• Journal of Nutrition and Health
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• v.31 no.2
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• pp.166-178
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• 1998

The purpose of this study was no investigate serum lipid levels of primary school children and to estimate their intakes of total fat and fatty acids. Subjects fasting blood samples were obtained and analyzed for serum triglycerides(TG), total cholesterol(Chol) and high density lipoprotein-cholesterol (HDL-Chol). Low density lipoprotein cholesterol (LDL-Chol), LDL-Chol/HDL-Chol ratio(LPH), and atherogenic index(AI) were calculated,. Dietary intake of nutrients was assessed by means of a 24-hour recall method using food models and other measuring tools . The serum levels of TG, Chol and LDL-Chol in girls were higher than those in boys, but the serum HDL-Chol level of girls was lower than that of boys. As the degree of obesity increased, the serum TG level of girls was lower than that of boys. As the degree of oesity increased , the serum TG level of girls increased. The serum LDL-Chol level was higher in obese boys than in normal ones. Percentage s of subjects at risk of cardiovascular disease based on corresponding criteria of TG, Chol,HDL-CHol and LDL-Chol were 25.9%, 7.6%, 20.7% and 10.1%, respectively. The serum TG level of children provided with the national school lunch program(NSLP) was lower than that of children without NLSP. The total fat intake of boys was higher than that of girls, but calorie-adjusted fat intake became similar between the two groups. Intakes of polyunsaturated fatty acids(PUFA), monounsaturated fatty acids(MUFA) and saturated fatty acids(SFA) were 13.3$\pm$9.5g, 16.1$\pm$9.3g and 21.4$\pm$14.2g in boys, respecitively , and 12.6$\pm$11.3g, 15.3$\pm$9.7g and 19.9$\pm$13.1g in girls, respectively . The ratios of polyunsaturated /monoun-saturated /saturated /saturated fatty acids(P/M/S) in boys and girls were 0.7/0.8/1.0 and 0.8/0.8/1.0 respectively. The ratios of $\omega$6/$\omega$3 fatty acids in boys and girls were found to be 12.1 /1.0 and 8.6/1.0 , respectively. These results indicated the urgent need of nutritional education in primary schools to prevent further increase in childhood obesity and hyperlipidemia . Therefore, this study will contribute to the establishment of dietary guidelines and health recommendation for school children.

• Journal of Nutrition and Health
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• v.49 no.2
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• pp.111-124
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• 2016

Purpose: The current study was conducted for evaluation and comparison of dietary behavior and food intake in different regions of Lao PDR. Methods: The survey was conducted on 979 people aged 40~59 years old living in 25 urban provinces and 25 rural provinces in four districts (VTE Capital-Chanthabuly, Xaysetha, VTE Province-Phonhong, and Thoulakhom) of Laos. General demographic information, health status, and dietary behavior were surveyed using a questionnaire. Results: The literacy ratio (p = 0.000), education level (p = 0.000), asset ownership level (p = 0.000), and government and private employee ratio (p = 0.000) were higher in urban subjects compared with rural subjects. The mean value of weight (p = 0.000), waist circumference (p = 0.000), and diastolic blood pressure (p = 0.009) and alcohol consumption (p = 0.000), self-rated health status (p = 0.001), and the rate of obesity (p = 0.000) were significantly higher in urban subjects compared with rural subjects. However, the rate of current smoker was significantly higher in the rural group (p = 0.023). Meals are becoming more westernized by higher frequency of eating out, consumption of fatty meat and fried or stir-fried food in urban areas compared to rural areas. Urban subjects had relatively better balanced meals compared to rural subjects whereas they consumed insufficient meals per day and consumed meals irregularly compared to rural subjects. Intake of fruit and milk was significantly higher in urban subjects compared with rural subjects. However, the intake of vegetables was significantly higher in rural areas than urban areas. Conclusion: The result of this study showed that the traditional Lao diet is being replaced by an unhealthy western dietary pattern, which may be a risk factor for increasing development of non-communicable disease (NCD) in Lao PDR. Planning of proper personalized nutritional intervention and education in each area is needed to decrease the health risks of NCD.

