• Journal of the East Asian Society of Dietary Life
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• v.11 no.6
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• pp.455-465
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• 2001

In a rapidly changing society, the rise in standard of living and level of education has brought about a Qualitative change in consumption, especially food consumption. Accordingly, consumers' interest in and the consumption of health foods has also grown at a rapid pace, expanding the health food market. However. because of the consumer's lack of understanding and knowledge about health foods, the reality is a difficulty in establishing sound consumption. Accordingly, this study was conducted to analyze the consumers' purchase behavior for health food. Through this study, consumers will be able to rationally plan for the use of health food items and further to provide necessary information for planning and executing effective marketing strategies producers and distributors of health foods items. The subjects of this study are the 473 Seoul residents over the age of 20 who have used health food items in the past year. The result of this study showed the use of fatigue rehabilitators, with 93.2% of the respondents saying they have used it. was the highest. with natural products honey, vitamin supplements. restorative foods, mineral supplements, young-gi fellowing in order. Recovery from fatigue. with 3.81, was the top reason the respondents started using health food items, followed by maintenance of health, supplement nutrition. and prevent disease. Family and relatives topped the list of information sources with 3.76. followed by TV and friends. On the other the Internet(2.32) and radio(2.35) were shown to be the lowest information sources. Those surveyed listed quality(4.00), safety(3.99). and nutrition(3.93) as evaluative criteria for health food items, in order of importance. The place of purchase most frequented by consumers in the survey were specialty stores(35.3%) leading the way with department stores and door-to-door sales, pharmacy following behind. On the other hand. purchases from direct mail were the lowest with 1.5% The people who bought health food Items were shown to be parent/siblings(37.2%) , self(33.6%) followed by spouse(23.7%) Purchases made by children were very low with only 4.9%. Finally, the level of satisfaction after using health food products were generally not very high. Consumers seem to be satisfied with the effectiveness(3.37) and safety (3.15) of the products. which is very minute, and they were slightly dissatisfied with the quality of the products.

• Journal of the Korean Dietetic Association
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• v.17 no.1
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• pp.32-46
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• 2011

This study was conducted in order to improve nutritional support based on analysis of the eating habits and training schedule of junior and senior high school fencers. A survey was conducted on 30 fencers (junior boys=9, girls=7; senior boys=4, girls=10) using a questionnaire. Total daily calorie intakes were 2325.7${\pm}$1168.5 kcal (boy), 2344.0${\pm}$786.3 kcal (girl) for junior fencers and 2183.3${\pm}$726.6 kcal (boys), 2654.4${\pm}$1043.6 kcal (girls) for senior fencers. Nutrients below the RDIs were riboflavin and vitamin C for junior boy fencers and vitamin A, riboflavin, niacin, and vitamin C for senior boy fencers. The rates of the participants who had obtained nutritional information were 44.4% (boys) and 14.3% (girls) for junior fencers and 50.0% (boys) and 80.0% (girls) for senior fencers. Approximately half of the fencers had meals twice a day (55.6% for junior boy fencers, 57.1% for junior girl fencers, and 50.0% for senior fencers). The number of the fencers who were interested in nutrition varied: 66.7% and 28.6% of the junior boy and girl fencers answered they were interested in nutrition, while 25% and 60% of the senior boy and girl fencers showed interest in nutrition issues. Recommendations of total calories were 2,874 kcal (boys) and 2,377 kcal (girls) for junior fencers and 3,398 kcal (boys) and 2,375 kcal (girls) for senior fencers respectively. A dietary plan for the fencing players during training periods was designed to improve their health and performance. Athletes can simultaneously refuel and repair their bodies while contributing to their rehydration goals by consuming fluids that are sources of carbohydrates and protein, e.g., flavored milk and liquid meal supplement. Specific sport nutrition education applicable to athletes, especially young athletes, is recommended under professional support. Professionals may then target particular categories of athletes for the development of educational programs aimed at improving growth and athletic performance.

