• Nutrition Research and Practice
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• v.8 no.5
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• pp.558-563
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• 2014

BACKGROUND/OBJECTIVES: Most Koreans consume nearly 70-80% of the total sodium through their dishes. The use of a salinometer to measure salinity is recommended to help individuals control their sodium intake. The purpose of this study was to compare sodium content through chemical analysis and salinity measurement in foods served by industry foodservice operations and homemade meals. MATERIALS/METHODS: Workplace and homemade meals consumed by employees in 15 cafeterias located in 8 districts in Daegu were collected and the sodium content was measured through chemical analysis and salinity measurements and then compared. The foods were categorized into 9 types of menus with 103 workplace meals and 337 homemade meals. RESULTS: Workplace meals did not differ significantly in terms of sodium content per 100 g of food but had higher sodium content via chemical analysis in roasted foods per portion. Homemade meals had higher broth salt content and higher salt content by chemical analysis per 100 g of roasted foods and hard-boiled foods. One-dish workplace meals had higher salinity (P < 0.05), while homemade broths and stews had higher sodium content (P < 0.05 and P < 0.01, respectively). The sodium content per 100 g of foods was higher in one-dish workplace meals (P < 0.05) and in homemade broths and stews (P < 0.01 and P < 0.05, respectively). CONCLUSIONS: The use of a salinometer may be recommended to estimate the sodium content in foods and control one's sodium intake within the daily intake target as a way to promote cooking bland foods at home. However, estimated and actual measured values may differ.

• Korean Journal of Community Nutrition
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• v.17 no.1
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• pp.81-90
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• 2012

This study is to research the use and the demand of the elderly generation that pursue economic ability and active lifestyle. The composition of the meals were "homemade meals" 65.3%, "homemade & convenience meals" 26.7% overall. For the "never miss a meal" category, 70-74 years old was 48.3%, over 80 years old was 60.0%. The elderly under 70 years old showed a high frequency in the use of alternative meals (p < 0.05) and the elderly with higher education used the alternative meals more frequently (p < 0.01). The rice-cakes, bread, tuna cans, Korean side-dishes, beverages, meat, cup-noodles and seafood as alternative meals are in the order of most frequency. Also, 96.0%, 59.0% and 46.5% of the elderly had experience in using "Ready to eat (RTE)", "Ready to heat (RTH)" and "Ready to cook (RTC)". The oldest group surveyed, the elderly at the age of 80 years old and above showed lower preference for "completely cooked state" but showed highest results in the "half-cooked state". This shows the difference between people's perception and the behavior that showed high frequency of 96.0% in the experience with "RTE". This can be inferred that the elderly needs the development of convenience food that is moderately packaged according to the newer lifestyle where the elderly live independent from their children. Moreover, there is a higher demand in the healthy convenience food, which means that there is a need for development in the quality of the convenience food that will allow more faith in convenience food by the elderly.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.24 no.5
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• pp.432-442
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• 2021

Purpose: The aim of this study was to evaluate the nutrient content consumed by children and adolescents on home-prepared versus chef-prepared specific carbohydrate diets (SCD) as therapy for inflammatory bowel disease (IBD). Methods: Dietary intake of two cohorts with active IBD initiating the SCD over 12 weeks was assessed. The home-prepared cohort received detailed guidance from dietitians on implementation of the SCD. The chef in the other cohort was knowledgeable in the SCD and prepared meals from a fixed set of recipes. Data from 3-day diet diaries at 4 different time points were collected. US Recommended Daily Allowances (RDA) were calculated for macronutrients, vitamins, and minerals. Results: Eight participants on the homemade SCD and 5 participants on the chef-prepared SCD were included in analysis. Mean % RDA for energy intake was 115% and 87% for homemade and chef-prepared groups (p<0.01). Mean % RDA for protein intake was 337% for homemade SCD and 216% for chef-prepared SCD (p<0.01). The homemade SCD group had higher mean % RDA values for vitamin A and iron, while the chef-prepared SCD group had higher intake of vitamins B1, B2, D, phosphorus and zinc (p<0.01 for all). Conclusion: The SCD implemented homemade versus chef-prepared can result in significantly different intake of nutrients and this may influence efficacy of this dietary therapy. Meal preparation dynamics and the motivation of families who pursue dietary treatment may play an important role on the foods consumed and the outcomes on dietary therapy with the SCD.

