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2020 Dietary Reference Intakes of water for Koreans: establishment and future tasks (2020 한국인 수분 섭취기준 설정과 앞으로의 과제)

  • Lee, Jae Hyun;Kim, Sun Hyo
    • Journal of Nutrition and Health
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    • v.55 no.4
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    • pp.419-429
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    • 2022
  • Water accounts for the largest proportion of body weight and is an essential element for the physiological functioning of the human body. According to 2013-2017 Korea National Health and Nutrition Examination Survey (KNHANES) data, the average water intake of Koreans was 2,167.3 mL/day and 62% of them did not meet the Dietary Reference Intakes for Koreans (KDRIs) for water. However, the consumption of beverages is continuously increasing. KDRIs sets the adequate intake (AI) for water, but tolerable upper intake level (UL) and chronic disease risk reduction intake (CDRR) are not provided. Compared to 2015, the AI of total water from both food and fluids in the 2020 KDRIs slightly increased or decreased according to age. The AI for children 1-2 years old, boys 6-8 years and 9-11 years old, and girls 6-8 years old decreased by 100 mL/day, while that of boys 12-14 years old increased by 100 mL/day. The AI of total water was the sum of the water intake from food and fluids reported by the KNHANES, with an extra milk intake of 200 mL/day. Therefore, it is not appropriate to use the AI of total water intakes for the reference of beverage intakes. It is preferable to consume water or milk rather than beverages containing sugar and others including caffeine, sodium, etc. when drinking fluid water. We suggest the following improvements in the future KDRIs for water: improving the adequacy of the water content ratio of Korean conventional foods, supplementing the fluid water intake survey, reflecting the current water intake status by life cycle, setting KDRIs for water for the elderly considering the physiological changes, health status and dietary habits, and promotion of research on the relationship between water intake and health for Koreans.

Changes in nutritional status of Korean older adults during COVID-19 Pandemic by household income and demographic factors -using the Korea National Health and Nutrition Examination Survey(2019-2020): a cross-sectional study (가구소득 및 인구학적 특성에 따른 코로나19 유행 전·후 한국 노인의 영양소 섭취변화에 대한 단면연구: 국민건강영양조사 제8기(2019-2020) 자료를 활용하여)

  • You-Sin Lee;Yoonna Lee
    • Korean Journal of Community Nutrition
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    • v.28 no.4
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    • pp.302-316
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    • 2023
  • Objectives: The study aim was to identify changes in the nutritional status of older adults during the COVID-19 pandemic according to household income and demographic characteristics. Methods: Study participants were 2,408 adults aged 65 and over who participated in the 2019-2020 Korea National Health and Nutrition Examination Survey (KNHANES). To examine changes in nutrient intake levels resulting from COVID-19, data of 2019 and of 2020 were compared. Study participants were divided into three groups based on household income level to compare these changes. The changes were compared according to household income level, age group, and household type. Results: Percentages of recommended intakes for energy, protein, and most micronutrients were the lowest for the low-income group of both males and females in 2020. The Mean Adequacy Ratio (MAR) score was the lowest for the low-income group in both years. When comparing nutrient density for 2019 and 2020 by income group, the male low-income group experienced a decrease in nutrient densities of vitamin A, thiamine, calcium, and iron. For the same group, a decreased percentage for energy intake from protein was noted. Fruit intake was lowest in the low-income group for both males and females. Low-income males had the lowest intake levels for meat, fish, eggs, and legumes in both 2019 and 2020 and the lowest milk and milk product intake levels in 2020. Older adults living alone or single older adults with children had lower MAR scores than those living with a spouse. Older adults living alone experienced decreases in energy and thiamine and iron intake levels in 2020 compared to their intake levels in 2019. Conclusions: Because of the COVID-19 pandemic, nutrition intake levels worsened for older adult males in the low-income group and older adults living alone. This finding shows the need for a more systematic nutritional support strategy for the vulnerable older adults population in national disaster situations.

