• Nutritional Sciences
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• v.8 no.4
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• pp.256-261
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• 2005

Although nutrition education for pregnant women is important, few such programs have been carefully examined from the participants' perspective in Korea. Focus groups were used to identify 1) perceived eating behaviors during pregnancy and lactation, 2) factors associated with healthy eating behaviors, and 3) needs for nutrition education programs. Using a trained moderator, we conducted 7 focus group interviews with 44 pregnant women over a four-month period. Focus group discussions were video - and audio - taped, transcribed and categorized by major themes. Participants expressed interest in receiving nutrition education regarding healthy eating, weight control after delivery, weaning foods and health management, yet they showed little interest in breastfeeding. The majority of them said that meal balance and meal regularity were the most important components of good health during pregnancy. They were less likely to be confident about taking dietary supplements, including Oriental medicines. life stress and poor appetite associated with pregnancy were major barriers to healthy eating habits during pregnancy. The most important sources of nutrition and health information were friends and family members, especially those who had become pregnant recently. Qualified educators and reliable information appeared to be the most important aspects of program development. Regarding types of nutrition education, participants tended to prefer a combination of individual counseling and small group education with hands-on materials and interactive formats. The use of Web-based nutrition education was well received Major concerns about Web-based nutrition education were authenticity, tailored messages and interactive formats for sharing information. These results offer useful information for designing nutrition education programs for pregnant and lactating women in Korea for health promotion.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.310-316
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• 2004

This study was conducted to investigate quality characteristics of Aster scaber to increase the value of functional food resources. To examine quality characteristics of Aster scaber, various factors such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality were determined using physiochemical methods. The contents of dietary fiber were 0.68 g in each 100 g of Aster scaber (freeze drying base). In mineral contents, iron was the highest value in Aster scaber (freeze drying base). The contents of tannin were 35.6 ppm of Aster scaber (fresh base). Aster scaber was shown significant difference in tannin from freeze drying leaf. From the results of sensory evaluation, the age of 30's and 40's showed a better acceptability in blanching. Functional healthy drinks were made from extracts of Aster scaber for relieving thirst and promoting health. The recipe of drinks were decided to establish manufacture condition through the sensory evaluation, color, flavor, taste, and overall acceptability. The shelf-life was established in 18 months through quality was analyzed such as soluble solids, optical density 480, pH, acidity and microorganisms.

• Korean Journal of Community Nutrition
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• v.22 no.3
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• pp.228-237
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• 2017

Objectives: The purpose of this study was to investigate the smoking status among adult workers, and current status of sugar intake. Methods: The survey included 500 men working in Gyeonggi-do from October to November in 2016. Questionnaire items covered their age, working status, smoking status, eating habits, eating behaviors, snack consumption status, habits and behaviors related to sugar intake. All data were analyzed by SPSS program (Ver. 23) and descriptive statistics was performed; a t-test, ${\chi}^2$ test, One-way ANOVA and Scheffe test were used for post-hoc test. Results: The study results showed that eating habits and behaviors of non-smokers were better than those of smokers. The frequency of daily snack consumption was the highest in smokers compared to and non-smokers. The smokers' favorite taste after smoking was 'Sweet'. The average score of sugar-related nutrition knowledge was higher in non-smokers compared to smokers. Non-smokers had better recognition of 'sugar reduction', and smokers were more likely to eat sweet foods, respectively. On the other hand, non-smokers could observe that they were trying to control themselves for health reasons. According to the results of the study, non-smokers showed better eating habits and dietary habits and consumed less sugar. Also, it was found that non-smokers tried to drink more water than beverages and refrain from eating sweets to reduce their sugar intake. Further, the most of the bread, coffee and beverages were also consumed at a lower frequency by non-smokers compared to smokers. Conclusions: This study results showed that smoking and sugar consumption were closely related. Therefore, adult workers should actively promote and learn so that they can maintain healthy and suitable dietary habits through reduction of sugar consumption.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.245-253
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• 1998

