Korean Journal of Community Nutrition

Sim Yeol Lee

12 Articles

[English]
A Study on Personality Characteristics, Eating Habits and Food Neophobia of High School Students: Sun Young Lee, Jin A Kim, Sim Yeol Lee; Korean J Community Nutr 2019;24(1):38-46. Published online February 28, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.1.38

Abstract PDF PubReader: OBJECTIVES
This study examined the relationship among personality characteristics, eating habits and food neophobia of high school students.
METHODS
A self-administered questionnaire was applied to 512 students who were in the first and second grade in four different high schools in Gyeong-gi-province. The questionnaire was designed to examine the personality characteristics, eating habits, and food neophobia.
RESULTS
The personality characteristics of both boys and girls had intimacy, openness/intelligence, extroversion, sincerity, and emotional stability from highest to lowest. The girls (2.00) had better eating habits than the boys (1.90)(p < 0.05). To examine the level of food neophobia using the FNS (Food Neophobia Scale), girls tended to score higher in the FNS than boys (36.36 vs. 34.06). The relationship between the personal characteristics and eating habits showed a positive correlation (p < 0.01). The relationship between the personal characteristics and food neophoia revealed a negative correlation with all personal characteristics (p < 0.01).
CONCLUSIONS
The findings of the study confirmed the relationship among personal characteristics, eating habits, and food neophobia. This study is expected to provide ways to teach teenagers how to support their proper eating habits and personality characteristics.

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[English]
Recognition and Propagation for Temple Food among University Students with Food-related Majors: In Joon Huh, Sim Yeol Lee; Korean J Community Nutr 2018;23(2):137-147. Published online April 30, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.2.137

Abstract PDF PubReader: OBJECTIVES
This study was conducted to investigate the perspective and popularization of temple food among university students with food related majors, and to provide basic data for the popularization and the fostering of professional lecture in temple food.
METHODS
A self-administered questionnaire was applied to 453 university students at six universities with food related majors. The questionnaire was designed to examine interest, recognition, consumption, popularization and curriculum of temple food.
RESULTS
The study population consisted of 19.2% men, and 80.8% women, and the most common response to desired career after graduation was food related employment (53.9%). Overall, 49.0% replied that they had an interest in temple food, which was relatively low. 59.9% of respondents who had been known throw TV, Internet, newspaper, and magazines about temple food were showed the highest results. Additionally, as for the perception of temple food, â€˜Prevention of lifestyle related diseaseâ€™ was the highest score (4.10). Overall, 64.9% of the subjects had not tried temple food, and 84.7% of these responded that this was because they had not encountered temple food. Among subjects who had tried temple food, most had encountered it at a temple (73.0%), and 78.0% replied that the taste of temple food was suitable. The intention to try temple food was 73.3%, and 64.8% of respondents said there was a necessity to establishment curriculum regarding temple food. Finally, interest, popularization, and intention to try temple food were significantly positively corelated.
CONCLUSIONS
The results showed high interest in temple food and willingness to participate in education regarding temple food, as well as awareness of the need for popularization. Therefore, it is necessary to increase intake opportunities to raise interest in temple foods. This can be accomplished utilizing publicity materials, as well as by offering opportunities for temple food education through curriculum.

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[English]
A Study on Dietary Behavior and Food Preference of SramaneraÂ·Sramanerika Monks in Nationwide Buddhist Monk's Universities: Su Jin Han, Sim Yeol Lee; Korean J Community Nutr 2017;22(5):387-400. Published online October 31, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.5.387

