• Journal of Nutrition and Health
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• v.35 no.5
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• pp.558-570
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• 2002

This study was performed to develop an index assessing the overall diet quality for Korean. The study subjects consisted of preschool children (PC), elementary school children (EC), high school students (HS), college students (CS), and adults over 30 years old living Seoul and the surrounding areas. The subjects over 30 years old were classified to 30-49 years, 50-69 years, and over 70 years. A dietary survey was conducted using 24-hour recall method and data were collected from 2392 people. Newly developed Korean diet quality index (KDQI) was an index assessing the overall diet quality from the view point of balance. KDQI was based on the nutritional problems of Koreans, dietary risk factors for chronic degenerative diseases, 5 major food groups, and dietary guidelines. The ten components of KDQI were vegetables, fruits, dairy products, dietary variety score, calcium intake, iron intake, energy intake, fat intake, and cholesterol intake. The full score of each component was 10 points and the score of KDQI was calculated by summing the scores of the 10 components. When the KDQI was applied to this study subjects, the distribution of subjects KDQI scores was similar to normal distribution. Mean score of KDQI was 56.0 and the range of the mean by age was from 45.7 for the subjects over 70 years old to 60.7 for the elementary school children. The components which composed the lowest three means were dairy intake, fruit intake, Ca intake in most age groups. Mean score of DVS was one of the highest three but not for the subjects over 50 years old. After subjects with KDQI score over 70 were classified to higher poop and those with KDQI score under 40, to lower group, nutritional characteristics were compared. Energy contributions of carbohydrate, proteins, and fit, percentages of RDA for major nutrients, and dietary diversity scores were more adequate in the higher poop than in the lower group. The lower poop had more risks for chronic degenerative diseases. According to the results, KDQI was valid index to assess the overall diet quality and it could be used to detect risk group for malnutrition and chronic degenerative diseases.

• Clinical Nutrition Research
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• v.3 no.2
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• pp.106-114
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• 2014

It is generally accepted that diet modification provides beneficial effects on the management of diabetes. In the present study, we evaluated the effects of diet modification on nutrient intake and quality of life in a large sample of diabetic patients. This study was conducted using data from the Korea National Health and Nutrition Examination Survey IV and V (2007-2010). A total of 2,484 of diabetic patients were included in the analysis. Then, we compared the overall quality of dietary intake between diabetic patients with diet modification and those without dietary modification. The result showed that subjects on diabetic diet (DDG) showed lower levels of total cholesterol, triglyceride, and AST before and after the adjustment for covariates (all p < 0.05). The results of nutrient assessment showed that DDG had lower intakes of total energy, fat, and carbohydrate (all p < 0.05), but higher intakes of energy from protein, vitamin B1, vitamin B2, niacin and vitamin C than NDG. (all p < 0.05). In addition, nutritional adequacy ratio of calcium and vitamin B2 were significantly higher in DDG than those in normal diet group (NDG) (p < 0.05). However, we observed no significant differences in quality of life between two groups. In conclusion, diet modification in diabetic patients seemed to be effective to improve blood lipid profile and the adequacy of nutrient intake without sacrificing the quality of life.

• Nutrition Research and Practice
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• v.15 no.5
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• pp.655-671
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• 2021

BACKGROUND/OBJECTIVES: While plate waste has been widely investigated in hospitals, there have been minimal studies specific to the texture-modified diet (TMD). This study aims to determine the percentage of plate waste among patients prescribed with TMD and its contributory factors. SUBJECTS/METHODS: This was a single-centre study conducted in the university hospital on three types of TMD (blended diet, mixed porridge, minced diet) during lunch and dinner meals. Weighing method and visual estimation method assisted by digital photograph were adopted in this study. Face to face interview was carried out to investigate on 1) the food/food service quality factors in terms of patients' satisfaction level towards sensorial quality of food and food services provided and 2) the clinical/external factors including appetite, the provision of oral nutrition support, time taking the diet, the need for feeding assistance and the length of hospital stay. RESULTS: The mean percentage of overall plate waste of 95 patients receiving TMD was high (47.5%). Blended diet was identified as the most wasted diet (65%) followed by minced diet (56%) and mixed porridge (35%). Satisfaction level among patients was moderate. Patients on TMD in general had higher satisfaction level on the aspect of food service as compared to food quality. Substantial association between sensorial qualities of food and plate waste were varied according to individual TMD type. A multiple linear regression showed that only the satisfaction level toward the aspects of appearance and variety of foods were the predictors of TMD plate waste (R² = 0.254, P < 0.05). CONCLUSIONS: A significant relationship between the percentage of plate waste and the overall satisfaction level of patients receiving TMD suggests that vigorous strategies are needed to reduce the food waste of TMD which will lead to a better nutritional status and clinical outcomes among the patients.

