Korean Journal of Community Nutrition

Un Jae Chang

10 Articles

[English]
Comparison and Analysis of Dieting Practices Using Big Data from 2010 and 2015: Eun Jin Jung, Un Jae Chang; Korean J Community Nutr 2018;23(2):128-136. Published online April 30, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.2.128

OBJECTIVES
The purpose of this study was to compare and analyse dieting practices and tendencies in 2010 and 2015 using big data.
METHODS
Keywords related to diet were collected from the portal site Naver from January 1, 2010 until December 31, 2010 for 2010 data and from January 1, 2015 until December 31, 2015 for 2015 data. Collected data were analyzed by simple frequency analysis, N-gram analysis, keyword network analysis, and seasonality analysis.
RESULTS
The results show that exercise had the highest frequency in simple frequency analysis in both years. However, weight reduction in 2010 and diet menu in 2015 appeared most frequently in N-gram analysis. In addition, keyword network analysis was categorized into three groups in 2010 (diet group, exercise group, and commercial weight control group) and four groups in 2015 (diet group, exercise group, commercial program for weight control group, and commercial food for weight control group). Analysis of seasonality showed that subjects' interests in diets increased steadily from February to July, although subjects were most interested in diets in July in both years.
CONCLUSIONS
In this study, the number of data in 2015 steadily increased compared with 2010, and diet grouping could be further subdivided. In addition, it can be confirmed that a similar pattern appeared over a one-year cycle in 2010 and 2015. Therefore, dietary method is reflected in society, and it changes according to trends.

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A Study on Diet Perceptions and Trends Before and After COVID-19 Using Big Data Analysis
Eunjung Lee, Hyosun Jung, Jina Jang
Journal of the Korean Society of Food Science and Nutrition.2023; 52(6): 659. CrossRef
Trends for weight control strategies in Korean adults using the Korea National Health and Nutrition Examination Survey from 2007 to 2017
Chunhoo Cheon, Bo-Hyoung Jang
EXPLORE.2021; 17(4): 320. CrossRef
Seasonal variation of patulous Eustachian tube diagnoses using climatic and national health insurance data
S Lee, S-W Choi, J Kim, H M Lee, S-J Oh, S-K Kong
The Journal of Laryngology & Otology.2021; 135(8): 695. CrossRef

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[English]
Influence of the Size of the Spoon on the Eating rate, Energy Intake and the Satiety Levels of Female College Students: Yang Hee Hong, Young Suk Kim, Hyun Jung Kwon, Do Seok Chang, Dong Geon Kim, Un Jae Chang; Korean J Community Nutr 2015;20(5):375-382. Published online October 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.5.375

Abstract PDF PubReader: OBJECTIVES
This study examined the influence of different sizes of spoons (normal spoon, 8.3 cc vs small spoon, 4 cc) on eating rate, energy intake and the satiety levels of female college students.
METHODS
Twenty four healthy female college students participated in this study once a week for 2 weeks. Two hundred ten grams of cooked rice and 250 g of beef shank soup with a normal spoon and same amount of rice and soup with a small size spoon were served to the same participants over two consecutive weeks. After each lunch, the eating rate, energy intake, and the satiety levels were measured.
RESULTS
Results showed that the subjects who were using a small spoon ate less beef shank soup (149.0 kcal) (p < 0.01) and had lower total energy intake (423.3 kcal) (p < 0.05) than using a normal spoon (178.7 and 461.1 kcal, respectively). Also, the meal time (15.7 min) (p < 0.01), a serving per one spoon (8.6 g) (p < 0.001), and eating rate (27.9 g/min) (p < 0.001) of those who used a small spoon were significantly different than that of those who used a normal spoon (13.6 min, 12.5 g and 35.7 g/min, respectively). However, despite consuming less energy at lunch, the level of satiety after eating from the small spoon was not significantly different from the normal spoon immediately after, 1 hour after and 2 hour after lunch.
CONCLUSIONS
Our results revealed that students were able to control their eating rate by using a small spoon and they could feel full enough even though they eat less. In conclusion, eating rate decrease by using a small spoon may play an important role in food intake.