Abstract PDF PubReader

OBJECTIVES
This study was designed to find out factors that are needed to be improved for the Buddhist training environment of SramaneraÂ·Sramanerika monks, who have been newly adapted for their life style after becoming a monk, and to provide basic data for the development of the standard diet in Buddhist temples.
METHODS
A self-administered questionnaire was applied to 365 SramaneraÂ·Sramanerika monks at 11 Buddhist monk universities. The questionnaire was designed to investigate their dietary habits, dietary evaluation, satisfaction of food service, and food preferences.
RESULTS
The study population consisted of 52.6% men, and 47.4% women. The subjects who had a vegetarian diet before joining the Buddhist priesthood were 27.7% women, and 13.5% men (p<0.01). 42.2% of the total subjects felt that they are healthy now and 19.4% felt weak. The most difficulty of dieting adaptation as soon as entering the priesthood was the strict diet rules (42.9%). The subjects considered health or nutrition (40.0%) highly when having meals. 94.8% women, 84.1% men ate breakfast every day (p<0.001). Women (55.4%) frequently ate snacks more than men (26.6%) (p<0.001). The results of the dietary evaluation indicated that the intake of milk, soy milk or dairy products and beans or tofu received lower than 3 points and women had lower point result than men (p<0.001). Foods with higher preference were grilled mushrooms, grilled laver, miso stew, sweet and sour mushrooms, steamed tofu with seasoning.
CONCLUSIONS
Women were more interested in their health than men but they also required to improve the nutritional eating habits. It appeared that the lower intake rates of the calcium containing food (milk and dairy), and proteins (beans and tofu) could result in nutritional imbalance. Therefore, it is necessary to offer food based on the standard menu plan with consideration given to their food preferences in order to maintain their health and desirable dietary habits.

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Dietary Behavior and Food Preferences of Buddhist Monks in Korean Temples
Choong-Sun Lim, Sim-Yeol Lee
Journal of the East Asian Society of Dietary Life.2023; 33(4): 331. CrossRef
Vegetarianism as a protective factor for asymptomatic colonic diverticulosis in Asians: a retrospective cross-sectional and case-control study
Jihun Bong, Hyoun Woo Kang, Hyeki Cho, Ji Hyung Nam, Dong Kee Jang, Jae Hak Kim, Jun Kyu Lee, Yun Jeong Lim, Moon-Soo Koh, Jin Ho Lee
Intestinal Research.2020; 18(1): 121. CrossRef

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[English]
A Study on Recognition, Preference and Popularization of Temple Food - Among Local and Foreign Restaurant Visitors: Yang Su Moon, Sim Yeol Lee; Korean J Community Nutr 2017;22(1):53-62. Published online February 28, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.1.53

Abstract PDF PubReader

OBJECTIVES
This study was conducted to identify factors that influence the consumption of temple food and to find systematic methods improving the popularization of temple food.
METHODS
A self-administered questionnaire was applied to 304 temple food restaurant visitors, including 232 local and 72 foreign individuals. The questionnaire was designed to investigate recognition, consumption, preference and popularization of temple food among restaurant visitors.
RESULTS
The study population consisted of 30.6% men, 69.4% women. 76.3% were Korean while 23.7% were foreigners. The responses on their impression on temple food contained the words, â€œvegetarianâ€ (4.64), â€œplain and familiarâ€ (4.19), and â€œgood for dietingâ€ (4.16). The most commont reason to favor temple food was its â€œmild tasteâ€ (63.0%) in the local group while foreigners preferred it because it is â€œgood for healthâ€ (35.8%). The preferred kind of side dish of the local group was roasted dish (4.40), stir-fried dish (4.39), blanched vegetables (4.36), and food boiled with sauce (4.23); foreigner's high preference was for stir-fried (4.67), Jangachi (4.63), food boiled with sauce (4.56), and Buggak (4.55).. Most respondents thought that it is necessary to maintain the traditional form of temple food. While 43.5 percent of Koreans responded that â€œthe five pungent vegetablesâ€ could be allowed, 62.8 percent of foreign respondents said it is permissible.
CONCLUSIONS
A systematic approach to improve the temple food that reflects both foreign and local preference while maintaining its originality is necessary for its globalization. Furthermore, restaurants specialized in temple food should be expanded and promoted through effective marketing strategies that would make the cuisine easily accessible and spread throughout the world.

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A Study on the Consumer Perception and Needs for Temple Food Meal Kits
Jin-A Kim, Sim-Yeol Lee
Journal of the East Asian Society of Dietary Life.2023; 33(6): 535. CrossRef
Sustainable and Religion Food Consumer Segmentation: Focusing on Korean Temple Food Restaurants
Junkyu Park, Mark A. Bonn, Meehee Cho
Sustainability.2020; 12(7): 3035. CrossRef
Recognition and Propagation for Temple Food among University Students with Food-related Majors
In-Joon Huh, Sim-Yeol Lee
Korean Journal of Community Nutrition.2018; 23(2): 137. CrossRef