• Journal of Nutrition and Health
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• v.51 no.1
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• pp.40-49
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• 2018

Purpose: The number of patients with dyslipidemia have been increasing steadily over the past few decades in South Korea. The association between the chromium level and chronic disease has attracted considerable interest, but few studies have been conducted on the Korean population. The aim of this study was to identify the dietary and non-dietary correlates of the toenail chromium level, and evaluate the association between the toenail chromium level and dyslipidemia. Methods: The baseline data of an ongoing prospective cohort study in Yeungnam area in South Korea were analyzed. A total of 500 participants aged 35 years or older who completed questionnaires on their demographics, lifestyle characteristics, and medical information were included. The toenail chromium level was analyzed by neutron activation analysis. The dietary intake was assessed using a validated 146-item semi-quantitative food frequency questionnaire. The blood lipid profiles were obtained from medical examinations conducted by the Korean National Health Insurance Service or medical institutions. Results: Higher chromium levels were associated with the residential area (urban), higher education level, higher intakes of noodles and vegetables, and lower intake of fruits. Multiple logistic regression analysis showed that the toenail chromium levels were not associated significantly with the prevalence of dyslipidemia (odds ratio: 0.99, 95% confidence interval: 0.61 ~ 1.60). Conclusion: This study is the first study in Korea to determine the independent correlates of the toenail chromium levels and the association between chromium exposure and dyslipidemia. These findings provide useful scientific evidence for the development of chromium intake guidelines for the Korean population.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.351-363
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• 2007

Previously, we analyzed for nutrition knowledge and the use of nutrition knowledge in the everyday lives of students in order to develop nutrition education programs that focus on desirable behavior change. From this, we found that female students desired to participate in nutrition education more than male students, and regarding their concerns for nutrition education, 73.2% of the females and 50.0% of the males displayed interest in 'obesity and the regulation of body weight'. Therefore, this study showed female students give more attention to the obesity and the regulation of body weight than male students(p=.000<.001). In addition, female students had higher interests($8.63{\pm}1.67$) than male students ($7.45{\pm}2.03$) in nutrition knowledge(p=.000<.001). By investigating the use of nutrition knowledge in everyday life, our research indicated that the actual use of nutrition knowledge was less. To encourage students to persue dietary lives addressing the concerns confirmed above, the following needed to occur. 1) Provide them nutrition information for the main processed foodstuffs encountered when dining out(breads, cakes, cookies, and carbonated beverage). 2) Teach them to read food nutrition labels. 3) Help them find a lifestyle connection through lasting self-management methods and the generation of social support. Accordingly, this required developing effective and practical nutrition education programs that considered regional characteristics and gender differences. The most important factors considered during nutrition education program development were the need for motivation and ongoing education by stage of change, rather than temporal education through specific problem analysis, in order that those being educated may bring about a change of behavior by themselves. Therefore, from this study, we have suggested the use of multilateral operating strategies for successful nutrition education. In addition the phase model of behavior change should be applied. Our programs were aimed at self owned nutritional management so that students could master their own methods for acquiring skills and enjoying dietary life. The research may be summed up as follows. First, the purpose of education at the recognition stage of change was to attempt motivation for nutrition improvement, by analyzing the problems such as food buying habit and the main purchasing viewpoints when dining out. Second, the purpose of education at the action stage of change was to help students acquire of concrete methods for behavior modification by linking the program to their home as well as to teachers with various activities that suited the situation at school. This was done by analyzing the processes and decisions pertaining to dining out the main processed foodstuffs and principal components, etc. through data and experimental practice. Third, the purpose of education for changing of habits and values, or the maintenance stage, was to investigate the various reasons that undesirable behaviors were induced, and then determine a lasting self-management method as well as how to generate social support. If the nutrition education program developed in this study is utilized on site, someone in the primary role as the nutrition educator and trained specifically in nutrition, can help induce the health promotion in the community as well as lasting dietary management, by executing a link with families in parallel with educating teaching staff and students' parents. In addition, this program can playa role in the government policies related to the health promotion for our youth who are the foundation of our nation and who can enhance our national competitive power.

