• The Korean Journal of Community Living Science
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• v.16 no.3
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• pp.3-15
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• 2005

This study was carried out to examine the relationship between various characteristics of Korean traditional dishes such as preference, function, occurrence and preparation, with children and adolescents' characteristics such as general characteristics and health status and health attitudes. Elementary school students had desirable health attitudes as measured using the subjectively perceived level of health status and purpose of meals. There were significant relationships between some characteristics and health concerned behaviors, which included the extent of eating healthy diets, the intake of nutritional supplements and the application of nutritional knowledge. We found out that there were significant positive correlations among four characteristics of traditional dishes and the preference for those dishes was more positively correlated with occurrence and preparation than with function. The effects of the subjects' characteristics on preference for traditional dishes differed in various ways.

• Journal of Nutrition and Health
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• v.45 no.2
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• pp.159-169
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• 2012

The purpose of this study was to investigate Korean food adaption, eating behavior and dietary intakes of married female immigrants by age, number of residence years in Korea and level of income. The survey included 67 female marriage immigrants attending the Korean language class at the multicultural family support center within the northern part of Kyonggi province from October 2010 to July 2011. General characteristics, Korean dietary life adaptation, and eating behavior were collected and dietary intakes were assessed using 24-hour recall. The home countries with regards to all subjects were Vietnam (40.3%), China (23.9%), Japan (11.9%), Philippines (7.0%), and Mongolia (3.0%). Total energy intake was 1432.5kcal and there were significant differences in nutritional intake concerning vitamin B1 and vitamin B2 by age (p < 0.05). More than 50% of subjects did not meet estimated average requirements for calcium (56.7%), zinc (52.2%), vitamin C (55.2%), and folic acid (76.1%). Food adaptation scores were significantly correlated with general characteristics (age, residence year, drinking alcohol and acquisition of nationality), total scores of eating behavior, and nutritional intake (energy, protein, fat, fiber, calcium, phosphorus, sodium, potassium, niacin, vitamin E, and zinc). These results might suggest that the better their Korean food adaptation, the more desirable their eating behavior and nutritional status.

• Food Science and Industry
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• v.52 no.1
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• pp.60-67
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• 2019

Protein is a major nutrient of food and has long been studied for nutritional and utility value. Among them, rice protein is attracting attention because of its hypoallergenic characteristics and nutritional value. Rice proteins are divided into endosperm protein and bran protein depending on their location. The two proteins differ in their nutritional characteristics and applications. The endosperm protein is an insoluble protein and has an advantage of digestion and absorption. Rice bran protein dissolves well in water. Its amino acid value is high enough to be comparable to that of soy protein, and it has strong antioxidant ability. Rice protein is a healthy vegetable protein because of its health and hypoallergenic properties. It has been widely used in children's or patients' food, and recently for muscle supplement and health food. Rice protein is considered to be a very effective and useful material as it has been discovered so far.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.14 no.1
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• pp.92-102
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• 2007

Purpose: This study was conducted to evaluate nutritional status, and the effects of lifestyles and depression on nutritional status of elderly people (NSE). Method: The participants were 280 elders who visited the Y city Senior Welfare Center between August 2006 and October 2006. Data were collected using a structured questionnaire that included general characteristics, lifestyle checklist, depression scale, and nutritional risk index. Also, Body Mass Index (BMI) was calculated from height and weight. T-test, ANOVA, Duncan test, Pearson coefficients correlation and stepwise multiple regression were used to analyze the data using the SPSS Win 12.0 program. Results: The NSE mean score was mid level at 5.03 BMI was 23.42 which indicates overweight. Depression was the factor that influenced the nutritional risk index most strongly, accounting for 17.3% of the total variance in the NSE. A combination of significance of health, concerns about health, housing, condition of teeth, activity, and smoking pattern accounted for 29.8% of the variance in the NSE. Condition of teeth accounted for only 3.8% of the variance in BMI. Conclusion: It is necessary to be aware that variance in the NSE can be affected by several factors including depression and lifestyle and that depression is strongly related to poorer NSE.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.116-123
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• 2006

This study was carried out to examine Korean housewives' preference in mushrooms, their nutritional knowledge of mushrooms as a source of Vitamin D, and five characteristics of four mushroom dishes. The data were collected from 713 subjects in various age ranges. The housewives ate mushrooms because of their healthfulness. Frequency of eating mushroom was related to preference of mushrooms. Frequency of eating mushroom was also influenced by intake of balanced diet, healthfulness of current diet, and application of nutritional knowledge. Mushroom dishes were considered nutritious (72.4%), easy to purchase (55.7%), easy to cook (63.7%) and expensive (36.3%). Mushroom was also considered superior to other vegetable in nutrition and taste but evaluated inferior to other vegetable in aspects of high price and limitation of variety. Intake of balanced diet, healthfulness of current diet and application of nutritional knowledge were influenced by the level of nutritional knowledge. Korean housewives liked mushroom but they didn't recognized the value of mushroom as a source of Vitamin D well. Introducing various cooking methods and nutritional informations are suggested to use mushroom diversely.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.933-941
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• 2015

This study investigated differences in nutritional knowledge and eating habits of adolescents living in rural and urban areas of Inner Mongolia, China. A survey was conducted on 869 middle school students in Hohhot, Inner Mongolia: 436 from urban and 433 from rural school. Subjects answered a questionnaire about socio-economic characteristics such as parents' education level and family affluence scale, nutritional knowledge, needs for nutritional education and food habits. Levels of parents' education (p<0.001) and family affluence (p<0.001) were significantly higher in urban students. Nutritional knowledge level of urban students was higher than that of their counterparts (p<0.001). However, rural students reported higher needs for nutritional education (p<0.001). Rural students more frequently consumed snacks (p<0.001) and instant noodles (p<0.001) than urban students. However, consumption frequencies of lunch (p<0.001), dinner (p<0.001), fast food (p<0.001), fruits (p<0.001), vegetables (p<0.001), and milk (p<0.001) were higher in urban students. Considering differences in eating patterns between urban and rural students in Inner Mongolia, appropriate nutritional education programs and nutritional policies should be established for rural students to promote a healthy diet.

