• Korean Journal of Community Nutrition
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• 제13권4호
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• pp.476-488
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• 2008

This study investigates the relationship of smoking on daily intake of nutrients and snacks in the Chungnam and Daejeon high school students. Up to date scientific nutrition education and counseling programs in the regular school system is needed for a professional nutrition education teacher. The primary objective of this study was to provide useful information to nutrition education teachers. A survey was conducted with 400 high school students in the Chungnam and Daejeon areas. 381 out of 400 questionnaires were analyzed with SPSS 12.0K. The subjects were composed of 49.8% male, 50.1% female and 40.9% regular high school students, 59.1% business high school students and smokers 43.1%, non-smokers 56.9%. 43.4% of smokers had been smoking since middle school. On analysis of daily nutrient intakes, 16 out of 19 nutrients except animal calcium, Vitamin A and Vitamin C were much more consumed by the smoking group than the non-smoking group non-significantly. Especially vegetable fat and Vitamin E were higher in the smoking group than the non-smoking group (p<0.05). The intake ratio of carbohydrates: protein: fat was similar in the two groups (smoking group 55:15:29, nonsmoking group 56:15:28). Intakes of Vitamin B1 and potassium in comparison with the Korean dietary reference intakes(KDRI) were under 50% in both groups. However, sodium was taken over 200% compared to KDRI in both groups. Intakes of Vitamin C in the smoking group were as low as 76.5% in comparison to KDRI. Smokers need to increase the intakes of Vitamin C considering that smokers need to intake Vitamin C two times than non-smokers. Nutrient intakes from snacks in the smoking group were higher than the non-smoking group. Nutrients that originated from snacks which took over 20% among daily nutrient intakes were 12 nutrients(energy, fat, carbohydrate, calcium, P, Fe, K, Vitamin $B_1$, Vitamin $B_2$, Vitamin C, Vitamin E, dietary fiber) in the smoking group compared to 7 nutrients(energy, vegetable protein, fat, carbohydrate, calcium, Vitamin $B_2$, Vitamin C) in the non-smoking group. The smoking group was significantly paying more money for snacks each month than the non-smoking group was(p<0.01). Periods of consumption were irregular in the smoking group(p<0.05) and the smoking group was used to taking snacks in the morning compared to the non-smoking group. The smoking group preferred sweets and high calorie food over other snacks in comparison of the non-smoking group. The nonsmoking group had better eating habits than the smoking group.

• Journal of Food Hygiene and Safety
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• 제15권3호
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• pp.179-185
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• 2000

Daily intakes of 14 preservatives were evaluated by using their maximum permitted levels(MPL) and national food disappearance data in 1998. The estimated daily intake (EDI) of each preservatives were compared with corresponding acceptable daily intakes (ADIs). EDIs of dehydroacetic acid, sodium dehydroacetate, $\rho$-hydrobenzoic acid ester, propionic acid, sodium propionate and calcium propionate were less than 2% of ADI and judged to be safe. However, EDI of sorbic acid and potassium sorbate were 76.61 mg/person/day and it reached 5% of its ADI.. EDI of benzoic acid and sodium benzoate were 85.65 mg/person/day and it reached 31% of its ADI. The highest intake of benzoic acid came from carbonated drink.

• Korean Journal of Food Science and Technology
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• 제36권5호
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• pp.804-811
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• 2004

Mean concentration of 2 artificial sweeteners, sodium saccharin and acesulfame K, in food samples and their daily intakes were estimated. Among 755 food samples, 57 contained these artificial sweeteners. Contribution rate to total estimated daily intake (%) of artificial sweeteners in food categories were high in danmooji for sodium saccharin and ice cream for acesulfame K. Total estimated daily intakes $({\Sigma}EDI)$ for different age groups were high in 30-49 year-old group for sodium saccharin and 13-19 year-old group for acesulfame K. Total estimated daily intakes $({\Sigma}EDI)$ of men and women were 5.91 and 4.89 mg/man/day, respectively. Total estimated daily intakes $({\Sigma}EDI)$ based on mean body weight of 55 kg were 4.13 and 1.25 mg/man/day for sodium saccharin and acesulfame K, respectively. These values ranged within 0.2-1.5% of acceptable daily intake (ADI) evaluated by FAO/WHO and 1.2-13.5% of theoretical maximum daily intake (TMDI), and, therefore, judged to be safe.