• The Korean Journal of Community Living Science
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• v.28 no.2
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• pp.329-340
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• 2017

This study investigated the situation of eating meals to identify factors influencing skipping breakfast and types of foods consumed for breakfast among adolescents classified by household type. Adolescents were found to consume mainly homemade meals for breakfast and dinner while consuming institutional foodservice at school for lunch. Percentage of skipping meals among adolescents was different by time of meals, and they skipped meals due to lack of time, which was different according to household type. Main food for breakfast was rice, and percentage of skipping breakfast was the highest in single parent households. Satisfaction of food-related life was lowest in grandparent households. Especially, satisfaction was highest if they had rice for breakfast. For influencing factors on skipping breakfast, social support, eating regularly, concern for origin, and single parent household were found to be significant. For influencing factors on types of foods consumed for breakfast, eating regularly, exercise, satisfaction of food-related life, and concern for food safety among adolescents were found to be significant. If adolescents in grandparent households had rice, they were less likely to skip breakfast.

• Human Ecology Research
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• v.61 no.1
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• pp.29-38
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• 2023

This study examined changes in dietary life and dietary life satisfaction in one-person households during the COVID-19 pandemic. Using a sample of 916 one-person households from the Food Consumption Behavior Survey, we applied ANOVA and a system of equations model for our analysis which produced four main results. Firstly, during the COVID-19 pandemic, eating homemade and delivered meals increased, whereas eating restaurant, group, and HMR meals decreased. Eating breakfast and regular eating habits also increased during the pandemic. Secondly, approximately 30% of the sample reported increased expenditure on fresh food and HMR meals. The proportion of positive changes in dietary life was also greater than negative changes, and dietary life satisfaction was about three times higher than it had been before the pandemic. Thirdly, having breakfast and regular eating fully mediated the relationship between spending on fresh food and dietary life satisfaction, as well as the relationship between HMR purchases and dietary life satisfaction. Changes in expenditure on fresh food and HMR meals positively affected dietary life satisfaction through eating breakfast and regular eating. Fourthly, increased consumption of delivered food had a positive direct effect on dietary life satisfaction. Among sociodemographic variables, gender, education, occupation, and age were also significantly related to changes in dietary life satisfaction.

• Nutrition Research and Practice
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• v.16 no.2
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• pp.248-259
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• 2022

BACKGROUND/OBJECTIVES: Adequate nutritional intake is essential for good health and well-being. We aimed to compare the nutrient intake from homemade meals, meals sourced externally ("eating out"), and meals from workplace foodservices, as well as the potential association between foodservices used and nutritional quality among adult Korean workers. SUBJECTS/METHODS: We used data from the Korea National Health and Nutrition Examination Survey, a nationwide cross-sectional survey on the health and nutritional status of the Korean population. Data from 6,845 workers aged 20-64 years were included. A survey on dietary behavior and nutrition was conducted using the 24-h dietary recall method. Nutritional quality was examined using the index of nutritional quality (INQ) score. Higher INQ scores reflected poorer nutritional quality, with insufficient intake of a higher number of nutrients. Multivariate linear regression was used to identify the association between the foodservices used and INQ scores after adjusting for other covariates. RESULTS: We found that foodservice users exhibited a higher 1-day intake of total energy and macronutrients (all P < 0.05) and lower INQ scores (P < 0.01) than non-users. The INQ scores for total daily meals decreased with the frequency of foodservice use (P < 0.01). A significant association was observed between the non-use of foodservices and INQ scores (β = 0.29, P < 0.01) after adjusting for other covariates. CONCLUSIONS: The use of workplace foodservices contributed to higher dietary nutritional quality among workers. This study highlights the importance of expanding the scope of workplace foodservices to promote higher nutritional quality and healthy dietary habits among workers.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.735-745
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• 2016

This study conducted a survey with 203 single households among men and women in their 20s to 40s who were living in metropolitan areas from October 6 to November 4, 2012 in order to investigate the dietary attitude of the single households. The ratio of single households who had three meals a day regularly was 2.85 points, which was lower than the normal level, and it turned out that those in their 20s and 30s had meals more regularly than those in their 40s did (p<0.001). As for the irregular meal time, most were breakfast (85.9%), and it turned out that they often skipped meals mostly because they did not have time to eat and (41.7%) or because that bothered them (26.0%). 62.6% of the single households did overeating and most of them (39.4%) did overeating because of their irregular meals. Of the single households, women or persons who had lived alone for less than 3 years or more than 7 years cooked at home, more often (p<0.05), and most of them (42%) cooked noodles, easy to cook, but women cooked Korean food-based homemade food such as rice (31.7%) or soup and stew (21.2%), often (p<0.05). It turned out that 36.9% of the single households often ate out about two to three times a day, and as for their favorite eating-out menus, 39.4% were Korean food, followed by Western food (23.8%), flour-based food (13.5%), fast food (9.8%), Chinese food (7.3%) and Japanese food (6.2%). Lastly, as for inconveniences when they ate out, most were the 'price' (22.8%), followed by 'too much amount of food for one person' (20.2%) and 'limitations in menu selection' (19.2%). As a result of this study, it appeared that the single households had an irregular dietary life, often did overeating and often ate out, so it is judged that it would be necessary to develop a variety of nutritionally-balanced HMR food and eating-out menus in a reasonable price range for their healthy dietary life.

