• Korean Journal of Community Nutrition
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• v.6 no.5
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• pp.734-743
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• 2001

Iron deficiency anemia is a worldwide public health problem relevant to unsound nutritional practice. While the prevalence of iron deficiency anemia is very common among pregnant women, appropriate nutritional service programs to improve the iron status are lacking in Korea. In an attempt to develop a nutritional screening tool to separate the high-risk subjects of iron deficiency, we carried out a nutritional survey for 115 Korean pregnant women whose gestational age ranged from 13 to 24 weeks. Each subject was interviewed with questionnaires for general characteristics and dietary habits. Food intake was measured by 24-hour recap method and 2 day record. Fasting blood was drawn for measuring hemoglobin and serum ferritin. It appeared that half of the pregnant women belonged to the anemia group and had insufficient dietary habits to provide adequate amounts of dietary iron. The first gravida and the working women had better hematological iron indicators than the second or more gravida and the housewives. It also appeared that women who had bigger family size and lower BMI in pre-pregnancy had poorer iron status. Among the food consumption habits, fruit dependent dietary habit was related to poor iron status. Sufficiently consumed green leafy vegetable and appropriate amount of food before morning sickness were positive factors of iron stares. Our results indicated that parity, BMI, current job, family size, food habits including consumption of fruits, green & yellow vegetables, and food habits before the onset of morning sickness are significant factors to contribute the Fe deficiency anemia during pregnancy.

• Journal of the Korean Home Economics Association
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• v.31 no.2
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• pp.177-188
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• 1993

To obtain a clear understanding of the degree of effect by the food color in diet habits, this study was a survey of the taste for food color. In this study, the term of investigation was tow months(May and Jun. 1992), the object was 10's∼50's women, and the sampling of them at random contain 100 person, respectively. The data-treatment was determinded by frequency, percentage, SD, Chi-square, Spearman's rank order correlation coefficient, Correlation, F-test as measured by SAS program for PC and statistical figures were obtained by GDAS. The results were as follows; 1. Food color in diet habits. : The relationship of food color with appetite by age group was showed to affect all age groups having more then 90%. The concern for food color by age group showed the lowst teenage having 56.7%, showing more then 70% except teenage. When chosen food, The most important characteristics of food was not age group but taste. In the correlation between characteristics, The correlation between color and form, taste and nutrition was showed affirmative. The difference test for the taste of food color and general color was shown, and the level of significance was chosen at 95%. 2. In the correlation between food color and the sense of emotion, The food color of depression and solitude was purple, the color of sadness and crying was white. But in case of only solitude, A statistical significance was shown. 3. In the investigation of taste for food color, the mean of taste degree was high in red, orange, yellow, yellowish green, green, white and low in blue, black. Their statistical significance was shown between colors but, was not shown between age groups. 4. In the relation of food color and associated with food, the colors of associated with food shown a vast difference with natural food color were blue(85.5%), purple(80.0%), pink(41.7%) and yellow(40.0%) but, A red color was not shown the error rate of associated with food color at all. Almost all kinds of associated with food were fruits and vegetables.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.492-500
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• 1999

The aim of this study was to assess the association between total vitamin A, retinol and carotene intakes and serum concentration of total carotenoids in Korean male smokers and nonsmokers. Food frequency and nutrient intakes of 64 healthy college students were estimated by the 24 hour recall method and food frequency questionnaire and analyzed by smoking status. Serum total cartenoids and lipid profiles were measured in 28 smokers and 36 nonsmokers. The mean total vitamin A, retinol and carotene intakes of smokers were not significantly different from nonsmokers. However, carotene intakes of the smokers who have smoked more than 5 packyears were significantly lower than those of nonsmokers. Smokers consumed green yellow leafy vegetables more often(P=0.005) and fresh fruits less often(P=0.017) than nonsmokers. The serum total carotenoids of smokers consuming the same amount of retinol and carotene as nonsmokers, 1.79 g/ml, were 17% lower than nonsmokers, 2.15 g/ml(P<0.05). The lipid profiles including total cholesterol, LDL cholesterol, VLDL cholesterol and triglycerides of smokers were not significantly different from nonsmokers, however, the concentration of HDL cholesterol of smokers were significantly higher than that of nonsmokers. The serum carotenoids concentration was positively associated with fruit consumption frequency in smokers, and also was positively associated with green yellow leafy vegetable consumption frequency in non smokers. There were no correlations between dietary and serum carotenoids for smokers as well as nonsmokers. It was concluded that smoking could be inversely related to the serum concentration of carotenoids at constant carotene intakes and smokers might require more carotene to reach the same concentration comparable to nonsmokers.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.19
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• pp.8509-8519
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• 2014

