• Journal of Preventive Medicine and Public Health
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• v.55 no.3
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• pp.289-296
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• 2022

Objectives: Integrating retail and manufacturing enables limitless potential for food businesses, but also creates challenges for navigating within complex food safety regulations. From public health inspectors' (PHIs) perspective, this study aimed (1) to describe the characteristics of crossover businesses in Louisiana, and (2) to evaluate regulation awareness and food safety education needs for business owners and PHIs who inspect crossover businesses. Methods: A self-administered questionnaire was administered to Louisiana Department of Health PHIs using Qualtrics^®. A descriptive analysis was performed, focusing on the frequency of each item. Results: In total, 1774 retailers were conducting or planned to conduct specialized processes, while 552 food manufacturers were performing or planned to perform retail functions. Reduced oxygen packaging, the use of additives such as vinegar as a method of preservation, and smoking food as a method of preservation were observed by 62%, 36%, and 35% of the PHIs, respectively. The PHIs perceived crossover businesses as "not aware" or "somewhat aware" of the food safety regulations. The current food safety training level for these businesses was reported to range from "no training" to "some training but not sufficient." When asked for a self-assessment, the majority of PHIs reported themselves as being "familiar" with the variance requirement for specialized processing. Their confidence in inspecting crossover businesses, however, leaned towards "not confident" or "somewhat confident." Conclusions: To better guard public health, food safety training is needed for crossover food business owners, as well as PHIs, on regulations and conducting or inspecting specialized processes.

• Korean Journal of Exercise Nutrition
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• v.13 no.3
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• pp.179-184
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• 2009

The purpose of this study was to evaluate a exercise combined with nutritional education for improving metabolic risk factor and dietary intakes in obese middle aged women. 35 obese (body mass index of at least ≥ 25 kg/m² or %body fat ≥ 30%) middle aged women were recruited from public health center. For intervention participants, their height, weight, percentage of body fat, waist circumference, blood pressure, lipid profiles, insulin resistance index, and nutrition intakes were measured at before and after post the intervention. And change of the total energy intakes per week was measured during intervention. The subjects underwent a 12 weeks educational program including nutritional education one day per week and, aerobic exercise 3 days per week (walking). After 12 weeks exercise program combined with nutritional education, body weight (p=0.002), percentage of body fat (p<0.001), BMI (p<0.001), waist circumference (p<0.001), WHR (p=0.004), TC (p=0.004), AI (p=0.006), DBP (p=0.010), MAP (p=0.013), glucose (p=0.018), insulin (p=0.003), HOMA-IR (p<0.001) were significantly decreased and cardiorespiratory fitness was significantly (p<0.001) increased. And energy intake was significantly (p<0.001) decreased and nutritional intake and intake-style were improved through 12 weeks exercise program combined with nutritional education.

• Nutrition Research and Practice
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• v.16 no.6
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• pp.789-800
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• 2022

BACKGROUND/OBJECTIVES: The aim of this study was to examine the validity and reproducibility of a food frequency questionnaire (FFQ) developed in Korea for breast cancer survivors. SUBJECTS/METHODS: Ninety-nine breast cancer survivors who completed an FFQ twice and three 3-day dietary records (DRs) between 2016-2017 were included. Energy and 14 nutrient intakes were calculated from FFQs and DRs. To determine the validity of the FFQ, energy-adjusted de-attenuated Pearson correlations between two FFQ assessments and the average of the three 3-day DRs were calculated, and to determine reproducibility, energy-adjusted Pearson correlations and degrees of agreement were calculated between the first and second FFQ assessments. RESULTS: Correlation coefficients of validity ranged from 0.29 (protein) to 0.47 (fat) (median value = 0.36) for the FFQ assessment and from 0.20 (riboflavin) to 0.53 (calcium) (median value = 0.37) for the second. Correlation coefficients of reproducibility ranged from 0.22 (sodium) to 0.62 (carbohydrate) (median value = 0.36). Regarding FFQ reproducibilities, percentage classifications of exact agreements for energy-adjusted nutrients ranged from 27.3% (sodium) and 45.5% (fat). A median 76.8% of participants were classified into the same or adjacent quartiles, while a median of 5.6% of participants were classified in extreme quartiles. Bland-Atman plots for the majority of data points of three macronutrients, calcium and vitamins A and C fell within limits of agreement. CONCLUSIONS: These results indicated that the newly developed FFQ for Korean breast cancer survivors has acceptable validity and reproducibility as compared with three 3-day DRs collected over a one-year period.

