• Journal of dental hygiene science
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• v.16 no.5
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• pp.361-369
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• 2016

Oral health can influence on diverse food intake, and food intake affect oral health related quality of life. The aim of this study was to select key foods to be able to represent oral health related quality of life in Korea. We used the data of 503 Korean older persons to participate in the oral health promotion programme in 2009. The low consumption or low intake foods with criteria in 2012 National Nutrition Statistics were eliminated among 30 foods of food intake ability (FIA) at first. Decision tree model, correlation analysis, factor analysis, and internal reliablity test were used for oral health related quailty of life (OHRQoL) key food selection. We selected 13 foods-hard persimmon, dried peanut, pickled radish, caramel, rib of pork, glutinous rice cake, cabbage kimchi, apple, yellow melon, boiled chicken meat, boiled fish, mandarin, noodles as OHRQoL Key Foods 13. Thirty foods of FIA and OHRQoL Key Foods 13 displayed the same pattern of variation among sociodemographic groups. In a regression model, both of 30 foods of FIA and OHRQoL Key Foods 13 influenced on oral health impact profile-14. The findings suggest that OHRQoL Key Foods 13 have good reliability and validity and be able to use in oral health survey.

• Journal of Nutrition and Health
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• v.41 no.8
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• pp.832-838
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• 2008

The aim of this study was to identify the status of health functional food consumption of working women. The 558 subjects of the study were aged between 10-60 years, and had previous experiences of consuming health functional foods. The majority of the subjects lived in Seoul, and some lived in the Gyeonggi Province. The most prevalent goals that the subjects hoped to achieve by consuming health functional foods were improvement of physical health status and reduction of exhaustion. Other goals included supplement of nutrition, and prevention or treatment of diseases. Those who were older or who possessed a high BMI spent more expenses on health functional foods, and showed a higher intake frequency as well as longer periods of consumption. Subjects placed in the older group showed a lower level of knowledge related to functional foods, which turned out to be statistically significant. Most of the respondents answered that their knowledge related to functional foods was picked up from listening to others. In conclusion, we were able to observe that groups with elder working women and high BMI show higher consumption and expense rates of health functional foods, as well as longer periods of consumption. However, they show a minimum level of knowledge related to functional foods. According to our results, these subjects should seek practical help in order to select functional foods that will aid their health, and learn the proper method of consumption. In order to reduce inaccurate consumption of health functional foods, it is imperative that more in-depth study is carried out in this field.

• Korean Journal of Veterinary Service
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• v.31 no.2
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• pp.239-254
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• 2008

This study was conducted in order to get basic data on standards and specifications of health and functional foods. A total of 101 kinds of functional healths foods were examined during the period of January to December 2005. Among them, 89 kinds were local products and 12 kinds were imported products. Test items were 6 kinds of heavy metals (lead, cadmium, mercury, copper, zinc and manganese), 5 bacteria (common bacteria, coliform group, E coli, Bacillus cereus and Clostridium perfringens), and 6 preservatives (sorbic acid, benzoic acid, DHA, ethyl paraben, propyl paraben and butyl paraben). As a result of heavy metals, cadmium, was detected from the glucosamine products by 1.52ppm in average, mercury from cereal products by 0.004ppm in average, and lead from chlorella foods by 3.48ppm in average. Bacteria were identified from 3 cereal products, and amount of common bacteria were about $4.8{\times}105cfu/g$ in average. E Coli and Coliform group were isolated from 2 products and 4 products, respectively. All of those products were flour meal products. Any of 6 kinds of preservatives was not detected from all the products. It is thought that these test results will be available as basic data for enactment of relevant laws and regulations for production and control of safer and more hygienic foods in the future because the standards of the harmful heavy metals are not complete or available yet according to the Food Sanitation Law and the Functional Healths Foods Law.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.783-791
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• 2018

The purpose of this study was to compare nutrients intake, eating behavior, and health indices according to intake frequency of wheat-based foods, using results from the 2013~2015 National Health and Nutrition Examination Survey. Subjects were 882 men age 40~64. According to intake frequency of wheat-based foods per week, two groups (Low intake group (LG); less than four times, High intake group (HG); more than four times) were divided, and their percentages were 54.0% and 46.0% respectively. Frequency of consuming wheat-based foods per week was 4.80, and there was significant difference (p<0.001) in both groups. Intake frequency according to wheat-based foods was high in noodles, cookies, and breads. Daily energy intake was higher, approximately 630 kcal in HG than LG (p<0.001). Also, energy ratio of fat and protein was higher in HG. There were significant differences in nutrient density per 1,000 kcal of minerals and vitamins between the two groups (p<0.01, p<0.001), except calcium, phosphorus, and niacin. In dietary behavior, frequency of meals (daily) was significant. In total cholesterol and LDL-cholesterol of health indices, HG was higher than LG (p<0.01). Results of this study reveal that frequent intake of wheat-based foods has negative effect on nutrition and health.