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[English]
The Development of Institutional Food-Service Menu with Temple Food: Sim Yeol Lee, Jin A Kim; Korean J Community Nutr 2015;20(5):338-350. Published online October 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.5.338

Abstract PDF PubReader

OBJECTIVES
This study developed two weeks menu using temple foods, assessed preference for the menu among ordinary people, and determined the possibility of using temple foods to make out institutional food service menu.
METHODS
To make out the menu, 153 typical types of temple food were selected, under several conditions, thus including balanced food groups, natural foods in season, preparation time, preparation methods, and foods appropriated for institutional foodservice.
RESULTS
Developed menu contained 1905.8 kcal, had low fat content, high dietary fiber, vitamin, and mineral content, and good protein content in the nutritional respect, and fit protein requirements with low calorie content and high nutritional value. In the assessment of the food preference for 73 temple food items, most of the foods scored high (4 out of 5 points) for preference in general; therefore, the menu tended to be satisfied to the adults' preference. In particular, boiled rice (rice with chwi, rice with cirsium, rice with mushroom, rice with mushroom & vegetable and gimbap with tofu) and fried foods (fried shiitake with sweet & sour sauce and fried kelp) were highly preferred.
CONCLUSIONS
The menu using temple foods can be a healthy choice for adults if it is well planned and managed. This study may be expected to provide basic data that would help developing menu to popularize temple foods. The above results could be applied at home as well as at foodservice institutes and furthermore could offer information for developing temple food products.

Citations

Citations to this article as recorded by

Dietary Behavior and Food Preferences of Buddhist Monks in Korean Temples
Choong-Sun Lim, Sim-Yeol Lee
Journal of the East Asian Society of Dietary Life.2023; 33(4): 331. CrossRef
Food and dish group diversity on menus of daycare centers provided by Center for Children’s Foodservice Management in Korea: a descriptive study
Youn-Rok Kang, Kyeong-Sook Lim, Hyung-Sook Kim
Korean Journal of Community Nutrition.2023; 28(6): 449. CrossRef
Age, sex, and the association of chronic kidney disease with all-cause mortality in Buddhist priests
Hyo Jin Kim, Yunmi Kim, Sejoong Kim, Ho Jun Chin, Hajeong Lee, Jung Pyo Lee, Dong Ki Kim, Kook-Hwan Oh, Kwon Wook Joo, Yon Su Kim, Deuk-Young Nah, Sung Joon Shin, Kyung Soo Kim, Jae Yoon Park, Kyung Don Yoo
Medicine.2018; 97(45): e13099. CrossRef
Recognition and Propagation for Temple Food among University Students with Food-related Majors
In-Joon Huh, Sim-Yeol Lee
Korean Journal of Community Nutrition.2018; 23(2): 137. CrossRef
A Study on Recognition, Preference and Popularization of Temple Food - Among Local and Foreign Restaurant Visitors
Yang-Su Moon, Sim-Yeol Lee
Korean Journal of Community Nutrition.2017; 22(1): 53. CrossRef
A Study on Dietary Behavior and Food Preference of Sramanera·Sramanerika Monks in Nationwide Buddhist Monk's Universities
Su-Jin Han, Sim-Yeol Lee
Korean Journal of Community Nutrition.2017; 22(5): 387. CrossRef

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[English]
The Risk of Metabolic Syndrome by Dietary Patterns of Middle-aged Adults in Gyeonggi Province: You Sin Lee, Moo Yong Lee, Sim Yeol Lee; Korean J Community Nutr 2014;19(6):527-536. Published online December 31, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.6.527

