Korean Journal of Community Nutrition

Jeong Sook Choe

4 Articles

[English]
Development of 9(th) Revision Korean Food Composition Table and Its Major Changes: Su Hui Park, Se Na Kim, Sang Hoon Lee, Jeong Sook Choe, Youngmin Choi; Korean J Community Nutr 2018;23(4):352-365. Published online August 31, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.4.352

OBJECTIVES
The Korean Food Composition Table (KFCT) was first published in 1970, and has since been updated every five years by the Rural Development Administration (RDA). This study was conducted to introduce the development strategies, features, and challenges of the 9th revision of the KFCT.
METHODS
Due to the increasing demands of nutrient database users and generators, the RDA started a new research project in 2013 to improve the quantity and quality of data for the 9th revision of the KFCT. Over 1,000 food items frequently consumed in Korea were selected as key foods using the results of the Korean National Health and Nutrition Examination Survey. About 200 raw materials and processed food items were collected and analyzed every year. Target nutrients that were analyzed by collaborative labs, such as, sugars, selenium, iodine, and biotin, were increased from 22 to 43. Analytical sample handling procedures and data quality evaluation systems were also established in collaboration with 10 contracted labs. Data were evaluated for data quality according to the FAO/INFOODS, CODEX, and AOAC guidelines.
RESULTS
The 9th revision contains data on 3,000 food items and up to 43 and 140 food nutrients for the printed table and the excel database file, respectively. Overall, 1,485 data items were newly added, 973 of which were provided by the RDA and 512 were cited from foreign nutrient databases. The remaining 1,515 food items were maintained as in the 8th revision.
CONCLUSIONS
The KFCT provides the basic infrastructure for food and nutrition policy, research, and dietary practice in South Korea. The use of the KFCT has increased exponentially in the past few years in both public and private sectors; accordingly, increased efforts should be paid to the preparation, improvement, and maintenance of KFCT.

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[English]
Correlation of Nutrient Intake, Obesity-related Anthropometrics, and Blood Lipid Status with Instant Coffee-mix Intakes in Gangneung and Samcheok Residents: Eun Kyung Kim, Jeong Sook Choe, Eun Kyung Kim; Korean J Community Nutr 2013;18(2):134-141. Published online April 30, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.2.134

Abstract PDF PubReader

This study was conducted to investigate instant coffee-mix intakes and its relations with anthropometric measurements, nutrient intake, and blood lipid in Gangneung and Samcheok residents. Coffee-mix is a mixture of instant coffee, sugar and coffee-creamer. It is a standardized convenience food in Korea. Recently, Koreans appear to consume too much of instant coffee-mix. The respondents of this study were 218 Koreans (Gangneung region 133, Samcheok region 85). The average age was 56.0 years (male), 57.5 years (female). They were divided into 2 groups, the instant coffee-mix drinkers and the non-drinkers. The nutrient intake and anthropometric measurements and their relations with coffee-mix intakes were analyzed (nutrient intakes were calculated by converting per 1,000 kcal and adjusted by age, region). As for male, body fat was significantly higher in coffee-mix drinkers (18.1 kg, 25.0%) than in nondrinkers (17.1 kg, 23.8%). In the case of females, serum triglyceride was significantly higher in coffee-mix drinkers (109.1 mg/dL) than in nondrinkers (102.9 mg/dL). Coffee-mix intakes and coffee-mix's contributions to energy were higher for participants from Samcheok (21.2 g, 4.7%) than those from Gangneung (16.6 g, 3.4%). In addition, for Samcheok, coffee-mix's contribution to energy was significantly higher in male (5.6%) than in female (4.2%). Coffee-mix intakes and energy contribution of coffee-mix were not significantly correlated with anthropometric measurements. Only HDL-cholestrol showed significantly negative correlation with coffee-mix's contributions to energy. Based on the above results, we conclude that usual instant coffee-mix intake may increase intakes of sugar and fat and exert negative effects on serum lipids. Therefore, it is needed to control too much instant coffee-mix intake in the dietary management of rural residents.

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Comparison of 24-hour Recalls with a Food Frequency Questionnaire in Assessing Coffee Consumption: The Health Examinees (HEXA) Study
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Associations of Obesity and Dyslipidemia with Intake of Sodium, Fat, and Sugar among Koreans: a Qualitative Systematic Review
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[English]
A Study on the Perception as HANSIK (Korean Food) for the Common Dishes in Korean Adults Residing in Seoul and Metropolitan Area: Young Hee Park, Minji Kang, Hyun Wook Baik, Sang Woo Oh, Su Jin Park, Hee Young Paik, Jeong Sook Choe, Jin Young Lee, Min Sook Kang, Hyojee Joung; Korean J Community Nutr 2012;17(5):555-578. Published online October 31, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.5.555