• Journal of Nutrition and Health
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• v.35 no.1
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• pp.102-114
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• 2002

This study was performed to assess the relationship between diet quality and general characteristics, stress, exercise habits, and nutritional knowledge score in the postmenopausal women. The data of dietary intakes were obtained using food frequency questionnaires which were collected from 151 postmenopausal women in urban area. Diet quality was assessed by INQ(index of nutritional quality), MAR(mean adequacy ratio), DDS(dietary diversity score), DVS(dietrary variety score), DQI(diet quality index). The results are summarized as follows. The mean age of the subjects was 59.9 years old. The means of height, weight, and BMI were 154.7cm, 57.2kg and 23.9 respectively. The subjects who did not exercise regularly were 70.9% and those who excercised at least once a week were 29.1%. The subjects who had regular meal time were 69.5% and those who ate breakfast regularly were 72.6%. More than 2/3 of subjects had regular eating behavior. Overall dict quality was significantly(p < 0.05) associated with INQ, MAR, DDS, DQI. However, there was no significant association between income level and diet quality. In conclusion, it would be beneficial to provide nutritional education included dietary diversity, dietary variety, dietary guideline, and adequate flood amount, to prevent chronic degenerative disease and maintain healthful life in the postmenopausal women.

• Nutrition Research and Practice
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• v.13 no.1
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• pp.32-40
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• 2019

BACKGOUND/OBJECTIVES: This study investigated nutritional status of the elderly with dementia in a care facility with the aim of improving the meal quality of the facility. SUBJECTS/METHODS: Data were collected from 30 dementia patients aged more than 65 years in a long-term care facility in Hongseong. The data were obtained from questionnaires and medical records. The food intake data was obtained using food photographs and the nutrient intakes were calculated using the CAN-Pro 5.0. The data were compared with the dietary reference intakes for Koreans (KDRIs). The nutrient density, diet quality such as nutrient adequacy ratio (NAR), mean adequacy ratio (MAR), and index of nutritional quality (INQ), as well as dietary diversity score (DDS) were evaluated. The data were analyzed using SPSS statistical programs. RESULTS: The average daily energy intakes for men and women were much lower than the estimated energy requirements of the KDRIs. The average intakes of energy and most nutrients in the general diet group were significantly higher than those of the other two groups. Significant differences in diet quality and diet diversity were observed according to the meal type groups. The NARs of some minerals (calcium, iron, and zinc) and vitamins (vitamin $B_6$ and folic acid) were less than 0.5 in all study groups. The NARs of protein, iron and MAR of the general diet group were significantly higher than those of the liquid diet group. The DDS scores of meats, fruits and diary food group were very low in all meal type groups, meaning that the diet qualities of the study subjects were not appropriate in all meal type groups. CONCLUSIONS: The food intakes of the study groups showed some limitations by a direct comparison with KDRIs because of the very low physical activities of the study subjects. The diet quality and diet diversity indices suggest the need for improvements in the nutritional quality in all types of diet. Overall, new intervention strategies targeting facility residents with dementia in Korea are needed as soon as possible.

• Nutrition Research and Practice
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• v.17 no.5
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• pp.959-968
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• 2023

BACKGROUND/OBJECTIVES: Few studies have provided evidence of the association between diet quality and dental caries. This study aimed to examine the association between diet quality and untreated dental caries in a Korean representative population. SUBJECTS/METHODS: The study population included a sample of 13,815 participants, aged ≥ 19 from the Korea National Health and Nutrition Examination Survey during 2013-2015. The explanatory variable was diet quality and the outcome variable was untreated dental caries. Untreated dental caries were defined by the number of decayed teeth recorded according to the criteria established by the World Health Organization. Diet quality was defined by using the Korean Healthy Eating Index (KHEI) through the 24-h recall methods. We assessed the association between diet quality and untreated dental caries while adjusting for age, sex, education, income, smoking status, dental visits, toothbrushing frequencies, obesity, and diabetes mellitus. RESULTS: The mean overall KHEI scores in the untreated dental caries group were significantly lower than those in the group without untreated dental caries. Significant differences were observed in the untreated dental caries group based on the KHEI quartiles (P < 0.001). After adjusting for potential confounders, the quartiles of KHEI scores showed an association with untreated dental caries, demonstrating a dose-effect trend (odds ratio [OR], 1.57; 95% confidence interval [CI], 1.35-1.84 for 1st quartile; OR, 1.38; 95% CI, 1.19-1.59 for 2nd quartile; OR, 1.32; 95% CI, 1.14-1.53 for 3rd quartile; reference quartile highest]). CONCLUSIONS: The findings indicated an inverse association between diet quality and untreated dental caries in Korean adults. Healthcare providers should take into account the significant role of diet quality in preventing and managing oral health.

• Journal of the Korean Dietetic Association
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• v.15 no.1
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• pp.1-9
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• 2009

The objective of this study was to assess the metabolic profiles and diet quality in college women by their mother's diabetes mellitus status. The study subjects, all college women, were classified into two groups based on the their mother's diabetes mellitus status: the offspring group (OG) and the control group (CG). The OG exhibited significantly higher body mass indices (p < 0.01), percentages of ideal body weight (p < 0.05) and high density lipoprotein cholesterol (p < 0.05) values than the CG. Additionally, the OG showed significantly higher daily average intakes of total energy (p < 0.05). fat (p < 0.001), riboflavin (p < 0.01) and calcium (0.01) than the CG. The indices of nutritional quality of protein (p < 0.05) and Na (p < 0.05) in the CG were significantly higher than those of the OG. However. we noted no significant differences in the mean adequacy ratio between the CG and OG. Overall, our results demonstrated that this factor appears to potentially be related to the subjects' mother's diabetes status. However, CG and OG were significantly different within normal range. Furthermore, nutrient adequacy indices in the CG were not assessed well in regard to energy, riboflavin, vitamin C, and calcium. Therefore, it appears that ideal body weight and diet quality should be controlled in order to prevent diabetes and diet-related problems, both in the CG and the OG.

