• 한국식품영양과학회지
• /
• 제32권7호
• /
• pp.1132-1146
• /
• 2003

The purpose of this study was to identify the eating habits and dietary consciousness of urban residents according to socioeconomic characteristics. The survey was administered by the nationwide 690 adults in February 2001. The survey was conducted by a questionnaire that was composed of 20 items. The results of this study show that 56.8% of the subjects had breakfast everyday and majority of them ate cooked rice (57.4%) or rice with mixed grain and bean (33.0%) as stable food for breakfast. 73.6% of the subjects ate out less than 5 times a month and, most of them preferred Korean dishes to Western dishes. The majority of the subjects had a meal regularly and they ate dinner abundantly with gusto compared to breakfast and lunch. Mean values of preference (5 point scales) for snack, salty and hot taste, and processed food were 3.07±0.89, 2.75±0.83, 3.28±0.90, 2.69±0.84 respectively. Interest (4 point scales) in eating safe and fresh food, balanced diet, and overeating calorieㆍsugarㆍsaltㆍfat were 3.26±0.66, 2.83±0.70, 2.89±0.75, respectively. As the purpose of eating, 44.8% of the subjects placed emphasis to supply nutrition but 16.6% put emphasis on physiologic desire. About half of the subjects needed to change their own eating habits. As improvement of their eating habits, the majority of them answered ‘balanced diet’. There were significant differences in eating habits and dietary consciousness of the subjects by socioeconomic characteristics. As the age goes down and education level goes up, they had wrong eating habits generally. For occupation, housewives had right eating habits but students were not. For interest in food and nutrition, male, 20' age-group, students and over college graduation group were worse than the other groups within each socioeconomic characteristic. Consequently, nutrition education for them is needed preferentially, also their socioeconomic characteristics must be considered in nutrition education.

• 한국컴퓨터정보학회논문지
• /
• 제28권2호
• /
• pp.153-160
• /
• 2023

최근, 사람들의 의식 수준의 변화로 환경과 Well-being에 대한 관심이 높아지고 있다. 이에 일회용품을 줄이고자 노력하고 있으며, 건강한 신체를 유지하기 위한 방법으로 '물 다이어트'에 대한 관심이 높아지고 있다. 많은 사람들은 물이나 음료를 마시기 위하여 휴대 가능한 텀블러를 이용하고 있으며, 특히 최근에는 사용자의 편의성을 높이기 위해 다양한 기능을 제공하는 보다 스마트한 형태로 진화되어 가고 있다. 기존의 연구에서는 음료를 '물'로 한정하고 있어 다양한 음료를 모니터링 하는 데에 한계가 있다. 이를 해결하기 위해, 본 논문에서는 IoT 기술을 활용하여 음료를 판단하고, 음료에 따른 섭취량을 모니터링 할 수 있는 스마트 텀블러를 제작하였다. 또한 음료를 마시지 않고 버리는 경우를 판단하여 더욱 정확한 섭취량의 측정이 가능하게 되었다. 여러 가지 IoT 기반 센서들의 데이터를 바탕으로 사용자는 전용 어플리케이션에서 각 음료에 따른 섭취량을 파악할 수 있고, 다양한 편의를 제공받을 수 있다.

• 동아시아식생활학회지
• /
• 제17권3호
• /
• pp.329-337
• /
• 2007

In this study, the interest of female high school students's(N=500) for weight control, as well as nutrient intake status, were analyzed. The mean age, height, and weight of the subjects were, 19.3 years, 162.2 cm and 55.4 kg respectively. Mean BMI was $21.1 kg/m^2$. According to BMI, the percentage of underweight, normal weight, overweight, and obese were 18.5 %, 60.3%, 11.3%, and 11.3% respectively. By the BMI criteria, 60.3% of the subjects were normal weight while the rate of self-recognition was 41.5%. The degree of satisfaction regarding self-body image was only 17.1% and 60.9% showed an interest in weight control. The reason for weight reduction were appearance(65.1 %) and health(24.2%). The body areas where subjects wanted to lose weight included the thighs(32.9%) and whole body(29.3%). They believed the most effective weight control strategy was exercise(81.1 %) and the strategies they used were diet(59.1 %) and exercise(40.4%). Energy intake was 1,733.4 kcal which was 86.7% of the estimated energy requirements(EER). Calcium, vitamin $B_2$, and vitamin C intakes were less than EAR by 34.4%, 40.4%, and 59.6% respectively. The intake of dietary fiber was 5.1 g only 21.1 % of the adequate intake(AI). In summary, high school females interested in weight control have significantly less calcium intake than their peers. The correlations between interest in weight control and weight and BMI were significant(p<0.001). The results of this study suggest that to achieve optimal growth, improved diets that include calcium, vitamin $B_2$, and vitamin C are recommended. High school females interested in weight control should especially be targeted for education on calcium intake.

