate reasons of cancer clustering.

• The Korean Journal of Community Living Science
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• v.18 no.3
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• pp.481-491
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• 2007

The purpose of this study is to find out how important providing nutrition education to young students is. The study is based on the assumption that students' food behavior, nutrition knowledge and cognition of body image, weight control and nutrition education are considerably influenced by gender. A total of 495 students (249 boy and 246 girl students) were surveyed in one middle school located Siheungsi, Gyeonggido. The average height and weight of the boy and girl students are 164.6 cm, 54.4 kg and l58.5cm, 47kg, respectively. According to average BMI, the boy students($20.0kg/m^2$) are in the normal state. However, the girl students($18.2kg/m^2$) are underweight. For the status of meal intake, 52.4% of the students took breakfast everyday. Female students had dinner with lower intake frequency than males(p<0.05). For snack intake, the kinds of snack differ according to gender(p<0.05); more milk for male and more fruit for female students. The scores of dietary behavior based on Mini Dietary Assessment were 21.5/30 for male and 21.3/30 for female students. The nutrition knowledge scores of 4.6/10 for male and 4.6/10 for female students were not significantly different according to gender. The score of dietary behavior is based on Mini Dietary Assessment. The survey shows that in terms of the experience of weight control, 35.5% of the girl students have made an effort to watch their weight and 21.8% of the boy students have tried controlling their weight(p<0.0001). It turns out that the students who have been provided nutrition education are more satisfied with their body shape than those who have never been provided nutrition education(p<0.05).

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.4
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• pp.2007-2017
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• 2016

Background: Modifying lifestyle factors such as diet and exercise can reduce the risk of cancer. Psychological stress (PS) might be indirectly associated with cancer because it alters lifestyle factors. However, the relationship among these variables has not been fully investigated. Thus, we examined interactions between self-reported PS (SRPS) and habitual exercise on diet. Materials and Methods: In all, 5,587 men and 2,718 women were divided into "exerciser" and :non-exerciser" groips, based on whether they exercised reguarly, and classified into three SRPS levels: low, moderate and high. Diet was estimated using a validated food frequency questionnaire. Using a general linear model, food and nutrient consumption was estimated for each SRPS level in the 2 exercise groups, and the interactions between SRPS levels and exercise were calculated. Results: In women, the intake of pork and beef, low fat milk and yogurt, natto (fermented soybean), carrots and squash, other root vegetables, mushrooms, seaweeds, and wine along with the nutrients vegetable protein, soluble, insoluble and total dietary fiber, daidzein, genistein, carotene, retinol equivalents, vitamin B2, pantothenic acid, potassium, calcium, magnesium, phosphorus and iron demonstrated significant interaction with SRPS and habitual exercise (p for interaction <0.05). In men, raw and green leafy vegetable and fruit and vegetable juice significantly interacted with SRPS and habitual exercise (p for interaction <0.05). Conclusions: We suggest that certain foods and nutrients, which are thought to have a protective effect against cancer, interact with SRPS and habitual exercise, especially in women. This information is valuable for understanding and improving interventions for cancer prevention.

• Journal of muscle and joint health
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• v.8 no.2
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• pp.287-301
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• 2001

Osteoporosis is a age-related metabolic disorder. Currently there is no cure, but there are measures that can prevent or deter the development of osteoporosis. Futhermore lifestyle among risk factors of osteoporosis may be modifiable. Osteoporotic preventive health promotion behavior may be more effective at early adult when they make formation of peak bone mass. The purpose of this study is to identify the demographic variables, life-style and level of concern about osteohealth-related factors according to the health promotion behavior among university female students. The result are following: 1. The highest level of concern about osteoporosis-related factor is sufficient sleeping. 2. The highest level of dietary about osteoporosis-related factors are vegetable and fruit. 3. Level of concern about osteoporosis-related factors according to demographic variables are not significantly different, but dietary were significantly different in age, height and income. 4. Level of concern about osteoporosis-related factors according to lifestyle are significantly different in weekly hour of exercise and weight control, and dietary are significantly different in milk intake at elementary school and present. 5. Level of concern about osteoporosis-related factors have correlated positively with dietary. University and College female students who participated in this study have concerned middle at calcium intake and exercise, but two variables are significantly different in lifestyle and dietary. Because of two variables are modifiable, it should be regarded importantly in nursing domain. We suppose that preventive education of osteoporosis is necessary to reach peak bone mass and to maintain bone mass consistently among the University and College female students.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.563-571
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• 2013

This study surveyed food intake and preferences for breakfast among 167 male and 152 female middle school students in Incheon. Most students were in a normal range with respect to body mass index (BMI; 18~22.9). Most of the students spent 10~20 minutes to finish their breakfast, and female students skipped breakfast more frequently than male students, with major reasons of not being able to spend enough time for breakfast and low appetite. Steamed rice(bap) was the most frequently consumed food for breakfast. Students ate vegetables and fruits for breakfast the most frequently, followed by milk and milk products, meat, fish, egg and beans, and cereals. The most frequently consumed food among protein sources was eggs. Male students had foods except vegetables and fruits more frequently than female students for their breakfast. Female students were more highly aware of the importance of breakfast on their health than male students. Preference on different food groups was significantly higher in male students than female students except vegetable salad and fruit juices. The results suggest that breakfast skipping of middle school students can be reduced by aggressively reflecting food preferences of the students to breakfast menu and appropriate nutritional education for students and their mothers.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.28 no.5
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• pp.395-400
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• 2002