In this study, the food cost for the urban worker's living expenses was estimated for the Korea Labor Union. The urban workers living expenses are minimum of healthy and decency level expenses with allowances for minimum quality of life. Thus, the food cost should be enough for purchasing proper kinds and amount of foods which can supply sufficient nutrient to maintain health and which should reflect current food consumption patterns. To estimate the food cost, the Korean Recommended Dietary Allowances was used to calculate the amount of nutrients which should be supplied. The National nutrition survey and the Food balance sheet, were used to estimate the current consumption patterns for the kind and amount of food. To estimate price for each food item, the market survey was executed in six large cities. Also, to verify the estimated food cost, actual food costs were surveyed. For 5 kinds of model household, dietary allowances were calculated for the each nutrient. Using the Korean food guides, the number of serving for each food group were decided for the model households. In each food group, the amount and kind of foods were decided by the current food consumption pattern. The kind and amount of food were adjusted by the amount of calculated nutrient. When the amount of nutrient was between 90% and 110% of the recommended dietary intake, it was accepted. With these amount and kinds of foods, the food cost were calculated using the market survey. Considering extra expenses for the eating-out and processed foods, extra expenses are added. As a results, for single person family, the estimated food cost was 149,210won per month. For two, three, four and five person family, the estimated food costs were 245,179won, 381,182won, 501,669won and 687,980won per month, respectively. The estimated food cost were lower in the single and two person family than the actual food cost by the survey. The cost for eating-out gave major differences. In the future, to estimate food cost, the food consumption patterns for the different kind of household, sex and age should be studied carefully. Also, the pattern of eating-out should by analyzed.

• Korean Journal of Community Nutrition
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• v.8 no.6
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• pp.977-985
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• 2003

This study was done to evaluate the health and nutritional status of female college students in Seoul. The subjects were 63 healthy college students aged 20 to 29 years. Their body composition, dietary intakes, clinical blood indices were investigated. Their body composition was determined by means of a multifreqency bioelectrical impedance analysis. Their dietary intake was determined using 3-day record method and their nutrient intake was analyzed by Computer Aided Nutritional analysis program for professional (CAN-pro). Their hemoglobin, hematocrit, red blood cell (RBC), white blood cell (WBC) and mean corpuscular volume (MCV) were determined by semi-automated microcell counter (F-520). Their plasma total cholesterol, TG, and HDL-cholesterol levels were measured using test kits. All data were statistically analyzed by SAS PC package program. Their average consumption of calcium, iron vitamin A, vitamin B2 and niacin were 63.3%, 65.0%, 85.2%, 89.2% and 95.2% of RDA, respectively. The overall mean values of the hematological indices in the female college students were within the normal range. However anemic subjects with hemoglobin (< 12 g/dl) and hematocrit (<36%) accounted for about 20% of the subjects. The mean levels of total cholesterol, HDL-cholesterol and TG were 188.4mg/dl, 69.9mg/dl and 67.4mg/dl, respectively. The percentages of the subjects with plasma total cholesterol level (> 200mg/dl) and LDL-cholesterol (＞130mg/dl) were about 41% and 30.4%, respectively. The data showed a significantly positive correlation between either body fat (%) or BMI and TG. However. there was a significantly negative correlation between either body fat (%) or BMI and HDL-cholesterol. These overall results suggest that it is necessary for college women to be educated regarding consuming more iron and vitamin C and less fat, in order to prevent iron deficiency anemia and/or cardiovascular diseases in later life.

• Journal of the Korean Society of Food Culture
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• v.38 no.4
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• pp.224-238
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• 2023

To develop customized food products for gastric cancer patients, it is crucial to understand their dietary characteristics and changes in their perception of smell and taste due to their condition. This study conducted in-depth interviews and administered olfactory and gustatory tests on 20 patients with gastric cancer. A control group of 20 healthy, gender and age matched individuals, was included for comparison. Patients reported difficulties in sustaining their appetite, particularly during chemotherapy. This could be attributed to gastrointestinal discomfort and an altered perception of smell and taste. The olfactory test revealed that cancer patients were significantly less sensitive than the control group. Also, a smaller number of participants in the cancer group were reported to have a normal taste function, which enabled them to perceive umami, one of the five basic taste compared to those in the control group. These findings demonstrated that gastric cancer patients experience post-surgical digestive issues, chemotherapy-induced changes in smell and taste, and appetite loss. To improve the quality of life of these patients and the efficacy of the treatment, it is necessary to consider not only their nutritional requirements but also other factors such as appetite loss and discomfort when developing meals specifically for them.

• Nutrition Research and Practice
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• v.17 no.5
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• pp.984-996
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• 2023

BACKGROUND/OBJECTIVES: Prior studies, mostly conducted in Western countries, have suggested that the low cost of energy-dense foods is associated with an increased risk of obesity. This study aimed to investigate the association between food costs and obesity risk among Koreans who may have different food cost and dietary patterns than those of Western populations. SUBJECTS/METHODS: We used baseline data from a cohort of 45,193 men and 83,172 women aged 40-79 years (in 2006-2013). Dietary intake information was collected using a validated food frequency questionnaire. Prudent and Western dietary patterns extracted via principal component analysis. Food cost was calculated based on Korean government data and market prices. Logistic regression analyses were performed to investigate the association of daily total, prudent, and Western food cost per calorie with obesity. RESULTS: Men in the highest total food cost quintile had 15% higher odds of obesity, after adjusting for demographic characteristics and lifestyle factors (adjusted odds ratio, 1.15; 95% confidence interval, 1.08-1.22; P-trend < 0.001); however, this association was not clear in women (P-trend = 0.765). While both men and women showed positive associations between prudent food cost and obesity (P-trends < 0.001), the association between Western food cost and obesity was only significant in men (P-trend < 0.001). CONCLUSIONS: In countries in which consumption of Western foods is associated with higher food costs, higher food costs are associated with an increased risk of obesity; however, this association differs between men and women.