• Journal of the Korean Dietetic Association
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• v.6 no.2
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• pp.161-170
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• 2000

This study was conducted to find biochemical status, dietary habits and dietary behaviors according to the degree of obesity among obese children, and to provide baseline data for nutrition education. The number of subjects was 64 obese children(Mildly obesed : MI 19, Moderately obese : Mo 30, Severely obese : SI 15) participated in '98 Summer Nutrition Camp'. The results of this study were as follows. 1. Weight and body fat rate was increased according to obesity degree(p<0.05). Total cholesterol and TG also was increased according to obesity degree but it was statistically significant. 2. In dietary habits, it wasn't statistically significant but MI tended to eat fast and to eat the snacks before sleeping. MO tended to skip the breakfast. SI tended to eat more snacks and dinner and they tended to overeat. 3. In cognition of self-weight, most obese children(93.7%) worried about their weight but 73.4% of obese children thought that it was possible for losing weight. There were no difference by the obesity degree. 4. In dietary behaviors, there were no statistically significant difference but MI and SI than MO tended to had worse dietary behaviors. 5. In life styles, SI than the others have tendency to have more regular exercise but they had more indoor activities than outdoor activities. 6. In foods intake frequency, SI than MI and MO ate instant foods more frequently and MI than the others ate hot and salty foods more frequently(p<0.05). With these result, MI and SI than MO tended to have undesirable dietary habits and behaviors. Many obese children worried about the weight but they had positive thought about losing weight. SI tended to do regularly exercise but they had more indoor activities than outdoor activities. Therefore, only with this study, it is difficult to say that there is the clear difference by the obesity degree. Because, in this study, we can have some difference among these groups, we should study more about these difference for effective, systemic and practical nutrition education in the future.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.95-104
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• 2013

This study was conducted to investigate the current use and the demand for processed rice food products by full-time and working housewives in a metropolitan area. Out of 330 questionnaires distributed, 300 were analyzed(90.9% response rate). It was revealed that more than half of the respondents(54.0%) had used processed rice food products, regardless of their occupation. Most respondents stated that they used rice food products because of the variety of the products, digestibility and the taste. The development necessity for processed rice food products was analyzed, showing that rice cake(3.86), rice sauce(3.64), and rice cookie(3.89) had the highest score in each category. The average demand for education and promotion of rice food products was 3.89; among 7 items, menu recipe using rice flour was highly demanded(4.18) by the respondents. Approximately 43.0% of the respondents agreed that the internet is the most effective method for learning about rice flour cooking, and the respondents who have used processed rice food products(59.5%) were more likely to attend education programs compared to housewives who have not used processed rice food products (44.5%)(p<.05). Full-time housewife(59.4%) had a greater tendency to participate in the education program than working woman(44.4%)(p<.001). The findings suggested that various processed rice flour products with convenience to use and prolonged shelf-life will be needed.

• Korean Journal of Community Nutrition
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• v.24 no.1
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• pp.60-76
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• 2019

Objectives: The purpose of this study was to develop a systematic and standardized "The Survey on School Foodservice Program" that can identify the current status of school meals on the nationwide level. Methods: This study was carried out in six steps of the analysis of report/investigation data related to school foodservice in metropolitan and provincial offices of education, analysis of preceding research related to the actual status of school foodservice, field verification of the actual condition of the school foodservice site, development of a draft of "The Survey on School Foodservice Program", pilot study of a draft of "The Survey on School Foodservice Program", and suggestions of a final model of "The Survey on School Foodservice Program" from August to December, 2017. Statistical analysis was performed for frequency analysis and descriptive analysis using the SPSS program ver. 23. Results: A draft of "The Survey on School Foodservice Program" was developed by analyzing the current status of report/research data on school meals in metropolitan and provincial offices of education, analyzing the preceding research on school meals, and identifying the actual conditions at school foodservice sites. To verify the validity of the school foodservice survey questionnaire, 1,031 schools were sampled from a total of 10,251 schools and the pilot test of '2017 School Foodservice Survey' was conducted. The final model of "The Survey on School Foodservice Program" consisted of 12 survey sections, 29 survey categories, and 433 survey items, and the survey cycle was set for one year and three years for each survey item. Conclusions: Based on the objective statistical data through "The Survey on School Foodservice Program", it is possible to develop the school foodservice policy, which will help establish the reliability of the school meals.

