• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.535-546
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• 2013

This study was carried out to analyze the relationship between body mass index (BMI) and general characteristics, psychological factors, eating habits, dietary behaviors, and health related quality of life using survey of 335 women aged 20 to 29 years in the Seoul and Kyungin areas. The 335 study subjects were divided into 4 groups by BMI ($kg/m^2$) levels; normal group($18.5{\leq}BMI{\leq}22.9$), overweight group($23.0{\leq}BMI{\leq}24.9$), mild obesity group($25.0{\leq}BMI{\leq}29.9$), and heavy obesity group ($BMI{\geq}30$) by Asian-Pacific obesity index criteria. The family income of the heavy obesity group was significantly (p<0.05) less than that of the normal weight group. Psychological factors, such as stress and depression of the normal weight group tended to be higher than those of overweight and obesity groups. The higher BMI level had the lower self-efficacy(p<0.05) among all subjects. As the BMI level increased, the preference for sweet, salty, and hot taste was significantly high. We found that normal weight women had healthier eating habits and dietary behaviors and a higher level of health-related quality of life than did those who were overweight, mildly obese, and heavily obese women. Overweight and mildly and heavily obese women were strongly associated with decreased physical and mental health related quality of life. Therefore, weight loss is desirable, and is likely to be beneficial for health-related quality of life in obese adult women. In conclusion, this study contains evidence to suggest that obesity management programs including different strategies according to obesity are required to determine the types of programs that are suitable for adult women, prior to their initiation of a program. The findings are helpful to inform researchers and practitioners who are seeking to implement appropriate strategies to create positive changes in the health behaviors of obese adult women.

• Korean Journal of Community Nutrition
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• v.7 no.1
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• pp.92-101
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• 2002

The purpose of this study was to investigate whether nutrition counseling and exercise could be beneficial to patients with acquired cardiac disease (ACD). Twenty-five ACD patients participated in this program, which was based on guidelines for serum lipid management. To measure the effects of the nutrition counseling and exercise education, outpatients with ACD were selected and randomly assigned to three groups which were a control group, a diet only group and a diet and exercise group. Nine diet only group patients and nine diet and exercise group patients received nutrition counseling or nutrition counseling and exercise education every other week. Patients who served as a non counseled control group did not receive any counseling during the same study period. Various markers of disease risk, including lifestyle, anthropometric indices, eating behaviors, and serum lipid levels were measured before and after the program. The program lasted up to 12 weeks, depending on the individuals involved. Database management and statistical analyses were performed using SPSS 7.5 software. As a result, BMI and %IBW showed decreased trends in the diet only and the diet and exercise group. Food habit scores were significantly increased in the diet only group and the frequency of saturated fatty acid, dietary cholesterol, salty food and instant food intake were decreased in the diet only group. Comparisons of the daily nutrient intakes of the groups showed their total calorie, carbohydrate and protein intake had decreased significantly, and also the total fat and dietary cholesterol intake had decreased in the nutrition counseling group. The serum total cholesterol and LDL-cholesterol decreased after 12 weeks in the nutrition counseling group. The diet and exercise group showed less interest in diet control than the diet only group. These results show that a well-planned nutrition counseling program would reduce the risks of ACD and cardiovascular disease and help to care such diseases.

• Korean Journal of Community Nutrition
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• v.18 no.5
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• pp.467-477
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• 2013

This study examined the health-related factors and nutritional status of 89 single women workers in their 20's who work night and day shift at the take-out coffee shops and the 89 single women office workers. The results of the study are summarized as follows: The shift-workers showed lower rate of office tenure (p < 0.001), income (p < 0.001), job satisfaction (p < 0.05), weight (p < 0.05), and higher rate of weight change (p < 0.001) than the non shift-workers. The shift-workers showed lower rate of of exercise (p < 0.001), sleeping hours (p < 0.01), and good health condition (p < 0.01), and higher rates of smoking (p < 0.001), presence of disease (p < 0.001), gastric and intestinal illnesses (p < 0.001) than the non shift-workers. More than 88.8% of the shift workers answered that they ate alone (p < 0.001). The shift workers showed lower rate of regularity of meal (p < 0.001), balanced diet (p < 0.001), and mealtime (p < 0.001), and higher rate of skipping breakfast (p < 0.001), consumption of salty and spicy food (p < 0.001), and overeating (p < 0.01) than the non shift-workers. The shift workers consumed (p < 0.001) less frequently rice, soup and side dishes, and more frequently noodles and snack, bread than the non-shift-workers. The shift workers showed lower rate of consumption of beer (p < 0.01), and higher rate of consumption of coffee (p < 0.001), tea (p < 0.01) and soju (p < 0.001) in once a week or more intakes than the non-shift-workers. The shift workers showed higher rate of consumption of carbohydrates (p < 0.05), and calcium (p < 0.05) and lower rate of consumption of protein (p < 0.05), fiber (p < 0.05), vitamin C (p < 0.05), and folate (p < 0.05) intakes than the non-shift-workers.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.314-321
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• 1999