• Animal Bioscience
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• v.37 no.2
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• pp.218-227
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• 2024

Objective: The aim of this research was to explore the effects of dietary substitution of alfalfa hay by amaranth hay on production performance, rumen fermentation, nutrient digestibility, serum biochemical parameters and antioxidant ability in dairy cows. Methods: A total of 45 healthy Holstein cows with same parity and similar milk yield and body weight were randomly divided into 3 groups: control diet without amaranth hay (CON) or 50% and 100% alfalfa hay replaced by an equal amount of amaranth hay (dry matter basis, AH1 and AH2, respectively). All the cows were fed regularly 3 times a day at 06:30, 14:30, and 22:30 and had free access to water. The experiment lasted for 60 d. Results: The dry matter intake of CON and AH1 groups was higher (p<0.05) than that of AH2 group. Compared with AH1 group, the milk yield of AH2 group was reduced (p<0.05). Moreover, dietary substitution of alfalfa hay by amaranth hay increased (p<0.05) milk fat, ammonia nitrogen and acetate concentrations. However, the crude protein digestibility of AH2 group was lower (p<0.05) than that of CON group, while an opposite tendency of serum urea nitrogen was found between two groups. The neutral detergent fiber digestibility of AH1 group was increased (p<0.05) when compared to AH2 group. Amaranth hay treatment increased (p<0.05) the serum concentration of glutathione peroxidase in dairy cows. Compared with CON group, the malonaldehyde activity of AH1 group was decreased (p<0.05). Conclusion: Dietary replacing alfalfa hay with amaranth hay (50% ratio) in dairy cows did not affect production performance but improved their antioxidant ability.

• Korean Journal of Community Nutrition
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• v.12 no.4
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• pp.462-476
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• 2007

This study aimed to develop a nutrition education internet program for correcting the eating-out behaviorial problems of youth. A survey was performed to investigate the eating-out behavior patterns of youth by questionnaires. A nutrition education program was developed on the basis of the survey results, and evaluated by teenagers. The results of the developed homepage are summarized as follows: The contents of this program (www.health14.net) consist of '${\times}$ Health (Teenager, My Health, Healthy life, Beautiful life)', '+ Nutrition (To find slow foods, Fast foods campaign, Selecting fast foods, The best menu for eating-out, Recipes for health, Golden bell nutrition quiz)', '${\div}$ Information (Diet mini-homepage, Q & A, My knowhow, Game, Community)' and 'Basic Menu (home, Log in, Information and news, Mini-homepage, Site map, Free bulletin board)'. It can be used as educational material for dietary behaviorial changes in school. Also teachers and parents could get information on eating-out menus. Through this site, we anticipate contributing to nutritional health promotion by correcting the eating-out habits of youth.

• Korean Journal of Adult Nursing
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• v.15 no.1
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• pp.116-125
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• 2003

Purpose: This study was to evaluate the importance of liver cancer patient's diet and to provide guideline materials for proper nursing intervention. Method: The hermeneutic phenomenological method of van Manen was applied for the in-depth interview of liver cancer patients and the cultural background studies including linguistic, literary and art works to enhance the insight and understanding, from which the meaning of the cognition and lesson of the experiences were extracted. The participants for this study were five male patients, who had been diagnosed with liver cancer, 5-15 years ago and had been treated with Transcatheter Arterial Embolization without chemotherapy. The repeated interview and close observation were carried out for nine months starting from January 2001 in Seoul, Korea. Result: Eight essential themes were emerged ; (1) confliction(frustration) with hospital treatment (2) trial of every possible remedies (3) liking unpolluted natural foods(4) faithful tolerance (5) experiencing diet effectiveness (6) discovering personal control methods (7) deepen their faith in God (8) searching for healthy new life. Conclusion: The alternative diet therapy influenced their life beyond the physical overcoming of cancer toward psychological and spiritual healing. The study evidenced the necessity for scientific research and education on the effectiveness and application of complementary and alternative diet therapy for the treatment of cancer in hospital practices.