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[English]
Influence of Visual Differences in Bowl Size and Types on Dietary Intake of Female College Students with Normal Weight: Young Suk Kim, Un Jae Chang; Korean J Community Nutr 2014;19(3):250-257. Published online June 30, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.3.250

Abstract PDF PubReader

OBJECTIVES
This study examined the impact of perceived volume on satiety using normal rice bowl, diet rice bowl and small rice bowl.
METHODS
Thirty-six normal weight college female students participated in this study once a week for 3 weeks. Three hundred grams of fried rice in a normal rice bowl (1st week), 300 g of fried rice in a diet rice bowl (2nd week), and 300 g of fried rice in small rice bowl (3rd week) were served to the same participants over three consecutive weeks. After each lunch, the consumption volume of fried rice and the satiety rate were measured.
RESULTS
The consumption volume of fried rice was 248 g (414.5 kcal) with a normal rice bowl, 254 g (429.8 kcal) with a diet bowl, and 270 g (456.8 kcal) with a small rice bowl. Results showed that the subjects who were eating from the small rice bowl ate more fried rice (p < 0.05) than eating from the normal rice bowl and diet rice bowl. However, the satiety rate of fried rice in a diet rice bowl was significantly higher than that of normal rice bowl and small rice bowl (p < 0.05). The five point scale of perceived volume on fried rice served normal rice bowl, diet rice bowl and small rice bowl were 2.4, 4.0 and 2.1.
CONCLUSIONS
The visual cue plays a critical role in determining satiety and that perceived volume is perhaps more important than actual volume of consumed food in determining the level of fullness.

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Effects of Food Consumption Monitoring Using Modified Rice Bowls on Food Intake, Satiety Rate, and Eating Rate
Young-Suk Kim, Un-Jae Chang
Journal of the Korean Dietetic Association.2015; 21(3): 194. CrossRef
Dietary Intervention Strategies to Reduce Energy Intake in Diabetes
Mi Ra Rho
The Journal of Korean Diabetes.2015; 16(1): 43. CrossRef

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[English]
Weight Control Program through the Fortification of Food Consumption Monitoring on Obese Female College Students: Using Smart-Phone with Real Time Communication Application: Young Suk Kim, Jae Kyung Shin, In Sun Hong, Seon Hee Kim, Un Jae Chang; Korean J Community Nutr 2011;16(6):697-705. Published online December 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.6.697

Abstract PDF PubReader

This study was conducted to investigate the effects of real time communication digital photography method using Kakao Talk application in smart-phone for the fortification of food consumption monitoring and weight reduction. Thirty-four female college students were randomly assigned to the camera-phone (CP) group or smart-phone (SP) group. Each group participated in the weight control program for 8 weeks. The mean energy intake of CP group during program was 1353.5 kcal and the SP group consumed 1289.2 kcal. The total energy intake of both groups was significantly decreased during the program. The CP group lost 1.9 kg of body weight and 1.9% of body fat and the SP group lost 4.3 kg of body weight and 3.0% of body fat. The body weight was significantly decreased in the SP group compared to the CP group. The triglyceride and total cholesterol, and LDL-cholesterol level of SP group were significantly decreased during the program. However, there were no significant changes in CP group during the program. Also there were no significant changes in lipid profile between two groups. In this study, it is considered that real time communication digital photography method using Kakao Talk application in smart-phone might influence weight control through a trained consumption monitoring. Therefore, smart-phone can lead individuals to rely more heavily on easy-to-monitor visual cues.

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Leveraging Multimodal Supports using Mobile Phones for Obesity Management in Elementary-School Children: Program Providers' Perspective from a Qualitative Study
Mi-Young Park, Jae Eun Shim, Kirang Kim, Ji-Yun Hwang
Korean Journal of Community Nutrition.2017; 22(3): 238. CrossRef
Development of tailored nutrition information messages based on the transtheoretical model for smartphone application of an obesity prevention and management program for elementary-school students
Ji Eun Lee, Da Eun Lee, Kirang Kim, Jae Eun Shim, Eunju Sung, Jae-Heon Kang, Ji-Yun Hwang
Nutrition Research and Practice.2017; 11(3): 247. CrossRef
Effect of Food Consumption Monitoring Using a Smartphone on Weight Changes in Obese Women
Young-Suk Kim, Jeong-Ja On, Yang-Hee Hong, In-Sun Hong, Un-Jae Chang
Journal of the Korean Dietetic Association.2014; 20(2): 123. CrossRef

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[English]
The Effect of the Consumption Monitoring Inaccuracy by Vision on Kimbab Intake and Satiety Rate: Un Jae Chang, Eun Young Jung, Hyung Joo Suh, Jin Man Kim, In Sun Hong; Korean J Community Nutr 2008;13(2):237-243. Published online April 30, 2008

