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Vegetable and Nut Food Groups are Inversely Associated with Hearing Loss- a Cross-sectional Study from the Korea National Health and Nutrition Examination Survey
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Sunghee Lee, Jae Yeon Lee
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Korean J Community Nutr 2020;25(6):512-519. Published online December 31, 2020
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DOI: https://doi.org/10.5720/kjcn.2020.25.6.512
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 Abstract
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- Objectives
A cross-sectional study was conducted to investigate the associations between food groups and hearing loss.
Methods: Data of 1,312 individuals were used from the Korea National Health and Nutrition Examination Survey 2013. Hearing loss was determined with a pure tone average (PTA) of greater than 25 dB in either ear. The PTA was measured as the average hearing threshold at speech frequencies of 0.5, 1, 2, and 4 kHz. The dietary intake was examined with a food frequency questionnaire with 112 food items. The food items were classified into 25 food groups. A weighted logistic regression was used to investigate the association.
Results: Individuals in the highest tertile of vegetables and nuts food groups were less likely to have hearing loss than those in the lowest tertile [Odds Ratio (OR) = 0.58 (95% Confidence interval (CI) 0.38-0.91), P = 0.019; OR = 0.59 (95% CI 0.39-0.90), P = 0.020, respectively], after adjusting for confounding variables of age, sex, body mass index, drinking, smoking, diabetes, hypertension, and physical activity.
Conclusions: In this cross-sectional study, we observed that high intake of vegetables and nuts food groups revealed significant inverse associations with hearing loss, after adjusting for confounding variables among 1,312 participants.
- [English]
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Assessment of Foodservice Management Performance at Child Care Centers
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Mee Sook Lee, Jae Yeon Lee, Sun Hwa Yoon
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Korean J Community Nutr 2006;11(2):229-239. Published online April 30, 2006
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Abstract
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- This study was carried out to investigate foodservice management practices of 100 child care centers nationwide, and to provide background information for developing foodservice management policies at child care centers. Approximately 20% of the child care centers had a separate dining room; most of the centers were vulnerable to sanitation or safety problems. The percentage of the centers that planned menus was about 60% and 10% established standardized recipes. Fourteen percent of the centers kept records for distribution and menu evaluation and 33% kept sanitation management records. Since only 7% of the centers employed a dietitian, foodservice in most centers were not managed by professionals. The results of menu assessment revealed that 56.5% of the national/public child care centers received 19 points or higher out of 21 points, whereas 5.6% of the private child care centers received the same scores. Proper usage and storage of raw food, sanitary management of equipment and facilities, waste management/leftover food treatment, and basic facility of cooking zones were performed well by many centers. The overall scores of foodservice performance were only 31.2 out of 60 points, representing relatively poor safety management, food procurement management, and facilities and equipment management. These results indicate that the foodservice management of the child care centers are in a relatively poor state. Since nutrition management of the most centers was performed by non-professionals, it may not be possible to provide proper nutrition for health and normal growth of preschool children and to perform efficient nutrition education programs. The following suggestions are strongly recommended in order to improve foodservice performance at child care centers. First, foodservice administration should be performed by a dietitian, and second, efforts should be focused on strengthening nutrition and sanitation management.
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