Many studies have found links between diet and cancer. The summary estimates of the association between dietary factors and cancer risk were investigated using previously reported studies of the Korean population. Gastric cancer risk was inversely associated with the high intake of soy foods [OR (95% CI): 0.32 (0.25-0.40) for soybean, 0.56 (0.45-0.71) for soybean curd, and 0.67 (0.46-0.98) for soymilk], allium vegetables [OR (95% CI): 0.37 (0.26-0.53) for green onion, 0.54 (0.40-0.73) for garlic, and 0.54 (0.35-0.85) for onion], fruits [OR (95% CI): 0.61 (0.42-0.88)], and mushrooms [OR (95% CI): 0.43 (0.21-0.88)]. Salt and Kimchi were associated with an increased gastric cancer risk [OR (95% CI): 1.92 (1.52-2.43) and 2.21 (1.29-3.77), respectively]. Colorectal cancer risk was positively associated with meat intake [OR (95% CI): 1.25 (1.15-1.36)]. Total soy products, soybean curd, and soymilk showed an inverse association with breast cancer risk [OR (95% CI): 0.61 (0.38-0.99), 0.47 (0.34-0.66), and 0.75 (0.57-0.98), respectively]. Green/yellow and light colored vegetables were associated with a reduced risk of breast cancer [OR (95% CI): 0.34 (0.23-0.49) and 0.44 (0.21-0.90), respectively]. Mushroom intake was inversely associated in pre-menopausal women only [OR (95% CI): 0.47 (0.26-0.86)]. In conclusion, soy foods, fruits and vegetables might reduce cancer risk in the Korean population. High salt food might be risk factor for gastric cancer, and intake of high amount of meat might cause colorectal cancer.

• Journal of the Korean Home Economics Association
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• v.9 no.2
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• pp.17-29
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• 1971

Korean foods sold restrant and hotel accompaines so many kinds of side dishes. The menues never considered on the nutritional standpoint nor the volume that can be eaten by customers. The purpose of this study is to simplify and improve the menu of Korean foods sold in restrant. To find out the problem and the method of the betterment Korean food sold in restrant. The survey study was made for 100 restrants in Seoul city. Ther average number of side dish of the restrant food was 23. The average amount number of the side dish was 31 and smallest number was 4. The average amount of food served was 979 grams and the average number of food taken by people was 698 grams. The average percentage of intake of food was 62%. Protein Content of the foods sold restrant was from 54% to 240% over the recommended dietary allowances. Protein intake also exceeded from 19% to 147% of recommended dietary allowances. Age of the customers were surveyed to set up the standard amount of the nutrients. About 68% of the customers were from 30 to 40 years of age in the day time (lunch), whereas about 72% were from 20 to 30 years of age in the evening (supper). From the results of the survey study, two nutritional standard were decided to be used. One is the recommended dietary allowences of 25 years of man (reference man), and the other is that of 45 years of man. The actual standards are as follows : Standard 1 (25 years of man) Calories-900~1000Cal Protein-25-30g Vegetables-200~250g (include yellow, green vegetable), Amount of food-about 800g Standard 2 (45 years of man) Calories-700~800Cal Protein-25~30g Vegetables-150~200g (include yellow, green vegetable) Amount of food-700g The kinds of food recommended to be sold in the restrant are as follows : 1. Pansang-is a formal method of korean table setting 3 types, 7 chup, 5 chup, and 3 chup were studied and made, 2. Table for the quest with drink-2 types of table setting, 9 kinds of food and 7 kinds of foods were studied. 3. free meal-in this table, one pig protein dish with kimchi, one vegetable, and one salty flsh will be served, 19 kinds of foods were studies. 4. One dish meal-in one large dish, rice will be served with side dishes soup and kimch will be accompanied, 10 kinds of foods were studied. 5. Cafeteria style foods-one serving of food will be served in small dishes Customers should select the food want to eat.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.5
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• pp.1913-1917
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• 2015