• Journal of Nutrition and Health
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• v.53 no.4
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• pp.431-444
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• 2020

Purpose: The purposes of this study were to understand the health interest of consumers in the United States and Japan and thus understand the motivation of food choices, in order to provide basic data on the country's strategy based on healthy and correct food choices in the future. Methods: A customer survey was conducted in 2019 from October 18 to 31, and it targeted 115 American and 120 Japanese local consumers between the ages of 20- to 64-years-old. Eight questions were formed using General Health Interest. Based on food choice motivation, 27 questions were reconstructed and asked about demographic information. All data were analyzed by SPSS Statistics (ver. 25). Results: Health consciousness was categorized into 2 types: nutrition-seeking type and preference-seeking type. Based on these 2 factors, customers were grouped into 3 clusters: healthy dietary life-seeking group, nutrition balance-seeking group and health indifference group. Food choice motivation was categorized into 4 types: health, efficiency, value, and mood. All 3 groups showed a high tendency for efficiency in common. The results show that consumers want higher satisfaction with their time and money invested in food consumption. It is believed that the focus and investment of market segmentation strategy should be focused on product development, especially for American and Japanese consumers who are interested in health. Conclusion: The results of this study reflect consumer needs that can assist in the selection of healthy and correct foods in the future.

• Journal of Nutrition and Health
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• v.56 no.2
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• pp.203-216
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• 2023

Purpose: This study examines the weight control behavior depending on university students' motives of using social media. Methods: The participants were 447 university students in the Jeonbuk area. Collected data were analyzed using factor analysis, cluster analysis, analysis of variance, and χ² tests with SPSS v. 26.0. Considering the motives of using social media, we investigated the usage of social media, dietary behavior related to social media, and weight control behavior. Results: Using the K-clustering method, the motives to use social media were categorized into three clusters: cluster 1 was the interest-centered group, cluster 2 was the multipurpose information-seeking group, and cluster 3 was the relationship-centered group. Among the various social media sites, YouTube (86.8%), Instagram (76.1%), and Facebook (61.1%) were the most visited by the subjects. The dietary behavior related to social media in cluster 2 was significantly higher than clusters 1 and 3 (p < 0.001). Clusters 1 and 2 showed a significantly higher dissatisfaction with one's weight (p < 0.05) and consequent interest in weight control than cluster 3 (p < 0.001). Cluster 2 used weight control-related information from social media significantly more than other clusters (p < 0.05). Weight control experiences in cluster 1 and 2 were significantly higher than in cluster 3 (p < 0.001). Conclusion: Differences in dietary behavior related to social media and weight control behavior were observed between cluster types of motivation to use social media. Based on the usage motives of university students and their behaviors, we propose that educational programs should be conducted for weight control using social media.

• Journal of Nutrition and Health
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• v.51 no.6
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• pp.526-537
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• 2018

Purpose: The purpose of the study was to identify women's osteoporosis knowledge, concerns about osteoporosis factors, and health behavior as well as to examine the relationship between these variables. Methods: The participants were 394 women in the Jeonbuk area. The data were analyzed using a t-test, ANOVA, Duncan test, and hierarchical regression analysis with SPSS v. 24.0. Results: The score for osteoporosis knowledge was 6.21 points out of a possible 12, the score for concern about osteoporosis factors was 26.50 points out of a possible 40. The score for the health behavior was 57.26 points out of a possible 85. The knowledge showed significant differences according age (p < 0.01), income (p < 0.05), education level (p < 0.01), drinking milk in childhood (p < 0.05), health interest (p < 0.05), and osteoporosis information (p < 0.01). The concern showed significant differences according to age (p < 0.001), income (p < 0.05), health interest (p < 0.001), osteoporosis information (p < 0.001), family history of osteoporosis (p < 0.05), and calcium medications (p < 0.001). The health behavior showed significant differences according to age (p < 0.001), income (p < 0.01), drinking milk in childhood (p < 0.05), health interest (p < 0.001), osteoporosis information (p < 0.01), and calcium medications (p < 0.01). Regression analysis showed that the concern about osteoporosis factors was the most influential variable on health behavior, followed by health interest of the subjects, age, and the osteoporosis knowledge. Conclusion: Therefore, it is necessary to consider educational programs on increasing interest in osteoporosis according to the age and health for improving the health behavior to prevent osteoporosis.