The purpose of this study was to investigate the relationship between oral cancer and such factors as smoking and drinking pattern, oral health status, dietary intake pattern, socio-economic status. Oral cancer patients and other disease patients who visited Yonsei University Dental Hospital from May to September in 2000 were selected as the study subjects. The numbers of cases and controls were 41, 108, respectively. Two groups were matched with age and sex for case control study. Oral examination and questionnaires survey was performed by the dentist. To assess the strength of associations between oral cancer and other variables, chisquare tests were performed. The results were as follows : 1. The durations of smoking and alcohol drinking were not related significantly with oral cancer. But the doses of smoking and alcohol intake increased the risk of oral cancer significantly(OR=2.52, 4.11, p<0.05). 2. Denture wearing, the number of missing teeth and spicy and salty food, coffee, tea and fresh fruit intake frequency did not significantly increase the risk of oral cancer. But low education level, residency in rural area increased risk of oral cancer significantly(p<0.01).

• Journal of the Korean Dietetic Association
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• v.11 no.4
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• pp.418-429
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• 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.

• Korean Journal of Community Nutrition
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• v.13 no.2
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• pp.176-188
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• 2008

In this study, we compared demographic anthropometric characteristic, health-related lifestyle and diet behavior among weight control behaviors of 1187 (555 male, 632 female) aged $40{\sim}69yrs$ in Ganghwa country. All the data were analyzed by chi-square test, trend test, student t-test using SPSS 12.0 version at p < 0.05. 'Attempting weight control (loss)' was more in women than that was found in men (36.6% vs 20.7%), and women attempting weight loss most were 40-50 yrs. The reasons of weight loss were 'health problem' and 'health promotion'. Physical activity and diet restriction were commonly employed as weight control methods. Both genders attempting weight loss had a higher education level, BMI, percentage of body fat, waist circumference and physical activity than those not attempting weight control (p < 0.05). In dietary habits like 'meal regularity', 'slow eating' and 'over eating', women attempting weight loss were superior than those who not attempting weight control group (p < 0.05). Eating pattern changes like 'decrease of fats and fatty foods intake', 'vegetable oil usage', 'increase of fruit and vegetables intake', 'decrease of sugar and salt intake' showed significant differences (p < 0.001) between the attempted weight control groups and nonattempted weight control groups. Salt taste was a preference in male non-attempted weight control group, while sour, hot and spicy taste were preference in female attempted weight control group (p < 0.05). Preference for processed foods, fried foods and snack were significant differences (p < 0.05) in women attempted weight control group. Those attempting weight loss tried to improve their eating patterns. However, those attempting weight loss were poorer than the others in health-related lifestyle and eating habit. Therefore, it is necessary to make an effort that improve healthrelated lifestyle and diet behavior in middle aged group.

• Korean Journal of Pharmacognosy
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• v.51 no.4
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• pp.278-290
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• 2020

The purpose of this study is to investigate the hangover relieving effect of HO-series. HO-S1 is an herbal mixture, which consists of extracts from Flower of Pueraria lobata Ohwi, Glycyrrhiza glabra Linné, Fruit of Lycium chinense Miller, Poria cocos Wolf, Acanthopanax sessiliflorum Seeman, Scutellaria baicalensis Georgi, Atractylodes lancea De Candlle and Zingiber officinale Roscoe. HO-S2 is a candidate that has been performed to ultra filtration based on HO-S1. HO-S3 is a mixture of amino acids and vitamins based on HO-S2. HO-01 is the final beverage base produced based on HO-S3. The antioxidant activity of HO-series was similar to that of vitamin C or trolox. The production of t-BHP induced reactive oxygen species(ROS) was significantly blocked in the presence of HO-series. In vivo study, AUC of alcohol and acetaldehyde concentrations in HO-S2 and HO-S3 treated groups significantly decreased. Hepatic alcohol dehydrogenase(ADH) and acetaldehyde dehydrogenase(ALDH) activity were significantly higher in HO-S2 and HO-S3 treated groups. And 2E1 activity and glutathione were significantly elevated, while the malondialdehyde level was not significantly in liver tissue. After alcohol exposure, the sensitivity scores of blood alcohol and acetaldehyde concentration and hangover symptoms were significantly decreased in the HO-01 intake group compared with the non-intake group. ALDH activity was significantly increased in the HO-01 intake group. HO-series have antioxidant activity and a protective effect from ROS. HO-S2, HO-S3 and HO-01 are potentially highly beneficial in relieving hangover, as it scavenges reactive free radicals and boosts the endogenous antioxidant system.