Social Perception of the Invention Education Center as seen in Big Data (빅데이터 분석을 통한 발명 교육 센터에 대한 사회적 인식)

  • Lee, Eun-Sang
    • Journal of the Korea Convergence Society
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    • v.13 no.1
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    • pp.71-80
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    • 2022
  • The purpose of this study is to analyze the social perception of invention education center using big data analysis method. For this purpose, data from January 2014 to September 2021 were collected using the Textom website as a keyword searched for 'invention+education+center' in blogs, cafes, and news channels of NAVER and DAUM website. The collected data was refined using the Textom website, and text mining analysis and semantic network analysis were performed by the Textom website, Ucinet 6, and Netdraw programs. The collected data were subjected to a primary and secondary refinement process and 60 keywords were selected based on the word frequency. The selected key words were converted into matrix data and analyzed by semantic network analysis. As a result of text mining analysis, it was confirmed that 'student', 'operation', 'Korea Invention Promotion Association', and 'Korean Intellectual Property Office' were the meaningful keywords. As a result of semantic network analysis, five clusters could be identified: 'educational operation', 'invention contest', 'education process and progress', 'recruitment and support for business', and 'supervision and selection institution'. Through this study, it was possible to confirm various meaningful social perceptions of the general public in relation to invention education center on the internet. The results of this study will be used as basic data that provides meaningful implications for researchers and policy makers studying for invention education.

An Investigation of Psychometric Adequacy of Korean Self-Evaluated Writing Scale for Students with Disabilities having Writing Difficulties (글씨쓰기에 어려움이 있는 장애학생을 위한 한국형 쓰기자기평가검사의 측정학적 적합성 검증)

  • Lee, Ok-In;Lim, Yang-Mi
    • Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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    • v.6 no.2
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    • pp.197-208
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    • 2016
  • The purpose of this study was to verify the construct validity of self-evaluated writing scale for students with disabilities who had difficulties in writing. After interpreting the Here's How I Write scale developed by Goldstand et al. (2013), we administered Delphi survey to 40 special education professionals, calculated the content validity ratio and decided the final scale of 21 questions applicable to Korea. Additionally, we carried out the scale to 350 disabled and normal students for testing construct validity. The main results are as follows: For both students with disabilities and without disabilities, the overall internal consistency of scale are higher than .89 and the internal consistency of factors of scale are higher than .66. The confirmative factor analysis using AMOS 21.0 and SPSS 21.0 to verify construct validity showed fit index at relatively satisfactory level for students with disabilities and without disabilities. Furthermore, while there were relatively strong convergent validity and discriminant validity in the sub-factors of scale for students without disabilities, the level of convergent validity and discriminant validity were relatively lower for students with disabilities.

Dietary Zinc Intake Assessed by Dietary Survey and Zinc Analysis of Foods Consumed by Elementary Schoolchildren in Chungnam Province in Korea - Comparison between Remote Rural and Urban Areas - (일부 초등학생의 식이조사 및 섭취 식품의 아연 함량 분석에 의한 식이 아연 섭취량 평가 - 충남 벽지와 도시간의 비교 -)

  • Lee, Eun-Mi;Kim, Sun-Hyo
    • Journal of the Korean Society of Food Culture
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    • v.25 no.1
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    • pp.100-107
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    • 2010
  • This study was performed to compare the dietary intake and food sources of zinc (Zn), using a database of Zn composition developed in this study, between elementary schoolchildren in a remote rural area (RA, n=58, $9.9{\pm}1.7\;yrs$) and those in an urban area (UA, n=60, $9.4{\pm}1.8\;yrs$) in Chungnam province in Korea. A dietary survey for three days by food record method was performed. All kinds of foods (n=273) consumed by subjects were collected by aliquot sampling method, and the Zn content of these foods were analyzed by wet technique. The results showed that the daily mean intakes of energy, calcium, iron, and vitamin C from diet in the RA were in the range of 49-88% of the Korean DRI (KDRI), while those in the UA were similar to or greater than the KDRI, except for calcium and iron. The daily mean intake of Zn from the RA diet was $7.0{\pm}0.5\;mg/d$ ($114.1{\pm}8.4%$ of the KDRI), and $16.0{\pm}1.0\;mg/d$ ($258.3{\pm}16.3%$ of the KDRI) in that of the UA (p<0.001). The percentage of dietary intake of Zn less than 2/3 of the KDRI was 19.0% in the RA, in comparison to 1.7% in the UA. Those in the RA consumed Zn from plant foods more often than did those in the UA (p<0.001). Beef rib stew was the food source with highest Zn amount for the total subjects, followed by beef rib meat, roasted; and beef soup w/seasoned red pepper sauce. These results showed that some children in the RA had poor Zn nutrition based upon low intakes and poor food sources of Zn, while overall, children in the UA had good Zn nutrition. Therefore, those in RAs should have their Zn nutrition improved through government policy and nutrition education.

