• Journal of Nutrition and Health
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• v.41 no.7
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• pp.667-681
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• 2008

This study aimed to identify a nutritionally vulnerable group and to examine their nutritional problems based on a relationship between socioeconomic position and nutritional status through life-course. A cross-sectional nationwide survey of 2005 Korean National Health and Nutrition Examination Survey (KNHANES) was used. A total of 8,930 participants aged $\geq$ 1 year were included. The socioeconomic position indicator was education level. Nutritional status was assessed by the percentage attainment of a dietary reference intake (DRI) and dietary quality based on nutrient intakes estimated by a 24 hour-recall data. Food insufficiency was examined by one-item food insufficiency questionnaire. The difference in nutritional status and food insufficiency according to educational level was tested by General Linear Model and Chi-square test, respectively. The nutritional status and food insufficiency was the worst during adolescence and older age than other period. Both quantity and quality of nutrient intakes was poorer in low education group than high education group. The prevalence of food insufficiency also was higher in low education group. The results were consistent across the life-course and sex. Based on these findings, we suggest that the development of various policy and strategies targeted to nutritionally vulnerable group is necessary to reduce nutritional inequality by socioeconomic position.

• Korean Journal of Community Nutrition
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• v.25 no.4
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• pp.280-290
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• 2020

Objectives: This study investigated the menu and nutritional contents of convenience store lunchboxes, and evaluated the nutritional content by meal type, price, and store brand. Methods: In September 2019, 93 convenience store lunchboxes from the top five franchise stores were purchased. Relevant information on price, food weight, food ingredients, cooking methods, and nutrition labeling were subsequently collected. Nutritional content was evaluated based on the daily value (DV) and Index of Nutritional Quality (INQ), and energy contribution of carbohydrate, protein, fat, saturated fat and sugar was compared with the recommended range. Results: Most lunchboxes included the food groups; grains/starches, meats/fish/eggs/legumes, and vegetables. However, none provided fruits, and only a few lunchboxes provided milk/milk products. Stir-frying, deep-frying, and pan-frying were the most frequent methods of cooking. The average energy content of the lunchboxes was 736.6 kcal, whereas the average contents of protein, fat and saturated fat were higher than 40% of the DV, and sodium content was 66.8% of the DV. The contents of most nutrients in traditional type lunchboxes were higher, as compared to nutrients in onedish type lunchboxes. Considering pricing of lunchboxes, protein and sodium contents were higher in the higher-priced lunchboxes as compared to lower-priced lunchboxes, but there were no differences in the INQs. The contents of energy, protein, fat, saturated fat, and cholesterol significantly differed by brand. Conclusions: Our results indicate that convenience store lunchboxes contain high levels of protein, fat, saturated fat, and sodium. The nutritional contents differed by meal type, price, and store brand, and higher price did not imply higher nutritional quality. We propose the need to educate consumers to check nutrition labels and purchase appropriate lunchboxes. Manufacturers also need to make efforts to reduce the amounts of fat, saturated fat, and sodium, and not provide protein in excess.

• Journal of the Korean Dietetic Association
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• v.3 no.2
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• pp.197-210
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• 1997

Low energy intakes, poor nutritional quality, and low food diversity are among the factors affecting the nutritional status of elderly in Korea. Therefore, a nutrition counseling and education program was conducted to promote dietary change and to improve nutritional status of elderly. The 7 step program consisted of a individual nutrition counseling and weekly or biweekly group nutrition education programs. Pre- and post-test measurings of dietary behaviors, attitudes, nutrition knowledge, and 24-hour dietary recall data were collected. Positive changes in the attitude related to diet were noted, whereas nutritional knowledge scores were not improved. Significant increases were noted in the frequency of vegetable consumption in female and diversity of food consumption in male. The densities of vitamin C(male & female), $B_1$, $B_2$, and niacin, calculated using the INQ(Index of Nutritional Quality), were significantly improved by nutrition counseling and education programs. These results suggest the appropriateness of nutrition intervention programs for the improvement of elderly nutrition.