This study was performed to test application possibility of electronic nose with 32 conducting polymer sensor arrays for aroma analysis of persimmon vinegar. The 20, 30, 40, 50, 60, and $70^{\circ}Bx$ persimmon vinegar concentrates were prepared by vacuum concentration at $55^{\circ}C$. The recovery yield of water soluble solid to concentrates was 55.5% on $20^{\circ}Bx$ persimmon vinegar concentrate. As the concentration of persimmon vinegar concentrates increased, pH of concentrates increased and acidity as acetic acid decreased. From sensory evaluation for persimmon vinegar concentrates, as the concentration of persimmon vinegar concentrates increased, their cooking odor and umami taste increased, sour taste and acidic odor decreased, salty odor and astringency were not changed. Aroma analysis by electronic nose (AromaScan) showed no difference in normalized pattern and odor intensity among persimmon vinegar concentrates. All quality factors among concentrates also were less than 1.042. And so the electronic nose with conducting polymer sensor was not suitable for aroma analysis of persimmon vinegar concentrate.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.239-249
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• 2004

To develope a sauce using Gochujang which can give foreigners good overall acceptance such as good flavor, taste, color, viscosity and versatility to many foods, we studied on the rheological properties and color control, recipes with spices, herbs, syrup, salt and flavor ingredients and sensory evaluation by Chinese, American and Japanese including Korean. From the survey, the Americans suggested that the proper fellow food of Gochujang sauce be fried chicken, barbecue, hamburger and pina, and hoped to reflect red color, low viscosity, hot taste, low sweetness, salty and sourness and diet effect. The Chinese suggest pork and fried food as a fellow with Gochujang sauce and showed similar opinion in the sensory attributes like the Americans except sweetness. When 5% of starch and xanthan gum was added to sauce, respectively, the yield stress of Gochujang sauce showed 33.21 Pa similar to tomato ketchup. In fluidity measured by voistic flow meter, Gochujang sauce showed 6.2 cm/30sec more or less faster than tomato ketchup which showed 4.7 cm/30sec. Gochujang sauce tended to show strong red color and lightness as pH decreased. The pH adjustant and Paprica oleoresin(2%) improved a value to 12.11 and L value to 24.24 similar to tomato kechup(a:12.42, L:25.48). The 1st gochujang sauce product show 4.50 to 5.75 pots in the overall acceptance in the consumer test including foreigners and koreans. However, the 2nd Gochujang sauce product showed 5.90 points and 6.30 points in the pina and fried chicken, respectively, in the same consumer test. Therefore, we propose that Gochujang can be used for developing sauce products which is most acceptable for various foreigners.

• Korean Journal of Community Nutrition
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• v.24 no.5
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• pp.395-407
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• 2019

Objectives: This study examined the association of the sleep quality and patterns with the dietary behavior, including snack and beverage consumption, taste preferences, as well as lifestyle of university students. Methods: The subjects were 406 university students in Cheongju, Korea, and the data were collected using a self-administered questionnaire. They were divided into two groups according to the Pittsburgh Sleep Quality Index (PSQI): good-quality sleepers (PSQI score ≤ 5) and poor-quality sleepers (PSQI score > 5). The data were analyzed using a χ²-test, independent t-test, and analysis of covariance using the SPSS 25.0 program. Results: Fifty-two percent of university students were categorized as poor-quality sleepers by the PSQI. Students classified as poor-quality sleepers had delayed bedtimes, and a shorter duration in bed and total sleep hours than the good-quality sleepers did. Poor-quality sleepers were more prevalent among those who were female, having irregular mealtimes, or frequent late night meals. They also consumed fast food frequently, such as fried chicken and hamburgers, and noodles when adjusted for gender. In addition, drinks with caffeine over milk were dominant among poor-quality sleepers. Furthermore, the preferences for spicy and salty tastes and longer smartphone usage were more prevalent in those with poor-sleep quality. Conclusions: These results showed that more than 50% of university students reported disturbed sleep and poor quality sleep was associated with less desirable snack consumption and taste preference, more smartphone usage, and others. Therefore, nutrition education program along with lifestyle changes promoting sufficient sleep are encouraged to provide for university students, particularly those who have poor sleep quality.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.83-93
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• 2009

This study was carried out to investigate the physicochemical characteristics, intake rate, and sensory properties of kimchi provided to elementary school foodservice in Seongnam. Average amount of kimchi intake at the elementary school foodservice for lower grade(1~3) students and higher grade(4~6) students was 7.15 g(23.83%) and 11.15 g(37.17%) respectively. The physicochemical properties of kimchi provided to the school foodservice in Seongnam were different between head cabbage kimchi(Pogi kimchi, H product) and head cabbage kimchi for children(C product). The head cabbage kimchi showed the pH 4.31~4.65(average pH 4.45), 6.86~8.38 $^{\circ}Brix$(average sugar content 7.74 $^{\circ}Brix$), and salinity 1.36~2.20%(average 1.73%) whereas the head cabbage kimchi for children indicated the pH 4.23~4.45(average pH 4.32), 7.68~8.48 $^{\circ}Brix$(average sugar content 8.18 $^{\circ}Brix$), and salinity 1.38~1.80%(average 1.65%). The result of the sensory evaluation of head cabbage kimchi and head cabbage kimchi for children indicated that there was significant difference by grades and gender. Higher graders tended to prefer less sweet, less sour and salty kimchi, and girls preferred sweet and sour kimchi more than boys. Therefore, it is required to develop kimchi for children considering sensory characteristics by grades and gender.