• Journal of the korean academy of Pediatric Dentistry
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• v.24 no.1
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• pp.247-264
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• 1997

501 preschool children from 4 to 6 years were examined for their salivary reductase activity and caries experience by Resazurin Disc Test and dental examination respectively. We asked the parents about their children's oral hygiene habits, between-meal eating habits, and physical exercise habits by the questionnaire. Toothbrushing frequency had negative relation to salivary reductase activity and caries experience. Caries experience was low when parents did toothbrushing for children, when teeth were brushed at bedtime, and when fluoride toothpastes were used. Salivary reductase activity and caries experience were high in bread & cookies group, chocolates & candies group, milk & soft drink group, and fruits & vegetables group in order. Caries experience was high in case of irregular between-meal eating. Sweet food eating frequency had positive relation to caries experience. Caries activity was low in case of eating homemade non-sweet between-meals. Salivary reductase activity and caries experience were low when gum-chewing frequency was high. Salivary reductase activity and caries experience were high when the amount of physical exercise was low.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.3
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• pp.167-175
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• 2003

This study was conducted to investigate the actual state of the food allergy and food behavior in adults by using a questionnaire. The subjects of this study were consisted of 207 males and 355 females in Gyeongbuk area. The results are as follows: Among the respondents, 54.9% kept up with proper eating habits, 41.2% knew how much they would have to eat appropriately in a day, and women ate more milk and snacks than men in a day and men ate more meat than women. 58.3% of men and 46% of women were eating 3 meals a day. This finding indicated that women skipped the meal more than men. 77.2％ of the respondents skipped their breakfast, 13.5％ the lunch, and 9.3% the dinner. 48.5％ of men and 28.8% of women evacuated over 8 times a week(p<0.001). Eczema was the allergy symptom which broke out the most highly in both male and female; 25% of men and 29.9% of women. Atopic dermatitis and pollen allergy broke out similarly in both male and female. Allergic rhinitis occurred twice more in men than in women. Asthma broke out in men about three times more than in women. 36.3% of men and 46.5% of women visited a doctor when they had an allergic reaction. 40.9% of men and 40.7% of women believed that the allergy was caused mainly by the dust in the house and mites. The other factors, which caused the allergic reaction, were thought to be the specific food and the pollution from cars and factories by men and the specific food and others by women. 35.4% of men and 44.2% of women ate homemade food to prevent allergies.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.596-602
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• 2010

The objective of this study was to investigate parents' behavior and attitudes regarding their kids' snacking and dietary life education. A survey was conducted with the parents (N=412) of elementary students from seven provinces, includeing Seoul, Busan, Daegu, Kwangju, Gyungnam, Chungnam, and Kangwon. Kids' snacks consisted mainly of purchased foods rather than homemade foods. Parents' main concerns regarding kids' snacks were nutrition (44.9%), taste (24.3%), and safety (23.5%). Over 50% of parents checked food labels, especially expiration date (96.4%), food ingredients (49.5%), and food additives (33.5%). The snack items frequently provided to kids were fruits (62.8%), milk (55.5%), bread (47.1%), and snack items (23.3%). Parents responded that the amount of their kids' snacking was adequate (47.8%), small (33.7%), or large (18.2%). The results show that more research is needed regarding the adequacy of kids' snacking, considering that 15.7% and 22.4% of the children ate more and less, respectively, than their daily energy requirement. 76.5% of the parents performed home education regarding their kids' dietary habits, especially on the topics of 'balanced diet' (83.9%), 'healthful food' (53.7%), and 'eating three meals a day' (40.2%). Parents obtained dietary information from TV (65.2%), internet (12.0%), and newspapers (7.0%). From this study, we found that parents perceived their kids' snacking behavior correctly, and considered home-education for their kids' dietary habits positively. However, the information resources were limited, which makes it necessary to develop parents' education programs.