Abstract PDF PubReader

OBJECTIVES
The aim of this study was to assess how nutrient intakes are related to risk factors for metabolic syndrome according to dietary patterns in the middle-aged adults.
METHODS
The subjects (n = 187; 47 men, 140 women) consisted of middle-aged adults over 30 years old in Ilsan area. The metabolic syndrome was diagnosed according to the data collected from each subject, including anthropometric measurements and blood analyses. The dietary patterns were derived from the average of two-day dietary intake data.
RESULTS
Factor analysis identified three major dietary patterns which were "Meats and alcohol", "Mixed grains, vegetables and fruits", and "Rice, Kimchi and fish & shellfish". The daily intakes of energy, protein, and sodium increased across quartiles of "Meats and alcohol" pattern scores (p < 0.05), whereas the intakes of carbohydrates, potassium, calcium, and fiber increased across quartiles of "Mixed grains, vegetables and fruits" pattern scores (p < 0.001). The "Meats and alcohol" pattern scores were positively correlated with protein and sodium intakes but inversely correlated with carbohydrates, fiber and potassium intakes which were adjusted for age, sex and energy (p < 0.05). The highest quartile pattern score of "Meats and alcohol" pattern had elevated odds ratio of abdominal obesity and metabolic syndrome (p < 0.05). The risk of hypertriglyceridemia decreased in the highest quartile of "Mixed grains, vegetables and fruits" pattern (OR 0.35, 95% CI 0.12-1.00).
CONCLUSIONS
Our results suggested that reducing the consumption of meat and alcohol along with increasing fruits, vegetables and mixed grains would be helpful for preventing the metabolic syndrome and chronic diseases.

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The Relationship between Meal Regularity and Oral Health and Metabolic Syndrome of Adults in Single Korean Households
Jin-Ah Jung, Hye-Won Cheon, On-Ju Ju
Journal of Dental Hygiene Science.2021; 21(3): 185. CrossRef
Metabolic Syndrome Risk by Dietary Fat Energy Ratio in Middle-aged Men - Using the 2012~2013 Korean National Health and Nutrition Examination Survey Data -
Eun-Sil Her
The Korean Journal of Food And Nutrition.2016; 29(6): 1030. CrossRef
Reduction of Plasma Triglycerides and Cholesterol in High Fat Diet-Induced Hyper-Lipidemic Mice by n-3 Fatty Acid from Bokbunja (Rubus coreanus Miquel) Seed Oil
Hyelin Jeon, Su-Jin Oh, Hyun Soo Nam, Yoon Seok Song, Kyung-Chul Choi
Journal of the Korean Society of Food Science and Nutrition.2015; 44(7): 961. CrossRef

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[English]
A Study on the General and Nutritional Information of Children's Preference Foods Sold in the Middle, High School Stores: Sim Yeol Lee, Seung Sin Lee, Gyoung Mi Kim, Soo Chang Kim; Korean J Community Nutr 2012;17(3):302-311. Published online June 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.3.302

Abstract PDF PubReader

The purpose of this study was to provide preliminary data for better safety control over children's preference foods sold in school stores. The survey was conducted from June to July 2009, to collect 749 types of children's preference foods sold in 150 middle and high school stores nation-wide excluding Jeju Island and general and nutrition information were analyzed. Out of 749 types of snack food items, 689 and 602 snacks were sold at high school and middle school stores respectively. Among children's preference foods, cookies, bread, and ice-cream were the main items. Among them, 98% of snacks were domestic products and the price range of each individual snacks were mostly between 600 and 900 won. 27.8% of children's preference foods sold were found to be in the high calorie/low nutrition food group. Even though the proportion of candy and fruit/vegetable beverages sold were not high, their proportion in high calorie/low nutrition snack group were higher than 68.1%. Among the children's preference foods sold in middleand high school stores, carbonated drinks and ramen were continuously sold in certain middle and high schools, even though sales were prohibited. This study concludes that government, corporations and retailers should work together in developing healthier children's snack distribution environment. In addition, dairy products, which take up 15% of children's preference food, should be diversified to meet their nutrient requirements.

Citations

Citations to this article as recorded by

Why are restricted food items still sold after the implementation of the school store policy? the case of South Korea
Seul Ki Choi, Edward A. Frongillo, Christine E. Blake, James F. Thrasher
Food Policy.2019; 83: 161. CrossRef
Korean Adolescents’ Energy Intake of Selected Foods by Eating Place from 1998 to 2012 During Implementation of Two National School Nutrition Policies
Seul Ki Choi, Edward A. Frongillo, Christine E. Blake, James F. Thrasher
Journal of Hunger & Environmental Nutrition.2018; 13(1): 116. CrossRef
Health behavior and status associated with junk food consumption in adolescents: Data from the Korea youth risk behavior web-based survey
Young-Taek Doo
Korean Journal of Health Education and Promotion.2016; 33(2): 15. CrossRef
Sodium-related Eating Behaviors of Parents and Its Relationship to Eating Behaviors of Their Preschool Children
Ye Seul Kim, Hong Mie Lee, Jung Hee Kim
Korean Journal of Community Nutrition.2015; 20(1): 11. CrossRef
Use of School Tuck-shop and Desire for Healthy Tuck-shop among High School Students in Daejeon Metropolitan City According to Snack Frequency
Yeon-Jeong Kim, Yoonsuk Suh, Young-Jin Chung
Korean Journal of Human Ecology.2013; 22(5): 507. CrossRef