• Nutritional Sciences
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• 제4권2호
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• pp.91-97
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• 2001

The purpose of this study was to assess the nutritional status of Korean workers with occupational exposure to lead by estimating nutrients and flood intakes so that we can eventually establish the dietary guidelines to be recommended for the lead workers. Food consumption survey was conducted by a 24-hr recall method with 135 lead workers and 50 non-exposed controls. Food intake data were convened into nutrients intake using computer aided nutritional analysis program. Mean daily energy intake and percentage of recommended daily allowance (RDA) of male lead workers were 2138 local and 87% of RDA while those of control were estimated as 2234 kcal and 91% of RDA. Mean daily intakes of nutrients of male lead workers were 78 g (111% RDA) for protein 502 mg (71% RDA) for calcium, 11.7 mg (97% RDA) for iron, 665 $\mu$g R.E (95% RDA) for vitamin A, 1.39 mg (108% RDA) for thiamin, 1.14 mg (77% RDA) for riboflavin, 15 mg N.E (92% RDA) for niacin and 66 mg (94% RDA) for vitamin C. On average, male lead workers showed significantly lower protein, calcium, iron, sodium, potassium, niacin and vitamin C intakes than control group while cholesterol intake of the male lead workers was significantly higher than that of control group. Intakes of calcium of male lead workers were Less than 75% RDA meaning that nutritional intake of calcium of male lead workers was insufficient and could possibly result in nutritional deficient. Some food groups such as milk, meat and fish must be strongly suggested to improve nutritional status of lead workers. Continuing nutrition monitoring and appropriate nutrition intervention for lead workers most be conducted further.

• Korean Journal of Community Nutrition
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• 제10권1호
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• pp.59-69
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• 2005

The purpose of this study was to estimate the mineral intakes and serum mineral levels of pregnant and lactating women. The subjects consisted of 34 non-pregnant, 56 pregnant and 20 lactating women. Nutrients intakes were investigated by the 24-hr recall method, and serum major and trace minerals were analyzed by the ICP-spectrometry. Calcium (Ca) and zinc (Zn) intakes were observed lower than RDA especially for both pregnant and lactating women. Iron (Fe) intake of pregnant women was $85 - 139\%$ RDA through Fe supplementation, and that of lactating women was lower than RDA. Compared with non-pregnant women, the pregnant women had similar Ca intake and higher magnesium (Mg) intake. Comparing with the non-pregnant women, serum Ca level in pregnancy was lower, and that of lactating women was not significantly different. Serum phosphorus and Mg levels were not significantly different among the groups. Serum Fe level of pregnant and lactating women was lower than that of the non-pregnant women. Serum Zn level of pregnant women was lower than those in the lactating and non-pregnant women. Serum copper level decreased as the pregnancy progressed. Serum sodium (Na) level was higher in 2nd- and 3rd trimester and potassium (K) level was higher in 3rd trimester and lactating period than other groups. Na/K ratio was not significantly different among the groups. During all periods, there was no correlation between dietary intakes and serum levels in each minerals. Serum Ca level positively corrleated with serum Mg level, especially in 3rd trimester and lactating women. In general, serum mineral levels in pregnancy were changed compared to the levels in non-pregnancy and restored in lactation to the levels for non-pregnancy.