• 한국식품영양과학회지
• /
• 제14권3호
• /
• pp.305-313
• /
• 1985

There is a trend that the total number of cancer cases is steadily increasing as the population grows. It has been estimated that 85% of the cancer rate in the U.S. is attributed to environmental factors. Among the environmental factors, diet and nutrition appear to be related to the largest number of human cancers. Diet and nutrition might be related to cancer by several mechanisms. Food may contain a direct carcinogen or precursors that become carcinogens by spontanous reactions, or by host metabolism, or through the actions of microbial flora. Chemicals that cause cancers generally have reactive electrophilic centers which can combine with electron-rich atoms in nucleic acids and cause cancers by changing the genetic activity of the cells. A variety of factors in foods might be involved in the etiology of carcinogenesis. Chemicals in food that cause cancers include carcinogens of plants and animal origin and also those in drinking water. Other then these, fungal metabolites alcohol, asbestos, heavy metals, pesticides, and food additives might be included as food carcinogenesis. The method of cooking foods also might contribute to carcinogenesis. Some chemicals in foods act as promoters in carcinogenesis. Prevention of cancers by dietary practises have received much interest. Consumption of certain vegetables or cellulose can reduce carcinogenic activity of several compounds. A variety of antioxidants or micronutrients may be effective anticarciongens. Glutathione in the soluble fraction of the cells, is a major defense against oxidative and alkylating carcinogens. Recently anticarcinogenic activity of chlorophyll was demonstrated. Daily consumption of milk appears to effectively reduce stomach cancer.

• 동아시아식생활학회지
• /
• 제19권6호
• /
• pp.882-890
• /
• 2009

In this study, dietitians working in the school foodservice industry in the Chungbuk region were surveyed to determine their perception of medicinal herbs and medicinal foods in order to obtain basic data for developing medicinal food menus. The findings of this study are as follows. Many of the dietitians had low confidence in medicinal herbs used in medicinal foods. However the more the subjects ate such food, the higher their perception was. The higher the perception and reliability were, the more positive the answer was in terms of taste, nutrition and efficacy. Regarding the familiarity with medicinal herbs, the subjects, regardless of their age, showed a high perception of easily accessible medicinal herbs; younger subjects preferred Schisandrae fructus, Rubi fructus and Acanthopanacis cortex. The higher the perception and the eating frequency were, the higher the familiarity was. Regarding the development of medicinal food menus, the older the subjects were, the more positive they viewed the development of menus. Also, dietitians with 15 years of experience showed a high interest in the development of new menus.

• BMB Reports
• /
• 제56권10호
• /
• pp.537-544
• /
• 2023

The share of the population that is aging is growing rapidly. In an aging society, technologies and interventions that delay the aging process are of great interest. Dietary restriction (DR) is the most reproducible and effective nutritional intervention tested to date for delaying the aging process and prolonging the health span in animal models. Preventive effects of DR on age-related diseases have also been reported in human. In addition, highly conserved signaling pathways from small animal models to human mediate the effects of DR. Recent evidence has shown that the immune system is closely related to the effects of DR, and functions as a major mechanism of DR in healthy aging. This review discusses the effects of DR in delaying aging and preventing age-related diseases in animal, including human, and introduces the molecular mechanisms that mediate these effects. In addition, it reports scientific findings on the relationship between the immune system and DR-induced longevity. The review highlights the role of immunity as a potential mediator of the effects of DR on longevity, and provides insights into healthy aging in human.

