• Journal of the Korean Dietetic Association
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• v.18 no.1
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• pp.30-42
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• 2012

The purpose of this study was to provide basic materials and assistance for developing a nutritional education program targeting marriage immigrant women, and it was carried out on 86 female marriage immigrants living in the Gyeongbuk region. An average age of the female marriage immigrants who participated in this survey were 28.6 years, and their home countries were the Philippines (32.6%), Vietnam (29.1%), and so on. Exactly 59.3% of subjects had been married for 1~5 years, and 40.7% of the subjects had an education status of less than middle school graduation. The majority of them (65.1%) had one more children, and 51.2% of subjects were a part of a nuclear-family, with the husband's age between 40~49 years old (58.1%). Concern for nutrition label was significantly different according to number of children (P<0.01), period of marriage (P<0.001), and education level (P<0.05). It was demonstrated that a higher level of education was associated with a higher need to learn about nutritional information. Understanding nutritional facts and knowledge was significantly higher among the women with two children than no child (P<0.05), period of marriage >10 years than <1 year (P<0.01), and education level of college & university graduation than less than middle school (P<0.05). Sixty percent of the women surveyed participated in the education program of 'Korean language' as they were in their country, and the most preferred education program was 'Korean dietary life and culture' (39.5%). Regarding participation and educational method, the majority of subjects responded that they wanted to learn nutritional education in a cooking academy or school (52.9%) and public health center (34.1%).

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.150-159
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• 2010

We surveyed 848 university students, $21.4{\pm}2.5$ years of age, attending university in Seoul, Kongju, Chongyang-Gun in the Chungnam province of Korea, for their use of health functional foods (HFF) and for significant variables in this use, namely demographic characteristics, health related variables, dietary variables and nutritional beliefs. The prevalence of the use of HFF was 33.6%. Among all types of HFF, nutritional supplements were taken most frequently, followed by (in order) red ginseng products, apricot extract products and ginseng products. HFF use was higher in females (p<.05), in subjects living in a dormitory (p<.05) and those from families with a relative high socioeconomic status (p<.001). Self-health concern (p<.05) and usage ratio of HFF by family (p<.001) was higher in users than in nonusers of HFF. The total score of dietary assessment was higher in users than in nonusers of HFF (p<.001), and users had a more positive point of view concerning the potential health benefits of HFF than did nonusers (p<.001). Most users took HFF when they were healthy (37.2%) or when they were sick (27.4%). They did not feel special effects through the HFF use (49.8%). Most users got the information about the specifics of HFF from family and/or relatives (55.8%). Most of users confirmed nutrition facts when they purchased the HFF (70.9%), but a considerable number of users could not understand these nutrition facts (48.1%). Users preferred vitamin C- and Ca-supplements most among vitamin mineral supplements belonged to HFF. These results show that the use of HFF is common among university students. As well, the use of HFF by students is affected by various variables. Supplementary nutritional education should be undertaken among university students, in order to give them a reasonable guideline for the use of HFF, based upon influencing factors and usage behaviors that we learned from this survey.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.43-51
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• 2004

The purpose of this study was to investigate the preference on Korean food and the nutritional knowledge of the college students. Self-administrated questionnaires were completed by 556 college students majoring food-related subjects in Kangwon-do area. The results were as fellows : 1. Male subjects liked meat (Calbi, Bulgogi, Seolungtang) and female subjects liked Kimchi and soybean soup. Both genders, however, disliked seasoned vegetables. 2. In the frequency of taking, Kimchi had the highest rank followed by Bibimbab and Seolungtang in higher order. 3. The first choice of both family and friends eating out was Korean foods. 4. The top two reasons for selecting Korean foods were their deliciousness and availability in higher order. 5. According to this study, the establishment of standardized recipe and the different way of facing Korean foods of individuals (Koreans) are promptly required for the globalization of Korean foods. 6. The nutritional knowledge of the subjects were limited and restricted to simple facts regardless of their major.

• Journal of Nutrition and Health
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• v.49 no.5
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• pp.395-399
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• 2016

Purpose: Gongju is a famous area for chestnuts, which contain various nutrients and phytochemicals. This study aimed to develop gochujang items using Gongju chestnuts and analyze nutritional properties for the best item by sensory evaluation in order to increase marketability of chestnut processed foods. Methods: Gochujang was prepared, and nutrient contents of gochujang were analyzed according to the methods of the food fair by Korea Food Research Institute. Three kinds of gochujang, including general (control)-, dried chestnut powder-, and chestnut syrup- were prepared. Sensory evaluation was performed on three kinds of gochujang by 45 adults, including males and females (20's~60's years of age). Results: Chestnut syrup-gochujang was evaluated as significantly higher than general- or dried chestnut powder-gochujang by sensory evaluation. Thus, nutrition facts were produced for chestnut syrup gochujang. Nutrient contents per 100 g of chestnut syrup gochujang and traditional gochujang in the literature were similar in terms of total carbohydrates and fat, whereas protein content was higher and sodium content was lower in chestnut syrup gochujang than in traditional gochujang in the literature. Conclusions: The results imply that chestnut syrup gochujang has nutritional benefits such as higher content of protein and lower content of sodium than traditional gochujang in the literature, in addition with its good taste. Therefore, chestnut syrup gochujang may have high usage potential. There is a need to improve the quality and storage of chestnut syrup gochujang through future study.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.410-415
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• 2006