• The Korean Journal of Food And Nutrition
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• 제27권5호
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• pp.771-784
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• 2014

The purpose of this study was to estimate the relationships between dietary factors and the stress perception levels of College students. A survey was conducted in June, 2010, targeting 332 college students in Gwangju. General environmental factors, stress perception levels, dietary behaviors, and dietary action guide performance of the subjects were evaluated by questionnaire, and food intakes was determined by the 24-hour recall method. The results are summarized as follows.: The score of frequency experiencing was $45.1{\pm}16.9$ for male students, and $47.0{\pm}16.7$ for female students. The importance scores were $50.8{\pm}18.5$ for males, and $53.3{\pm}18.7$ for females. The total score for dietary action guide performance was $39.6{\pm}7.2$ for males and $40.6{\pm}6.5$ for females. Nutrient intake levels were evaluated based on dietary reference intake (DRI), revealing energy intakes to be 68.5% EER in males and 73.9% in females. The mean intakes of nutrient were 54.2% RI for calcium, 73.6% RI for riboflavin, and 51.2% RI for vitamin C but 203.6% AI for sodium, which indicates an imbalance in nutrient intake. Analysis of the correlations between stress perception levels and dietary factors, scholarship achievements, financial problems, future problems, value senses, and family relationships revealed significant correlations with general environment factors, dietary behaviors, Dietary action guide performance, and nutrient intakes (p<0.05). The higher the stress perception levels of the students, the higher the energy, coffee and alcohol intake, which predicts that appropriate stress control in college students will lead to better dietary habits. It is expected that the results above will be used as basic data for the development of proper nutrition education programs and stress control strategies.

• Korean Journal of Community Nutrition
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• 제7권6호
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• pp.741-748
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• 2002

The purpose of this study was to investigate the nutritional intake and dietary habits of women divers in Tongyoung area and to support the guideline for the improvement of their dietary life style by a validation of a Computerized Semi-quantitative Food Frequency Questionaire. Compared to the women at Jeju Island, the Tongyoung divers showed similar heights (154.6 $\pm$ 0.8 cm), weights (53.5 $\pm$ 1.0 kg) and BMIs (23.3 $\pm$0.4) , but they showed especially high levels of body fat (33.8 $\pm$ 0.8) . Their dietary habits showed they usually skipped lunch, but ate too much food at once, which may represent the dietary habits shown by obese people. Over 40% of the divers were taking some nutritious food or complementary food for health, without realizing the efficacy of these foods. The analysis of nutritional intake showed that all of average daily nutrients intakes of those below 50 years were higher than those of the Korean RDA. In the case of those above 50 years, it was shown that the average daily nutrients intakes were also higher than those of the Korean RDA except for energy (94.5%) and calcium (82.1%) . However, some individual divers showed lower nutrients intakes than 75% of RDA for calcium, iron, Vitamin A and Vitamin B$_2$. Also, excessive intakes of phosphorous and sodium could be a dietary problem. There was no correlation between BMI or percentage of body fat and energy, CHO, protein or fat. These results can provide the nutritional information for this special community, women divers, to improve their health.

• Nutrition Research and Practice
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• 제11권6호
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• pp.507-516
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• 2017

BACKGROUND/OBJECTIVES: This study aimed at evaluating the dietary intakes of Korean adolescents affected by food insecurity, in comparison with those who were food secure. SUBJECTS/METHODS: The study used one day 24-hour dietary recall data from the $6^{th}$ Korea National Health and Nutrition Examination Survey. The study subjects consisted of 1,453 adolescents of whom 695 were middle school-aged and 758 were high school-aged. Food security status was assessed using the 18-item questionnaire. Nutrient intake was evaluated in terms of nutrient density, insufficient intake, and excessive intake for selected nutrients, in addition to meeting the appropriate range for total energy intake and energy intakes from carbohydrate, sugar, protein, fat, and saturated fatty acids. Food intake was evaluated in terms of food group servings and dietary diversity score (DDS). RESULTS: The percentages of food insecurity were 11.1% for middle school-aged adolescents and 16.8% for high school-aged adolescents. Food insecure middle school-aged adolescents had higher intake of carbohydrate (P = 0.006) but lower intake of fat (P = 0.010) and saturated fatty acids (P = 0.005) than their food secure counterparts although the intake of both groups was in the recommended ranges. Nutrient intake among high school-aged adolescents was generally similar regardless of food security status. Both food secure and insecure adolescents showed insufficient intake of vitamin A, vitamin C, and calcium, and excessive sodium intake. They additionally had low prevalence of meeting appropriate intake ranges for energy, carbohydrate, and sugar. Food intake in terms of food group servings and DDS was also similar regardless of food security status among both age groups, with low intakes of foods from fruit and dairy groups. CONCLUSIONS: Except for a few nutrients among the middle school-aged adolescents, dietary intakes among Korean adolescents did not differ by food security status in this study.