• Journal of dental hygiene science
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• v.17 no.6
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• pp.487-494
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• 2017

There is little evidence on the effects of environmental tobacco smoke (ETS) on prevalence of periodontal disease. The aims of this study were to explore the trends of prevalence of periodontal disease and types of exposure to smoke, including ETS according to the survey year, identify factors affecting periodontal disease, and compare the effect size of periodontal disease between active smokers and secondhand smokers. Data on 11,643 individuals were obtained from the fourth and fifth Korean National Health and Nutritional Examination Surveys. Information on exposure to ETS at home and work was self-reported. Severity of periodontal disease was evaluated using the community periodontal index. A multivariate logistic regression analysis was performed to model periodontal disease using types of smoking and the survey year. Overall, the prevalence of periodontal disease was 26.0% (n=3,029) and about 9% of the study population were secondhand smokers. The prevalence of periodontal disease among smokers was significantly increased according to smoking types by year. Active smokers showed a statistically significant adjusted odds ratio (aOR) for having periodontal disease except in the year 2007, whereas secondhand smokers had significant associations only in 2010 (aOR, 1.68; 95% confidence interval, 1.05 to 2.70) compared to non-smokers. For secondhand smokers, the statistical relationship of predicting periodontal disease was weaker than that of active smokers. However, ETS should separately be considered as an important risk factor for periodontal disease. This study suggested the need for further investigation of the impact of ETS on prevalence of periodontal disease using in-depth research designs and objective measurements for assessing periodontal disease and ETS.

• Journal of Nutrition and Health
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• v.51 no.5
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• pp.386-399
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• 2018

Purpose: This study examined whether the supply of healthy Korean diets for 12 weeks is effective in improving the risk factors related to serum GGT and cardiovascular diseases in patients with hypertension and diabetes. Methods: This study selected 41 patients, who were treated with hypertension and diabetes. The Korean diet was composed of cooked-rice, soup, kimchi, and various banchan with one serving called bapsang, which emphasize proportionally high consumption of vegetables and fermented foods, moderate to high consumption of legumes and fish, and low consumption of animal foods. The control group was instead instructed to "eat and exercise as usual" while following the Korean Diabetes Association's dietary guidelines with an intake that can assist in glycemic control, maintain adequate weight, and meet the nutritional requirements. The Korean diet group (21 patients) were served three healthy Korean meals a day for 12 weeks, and the control group (20 patients, who trained in the diet guideline of diabetes) maintained their usual diabetic diet. The serum GGT, blood pressure, heart rate, glycemic control data, cardiovascular risk indicators, and changes in diet measured at the four visits (week 0, 4, 8, and 12) during the course of 12 weeks were compared and evaluated. Results: The serum GGT (p < 0.001), HbA1c (p = 0.004), heart rate (p = 0.007), weight (p = 0.002), Body Mass Index (p = 0.002), body fat mass (p < 0.001), body fat (%) (p < 0.001), and free fatty acid (p = 0.007) in the Korean diet group decreased significantly after the dietary intervention compared to the control group. The amount of intake of rice, whole grains, green vegetables, Kimchi, and soybean fermented food were increased significantly compared to the control group (p < 0.001). The Korean diet group showed significant decreases (p < 0.001) in the intake of animal protein, lipid, and cholesterol derived from animal foods compared to the control group but significant increases (p < 0.001) in the intake of total calories, folic acid, dietary fiber, sodium, potassium, and vitamins A, E, and C. Conclusion: In patients with hypertension and diabetes, it was confirmed that regular eating of a healthy Korean diet helps improve the risk factors for GGT and cardiovascular diseases.

• Journal of Nutrition and Health
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• v.18 no.4
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• pp.301-311
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• 1985