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.1
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• pp.1-25
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• 1996

The pathogenesis of atherosclerosis can not be summarized as a single process. Lipid infiltration hypothesis and endothelial injury hypothesis have been proposed and investigated. Recent developments show that there are many points of potential interactions between them and that they can actually be regarded as two phases of a single, unifying hypothesis. Among the many risk factors of atherosclerosis, plasma homocysteine and lipoprotein(a) draw a considerable interest because they are independent indicators of atherogenicity. Triglyceride (TG)-rich lipoproteins (chylomicron and VLDL) are not considered to be atherogenic but they are related to the metabolism of HDL cholesterol and indirectly related to coronary heart disease (CHD). LDL can of itself be atherogenic but the oxidative products of this lipoprotein are more detrimental. HDL cholesterol has been considered to be a favorable cholesterol. The so-called 'causalist view' claims that HDL traps excess cholesterol from cellular membranes and transfers it to TG-rich lipoproteins that are subsequently removed by hepatic receptors. In the so-called 'noncausalist view', HDL does not interfere directly with cholesterol deposition in the arterial wall but instead reflects he metabolism of TG-rich lipoproteins and their conversion to atherogenic remnants. Approximately 70-80% of the human population shows an effective feedback control mechanism in cholesterol homeostasis. Type of dietary fat has a significant effect on the lipoprotein cholesterol metabolism and atherosclerosis. Generally, saturated fatty acids elevate and PUFA lower serum cholesterol, whereas MUFA have no specific effect. EPA and DHA inhibit the synthesis of TG, VLDL and LDL, and may have favourable effects on some of the risk factors. Phospholipids, particularly lecithin, have an antiatherosclerotic effect. Essential phospholipids (EPL) may enhance the formation of polyunsaturated cholesteryl ester (CE) which is less sclerotic and more easily dispersed via enhanced hydrolysis of CE in the arterial wall. Also, neutral fecal steroid elimination may be enhanced and cholesterol absorption reduced following EPL treatment. Antioxidants protect lipoproteins from oxidation, and cells from the injury of toxic, oxidized LDL. The rationale for lowering of serum cholesterol is the strong association between elevation of plasma or serum cholesterol and CHD. Cholesterol-lowing, especially LDL cholesterol, to the target level could be achieved using diet and combination of drug therapy. Information on the link between cholesterol and CHD has decreased egg consumption by 16-25%. Some clinical studies have indicated that dietary cholesterol and egg have a significant hypercholesterolemic effect, while others have indicated no effect. These studies differed in the use of purified cholesterol or cholesterol in eggs, in the range of baseline and challenge cholesterol levels, in the quality and quantity of concomitant dietary fat, in the study population demographics and initial serum cholesterol levels, and clinical settings. Cholesterol content of eggs varies to a certain extent depending on the age, breed and diet of hens. However, egg yolk cholesterol level is very resistant to change because of the particular mechanism involved in yolk formation. Egg yolk contains a factor of factors responsible for accelerated cholesterol metabolism and excretion compared with crystalline cholesterol. One of these factors could be egg lecithin. Egg lecithin may not be as effective as soybean lecithin in lowering serum cholesterol level due probably to the differences of fatty acid composition. However, egg lecithin may have positive effects in hypercholesterolemia by increasing serum HDL level and excretion of fecal cholesterol. The association of serum cholesterol with egg consumption has been widely studied. When the basal or control diet contained little or no cholesterol, consumption of 1 or 2 eggs daily increased the concentration of plasma cholesterol, whereas that of the normolipemic persons on a normal diet was not significantly influenced by consuming 2 to 3 eggs daily. At higher levels of egg consumption, the concentration of HDL tends to increase as well as LDL. There exist hyper-and hypo-responders to dietary (egg) cholesterol. Identifying individuals in both categories would be useful from the point of view of nutrition guidelines. Dietary modification of fatty acid composition has been pursued as a viable method of modifying fat composition of eggs and adding value to eggs. In many cases beneficial effects of PUFA enriched eggs have been demonstrated. Generally, consumption of n-3 fatty acids enriched eggs lowered the concentration of plasma TG and total cholesterol compared to the consumption of regular eggs. Due to the highly oxidative nature of PUFA, stability of this fat is essential. The implication of hepatic lipid accumulation which was observed in hens fed on fish oils should be explored. Nutritional manipulations, such as supplementation with iodine, inhibitors of cholesterol biosynthesis, garlic products, amino acids and high fibre ingredients, have met a limited success in lowering egg cholesterol.