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[English]
Factors Related to Sanitary Management Performance Based on HACCP System in School Foodservice: Seoul, Gyeonggi, Kangwon and Choongchung Areas in Korea: Gyoung Mi Kim, Sim Yeol Lee; Korean J Community Nutr 2009;14(6):817-830. Published online December 31, 2009

Abstract PDF: The purpose of this study was to analysis the sanitary management performance based on HACCP system for school foodservice. This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. When school foodservices were put through sanitation management achievement level analysis applied by the HACCP system, results displayed that management of temperature (3.96 points), time (4.08 points), and cross-contamination (4.07 points) were all below the average achievement level. HACCP system's achievement level based on the TQM showed that areas for strategy development, leadership, information and analysis had low achievement levels. Achievement levels for CCP are quality check, delivery/distribution process, sterilization/cleansing of food's contact surface. As a result of multiple regression analysis of the factors that influenced sanitation management achievement level of school foodservice HACCP system; sanitary job standard showed 35.6% and CCP achievement levels showed 26.8% explanatory rate. In particular, Kangwondo's number of foodservice provided to per cook was small. Also, the better the processing management was assessed, the higher the sanitary job standard achievement level became resulting to a explanatory rate of 39.5%. Elementary schools showed a higher explanatory rate of 37.0% than middle and high schools. CCP achievement levels in middle and high schools with self-operated foodservice had a 28.0% variable explanatory rate, which was the highest. The better the drainage system, leadership and assessments turned out to be, the higher the CCP achievement levels became. In summary, to revitalize HACCP system that is based on the TQM, it is considered that proper database of HACCP system for school foodservice's sanitation management be constructed and more emphasis should be put on strategy development to improve customers' satisfactory level. In addition, improvements in achievement levels of time, temperature, and cross-contamination for sanitary job standard and CCP achievement level are essential.

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[English]
Analysis of the School Foodservice Facilities & Sanitary Education (Seoul, Gyeonggi, Kangwon and Choongchung Areas in Korea): Gyoung Mi Kim, Sim Yeol Lee; Korean J Community Nutr 2009;14(5):576-589. Published online October 31, 2009

Abstract PDF: The purpose of this study was to analyze the status of school foodservice facilities, utilities and equipment & sanitary education in provinces, This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. 1,623 schools participated in this research and Kangwondo, Choongchungdo including the metropolitan area with frequent occurrence of food bone disease were the targets of this research. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. And out of the total 1,623 schools, 815 (50.2%) were elementary schools and 808 (48.8%) were middle and high schools (p<0.001). Most of the elementary schools, excluding 4 schools, were self-operated. In the case with middle and high schools, 81.5% (513 schools) were selfoperated and 18.4% (295 schools) were contracted. When dealing with the sanitation management of school foodservice in Kangwondo and Seoul, elementary schools were less equipped with equipment and facilities than middle and high schools which proved that they were in need of improvements (p<0.01). Schools with self-operated foodservice, in particular, were in need of preparation zone improvements. 52.3%~88.0% of stainless equipment such as utensils, spoons/chopsticks, subsidiary food tray, and food trays were sterilized by dryers. Work tables, vegetable slicers, and mincers were chemically sterilized and plastic materials were sterilized by ultraviolet rays. Data from newspapers, Internet and TV are collected beforehand and then an annual hygiene educations plan for employees are put together. Hygiene education for employees are carried out monthly through oral method.