Perception of kimchi and Preference of foods using kimchi in School Meals - Focused on High School Students in Gwangju - (학교급식 김치에 대한 인식과 김치응용요리 선호도 - 광주지역 고등학생을 중심으로 -)

  • Kim, Eun-Young;Park, Young-Hee;Jung, Lan-Hee;Jeon, Eun-Raye
    • Journal of the Korean Society of Food Culture
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    • v.25 no.3
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    • pp.241-250
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    • 2010
  • This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

A Study on the Korean Traditional Food Consumption of the Elementary Schoolchildren in Urban and Rural area (도시 ${\cdot}$ 농촌 남녀 초등학생의 한국 전통음식 섭취에 관한 연구)

  • Gang, Myoung-Seon;Lee, Eun-Hee;Chyun, Jong-Hee
    • Journal of the Korean Society of Food Culture
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    • v.21 no.4
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    • pp.357-365
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    • 2006
  • The purpose of the study w3s to investigate the consumption pattern of the Korean traditional foods of the elementary schoolchildren living in urban and rural area. For the investigation, 373 fifth-grade elementary schoolchildren in Incheon and Gangwhado were surveyed by a questionnaire and the data were analyzed by the SPSS 10.0 program. As for the frequency to take the Korean traditional foods, bab and kimchi are taken almost everyday, and gug, jjigae, jorim, gui, namul are taken frequently. And juk, jeongol, jeon, sanjeog, jutgal, hangwa and umryo were shown to be taken occasionally. There were statistical differences in the frequencies of the Korean traditional food consumption by the residence and the gender. The students in urban area take hinbab, jabgokbab, hobakjuk deonjanggug, sangsunjorim, jangiorim more frequently than the students in rural area. The students in rural area take mandu, kuksoo, yeongunjorim and kongiorim more frequently than the students in urban area Female students take sangsunjorim, jangiorim, sangsungui, bulgogi, sangsunjeon, hobakjeon, sukchae, jutgal and oiji more frequently than male students. Most of the schoolchildren answered that in the future they would like to take the traditional foods more frequently than now. There was statistical difference by the gender. As for the food such as bibimbab, gug, jjigae, jeon, namul and jang-aji, female students responded to take more frequently than male students. The 39.1% of them responded that the taste is the point to be most improved in the future. But there was no statistical difference by gender and the residence In order to make the taste of traditional food more attractive to modem people, the 37.8% of them replied it does not need to change the traditional preparation method. However, similar percentage of the schoolchildren(35.7%) answered it is needed to change partly the traditional preparation method. As for the effect of traditional foods on health, the 68.4% of schoolchildren thought that the our traditional foods are healthier than western foods.

A Study on the Perception and the Knowledge of the Korean Traditional Food in the Elementary Schoolchildren of Incheon (인천지역 초등학생의 한국 전통음식에 대한 인식과 지식에 관한 연구)

  • Gang, Myoung-Seon;Chyun, Jong-Hee
    • Journal of the Korean Society of Food Culture
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    • v.21 no.2
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    • pp.107-115
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    • 2006
  • The purpose of the study was to investigate the perception and the knowledge of the Korean traditional foods in elementary school students. For the investigation, 373 fifth-grade elementary school students in Incheon were surveyed by a questionnaire, and the data were analized by the SPSS 10.0 program. The result showed that 85% of the surveyed schoolchildren showed the interest in the Korean traditional foods. It also revealed that female students are more interested in the traditional food than male students and the children of the career woman are more interested than those of the housewives. As for the motive of their interest, 39.7% of the subjects answered 'through mass media'. Male students and the children of the housewives got the interest through their mother, and female students and the children of the career woman got the interest through their hobby of cooking food. Among the traditional foods, 76.4% of the children designated kimchi as the most proud traditional food. As for the reasons of reducing traditional food use, 39.9% of students responded because of 'not-tasty' and 28.7% of students replied because of 'not enough time to cook'. But 62.2% of the subjects thought the traditional foods should be more used in the future. As for the succession and development of the traditional foods, 33.8% of the subjects said it should be carried out by the family. The basic knowledge score of the traditional foods was 5.78 on a scale of 10, which showed relatively low level. The lower their basic knowledge, the less their interest in the traditional foods was. The samgyetang, ogokbap and bindaetteok were the most perceived traditional foods. The cheonggukjang, nabakgimchi and jindallaehwajeon were the foods they had seen, but the they didnot have heard or seen the others. Among the traditional foods, susugyeongdan, jindallaehwajeon and dasik were more perceived by the schoolchildren in the rural area than those in the urban area. The jindallaehwajeon and dasik were more perceived by female students than by male students. Therefore, in order to make elementary schoolchildren take the traditional foods with pride by increasing their perception and knowledge of them, the family should give them many opportunities to eat traditional foods. The school also should try to establish a cooperative relationship to the family of schoolchilderen and use more Korean traditional foods in the school's meal program. Furthermore, the society's concern and support are necessary and also the role of mass media, which have great influence on children, is important.