• Journal of Nutrition and Health
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• v.54 no.4
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• pp.373-382
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• 2021

Purpose: For college students, poor eating habits can cause problems with adult health. This study investigated the status of sweet food intake and the degree of stress in college students in the Seoul and Gyeonggi areas to provide a basis for nutrition education by analyzing the relationship between stress and sugar intake. Methods: The subjects were 760 college students, and the survey was conducted using a questionnaire. Statistical analysis for collected data was performed using SPSS (version 21.0). Results: The stress score showed higher stress in female students. Females had more stress in their employment and study-related problems than males. For changes in food intake under stress, the intake was increased greatly in females than in males. For food preference changes before and after stress, males preferred more spicy foods and less salty foods after stress. After stress, females significantly preferred sweeter and spicier foods and less salty, sour, and bitter foods. The intake of sweet foods by stress factors showed that the intake of snacks was higher under the condition of 'worry, fatigue, and tension', and the intake of beverages was increased significantly under the condition of 'anger and aggression'. Conclusion: Sweet foods were preferred under stress, and the amount of intake was increased. Education on food selection and nutrition information should be provided to prevent health problems that can be developed by the reckless intake of sweet foods. Active guidance is needed for college students to select the proper snacks instead of nutritionally insufficient foods to relieve stress.

• Journal of Community Nutrition
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• v.5 no.3
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• pp.178-185
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• 2003

Content analysis of food advertisements was undertaken to investigate the nature of the messages related to health, nutrition or consumer-promotion in 2001 women's magazines. Advertisements on baby foods were collected from three women's magazines and the final samples obtained were 42 different copies of advertisements. All the messages in each sample were counted and calculated for their frequency (％). Messages were categorized into four areas (health, nutrition, non-nutrition, consumer promotion), and each area was classified into more detailed categories. Results showed that all the messages in 42 samples and average messages per advertisement were 1288 and 30.7, respectively. The most common type of promotional messages was health related (e.g., appeal to enhanced immune function and disease prevention and brain development), followed by consumer related, nutrition and non-nutrition messages in order. Messages about high quality and all natural ingredients were more emphasized in the consumer related category. Messages on fats (DHA, lecithin and arachidonic acid), proteins (neucleotides, taurine) and mineral (calcium, iron) were most frequently found in nutrition category. Amongst the three kinds of baby foods, formula ads had the most numerous messages related to health and nutrition. There were more consumer related messages in the ads of weaning foods, and more promotional messages about no addition of antiseptic, artificial additives, and food colors in the ads for older infant foods. Messages violating regulation (e.g., exaggerated or inaccurate or non-scientific messages) were frequently found in the advertisements of three kinds of baby foods. In conclusion, tighter supervision of food advertisements and nutrition education is required to protect the consumers from misleading advertisements.

• Journal of Nutrition and Health
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• v.39 no.7
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• pp.692-698
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• 2006

The voluntary addition of vitamins and minerals to the appropriate foods may help reduce the risks associated with low intakes of these micronutrients, yet the potential of excessive intake, particularly for persons consuming very large amount of foods needs to be addressed. Using the Flynn's model to estimate the level of each vitamins and minerals that can be added safely to foods, maximum levels of fortification to conventional foods per 100 kcal portion were estimated. Critical factors in the Flynn's model included tolerable upper intake level (UL), each micronutrient intake at the $95^{th}$ percentile, the proportion of fortified foods in the diets of individuals, the proportion of foods to which micronutrients could be practically added, and a range of estimates for fractions of foods which might be actually fortified in each nutrient. Food vehicles included all foods except for fresh foods and alcoholic beverages, in general. With fortification of 50% of all potentially fortifiable foods, micrornutrients could be added safely to foods at levels per 100 kcal 1) > 100% Recommended Intake (RI) for vitamin $B_12$, 2) 1,200% RI for vitamin $B_1$ and niacin, 3) 1,000% $B_1$ for vitamins $B_2$ and $B_6$, 4) 400% RI for vitamin E, 5) 30% RI for calcium, 6) 20% RI for folic acid, iron and zinc, 7) 10% RI for manganese, 8) no fortification for magnesium, phosphorous and vitamin A, and 8) further consideration of vitamin D, copper and selenium due to insufficient evidence. Results of this study suggests a wide range of vitamins and minerals that can be added safely to foods in current diets of Koreans.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.96-109
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• 2010