• Journal of Nutrition and Health
• /
• 제46권5호
• /
• pp.470-481
• /
• 2013

This study provides standardized scientific criteria for education materials on nutrition and diet that could be used in schools, workplaces, and health and medical facilities. The study was conducted from April 2011 to October 2011. Literature reviews, institutional visits, and telephone interviews were conducted for the first draft of the accreditation criteria. Expert meeting and advisory councils were conducted in order to obtain feedback after development of the first draft of accreditation criteria. In order to verify the validity and reliability of the first draft on certification criteria, a survey was sent out to 143 professionals, including professors, researchers, health and medical experts, teachers, nutrition teachers, dietitians, and clinical nutritionists. After several modifications, the final accreditation criteria were established for 1) printed materials (authority, credibility, objectivity, organization, editing, real-life usability, activities and participation, and public interest), 2) web-sites (authority, credibility, objectivity, design, real-life usability, accessibility, currency, and public interest) and 3) materials with activities (credibility, organization, design, convenience of utilizing, safety, and public interest). Out of several criteria, contents (authority, credibility. and objectivity) and publicity (public interest) areas are mandatory requirements. For the accreditation, books for learning and materials with activities are required to meet more than six evaluation components, and the other materials are required to meet more than five evaluation components, including the required area. Accreditation criteria developed in this study could be used as a standard for development or selection of good education materials for nutrition and dietary life.

• Clinical and Experimental Pediatrics
• /
• 제49권11호
• /
• pp.1152-1157
• /
• 2006

Inherited metabolic disease is rare disorders that show symptoms mainly in pediatric age and early treatment is important for preventing complications of the disease. Recent development in molecular and biochemical techniques help clinicians with proper diagnosis of patients, however, many of the disease still remain lack of effective therapeutic strategies. Better understanding on biochemical and molecular basis of pathogenesis of the disease combined with advanced medical care would provide new sight on the disease that can also improve the quality of life and long-term prognosis of patients. Traditionally, there are several modalities in the treatment of metabolic diseases depend on the biochemical basis of the disease such as diet restriction, removing or blocking the production of toxic metabolites, and stimulating residual enzyme activity. The inherited metabolic disease is not familiar for many clinicians because the diagnosis is troublesome, treatment is complicated and prognosis may not as good as expected in other diseases. Recently, new therapeutic regimens have been introduced that can significantly improve the medical care of patients with metabolic disease. Enzyme replacement therapy has showed promising efficacy for lysosomal storage disease, bone marrow transplantation is effective in some disease and gene therapy has been trying for different diseases. The new trials for treatment of the disease will give us promising insight on the disease and most clinicians should have more interest in medical progress of the metabolic disease.

• 한국조리학회지
• /
• 제4권
• /
• pp.147-166
• /
• 1998

Following the developing tendency of the food service industry, people are showing a high interest in cooking and the number of applicant trying to learn how to cook is increasing gradually. In this research, we have concluded that developing a menu, we are to standardize its cost accounting correctly so as to reduce problems which can occur during the process to commercialize food. We have to research on the quality of food changing so fast and to develop proper food to suit both the oriental and occidental taste. Since fresh ingredients such as olive oil which has much unsaturated fatty acid, tomato, and fish etc. is usually used in making Italian food, especially the moderns love it very much. The reason is that eating fatty food such as meat and fish with tomato, we can digest it well in our stomach. Tomato play an important role to neutralize the effects of acid food. It has Vitamin B1 dissolving fat, rutin strengthening capillary vessels and controlling high blood pressure, amino acid developing mental activity, iron essential to blood formation, and calcium etc. These ingredients play important roles to control geriatric diseases. The new style of the propensity to consume in the class of new generation and new family, the trend towards the nuclear family, and the rapid expansion of aging have influences on westernizing diet and on spreading new sense of values such as rapidness, convenience, cleanliness, and simplicity for diet. Following the change of the times, the food service industry will be developed more and more.

• 대한지역사회영양학회지
• /
• 제7권2호
• /
• pp.245-256
• /
• 2002

This study was carried out to examine Koreans preference in mushrooms, their nutritional knowledge of mushrooms as a source of Vitamin D, and five characteristics of six dishes consisting of common dishes and mushroom dishes. The data were collected from 2,777 subjects in various age ranges by means of a survey questionnaire. Variables, such as age, gender, diet quality and the degree of interest in diet were significant factors considered in relation to preference of mushrooms. Adults ate mushrooms because of their healthfulness, but this attibute was not a factor among adolescent students. The level of nutritional knowledge was relatively low and the ratio of "do not know" responses was higher than the ratio of "yes" or "no" . Generally, housewives, elementary school children and those who were healthy, ate floods because of health consciousness, and those who preferred mushrooms had better dietary habits. The characteristics of mushroom dishes, both as main and side dishes, had much more correlation with the factors considered for the subjects than the common dishes and one dish meals, respectively. Dietary altitudes, such as mushroom preference, frequency of mushroom intake and level of nutritional knowledge, were strongly correlated with the characteristics of the six dishes. It has been shown that mushroom dishes were recognized as nutritional, rather than delicious.