The A Literary Investigation on Mandu (Dumpling);Types and Cooking Methods of Mandu (Dumpling) During the Joseon Era (1400's${\sim}$1900's) (만두의 조리방법에 대한 문헌적 고찰;조선시대 만두의 종류와 조리방법에 대한 문헌적 고찰(1400년대${\sim}$1900년대까지))

  • Bok, Hye-Ja
    • Journal of the Korean Society of Food Culture
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    • v.23 no.2
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    • pp.273-292
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    • 2008
  • Among all the ingredients usedin mandu, the following types were used:, 13 types of grains were used (12.38%), 30 types of vegetables, fruits, bulbs,and nuts were used (28.57%), 32 types of marine products, birds, meats, fishes, and shellfishes were used (30.48%), 10 types of functional ingredients were used (9.52%) and. For spices, 20 types of spices were used (19.05%). 2. Cooking Methods offor Mandu. The mMandu eaten at in the early Joseon era had was primarily made ofusedbuckwheat that contained boiled tofu or egg uiijuk in the kneaded dough for the most part and while kneading with buckwheat, the tofu or egg uiijuk has been boiled down to knead the dough, and and starch powder, bean powder, or rice powder, etc were mixed to make the mandu coating. Buckwheat powder was mixed toadded to the flourwer or was used by itself, while meat, vegetables, tofu, and shiitake mushroom, etc were also addedincluded. From the 18th century, the host plant, or cabbage kimchi, were prepared and combined had been sliced to be used as filling together while red pepper powder was mixed combined withto spices or vinegar soy sauce to be used together. Also, Radishes had beenwere also used as filling, but shown as not being used fromafter the start of the 1900's. For the shape of mMandu, it was madeinto different shapes such as as triangle, rectangle, date plum, gwebul, half moon, or pomegranate shapes, and then shapes to be boiled in simmering water, baked, or cooked as soup in clear broth for soup., In the 17th to 18th century, boilingthen in a steamer gradually became a cooking style, assumed the style of boiling in a steamer in $17th{\sim}18th$ century while in the 16th century,the an essay ofn fermenting flour in ‘Food Dimibang’ in 16th century had indicated it was cooked as the style ofby steaming in a rice steamer. Also, Mandu may have also contained the following: the thin-cut and boiled fish was cut out thin to put into the filling and boiled down, made by putting in added pine nuts after making bbeef jerky or boiled- down meat, fish, or shellfish itself to extractsand mold mandu only the ingredients combined withto put on starch powder, and then boiled down and put on pine nut powder finally, after it or cooled it wasdown to be eaten by dipping in vinegar soy sauce. In conclusion, many different types of mandu were made during the Joseon era using a variety ofwhile the ones using such various ingredients. are also one type of mandu.

Comparison of Adult children's Quality of Relationship and Care Provision for Elderly Parents in the U.S. and Korea (한국과 미국 성인자녀의 노부모와의 관계의 질과 부양행동 비교연구)

  • Choi, Jeong Hye
    • 한국노년학
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    • v.29 no.2
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    • pp.611-627
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    • 2009
  • The purpose of this study is to compare in the U.S. and Korea regarding adult children's quality of relationship and care provision for their elderly parents. The study sample consist of 320 adult children in the U.S. and 554 adult children in Korea with at least one parent living. The U.S. study sample is drawn from the State of California, and the Korean sample is drawn from Gyeongsangnamdo Province. The study result shows that the U.S adult children score higher than the Korean adult children in the quality of relationship measure for their elderly parents. And Korean adult children score higher than the U.S. adult children in the care provision measure for their elderly parents. It is found that the most significant factor influencing American adult children's care provision is caregiving attitude for elderly parents, while for Korean adult children, it is the quality of the relationship between adult children and elderly parents. This study results can serve as a foundation for understanding the U.S. and Korean differences regarding adult children's support for their elderly parents and for providing a solution to caregiving issues for elderly parents.