As a life cycle changed and people who eat out rapidly increased, the imbalance of nutrition through eating out has been suggested as a risk factor for chronic diseases. This has cast light on health-oriented menu for restaurant customers, raising it as a new social issue in the food service and health industry. In light of this situation, this thesis focuses on the relationship among health-oriented menu for restaurant customers, herbal foods and its influence on customer satisfaction to provide useful information on LOHAS and herbal foods. Also, it investigates their vegetable diet, including eating herbal food, and Buddhist temple foods which are in close relationship with health. The results are as follows. First, health orientation had a significant impact on LOHAS. Second, health-oriented menu proved to give significantly positive influence on customer satisfaction by introducing herbal foods. Third, LOHAS gave a significant impact on herbal foods, and by herbal foods, it gave positive influence on customer satisfaction. Finally, the hypothesis which said herbal food has a significant impact on customer satisfaction also had significant influence.

• Toxicological Research
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• v.31 no.3
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• pp.227-240
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• 2015

Recent amendment on the Food Sanitation Act in Korea mandated the Minister of Food & Drug Safety to secure the scientific basis for management and reevaluation of standards and specifications of foods. Especially because the current food safety control is limited within the scope of 'Farm to Market' covering from production to retail in Korea, safety control at the plane of true 'Farm to Fork' scope is urgently needed and should include 'total diet' of population instead of individual food items. Therefore, 'Total Diet Study (TDS)' which provides 'closer-to-real' estimates of exposure to hazardous materials through analysis on table-ready (cooked) samples of foods would be the solution to more comprehensive food safety management, as suggested by World Health Organization and Food and Agriculture Organization of the United Nations. Although the protection of diets from hazards must be considered as one of the most essential public health functions of any country, we may need to revisit the value of foods which has been too much underrated by the meaningless amount of some hazardous materials in Korea. Considering the primary value of foods lies on sustaining life, growth, development, and health promotion of human being, food safety control should be handled not only by the presence or absence of hazardous materials but also by maximizing the value of foods via balancing with the preservation of beneficial components in foods embracing total diet. In this regard, this article aims to provide an overview on TDS by describing procedures involved except chemical analysis which is beyond our scope. Also, details on the ongoing TDS in Korea are provided as an example. Although TDS itself might not be of keen interest for most readers, it is the main user of the safety reference values resulted from toxicological research in the public health perspective.

• Korean Journal of Community Nutrition
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• v.12 no.5
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• pp.569-582
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• 2007

This study was carried out to examine information regarding usage of health improving agents and health status of male workers in the Chonnam Yeosu industrial area. We obtained data by means of a questionnaire from 329 men. Of the subjects 44.7% were in their forties, high school education was 43.0%, married was 83.0% and $1,500{\sim}3,000$ thousand won in monthly income was 35.8%. Average height and weight of the subjects was $171.8{\pm}5.4 cm$ and $70.5{\pm}8.1 kg$. Average BMI was $23.8{\pm}2.2$. Drinking rate of respondents was 85.5%, the drinking rate of daily workers was significantly higher than rotation workers (p < 0.05). Rotation workers exercised more regularly than daily workers (p < 0.001). Subjective symptoms of the subjects always had eye problems (11.7%), shoulder aches (5.8%), ache in one's empty stomach (4.7%) in decreasing order. 21.4% of the subjects had a disease, and liver disease was the highest in the subjects; the second was cardio-vascular disease. Interval of health food intake was highly irregular (62.7% of respondents), and keeping healthy was the main motivation fur the usage of health foods. Health improving agents included oriental medicine, animal protein based restorative foods, nutrition supplements, health supplements, and natural foods. 33.3% of the subjects took health supplements, nutrition supplements (29.1%), oriental medicine (20.6%), natural foods (16.7%) and animal protein based restorative foods (3.9%), in respective order. Health improving agents were consumed higher in liver disease than other diseases. This study suggests that nutritional education and monitoring should be implemented for industrial workers to prevent life-habit diseases and to keep proper self-management of health status under special environments.