• Journal of Nutrition and Health
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• v.36 no.1
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• pp.83-92
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• 2003

Improving dietary patterns, na, in turn, improving nutritional status, is now viewed as a key to improve public health and to prevent chronic diseases. There has been a peat needs to assess diet quality to identify nutritional risk group, however, little research has been done on methods to assess overall diet quality. The purpose of this study was to develope a mini dietary assessment (MDA) index for evaluation of overall dietary quality. A 10-component system was devised based on dietary guidelines and food Tower for Koreans. The system contained 4 food elements of which use is encouraged, such as milk, meat, vegetables, fruits, and 3 food elements of which use is limited, such as fat, salt, or sugar. Also the included were elements on dietary regulation and variety. A subject is to check one of ‘always' 'generally'seldom', which has score of 5, 3, and 1, respectively, so the total possible index score is 50. This index is to use without dietary survey and is to use even by non-nutritionist. A sample of 432 healthy males and females in their 30's and 40's contributed diet intake data based on 24-hour recall for the validation of MDA. The mean MDA score was 31.34 of a possible 50 points. The main nutrients for each MDA component was correlated very well with the results of 24-hour recall. Also, very good correlation was found between healthy eating index (HEI) score and MDA score. However, some of MDA components were needed a modification of term or/and statement. So the Uh was revised and another effort for validation was made with new sample of 169 subjects and even better correlation was found. The revised MDA could be used with minor modification to assess diet quality and to screen nutritional status. (Korean J Nutrition 36(1): 83-92, 2003)

• Korean Journal of Poultry Science
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• v.28 no.1
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• pp.7-13
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• 2001

This study conducted to investigate the effects of feeding Fermkito 50 on the egg production and egg quality hens. One hundred forty four, 50 weeks old ISA brown commercial layer, were used in a 28 d growth assay. Dietary treatments included 1) control(basal diet), 2) FERMO.5(based diet+0.5% Fermkito), 2) FERM1.0(basal diet+1.0% Fermkito), 3) FERM+YU(basal diet+0.5% Fermkito and 0.05% yucca extract). Overall (d 0 to 28), egg production tended to increase as the concentration of Fermkito 50 in the diets was increased without significant difference(P〈0.05). As adding level of Fermkito 50 increased in the diets, egg weight tended to increase. Laying hens fed FERM+YU diet were higher egg weight than laying hens fed control diet(P〈0.05). Egg shell breaking strength was not influenced by Fermkito 50. As adding level of Fermkito 50 was increased in the diets, yolk color tended to increase. Laying hens fed FERM+YU diet had improved egg yolk index compared to laying hens fed control diet. Total-cholesterol of egg yolk in FERM1.0 and FERM+YU treatments was significantly decreased compared to that in control diet(p〈0.05). Total-cholesterol and triglyceride concentrations in serum tended to increase as the concentration of Fermkito 50 in the diets was decreased(P〈0.05). Also, HDL-cholesterol concentration in serum with FERM1.0 and FEUM+YU treatments was significantly higher than control diet(P〈0.05). However, LDL-cholesterol concentration in serum with FERM1.0 and FERM0.5+YU treatments was significantly lower than control diet(P〈0.05). In conclusion, supplemental Fermkito 50 in laying hen diets can be used to improve egg quality.

• Journal of Nutrition and Health
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• v.40 no.2
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• pp.172-181
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• 2007

This study was performed to evaluate served menu in Korean temples. Among available temples in the nation, 34 temples were carefully selected considering location and the gender characteristics. A five consecutive day menu was collected to analyse by interview between Jan 2004 and Aug 2004. Mean energy content of menu was 1633.8 kcal, with 67.3% of energy supplied by carbohydrate, 14.8% by protein and 17.9% by fat. Beans and bean products were the major contributing dishes for most nutrients. Contents of most nutrients except energy, protein and vitamin B were higher than RDA. Nutrient adequacy ratio (NAR) were 0.9-1.0 and mean adequacy ratio (MAR) was 0.9 for temples. Total number of dishes from menu was 7.3. Dietary variety score (DVS) was 26.4 and buddhist monk temples offered more diverse foods than buddhist nun temples. KDQI (Korean diet Quality Index), overall diet quality index were 0.67 and those of buddhist nun temples were better than those of buddhist monk temples. From the result of this study it was concluded that the temple diet is nutritionally well balanced, rich in dietary fiber and low in cholesterol. So it can be a healthy diet for the modern person. This is the very first study attempting the nationwide investigation of temple diet in Korea. It will be used as fundamental data to improve quality of diet to prevent modern chronic disease.