• Korean Journal of Community Nutrition
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• v.29 no.2
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• pp.97-113
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• 2024

Objectives: Since the enactment of the School Nutrition Act in 1981, school lunch programs in South Korea have grown quantitatively and qualitatively with a current student participation rate of 99.8%. Nonetheless, educational materials are needed to reduce misunderstanding and ignorance about school lunch programs. This study aimed to develop 3 educational videos that help students of various ages (kindergarteners/lower-grade elementary, upper-grade elementary, and secondary school, respectively), understand the school lunch program. Methods: A scenario was created, was made, and the opinions on the scenario from experts in foodservice sectors were collected. A survey was conducted to students and parents to determine topics they wanted to know about school foodservice. The final videos were produced using this information and the expert opinions. The data were analyzed using SPSS 27.0 for Mac (IBM Corp., Armonk, NY, USA); a P-value of < 0.05 was considered significant. Results: Three videos on school foodservice were developed for various age levels of students: kindergarten/lower-grade elementary, upper-grade elementary, and secondary school. Additionally, English subtitles were included for the multicultural student population. These videos, each lasting about 7 minutes, cover topics such as nutrition, hygiene, and the cultural significance of the school lunch program. The survey results showed that parents and students wanted to know the following topics about the school lunch program: "nutritionally balanced diet" (11.9%), "purchasing safe food ingredients" (10.9%), and "healthy eating habits" (9.9%). Conclusions: The developed videos will serve as valuable educational resources on school foodservice, foster a deeper understanding of the school lunch program in parents and students, and potentially address their inquiries regarding production processes, nutrition, hygiene, cultural heritage, and health.

• Nutrition Research and Practice
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• v.7 no.1
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• pp.49-58
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• 2013

The most critical point in the assessment of adherence to dietary guidelines is the development of a practical definition for adherence, such as a dietary pattern score. The purpose of this study was to develop the Korean Diet Score (KDS) based on the Korean Food Balance Wheel and to examine the association of KDS with various lifestyle characteristics and biochemical factors. The dietary data of 5,320 subjects from the 4th Korean National Health and Nutritional Examination Survey were used for the final analysis. The food guide was composed of six food group categories; 'grain dishes', 'fish and meat dishes', 'vegetable dishes', 'fruits', 'milk' and 'oils and sugars'. Based on the recommended serving numbers for each group, the scores measuring adherence to this food guide were calculated from the dietary information from the 24-hour dietary recall questionnaire, and then its correlation with various characteristics was assessed. KDS was significantly associated with several clinical, lifestyle and socioeconomic factors as well as diagnosed disease history. The higher quintile group of KDS showed a significantly lower level in fasting blood glucose, systolic blood pressure, triglycerides, current smoking and drinking as well as higher leisure time activity, house income and education. Furthermore, the KDS quintile group of women was inversely associated with hypertension, osteoporosis and diabetes. A higher KDS quintile was characterized with a higher intake of several critical nutrients, such as Ca, Fe and vitamins as well as a desirable nutrition balance such as the ratio of macronutrients. Our results demonstrate that KDS is a beneficial tool in assessing the adherence to a healthy diet based on the Korean dietary guidelines. We suggest that KDS could be a useful indicator for evaluating the dietary balance of the Korean population.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.274-282
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• 2011

The purpose of this study was to investigate factory workers' knowledge of sanitation management of school foodstuffs and sanitation practices. A questionnaire that identified employees' food safety sanitation management knowledge and practices was developed based on a review of literature. Subjects consisted of 221 factory workers employed at 34 factories in the Daegu and Gyeongbuk areas. Almost half of the factory workers were 40~49 years of age (45.7%), 34.8% had 1~3 years of work experience, 62.4% of the respondents received food safety education 1~2 times a month and 75.1% of the respondents were satisfied with sanitation education. However, the total score for factory worker sanitation knowledge was low: 4.63/9. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for the factory workers' sanitation performance was 4.63/5. Satisfaction level and the amount of sanitation education, application of sanitation knowledge, attitude regarding sanitation management, and sanitation management performance level were significantly high among workers employed in a HACCP certification facility (p<0.05). The difficulties were found to be sanitation management and the time to deliver food to schools. To instill a sense of duty and pride among workers and to ensure that the food suppliers provide best-quality school foodstuffs safely, school dietitians and factory managers must actively educate workers in safe food handling and sanitation.

• Journal of Digital Contents Society
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• v.19 no.7
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• pp.1323-1331
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• 2018

The purpose of the study was to determine the general characteristics that affect strokes caused by smoking, to provide basic data and political grounds for preventing strokes. Data were used from the 6th (2015) of the National Health and Nutrition Survey. Among the study participants were 2,146 smokers and 132 strokers. Data were analyzed using SPSS ver. 21.0. The findings of the study were as follows: strokes increased the odds ratio 1.7 times(p<0.001) when smoking was performed, and the risk factors for strokes caused by smoking were statistically significant in age(p=0.008, p=0.10), education level(p=0.003, p=0.008), hypertension(p<0.001), and subjective health conditions(p=0.008). Therefore, it is necessary to develop health education contents using smart devices and a consistent national health policy to reduce the occurrence and risk of stroke.