Abstract PDF: It was examined whether altering vision would influence food intake through consumption monitoring and whether this would be reflected in consumption estimate and satiety. The experiment was designed in two visibility levels: 1) an accurate visual cue (bowl covered with wrap) vs 2) a biased visual cue (bowl covered with foil). Thirty three female college students participated in this study. The subjects ate Kimbab in the lab once a week for 2 weeks. They were served 24 pieces of Kimbab in a bowl covered either with wrap or foil. The results showed that the actual Kimbab intake from the bowl covered with foil was significantly lower than the test using wrap (13.4 +/- 3.3 pieces vs 15.0 +/- 3.8 pieces, p < 0.05). And there were no significant differences from the cognitive Kimbab intake between the tests with foil and wrap. However, the satiety rate of Kimbab in a bowl covered with foil was significantly higher than that with wrap at 1 hour and 2 hour after the Kimbab eaten (p < 0.05). Less consumed cases were recognized by subjects due to the inaccuracy during the consumption monitoring process. This result revealed that vision influences not only eating behavior but also subjective feelings of satiety after meal. In conclusion, the consumption monitoring by visual cues can play an important role in food intake and satiety rate.

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[English]
The Effect of the Reduced Portion Size by Using a Diet Rice Bowl on Food Consumption and Satiety Rate: Un Jae Chang, Eun Young Jung, In Sun Hong; Korean J Community Nutr 2007;12(5):639-645. Published online October 31, 2007

Abstract PDF: Using the diet rice bowl, this study examined whether visual cues related to portion size can influence intake volume without altering satiation. 24 subjects ate lunch and subsequent dinner meal in the lab once a week for 2 weeks. Each week at noon , they were served one of two different sizes of a rice (150 g of rice by the diet rice bowl and 210 g of rice by the general rice bowl) but recognized the same volume of which they could eat as much as they wanted of side dishes. Subjects returned to the lab five hours later for a standard dinner, which was consumed ad libitum. Results showed that the subjects who were eating from the diet rice bowl ate less rice (222.4 Kcal vs 306.5 Kcal, p < 0.001) and total energy intake (412.5 Kcal vs 499.2 Kcal, p < 0.001) than those eating from a general rice bowl at lunch. However, despite consuming 21% less energy intake at lunch, the rates of satiety were not significantly different after eating from the diet rice bowl and from the general diet bowl. And there were no significant difference in rice intake and energy intake at dinner between the diet rice bowl and the general rice bowl. These results suggest decreasing the portion size by the diet rice bowl with biased visual cues leads to decreased rice intake and energy intake without altering the satiation. This is, the decreased amount of rice in a diet rice bowl may implicitly suggest what might be construed as an appropriate amount to consume and eventually it suggests smaller consumption norms.

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[English]
A Study on the Dietary Intake Survey Method Using a Cameraphone: Un Jae Chang, Shin Ae Ko; Korean J Community Nutr 2007;12(2):198-205. Published online April 30, 2007

Abstract PDF: This study was conducted to investigate the validity of using a cameraphone for a dietary intake survey method. The subjects were 28 female college students. After eating a standard lunch meal which consisted of plain rice, seaweed soup, bulgogi, cucumber salad, roasted anchovy and kimchi, the quantity of dietary intake, calorie intake & nutrients intake were analyzed by weighed method, diet record method and cameraphone method by dietitian with & without cameraphone analysis training. There were no significant differences in the quantity of 6 foods intake between weighted method and cameraphone method by dietitians with camera phone analysis training. However, the quantity of seaweed soup, bulgogi & cucumber salad intake analyzed by diet record method was significantly lower than the weighed method. And the quantity of seaweed soup, bulgogi, cucumber salad, roasted anchovy and kimchi intake analyzed by the cameraphone method by dietitians without cameraphone analysis training was significantly lower than the weighed method. There were no significant differences in the calorie intake and nutrients intake between the weighted method and camera phone method by dietitians with camera-phone analysis training. However, protein, calcium, iron, phosphorous, Vitamin A, Vitamin B2, Vitamin E and cholesterol intake analyzed by diet record method was significantly lower than the weighed method. And fat and Vitamin B2 intake analyzed by the camera phone method by dietitians without cameraphone analysis training was significantly lower than the weighed method. Therefore, this study suggests that the use of the camerephone may be a valid and convenient method for evaluating a dietary intake survey. However, systematic and standard education is necessary about the size and volume of dishes and angle of photo for more accurate results.