• Journal of the Korea Society of Computer and Information
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• v.16 no.12
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• pp.59-69
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• 2011

Recently, as people's interest in health care has been rising, the health care service awareness and utilization has been increasing. However, the existing healthcare services have problems such as inconvenience of mobility, the low reliability of input for information and low accuracy of information provided as well. in this study, we developed the m-Health application by utilizing smart phone with improvement of these problems. This application provided the total of 5 services such as notification for risk of cardiovascular disease, personalized dietary recommendations targeted to 20s and 30s who do not properly manage their health care by bad habits. In addition, the benefits and problems of these services were found out through the analysis for the general importance and satisfaction of these services by Importance-Performance Analysis (IPA) technique. In result of IPA analysis, The six items such as 'input accuracy and reliability of information', 'content reliability', 'proper health service recommendations', etc. among 12 of the items needed to receive the effective services on m-Health were belonged to importance and satisfaction area with high level. And, in the 'information security', the importance is high but the satisfaction was low. In conclusion, the further study for strengthening security of information, service update provided with PHR to consistently keep the advantage of these services will be conducted.

• Korean Journal of Community Nutrition
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• v.12 no.4
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• pp.405-416
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• 2007

This study was to examine the needs among elementary school dietitians (n = 115) for developing a nutrition information internet site for children. A survey questionnaire included general characteristics, internet use regarding health and nutrition information, and needs for developing a nutrition information site. The mean age of the subjects was 36.2 years. The higher working experience group (> 10 years of working as dieticians) had higher mean age (p < 0.001), had a larger number of enrolled students at school (p < 0.01) and the number of those receiving school lunch (p < 0.01) than the counterparts (${\le}10$ years group). Sources of health and nutrition information were mainly PC/internet (60.4%) and seminar (14.4%). About 95% used health or nutrition information using the internet, however, the majority of users (71.6%) used internet information only when they needed it. Major reasons for using internet information was 'to get nutrition education materials' (63.8%) and 'to obtain general nutrition information' (21%). One third of the subjects were satisfied with nutrition information internet sites; major problems with internet sites were 'lack of content' (38.9%) and 'lack of practical information' (33%). These characteristics regarding internet use were not different between work experience groups. Major problems with nutrition education were 'lack of nutrition educational materials' (41.1 %) and 'lack of nutrition education skills' (32.1%). These were significantly different between the work experience groups (p < 0.01). Subjects preferred CD/internet to leaflet/booklet as nutrition educational materials. In developing nutrition sites for children, subjects wanted topics such as obesity assessment, dietary assessment, and obesity. Subjects responded that contents of nutrition information should be 'suitable to the children's knowledge levels' (31.1%), 'interesting enough by including quizzes, games and songs' (27.8%), 'inserting many illustrations/icons' (16.3%). In terms of designing internet sites for children, they wanted that internet sites should 'be easy enough to find the sites' (29.2%), 'use illustrations and characters' (24.8%), 'use communication channels such as Q&A' (18.7%). Needs for developing internet sites for children were not different by the work experience group. This study suggests that web sites for children should be carefully developed considering the contents and design, have less information with more illustrations, designed to induce the interest of children, as well as including sections such as eating habit assessment and games.