• Nutritional Sciences
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• v.8 no.2
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• pp.140-147
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• 2005

In order to promote foodservice for older adults, foodservice directors in Continuing Care Retirement Communities (CCRCs) must identify the dimensions used by residents to evaluate the service quality of dining service. A multidimensional measure of perceived service quality was developed based on residents' responses about their experiences with dining service. A survey was administered to residents in two CCRCs. Based on the results of principal component analysis, this study identified four dimensions: food quality, dining room employee's attitude and service skills, dining room employee's safety and cleanliness, and systemization of service delivery process. A new dimension that reflects residents' concern for the dining mom employees' safety and cleanliness also emerged. 1bis study points to areas of improvement for food quality and dining room employee's safety and cleanliness.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.11
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• pp.1523-1529
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• 2016

Soybean meal (SBM), a commonly used protein source for animal feed, contains anti-nutritional factors such as trypsin inhibitor, phytate, oligosaccharides among others, which limit its utilization. Microbial fermentation using bacteria or fungi has the capability to improve nutritional value of SBM by altering the native composition. Both submerged and solid state fermentation processes can be used for this purpose. Bacterial and fungal fermentations result in degradation of various anti-nutritional factors, an increase in amount of small-sized peptides and improved content of both essential and non-essential amino acids. However, the resulting fermented products vary in levels of nutritional components as the two species used for fermentation differ in their metabolic activities. Compared to SBM, feeding non-ruminants with fermented SBM has several beneficial effects including increased average daily gain, improved growth performance, better protein digestibility, decreased immunological reactivity and undesirable morphological changes like absence of granulated pinocytotic vacuoles.

• Korean Journal of Community Nutrition
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• v.10 no.6
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• pp.880-891
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• 2005

The purpose of this study was to investigate nutrients intakes and nutritional quality of Adults and Elderly People in an island area (Wando). A three-day dietary intakes survey, using a 24 hour recall method was obtained from 187 subjects aged 46 to 84 (mean age 65.3) living in an island area (Wando). Nutient intakes were analyzed using CAN-Pro soft program and compared to Korean RDA. The quality of nutrients was assessed by analyzing nutrient adequacy ratio (NAR), mean adequacy ratio (MAR), and index of nutritional quality (INQ). The average daily mean energy intakes were 1869.0 kcal for males and 1943.9 kcal for females, respectively. Daily intakes of protein for males and females were 28.0 and 30.4 g and those of fat were 31.5 and 28.51 g, respectively. Nutrient consumed below $75\%$ of Korean RDA was protein, vitamin A, Ca and Zn in both males and females. Average CPF ratio of males and females were 78.8 : 6.0 : 15.1 and 80.0 : 6.4 13.4, respectively. Energy intake ratio from protein was significantly higher in over 60 years males. Carbohydrate dependency decreased with age. Protein dependency increased with age. Nutrient adequacy ratio (NAR) of energy, protein vitamin A and vitamin E were increased with age in males. The mean adequacy ratio (MAR), an index of overall dietary quality, were not significantly different by age group. Average MAR for males and females was 0.77 and 0.78, respectively. The index of nutritional quality (INQ) showed the tendency to decrease with age. Especially, there were significantly decreases in INQ of all nutrients, except protein, with age. Based on these results, it is evident that people in the island area did not consume enough nutrients. Specially, dietary intake of protein, vitamin A, vitamin E, and Ca were not adequate. (Korean J Community Nutrition 10(6) : $880\∼891$, 2005)

• Journal of Nutrition and Health
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• v.39 no.8
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• pp.841-849
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• 2006

This study compared the nutritional quality of Korean adults's consumption of lunch prepared at home, commercial places, and institutions. The one day food intake data collected via 24-hour recall in the 2001 National Health and Nutrition Survey were analyzed. Individuals with 19-64 years of age were selected (n = 5,756). Sampling weights in the Survey were used to generate nationally representative estimates. Lunch was categorized into three groups according to the place where the lunch was prepared. home, commercial places, and institutions such as schools and work places. Comparison among the three groups was made for 19-39 years old men (n = 1,387) and women (n =1,572) and 40-64 years old men (n = 1,364) and women (1,433), respectively. The lunch prepared away from home contained more calories. The lunch prepared commercially was higher in calories percentages from fat than that prepared either at home or at institutions. Across the age and gender groups, lunch prepared at home contribute a high level of sodium intake. Among individuals with 40-64 years of age, but not those with 19-39 years of age, lunch prepared commercially was as sodium dense as that prepared at home. Among individuals with 19-39 years of age, the sodium density of lunch prepared commercially was about the same as that prepared at institutional food service of which the menus were planned by dieticians. Such differences in nutritional quality among meals prepared at home, commercial places, and institutions should be considered and applied for the content development of nutrition education and policy.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.423-433
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• 2014