Even though the anticarcinogenic effect of dietary factors especially beta - carotene has been reported by various investigators, the mechanism of the action of ${\beta}-carotene$ has not yet been identified. We carried out the present study to determine the possibilities of relative cancer risk related to dietary intake of vitamin A ( both ${\beta}-carotene$ and retinol ) and blood levels of vitamin A among Koreans. The subjects were divided into two groups; cancer patients and controls. Blood levels for ${\beta}-carotene$ and retinol were analyzed by alumina column chromatography and colorimetry. Dietary intake was examined by food profile and convenient method for evaluating nutritional status through recalling 10 years of food habits. The results obtained are as follows : 1 ) Calorie, protein, fat, and carbohydrate intakes of cancer patient were lower than those of control. Calorie and carbohydrate intakes showed no significant difference but protein and fat intakes were significantly lower in cancer patients. According to cancer sites, in stomach cancer only fat intake was significantly lower than that of control. In lung and larynx cancer calorie, protein, fat and carbohydrate intakes showed similar trend as in control. 2 ) Vitamin A intake of cancer patient was significantly lower than that of control. It was estimated that 83.6% of total Vitamin A intake were provided by ${\beta}-carotene$ for control and cancer patient respectively. 3 ) The mean intake of dietary ${\beta}-carotene$ in cancer patient was significantly lower than that in control ( $7002\;\mu}g/day$ versus $10326\;{\mu}g/day$ ) According to cancer sites in mean intake of dietary ${\beta}-carotene$ was significantly lower in all but stomach cancer compared with that of control. Lung and larynx cancer showed lowest ${\beta}-carotene$ intake with mean value of $5855{\mu}g/day$ and $5492{\mu}g/day$ respectively. 4 ) The mean intake of dietary retinol in cancer patient was significantly lower than that in control ( $245{\mu}g/day$ versus $338{\mu}g/day$ ), but the difference was not significant. 5 ) The relative risk of all cancers in the first (lowest) to the forth quartile level of ${\beta}-carotene$ consumption such as $0-5999{\mu}g/day$. $6000-8999{\mu}g/day$, $9000-11999{\mu}g/day$/ day and $12000-20000{\mu}g/day$ was 85 : 1.7 : 20 : 1.0. The relative risk of all cancers in the first (lowest) to the forth quartile level of retinol consumption, such as $0-299{\mu}g/day$, $300-599{\mu}g/day$, 600-899${\mu}g/day$, and $900-1200{\mu}g/day$, was 1.14 : 067 : 0.21 : 1.0. 6 ) The various food group consumption of cancer patient were significantly lower than those of control in green leafy vegetables, fruits, sea weeds, milk and cheese and eggs. But the Kimchie consumption in cancer patient was three fold higher than that of control ( $1840\;{\mu}g/day$ versus $562\;{\mu}g/day$ ) and in the stomach cancer, Kimchie consumption was the highest, ( $1890\;{\mu}g/day$) According to cancer sites, the consumption of green leafy vegetables was significantly lower in all but stomach cancer compared to control and other vegetables showed no difference between two. In lung and larynx cancer, green leafy vegetables consumption was lowest ( $6094{\mu}g/day$ $5921{\mu}g/day$) and milk and cheese consumption was also( $5\;{\mu}g/day$ and $11{\mu}g/day$) 7 ) The recovery of ${\beta}-carotene$ from human serum by alumina column chromatography was $94.4{\pm}2.3%$. 8 ) Cancer patients showed significantly lower serum retinol ($56.4{\pm}18.1\:{\mu}g/100ml$ versus $72.2{\pm}21.8\:{\mu}g/100ml$) and ${\beta}-carotene$ ($48.9{\pm}33.8\:{\mu}g/100ml$ versus $72.2{\pm}42.6\:{\mu}g/100ml$) concentrations than in controls. 9 ) But breast cancer patients were not significantly different from controls in their serum retinol and ${\beta}-carotene$ concentrations.

• The Korean Journal of Community Living Science
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• v.17 no.4
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• pp.151-161
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• 2006