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[English]
The Relationship between the Period of Engraftment and the Nutritional Status in Patients Undergoing Allogenic Bone Marrow Transplantation for Acute Myelogenous Leukemia: Jeong Im Hong, Un Jae Chang; Korean J Community Nutr 2002;7(4):578-584. Published online August 31, 2002

Abstract PDF: This study was designed to investigate the association between the period of engraftment and the nutritional status of patient's undergoing bone marrow transplantation for acute myelogenous leukemia (AML). Nutritional status was evaluated by body mass index (BMI), percentage of ideal body weight (PIBW), percentage of weight loss, and serum albumin, total protein (T protein), hemoglobin (HGB) and hematocrit (HCT) levels on the day prior to transplantation and on the day of bone marrow transplantation. The periods of engraftment were determined by absolute neutrophil counts (ANC) above 500 /mm3 from the day of bone marrow transplantation. The study subjects were 80 patients (55 males, 25 females) with acute myelogenous leukemia admitted to the University Hospital in Seoul. The result of this study is as follows : The nutritional status values of the majority of patients on the day prior to transplantation were in the normal range except for HGB and HCT; however, during hospitalization, all of the levels of the nutritional status values were significantly decreased. The periods of engraftment of the abnormal group according to their BMI, PIBW, HGB and HCT levels on the day of bone marrow transplantation showed no difference when compared to the normal group. However, the periods of engraftment of the abnormal group, according to the percentage of weight loss, albumin, and T protein levels were significantly decreased when compared to the normal group. Therefore, the nutritional status of patients at the time of transplant had a noticeable influence on the periods of engraftment. Our results suggested that nutritional status is a critical factor of engraftment in BMT during pre-transplant and post-transplant. Futhermore, we recommend that the process of nutritional preparation for the transplant should initiate immediately after the transplant decision has been made.

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[English]
The Assessment of Patient Satisfaction in Accordance with Hospital Patients Food Service Cluster Groups: Un Jae Chang, Hye Jin Kim, Wan Soo Hong; Korean J Community Nutr 2000;5(1):83-91. Published online March 31, 2000

Abstract PDF: The aims of this study are to evaluate the quality of hospital food services and the evaluate the quality in selected hospitals trough the use of the questionnaires. A survey of 30 hospital food and nutrition service department was undertaken and detailed information was collected from each, including, surveys of 1,016 patient. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis, t-test chi2-test ANOVA principal component analysis, and cluster analysis and cluster analysis. In the case of patient satisfaction with hospital food and food services, overall satisfaction scores of male and female were 3.54 and 3.45 showing higher levels than the average score(3.00) The aspect of the food and food service which received the lowest ratings by patients was 'meal rounding while dining'. After conduction of factor analysis of variables affecting the patients meal satisfaction 3 groups including the 'menu satisfaction factor', 'service satisfaction factor' and 'nutrition management satisfaction factor' were selected. 3 clusters were categorized by the 'service cluster' 'nutrition management cluster', 'men cluster', and 'menu nutrition service cluster' after conducting a cluster analysis with influencing variables affecting patients meal satisfaction. The overview results of patient satisfaction by cluster were : in the case of the service group, such factors as taste, portion size, dealing with complaints while dining meal rounding while dining should be managed with caution In case of the nutrition management group, such factors as taste, portion size, temperature of the food intake, and dependence on hospital food should be managed with care, In the case of the menu groups, such factors as punctuality of meal times, contaminated substances in meals and serving mistakes, cleanliness of dishes, kindness of the server meal rounding while dining should by particularly managed with importance.

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[English]
A Study on the Attitude toward Control, Diet Behavior and Food Habits of College Students: Bok Ran Kim, Yong Bong Han, Un Jae Chang; Korean J Community Nutr 1997;2(4):530-538. Published online October 31, 1997

Abstract PDF: 148 male and 153 female college students attitude toward weight control, diet behaviors and food habits were investigated by self questionnaire. Among the students, underweight students were 11.0%, normal weight students were 63.5% and obese students were 25.6% by RBW standard, and underweight students were 16.0%, nromal weight students were 70.4% and obese students were 13.6% by BMI standard. However, more than 10% of male and 38% of female students thought they were obese even thought their body weight were normal. Female students tended to overeat when they were stressed or in a bad mood and generally all participants had poor scores on the dietary attitudes test, however, male students had significantly higher scores than female students. Female students tended to choose food more for its taste. Collegestudents are in early stage of adult life and their dietary attitudes, food behaviors and life style will continue to their later life. Therefore college students need more good nutrition knowledge, positive dietary attitudes, modified life styles to prevent and treat collegestudents obesity.

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