• Journal of the Korean Dietetic Association
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• 제30권1호
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• pp.41-60
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• 2024

The number of elderly in care facilities is increasing in parallel with a rapid increase in the elderly population in Korea. We analyzed the meal satisfaction ratings, food preferences, and nutritional intakes of 74 patients aged ≥65 years living in a nursing hospital in Daegu. Food preferences were high for cooked rice, rice gruel, meat soup, soybean paste stew, beef, frozen pollack, squid, egg, spinach, sea mustard, cabbage kimchi, apple, peanut, drinking yogurt, pickled perilla leaves, and salted squid. Preferences for duck (P<0.01) and vegetable (P<0.01) cooking method were significantly different for men and women, and preference for soybean paste stew increased with age (P<0.05). Regarding nutrient intakes, men had higher energy (P<0.01), carbohydrates (P<0.05), and zinc (P<0.05) intakes than women, while women had higher vitamin C (P<0.05) intake than men. Furthermore, energy (P<0.001), carbohydrates (P<0.001), protein (P<0.05), dietary fiber (P<0.01), vitamin B₆ (P<0.01), phosphorus (P<0.05), and zinc (P<0.001) intakes significantly decreased with age. Men had a significantly higher nutrient adequacy ratios (NARs) for carbohydrates (P<0.05) and cal- cium (P<0.01) than women, while women had a significantly higher NARs for protein (P<0.05), vitamin A (P<0.01), vitamin C (P<0.05), thiamine (P<0.01), riboflavin (P<0.001), iron (P<0.001), and zinc (P<0.01). Mean adequacy ratios were 0.69 for men and 0.75 for women. In particular, NARs for carbohydrates (P<0.01), vitamin B₆ (P<0.01), and calcium (P<0.05) decreased significantly with age. In summary, the study shows that supplementing vitamin C, vitamin B₆, calcium, and iron, reducing sodium, and providing meals that reflect preferences will improve the nutritional statuses of elderly residents in a nursing hospital.

• Korean Journal of Community Nutrition
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• 제17권5호
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• pp.637-651
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• 2012

The purpose of this study was to investigate salinity and sodium content in foods served at industry foodservice operations in selected workplaces in Daegu. The researcher collected 1,142 food items categorized into 22 menu item groups from lunch samples served at 100 industry foodservice operations and measured the salinity of the food items, and calculated sodium and salt contents from the salinity. In terms of salt content of one meal at each workplace, 46% of the meals were 3-<5 g, and only 3.0% of them were 1.7 g or less, which is one third of the daily target intake (5 g) presented by the Dietary Reference Intakes for Koreans. In terms of sodium content, 35.3% of the meals were 1,000-< 1,500 mg (most), and only 2.5% of them were 667 mg or less, which is, again, one third of the daily target intake. As to the salinity of each menu item group, side dishes such as sauces, kimchi, seasoned vegetables, hardboiled foods, and stir-fried foods were significantly higher, but the sodium content was not higher, because their quantity per serving was small. The salinity of foods with liquid such as stews, noodles, soups, and broths was relatively lower, but the sodium content was higher, because their quantity per serving was large. This indicates that an education program should be developed for foodservice workers who prepare food for the workplace regarding the development and promotion of various menus for reducing sodium content, in order to reduce sodium content in meals served by food service in the workplace.