This study was made to find out how health practice affect on nutrition status of the college freshmen in male and female. 400 freshmen students in 4year colleges were surveyed. Questionnaire and blood analysis were made. The contents of questionnaire contained general characteristics, health practice behavior, and food intake. The physical measurement included height, weight and blood pressure. The questions for health practice were about drinking, smoking, BMI, skipping breakfast and sleeping. Nutrient intake was expressed by DDS(Dietary Diversity Score by 5 food groups) and DVS (Dietary Variety Score) and 24-hrs recall method was used to find out the quantity of daily food intake. EAR% was calculated and NAR and MAR were produced. The results are as follows: 1) BMI was $22.77kg/m^2$ for males and $20.42kg/m^2$ for females. The ratio maintaining normal weight indicated by BMI of 18.5-23 was higher(p<0.001) for female students(63.2%) than males(56.5%). The ratio of overweight with over $23kg/m^2$ of BMI was 28.5% for males and 8.8% for females(p<0.001). 2)The ratio of drinking students was 59.4% for males and 40.6% for female(p<0.001). And the ratio of smoking students was 95.2% for males and 4.8% for females(p<0.001). 3) The ratio of poor health practice group was 35.7% for males and 25.5% for females, and that of excellent one was 25.4% for males and 33.1% for females(p<0.05). 4) In NAR, the lowest ratio was observed for the intake of Ca, Fe, Vitamin C and Vitamin $B_2$. The intake of Fe, Vitamin $B_2$ and phosphorus were different significantly according to sexuality. For Fe, female students showed lower level than male students(p<0.001). For Vitamin $B_2$, and phosphorus female students showed higher level(p<0.001). 5) In MAR, there was no difference according to sexuality in almost all of the ingredients. 6) For energy intake, male and female students showed 59% and 66% of EAR and it was insufficient for them. 7) For protein, more than 100% was obtained. The lowest ratio was observed for the intake of vitamin C 50.8%, Ca 53.6% and Fe 65.1% of EAR were obtained. The lowest intake ratio and for the intake of Fe female students obtained just 37.5% of EAR showing high risk of anemia. The intake of energy(p<0.001), phosphorus(p<0.01), niacin(p<0.05), Fe(p<0.001), and Vitamin $B_2$ (p<0.001) were different significantly according to sexuality. For Fe, female students showed lower level than male students(p<0.001). For energy, phosphorus, niacin, and Vitamin $B_2$ female students showed higher level(p<0.001) than male students. 8) For blood pressure, male students showed normal level of 120.7/79.1 mmHg, however, female students showed 114.5/75.4 mmHg lower than male (p<0.001). 9). In blood, for hemoglobin female students showed significantly lower level than that of male(p<0.001). T-Cholesterol and HDL-Cholesterol female students showed higher level than males (p<0.001), And for triglyceride male students showed higher level than females(p<0.001). Ca and Fe female students showed lower level (p<0.001).

• Journal of Nutrition and Health
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• v.55 no.1
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• pp.101-119
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• 2022

Purpose: This study examined the demographics, health status, dietary habits, energy, nutrient intake, and protein intake based on levels of inclusion of animal food among females in their 20s by using data from the 7th Korea National Health and Nutrition Examination Survey. Methods: The subjects (n = 912) were divided into 4 groups according to the frequency of animal foods consumed which were categorized as meat, seafood, eggs, and dairy products, or other animal-derived foods. Results: The subjects with a lower frequency of animal food intake ate out less frequently. As the frequency of animal food intake decreased, the total energy intake too decreased with higher carbohydrate and lower protein intake ratios. In the low frequency of animal food intake group, a higher proportion of subjects had energy intake below the estimated energy requirement and the intake of protein, vitamin B₁, vitamin B₂, niacin, calcium, phosphorus, and iron were below the estimated average requirements. The average protein intake was more than the recommended 45 g in all four groups. However, the lower the frequency of animal food intake, the higher the proportion of people having lower protein intake compared to the recommended intake of 0.91 g per kg body weight. It became apparent that people who do not consume animal foods at all did not meet the recommended levels of protein intake. Thus, people pursuing a vegan diet may be at risk of low protein intake. Conclusion: This study suggests that economic characteristics, dietary habits, energy, and nutrient intake are affected by the frequency of animal food consumed, or in other words, by the degree of vegetable-centered diet. Thus, this study would help improve the perception of vegetarianism, develop individualized dietary guidance and nutrition education programs for people practicing vegan or vegetarian diets to ensure that they have a balanced diet.