• Journal of the Korean Society of Food Culture
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• v.15 no.3
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• pp.201-213
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• 2000

The aim of this study is to survey the eating habits and nutritional knowledge of children in Pusan, with a view to uncovering problems and their underlying causes and cultivating desirable dietary habit and nutrition for children. Three hundred and fifty six elementary school students were asked questions about their eating habits and nutritional knowledge as well as general information about their personal characteristics. The results showed: 1. Only 53.5% of the subjects had breakfast every day. Seventy-six percent of the subjects had dinner every day. Only 40% of the children took meals and talked with family at both breakfast and dinner. Thus there was little opportunity for dietary guidance by parents. 2. About half of the subjects answered that their appetite decreased after eating snack foods between meals. A third of the subjects liked the baked goods as snacks. Because of their high sugar and fat content, they can damage children's health, resulting in child diabetes and tooth decay. For this reason, careful education is necessary to allow children to be able to select snack foods that are appropriate in kind and quantity. 3. About 85% of the subjects had an unbalanced diet. Therefore systematic nutrition education at school is necessary to instill in children the value of balanced diet. 4. Children preferred rice to other cereals as a staple food. They disliked kimchi, seasoned and blanched foods and salads as subsidiary foods. It is therefore necessary to teach children systematically the nutritional advantage of cereals and vegetables and to heighten their awareness of Korean food culture. 5. Children had a low level of nutritional knowledge. The knowledge of specific nutrients was lower than that of foods. In conclusion, systematical educational programs need to be developed at elementary school. These should include information about achieving a balanced diet, good eating habit, meal management and Korean dietary culture. Nutritional education at home must be emphasized.

• Korean Journal of Head & Neck Oncology
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• v.24 no.2
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• pp.184-188
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• 2008

Objectives：Weight loss and malnutrition in patients undergoing radiotherapy for head and neck cancer are usual and preventable. The effect of nutritional support with oral high protein liquid was evaluated. Material and Methods：From Feb. to Dec. 2007, twenty patients received nutritional supplement with oral high protein liquid during radiotherapy for head and neck cancer and the nutritional status was evaluated. Weight loss was compared with control group of similar clinical characteristics. Results：Nutritional parameters such as weight, arm circumference, hemoglobin, hematocrit, total protein, albumin, transferring and the number of lymphocyte were relatively well maintained in patients with nutritional support with oral high protein liquid. In addition weight loss was minimal and significantly lower compared with control group. Conclusion：Nutritional support with oral high protein liquid was effective on maintaining nutritional status for the patients with head and neck cancer during radiotherapy.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.410-415
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• 2008

The nutritional characteristics and functionalities of the polyplant extracts(PPE) from the extraction of various plants were assessed for the development of a new functional food. The PPE contained 42.95 g of glucose, 22.61 g of fructose, and 12.48 g of sucrose per 100 g of PPE as free sugar, and its reducing sugar contents was measured at 480.6 mg per g of PPE. Among free amino acids, proline contents was the highest at 0.58 g per 100 g of PPE, and it contained only 12.65 mg of malic acid and 6.92 mg of tartaric acid per g of PPE as an organic acid. The antioxidant activity of PPE was the highest at 91.6%, whereas SOD-like activity and xanthin oxidase inhibitory activity, which are associated with anti-aging effects, were 21.6% and 9.3%, respectively. HMG-CoA reductase inhibitory activity was 10.0% and anti-dementia acetylcholinesterase inhibitory activity was quite low(5.1%).

• Korean Journal of Community Nutrition
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• v.1 no.2
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• pp.260-268
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• 1996

This study aimed to develop an experimental animal model of duodenal ulcer for application to nutrition, and to verify the nutritional characteristics. The 7 different doses and 8 different injections of cysteamine and 2 kinds of diets with different casein levels(10%, 20%) were tested to examine the incidence and the process of duodenal ulcer in female Sprague-Dawley rats. The result showed that the duodenal ulcer was induced when rats fed 10% casein diet(for 9 days) were injected 6 times with 13mg/100g BW cysteamine. The first injection was conducted after 24 hours of fasting, followed by the 2nd shot after 3 hours. The following shots were repeated every 3 day(4th and 7th days). Duodenal ulcer was observed 3 days after the last injection by optical microscope and the naked eye. The characteristics of nitrogen bioavailability of duodenal ulcer model were as followings : 1) gastric emptying rate was faster, 2) trypsin activity at duodenum was higher, 3) total protein concentration at serum and nitrogen retention rate were lower than the control. (Korean J Community Nutrition 1(2) : 260-268, 1996)