Abstract PDF PubReader

This study was conducted to investigate which food items are perceived as HANSIK (Korean food) in Korea. 562 males and females aged 20-70 were surveyed on 512 most frequently consumed dish items from 4th Korean National Health and Nutrition Survey if they perceive it as HANSIK. Dish items in kimchi, namul - sukchae (cooked and seasoned vegetable) and jeotgal (salt-fermented food) category showed high response rate to be perceived as HANSIK. The response rate of twigim (frying foods) as HANSIK was low showing less than 70%. The response rate as HANSIK for foreign origin foods such as ramen and jjajangmyeon (black bean paste noodle) were lower than 25%. In jang . yangnyum (seasoning) category, doenjang (soybean paste) and gochujang (red pepper paste) showed high response rate as HANSIK more than 90%. Females showed a higher response rate as HANSIK than males for most food items except several items of myen . mandu (noodle and dumpling). The younger age group had higher HANSIK perception on many items of recently consumed foods, especially budae-jjigae (spicy sausage stew) (p < 0.001) and jwipo-jorim (braised dried filefish) (p < 0.001), implying that they already accept the common foods as HANSIK regardless of the origin. These results provide an information on the foods perceived as HANSIK among currently consumed common foods in Korea and these results can be utilized for establishment of HANSIK concept reflecting transition of dietary life in Korea.

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Nayeon Kim, Minji Kang, Grace Abris, Sherlyn Mae P. Provido, Hyojee Joung, Sangmo Hong, Sung Hoon Yu, Chang Beom Lee, Jung Eun Lee
Korean Journal of Community Nutrition.2018; 23(6): 475. CrossRef
Shifts in Kimchi Consumption between 2005 and 2015 by Region and Income Level in the Korean Population: Korea National Health and Nutrition Examination Survey (2005, 2015)
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University Students’ Eating Habit, Perception and Acceptance of Korean Food in Jeollabuk-do Province
Kyung Jin Min, Hwi-Jin Joung, Ye-Ji Lee, Moon Sook Kim, Il Sook Choi
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Sang-Eun Lee, Yangsuk Kim, Eun Mi Ahn, Young Hwang, Young Kim
The Korean Journal of Community Living Science.2016; 27(S): 609. CrossRef
Estimated macronutrients and antioxidant vitamins intake according to Hansik consumption rate among Korean adults: Based on the Korea National Health and Nutrition Examination Survey 2007~2012
Seong-Ah Kim, Shinyoung Jun, Eunju Hong, Hyojee Joung
Journal of Nutrition and Health.2016; 49(5): 323. CrossRef
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Yun Ahn, Kyung Won Kim, Kyungmin Kim, Jinwon Pyun, Ikhyun Yeo, Kisun Nam
Journal of Nutrition and Health.2015; 48(5): 429. CrossRef
Assessment on Dietary Diversity According to Korean Dietary Pattern Score of Korean Adolescents and Children: Using 2007~2013 Korea National Health and Nutrition Examination Survey (KNHANES) Data
Yong-Suk Kwon, Yangsuk Kim
Korean journal of food and cookery science.2015; 31(5): 660. CrossRef
Development of Han-sik Database Utilizing an Expert Focus Group and Assessment of Han-sik Effects on Diet Quality
Minji Kang, Hyun Ju Jung, Hyojee Joung, Jae Eun Shim, Sang Eun Lee, Young-Hee Park, Hee Young Paik
Journal of the Korean Society of Food Culture.2014; 29(1): 9. CrossRef
Perception of common Korean dishes and foods among professionals in related fields
Sang Eun Lee, Minji Kang, Young-Hee Park, Hyojee Joung, Yoon-Kyoung Yang, Hee Young Paik
Korean Journal of Nutrition.2012; 45(6): 562. CrossRef

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[English]
Assessment of Physical Activity Level of Korean Farmers to Establish Estimated Energy Requirements during Busy Farming Season: Eun Kyung Kim, Sun Hee Lee, Su Young Ko, Seo Eun Yeon, Jeong Sook Choe; Korean J Community Nutr 2011;16(6):751-761. Published online December 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.6.751

Abstract PDF PubReader

The purpose of this study was to assess the physical activity level of Korean farmers to establish their estimated energy requirements during busy farming season. 113 farmers (mean age 51.9 +/- 7.2 years, male 42, female 71) who own farmland area above 300 pyung participated in measurement of body weight and height and interviewing of one-day activity diaries. There was no significant difference in age, BMI between male and female. Obesity prevalence according to BMI among male and female farmers was 40.5% and 50.7% respectively. The farmers spent about 7 hours in sleeping and spent about 4 hours 35 minutes working on the farm and spent about 15 hours 30 minutes (64.6% of 24 hours) in "very light activities" and spent about 3 hours 31 minutes (14.7%) in "light activities". Physical activity level (PAL, activity coefficient) of male farmers was 2.63 which was significantly higher than that (2.19) of female farmers (p < 0.05). Estimated energy requirements (EER) for farmers who were different in age and gender were suggested. For example, the estimated energy requirements for male and female farmers were 3058 kcal/day and 2279 kcal/day, respectively. The results of this study suggest that estimated energy requirements (EER) of farmers should be differentiated according to seasonal workload and energy balance of farmers should be evaluated to prevent obesity.

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