The purpose of this study was to analyze the dietary habits by age groups, based on the nutrition counseling data of medical health examination. The subjects were 5,811 adults(3,258 males and 2,553 females) who took comprehensive medical test in Gyeonggi area, and they were evaluated from January 1 to December 31 in 2005. Survey samples were divided by age groups 30>, $30{\sim}39,\;40{\sim}49,\;50{\sim}59,\;60{\sim}69,\;70{\leq}years$. The subjects were composed of 56.1% male and 43.9% female. The results showed that the dietary habits of $50{\sim}59$ group were relatively good. On the other hand, in 30>, $30{\sim}39\;and\;40{\sim}49$ age groups, since they had irregular meals and high ratio of skipping breakfast. and they had meals out frequently, nutritional unbalance in these age groups was expected for the future. Therefore the correct nutritional facts should be taught to them so that they have a healthy dietary habit.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.5
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• pp.607-614
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• 2006

This study was performed to investigate the soldiers' preference for meals provided and their satisfaction with military food service. The average daily calorific intake was 3,976 kcal, representing an extra 467 kcal over the 3,500 kcal state as the minimum daily kcal needed for each soldier based on the manual of the Korea Ministry of Defence. The soldiers preferred Korean food to Western food. The soldiers' overall satisfaction was researched in 7 areas such as quality and hygiene. They were pleased with two facts: holiday food is provided occasionally and the food is served quickly. However, they were dissatisfied with two issues: the poor nutritional information of the food, and the low frequency of special meals. The variety of choice needs to be improved and the cooks need to be better trained. When providers plan the food time table, a sensational menu needs to be considered to satisfy the soldiers' taste. To improve the quality of military meal food, new systems aye necessary such as food schedule, nutritional goal and different systems with independent food providing for the company's involvement.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.2
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• pp.296-304
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• 2009

The nutritional significance of essential amino acids, as well as non-essential amino acids, is well documented in poultry production with regards to growth performance and protein accretion. However, the function of amino acids in the stress response is still unclear. L-Pipecolic acid, a L-lysine metabolite in the brain, induced a hypnotic and sedative effect acting via the ${\gamma}$- aminobutyric acid receptors. L-Arginine also induced a sedative effect via its metabolism to L-ornithine. In addition, three-carbon nonessential amino acids like L-alanine, L-serine and L-cysteine also induced sedative effects. These facts suggest that the requirement for amino acids in both essential and non-essential types may require reconsideration to add the concept of stress amelioration in the future.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.282-290
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• 2011

This study was performed to investigate the level and recognition and interest in nutrition labeling in restaurants according to consumer interest levels in health and to suggest its application to restaurant lunches. By considering various statistics and data on the frequency of reasons for dining-out, this study examined worker restaurant lunches and investigated the level of recognition of interest in nutrition labeling, the type of nutrition information that is of interest and the preferred format of labeling according to the level of interest in health. According to the results, while the frequency of dining-out by workers was high, their consideration for health and nutrition labeling in restaurants was low. However, a high percentage of consumers responded that nutrition labeling was a customer right and necessary to improve the quality of menu items as well as public health. Therefore, active promotion of nutrition labeling in the dining industry is necessary. Interest levels in additives, product origin and menu ingredients indicated in restaurant menus were higher than for nutritional information such as nutrients and calories. When the preferred format for providing nutrition information was investigated, consumers preferred information written on a menu board, and they wanted to broaden the range of information included in nutrition labeling for menu items beyond calories and nutritional facts. Based on these results, recognition of nutrition labeling in restaurants was found to below and the interest level in health was also lower than expected. However, most consumers responded that nutrition labeling was helpful in choosing menu items can be a tool for nutrition education and can play a role in improving the recognition of nutrition. Therefore, active promotion of nutrition labeling by the dining industry is necessary.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.1-10
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• 2004

This study was executed to find the effects of dietary control and oral health care on dental caries and oral problems in elementary school students, including the effects of nutritional and oral health education on the prevention of dental caries. 1. The oral health study found that 88.9％ of students brushed their teeth everyday, 63.7％ 2 times a day, and 50.4％ in the morning and at night. 2. According to the general characteristics whether or not, the female students had more dental caries than the males, and 29.1％ of the students that had dental caries ate snacke 1 or 2 times a day. 3. After the nutritional education, more students brushed their teeth in the after meal 4. According to gender, grade and nutritional education for oral health care, male students and higher grade students were more aware that “brushing teeth after meals is better than before”. The male and higher grade students, after the nutritional education, were more aware that “Bones and teeth are made from calcium”, and “Fluorine prevents teeth from dental caries” and the differences between the genders were statistically significant in relation to both these facts (p〈0.05) and before and after education (p〈0.01). The male and higher grade students, and those nutritionally educated were more conscious that “vegetables and fruits are good for teeth”, with the differences before and after the nutritional education were statistically significant (p〈0.05). The male and higher grade students were well aware that “Foods that have sugar cause dental caries”, and significant differences were shown between grades (p〈0.05). The male and higher grade students, after the nutritional education and were well aware that “Milk is good for teeth”, with a significant gender difference (p〈0.05). The female and higher grade students, and those after nutritional education were well aware that “Dental caries can not be perfectly cured once it had already occurred”. after nutrition, but not much differences.

• Journal of the Korean Dietetic Association
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• v.12 no.4
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• pp.350-357
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• 2006

The purpose of this study was to analyze the dietary behaviors and food intake patterns by sex, based on the data of nutrition counseling of health medical examination. The subjects were 5811(3258 males and 2553 females) of groups taken comprehensive medical testing in Gyeonggi area, and the total period was from January 1, 2005 through December 31, 2005. The subjects are composed of 56.1% male and 43.9% female. The results of this study show that of the females group were higher than those of the males in the case of dietary patterns. The averages intakes of milk products and beverages were significantly higher in male. Animal food intake ratio in the meal was significantly higher in male. In view of these facts, the relation factors of nutrients intakes may vary by sex. The averages of nutrients intakes were higher in male compared to female. Therefore, appropriate nutritional education should be conducted so that they have a healthy dietary habit.