In this study, the nutritional and storage quality of meatballs formulated with different levels (0, 1.5, 3.0, 4.5 and 6.0%) of bee pollen were investigated during storage at $41^{\circ}C$ for 9 d. Protein content of meatballs increased, while moisture content decreased with increased pollen. The addition of pollen improved cooking loss but decreased the redness (Hunter a value) and sensory scores. Textural parameters (hardness, springsness, gumminess, and chewiness) were affected by pollen addition and the hardness and gumminess values of meatballs decreased as the pollen content increased. While C18:0 content of meatballs slightly decreased with pollen addition, C18:2n-6c, C18:3n-3, C20:5n-3, and PUFA contents increased. The PUFA/saturated fatty acids (P/S) ratio increased from 0.05 in the control to 0.09 in meatballs with 6.0% pollen. The n-6/n-3 ratio decreased from 11.84 in the control to 3.65 in the meatballs with 6.0% pollen. The addition of pollen retarded the lipid oxidation and inhibited the bacterial growth in meatballs. The pH, redness, TBA value and total aerobic mesophilic bacteria, coliform bacteria and S. aureus counts values changed significantly during storage. The results suggest that bee pollen could be added to enhance the nutritional and storage quality of meatballs with minimal changes in composition and/or sensory properties.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.378-388
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• 2019

This study aimed to assess the nutritional quality of breakfast among Korean school-aged children and adolescents depending on eating together as a family, based on the 2013-2014 Korea National Health and Nutrition Survey. One day 24-hour recall data of 1,831 children and adolescents aged from 6 to 17 years were collected. The nutritional quality of breakfast was analyzed and compared between Family Breakfast Group (FBG, n=1,410) and Eating-alone Breakfast Group (EBG, n=421). The results showed that age, family structure, number of family members, and frequency of breakfast were associated with eating breakfast as a family. The calorie intake from breakfast explained 19% and 16% of the daily intake for FBG and EBG, respectively. The percentages of children and adolescents consuming Vitamin A, Vitamin $B_1$, Vitamin $B_2$, Vitamin C, Niacin, and Iron less than 1/4 of the Estimated Average Requirements were significantly lower in FBG than in EBG. The average numbers of serving for "Grains" and "Vegetables" food groups and the average Dietary Diversity Score were significantly higher in FBG than in EBG. Overall, the results indicated that eating breakfast as a family is positively associated with nutritional quality of breakfast among Korean school-aged children and adolescents.

• Korean Journal of Community Nutrition
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• v.10 no.4
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• pp.471-483
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• 2005

The purpose of this study was to investigate food habits, nutrients intakes and nutritional quality of the preschool children living in Seoul. The study was performed by analyzing a questionnaire answered by the mothers of 233 subjects aged 2 to 6 years old. A three-day dietary intakes survey, using a 24 hour recall method was used by both the mothers and teachers of the children in day care centers. Twenty eight, 65.9 and $21.8\%$ of preschool children were underweight, normal and overweight or obese, respectively. It was found that $19.8\%$ of preschool children replied that they skipped breakfast sometimes. The major reasons for skipping breakfast were 'snacks' ($38.3\%$) and 'no appetite' ($32.6\%$). The proportion of subjects having unbalanced meals was $61.6\%$. From the 24-recall survey, it was found that all nutrients intakes were higher than those of the Korean RDA except zinc. The proportions of carbohydrate, protein and fat from total calories were 56,1, 17.2 and $30.7\%$. The P/M/S ratio was 0.62 : 0.86 : 1. Nutrient adquacy (NAR), mean of nu-trient adequacy ratio (MAR) and index of nutritional quality (INQ) were considered adequate. In conclusion, the dietary intakes of children aged 2 to 6 were assumed adequate judging from nutrient intakes, although some attention should be paid to fat intake in this age group.