Background: Oesophageal squamous cell carcinoma (ESCC) is endemic in the Eastern Anatolian region of Turkey. The present study was performed to identify risk factors for ESCC that specifically reflect the demography and nutritional habits of individuals living in this region. Materials and Methods: The following parameters were compared in 208 ESCC patients and 200 control individuals in the Eastern Anatolian region: age, sex, place of living, socioeconomic level, education level, smoking, alcohol intake, nutritional habits, and food preservation methods. Results: The mean age of ESCC patients was 56.2 years, and 87 (41.8%) were 65 years-old or older. The ratio of women to men in the patient group was 1.39/1. ESCC patients consumed significantly less fruit and yellow or green vegetables and more hot black tea, 'boiled yellow butter', and mouldy cheese than did control individuals. Residence in rural areas, smoking, and cooking food by burning animal manure were also significantly associated with ESCC. Conclusions: The consumption of boiled yellow butter and mouldy cheese, which are specific to the Eastern Anatolian region, and the use of animal manure for food preparation were identified as risk factors in this region. Further studies are required to potentially identify the carcinogenic substances that promote the development of ESCC in this region.

• Korean Journal of Community Nutrition
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• v.11 no.1
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• pp.52-62
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• 2006

This study was conducted to investigate dietary macronutrient and $VO_{2}$ by BMI The subjects consisted of 50 female college students. They were divided into three groups: Below BMI 18.5 kg/$m^{2}$ (n = 9), BMI 18.5 - 23 kg/$m^{2}$ (n = 28), above BMI 23 g/$m^{2}$ (n = 13). Health-related questionnaires, dietary macronutrients, macronutrient compositions, food frequency questionnaires, body compositions and $VO_{2}$ were studied. Macronutrient compositions that macronutrient intakes were expressed by the percentage of daily energy intakes. There were significant differences in body fat, percent of body fat, and fat distribution by BMI Also, significantly increasing of basal metabolic rate (BMR) was shown by BMI, but BMR per body weight was decreased by BMI Overall, there were no significant differences in health-related questionnaires, food frequency questionnaires (FFQ), dietary macronutrients and $VO_{2}$ by BMI but salty taste preferences and carbohydrate intakes, FFQ of beans, white vegetables rand, yellow-green vegetables in the above BMI 23 g/$m^{2}$ group were significantly higher than other groups. There were no significant differences in macronutrient composition but the lipid composition of subjects was shown above $20\%$. Also, energy intakes of subjects were shown to be low; especially the below BMI 18.5 kg/$m^{2}$ group was very low ($55\%$ of RDA). Significantly positive correlation was found in BMR and body composition such as skeletal muscle & lean body mass, but significant correlation was not found in BMR and dietary macronutrients. Overall, researched energy metabolism factor was not different by BMI Only in the BMI 18.5 23 kg/$m^{2}$ (normal) group, significantly positive correlation was found in $VO_{2}$peak and body fat oxidation. Therefore, proper nutritional education for female college students is needed in order to improve their obesity-related health. Moreover, a nutritional survey method of finding diverse factors that affect their health should be developed to meet various needs.

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.60-68
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• 1976

A group of 132 pre-school children with a mean age of six years and one month was the subjects of this investigation. These children were members of three nursery schools locating in Kwang-ju city. Each child's mother replied to a questionaire which included 42 food items and 4 questions. The results showed that the food preference of each child was variable and the group as a whole expressed more positive than negative feelings. The average number of foods liked per child was 22.9(range: $7{\sim}42$) among 42 food items. Peach, Apple, Strawberry, Laver, Egg, Tomato, Sweet Potato, Tangerine Orange and Beef were ranked in descending order of 'like' ratings. The average number of foods refused was 4.9 (range: $0{\sim}25$). Onion, Liver, Red Pepper Leaf, Root of Bellflower, Taro, Wild Seasame Leaf, Egg Plant, Cabbage, Water Cress and Bracken were ranked in descending order of 'refuse' ratings. The odor of hurting feelings, the hot taste and the flabby texture were the reasons why the children refused these foods. The average number of foods unexperienced was 4.4 (range: $0{\sim}14$). Kidney, Dried Small Whitebail, Tangle (DA SHI MA), Liver, SA RI Mushroom, Acorn Mook, Dried Fragrant Mushroom, Pine Agaric, Root of Bellflower and Ped Pepper Leaf were ranked in descending order of 'unexperience' ratings. Children's 'like' rating toward total foods was 57.3% and the 'refuse' rating was 11.7%. Among eight food groups, fruits showed the highest favority (91.4%) and mushroom showed the least (25.9%). The difference between male and female in the preference of total foods did not showed significant level. But the difference were significant in those of individual food groups; other vegetables, green and yellow leafy vegetables, mushrooms(above, p.<01), fishes and shellfish and sea weeds (above, p<.05). Children who had experienced meals missed rated 59.1% and 34.1% of these children missed meals once a week. The main reason for maels missed was due to the heavey snacks before meal time. Children who had snacks twice a day rated 45.6%. Main foods used as their snacks were starch foods (Cake, Biscuit, Sweet Potato) and citrous foods (Fruits, Apple, Tangerine).