• Journal of Community Nutrition
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• v.4 no.2
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• pp.118-129
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• 2002

Nutrition is important in the management of diabetes mellitus, however, there are few little education materials specifically designed for older adults. The objective of this study was to develop nutrition education materials for prevention and management of diabetes moll for older adults. Materials developed were a booklet and four leaflets. The contents of materials were based on lesson plans. After several revisions of the draft of materials, illustrations and icons appropriate to the contents were designed using illustrator 9.0 and Photoshop 6.0. The booklet was composed of five chapters and 40 pages. The first chapter began with an introduction about diabetes and diabetes management by diet, exercise and medication. The second chapter dealt with ideal body weight, calculation of adequate caloric intake and food exchange list. The third chapter provided information for meal planning and sample menus. The fourth chapter focused on practical tips on nutritional care of diabetes, by providing tips on reducing sugars, fat and salt, and suggestions on eating for special occasions. The fifth chapter dealt with information in case of low blood sugars, exercise and foot care. The topics of the four leaflets were “Diabetes, what is it and care”, “Food exchange list and meal planning”, “Healthy eating for diabetes”, “Special care for diabetes low blood sugars, exercise and foot care” Each leaflet was composed of six sections and was printed in large paper (B4 size) for older adults. The draft of educational materials were re-viewed by four nutrition professionals and finally pilot-tested with ten adults aged 50 and older. The characteristics of the developed materials are as follows, i) messages are delivered using simple, specific information, ⅱ) messages focused on practical applicable tips, ⅲ) various pictures, illustrations and artwork were created and inserted to enhance understanding and interest, ⅳ) sections including risk factor assessment, calculation of ideal body weight and meal planning were designed to induce the user's participation, ⅴ) sample menus and food pictures were inserted in the booklet, vi) characteristics of older adults and transformed characteristics are diversely used to help the user feel familiarity. These materials are self-explanatory and can be used by older adults. These materials also can be used widely in nutrition education at public health centers or senior centers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.816-828
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• 1995

During the industrial preparation and the storage of foods, the side chain of some protein-bound amino acids can react chemically each other or with other molecules present in the food. The following reactions have been described : destruction of amino acids, racemization, protein-protein interactions, reactions of proteins with reducing sugars, oxidizing agents, or polyphenols. Apart from total destruction, the main reacitons are the forming of Maillard reactions products(e.g. fructoselysine) and the crosslinking with other amino acids in the same or in another protein molecule(e.g. lysinoalanine). The most often involved amino acid is lysine because of its free functional ${\varepsilon}-amino$ acid group. Generally derivatives of amino acids or crosslinks in polypeptides influence the bioavailability and the overall digestibility of the protein. This work reviews the technological, analytical, nutritional, and physiological problems related to the formation of fructoselysine and lysinolalnine in human foods, and evaluates the possible health risk for humans. A summary of the available information is of help in considering whether or not the presence of fructoselysine/lysinoalanine in foods represents a danger to man. The reduction in protein quality through these reactions is not a problem for the general population, but it is extremely important in infant foods, since infants are often nourished with a limited number of food product(e.g. formular foods) which are sensitive to the Mailard reaction.

• Korean Journal of Community Nutrition
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• v.18 no.4
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• pp.365-371
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• 2013

High intakes of sodium may increase the risk of hypertension or cardiovascular diseases. According to the 2010 Korea National Health and Nutrition Survey, the average intake of sodium was 4,878 mg/day with salt, kimchi, soy sauce, fermented soybean paste and Ramyeon being the five main sources of sodium. In order to identify solutions to reduce the intake of sodium, we investigated the intake patterns and eating behaviors of Ramyeon among 347 college students (male 146, female 201) using survey questionnaires. The average age of study subjects was 23.7 years for males and 20.5 years for females. The average Body Mass Index ($kg/m^2$) was 21.9 for males and 20.1 for females. The average frequency of Ramyeon intake was 2.0 times/week. The main reason for eating Ramyeon was convenience (56%), followed by good taste (27%), low price (11%) and other reasons (9%). The criteria for choosing Ramyeon were taste (72%), convenience (14%), price (7%), nutrition (1%), and the other factors (2%). Males' average intake of Ramyeon soup (61%) was higher than that of the females (36%). The estimated intake of Ramyeon soup by survey showed a positive correlation with the measured intake of Ramyeon soup. Sodium contents of Ramyeon were measured separately for the noodles and the soup, which were 1,185 mg/serving and 1,148 mg/serving each. Therefore, the amount of sodium intake can be reduced if students eat less Ramyeon soup. Also, we observed that dietary behaviors and soup intakes of Ramyeon between the sexes were different. Appropriate nutritional education for proper eating habits may help decrease the intake of sodium.