• Korean Journal of Community Nutrition
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• v.17 no.6
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• pp.724-736
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• 2012

This study was intended to investigate the sodium-related perception, dietary behavior, and practicability of methods for reducing sodium intake(RSI) according to the stage of change in consumers. The survey was conducted to 770 housewives, among them 553 subjects who answered the key questions for the stage of change were categorized into 'Maintenance (M)' stage (maintaining reduced salt intake for more than 6 months; n = 287, 51.90%), 'Action (A)' stage (maintaining reduced salt intake for less than 6 months; n=139, 25.14%), and 'Pre-Action (P)' stage (not starting reduced salt intake; n = 127, 22.97%). The subjects in M and A were significantly older than those in P (p < 0.01). The scores of desirable dietary habit and dietary balance were the highest in M followed by A and P. When eating out, the subjects in P considered 'price' more and 'healthiness of food' less than those in M and A did. Among the guidelines for RSI, 'Avoid Processed Foods', 'Eat enough vegetables and fruits' and 'Add little amount of dipping sauce for fried food' were selected as the three easiest items to perform. With regard to the sodium-related perception, the subjects in M considered eating-out food to be more salty than homemade dishes, read nutrition labels more, avoided table salt or dipping sauce for fried food more, and had 'own low-sodium recipe' than those in P (p < 0.001). It is suggested that practicability of actions for RSI and the stage of change should be considered to develop effective personalized education program and nutrition guidance.

• Korean Journal of Community Nutrition
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• v.14 no.1
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• pp.55-66
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• 2009

This study was aimed to examine nutrition knowledge, dietary attitudes, and eating habits of elementary school students and to examine if their characteristics differ by gender. Subjects were 5th and 6th graders of an elementary school (n = 317) in Seoul, and the survey was done during July 2007. Mean height, weight, BMI of subjects was 148.1 cm. 41.7 kg, 19.0, and 14.3% of subjects were categorized as the overweight/obese group. Anthropometric data were not significantly different by gender. Mean score of nutrition knowledge was 14.9 out of 20 showing moderate knowledge levels, and girls scored higher on nutrition knowledge than boys (p < 0.05). Subjects showed knowledge deficit in areas such as nutrients, food groups and specific weight control information. The percentages of correct answers regarding meals for brain function were significantly higher in girls than in boys (p < 0.05). They got nutrition information mainly from mass media and family/relatives. The mean score of dietary attitudes was 41.2 (possible score: 10-50) indicating somewhat positive attitudes, and the score of eating behaviors was 34.8 (possible score: 15-45). Subjects showed problems in eating habits such as having unbalanced diets and snack foods. 82.6% of subjects had unbalanced meals, and these percentages were higher in girls (87.2%) than in boys (78.1%, p < 0.05). Vegetables and fish/shellfish were the most disliked foods. Specific eating behaviors, such as eating slowly, eating grains and having processed foods less frequently, were better in girls than in boys (p < 0.05). Results also showed that majority of subjects need to improve specific behaviors including having diverse foods, eating meals slowly, having meals at regular times, having adequate foods in each food groups, and eating sweets or salty foods less frequently. Only 52.7% of subjects perceived their body images as normal, and 56.4% had experience of weight control. Reasons for weight control were different by gender (p < 0.05). Based on these findings, nutrition education for school children should focus on modifying eating habits or eating behaviors, by suggesting practically applicable methods and providing nutrition information that is interesting and suitable to school-aged children.

• Journal of Nutrition and Health
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• v.42 no.5
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• pp.486-495
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• 2009

The purpose of this study was to analyze the performance evaluation index for a salt reduction project. Questionnaires were developed in order to investigate salt reduction programs nationwide. The evaluation index and programs were analyzed through the case study of a salt reduction program in public health centers. The validity of the salt reduction program's evaluation index was determined based on study of the Delphi survey and on discussion with nutrition and health care professionals. The Delphi survey showed that daily salt intake was the most valid nutritional evaluation index. Stroke mortality and stomach cancer mortality were good health care evaluation indexes. The method for measuring salt intake that had the greatest validity was a 24-hour urine collection. However, 24-hour urine collection had the lowest score for ease of performance. The combined scores of validity and ease of performance showed that the survey method for dietary attitude and dietary behavior, dietary frequency analysis (DFQ 15), and a salty taste assessment, in that order, were proper methods. The high reliability of the salty taste assessment indicated that the percentage of the population that exhibits proper salt intake (2,000 mg sodium or less daily) and the percentage of the population that consumes low-salt diets as nutritional evaluation indexes also will be helpful to evaluate performance of salt reduction programs.