• Korean Journal of Community Nutrition
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• v.7 no.2
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• pp.156-166
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• 2002

The object of this study was done to assert the dietary habits, food intake, and dietary attitudes of 332 middle school students in a small city. The subject were divided into doe groups based on weight length index (WLI). Anthropometric data showed that the mean height and weight were 169.5 $\pm 8.2 cm and 55.1 $\pm 11.5 kg in the male students and 158.9 $\pm 5.9 cm and 48.1 $\pm 7.6 kg in the female students. The mean WLIs for male and female students were 103.0 $\pm 19.7 and 96.3 $\pm 12.8, respectively. Of the male students 27.9% and of the female students 32.1% were underweight, and of the male students 28.9% and of the female students 13.0% were overweight based on WLI index. Lack of good dietary habits in the overweight group tended to be the highest, the normal group was the second highest, and the underweight group was the lowest. The regularity of eating breakfast and flood prejudice scores in the overweight group were significantly higher than those in the normal and underweight group. With respect to flood intake, the normal group tended to consume grains, yellow or green vegetables, vegetables with light color, fruits, milk, yogurt, cheese, seaweeds, fat-floods, instant floods, sweet floods, carbonated drinks, and spicy and salty floods more frequently. The underweight group tended to consume meat-ham, eggs, fish and fried, stir-fried flood more frequently In dietary attitudes, the overweight group tended to have more favorable dietary attitudes, and the normal group tended to have negative dietary attitudes. The underweight group showed more negative responses to trying to eat/drink milk, yogurt, or cheese everyday than the overweight groups. It might be suggested that more effective nutritional programs should be developed and implemented to ensure good dietary habits in middle school students, including the overweight, as well as the underweight group. Further research on the comparison of dietary characteristics is needed, with consideration of the subjects WLI.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.338-352
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• 1999

This research was carried to investigate the food preference of students, from elementary school, middle school, high school, university and industrial workers on Jinju, Sacheon and Jinyang by age and sex. The results were obtained as follows. In case of rice as the stationary food, plain white boiled rice showed the highest preference among all the groups. Most of groups liked most of one-dish meals such as kimbab, fried rice with kimchi, dumplings and bibimbab, especially the elementary school students and middle school students. On the other hand, high percentage of industrial workers disliked the western food such as pizza, hamburger and sphagetti. Most of subjects liked jajangmun, nangmun and bibimgooksu as noodles. As the side dishes generally they prefer the soup to stew. Male prefer the soup with beef and female prefer soup with vegetables. Stew with kimchi and stew with soybean paste showed high preference among most of groups. Most of broil food showed high preference, and students prefer meat to fish as broil cooking materials especially younger students. As a general they liked soybean sprout, spinach and wild sesame leaf as namul cooking method and they liked korean cabbage kimchi, chonggak kimchi, kackdoogi and dongchimi as kimchi. As a dessert subjects liked most of fruits and they liked yoghurt, fruit juice, milk, sikhae and soda as drinks generally. On the other hand snacks such as cooky, candy, cake, corn, rice cake, sweet potato have the lowest percentage preferance as a dessert, but students from elementary schools showed the highest preferance to sweet such as cooky, cake and candy than any other group. These food preferance results showed some nutritional problems especially young age students. They should eat more green-yellow vegetables, liver food and dried small sardine and they should reduce snacks such as candy and cooky and soda drinks. Therefore it is necessary to conduct nutrition education by parents, teachers and dietician together to improve their food habits and their health.