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[English]
A Study on the Sanitation Management Status and Barriers to HACCP System Implementation of School Foodservice Institutions in Seoul Metropolitan Area: Gyoung Mi Kim, Sim Yeol Lee; Korean J Community Nutr 2008;13(3):405-417. Published online June 30, 2008

Abstract PDF: The purpose of the study was to investigate the sanitation management status and implementation barriers of the HACCP system. A survey was conducted based on 760 schools through e-mail after having gone through phone interviews to dieticians in Seoul, Gyeonggi and Incheon areas from December 2006 to March 2007. The following statistics were drawn out from the 459 surveys out of the 760, thus giving a response rate of 60.4% (N = 459). The statistical data analysis was completed using the SPSS program. 92.6% of the respondents operated sanitary education once a month and 67.1% used internet as their sanitary educational source. 50.5% of the pre-preparation rooms were not divided and 78.0% of kitchen floors were always kept wet. Only 15.7% of the respondents used heat and cold insulators and 73.2% of drinking water was natural or purified water. 60.3% of food trays were electronically sterilized and 70.2% of spoons and chopsticks were sterilized by boiling water. The main cause of food-borne diseases was the lack of facilities and equipment (33.1%). Also, the deficiency of facilities and equipment (4.07 points) acted as an implementation barrier of the HACCP system. Compared to Gyeonggi or Incheon area results, Seoul's facilities and equipment (p < 0.001) and implementing barriers of the HACCP system (p < 0.001) results came out relatively high. After the analysis of the implementation barriers of the HACCP system, 91.7% of school principals said it was difficult to apply the HACCP system due to lack of financial support. In consideration to the school foodservice support, solutions for the facilities of school foodservice and a systematic sanitary education of the HACCP system must be made for the employees and everyone else who are related.

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[English]
Developing Breakfast Menus for Most Easily Breakfast-Skipping Groups: Sim Yeol Lee, Yeon Sook Lee, Jung Sook Park, Young Hee Bai, Young Ok Kim, Young Sook Park; Korean J Community Nutr 2004;9(3):315-325. Published online June 30, 2004

Abstract PDF: This study was conducted to develop the standard breakfast menu for those weak groups having insufficient breakfast intake. The following three target groups are classified as: 16 - 19 years old high school male student, 20 - 29 years old female who have job or college students, 20 - 29 years old male or female who have job (double income family). While developing menus for each target groups, we applied several basic guidelines for meal planning as follows: Nutrient intake level was set to 1/3 of RDA, while the energy level to 1/4 of RDAs. Most frequent meal pattern of Koreans was adapted; Suitabilities of appropriate serving size and cost for middle-income families were considered; Domestic foods and ingredients were used. We developed 24 menus summed by 2 menus for each season and three target groups. When evaluating the menus, most of the breakfast menus were sufficient of nutrients as a meal for the subjects. Three food groups such as grain/starch group, meat/fish/egg/bean group, vegetable/fruit group were included in all menus. Even though milk/dairy products group was not excluded for some menus, other calcium substitutes like anchovies were used. Oil/nut/sugar group was used to a minimum. The average number of foods for each menu was 12.8, which ranged from 10 to 17 depending on the menus. The average weight of the menus including soup was 822 g, 633 g and 730 g for each target group, respectively. The average price of the menu ranged from 2,000 to 3,500 won per person. The above results could be applied at home as well as foodservice institutes and furthermore could offer information for developing breakfast-substituting food products.

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[English]
Analysis of Dietary Factors of Chronic Disease Using a Neural Network: Sim Yeol Lee, Hee Young Paik, Song Min Yoo; Korean J Community Nutr 1999;4(3):421-430. Published online September 30, 1999

Abstract PDF: A neural network system was applied in order to analyze the nutritional and other factors influencing chronic diseases. Five different nutrition evaluation methods including SD Score, %RDA, NAR INQ and %RDA-SD Score were utilized to facilitate nutrient data for the system. Observing top three chronic disease prediction ratio, WHR using SD Score was the most frequently quoted factor revealing the highest predication rate as 62.0%. Other high prediction rates using other data processing methods are as follows. Prediction rate with %RDA, NAR, INQ and %RDA-SD Score were 58.5%(diabetes), 53.5%(hyperlipidemia), 51.6%(diabetes), and 58.0%(diabetes)respectively. Higher prediction rate was observed using either NAR or INQ for obesity as 51.7% and 50.9% compared to the previous result using SD Score. After reviewing appearance rate for all chronic disease and for various data processing method used, it was found that iron and vitamin C were the most frequently cited factors resulting in high prediction rate.

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