Korean Journal of Community Nutrition

Yeon Kyung Lee

23 Articles

[English]
Analysis of Dietary Calcium and Phosphorus Intakes and Contribution Rates of Major Dish Groups according to Gender, Age, and Region in Korea: Yeon Kyung Lee, Mi Kyeong Choi, Taisun Hyun, Eun Soon Lyu, Haeryun Park, Hee Kyong Ro, Young Ran Heo; Korean J Community Nutr 2020;25(1):32-47. Published online February 29, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.1.32

OBJECTIVES
Calcium (Ca) is an insufficiently consumed nutrient, whereas phosphorus (P) intake has exceeded the recommended intake level in Korea over the past decade. The purpose of this study was to analyze dietary Ca and P intakes and their contribution rate according to dish groups.
METHODS
A 24-hour dietary recall survey of 640 healthy adults (aged 19â€“69 years) was undertaken twice in four Korean provinces. Dietary Ca and P intakes and their rates of contribution from 31 major dish groups were analyzed and compared by gender, age group, and region.
RESULTS
The average Ca and P intakes of the subjects were 542.1 Â± 222.2 mg/d and 1,068.3 Â± 329.0 mg/d, respectively. The intakes of Ca and P as percentages of recommended nutrients intake (RNI%) were 71.7 Â± 29.8% and 152.6 Â± 47%, respectively, and the percentages under the estimated average requirement were 60.3% for Ca and 3.8% for P. The RNI% of Ca was not significantly different between males and females, but was significantly higher in subjects in the sixties age group than in other age groups and was significantly lower in the Korean capital than in other regions. The RNI% of P did not significantly differ by gender or age groups, but it was significantly higher in the capital than in Gyeong-sang. The five major dish groups contributing to Ca intake (contribution rate) were milks/dairy products 69.2 Â± 109.2 mg/d (12.6%), soups 55.6 Â± 69.6 mg/d (10.1%), stir-fried foods 53.1 Â± 70.7 mg/d (9.7%), stews 43.4 Â± 85.4 mg/d (7.9%), and kimchi 38.4 Â± 31.8 mg/d (7.0%). The five major dish group contributing to P intake (contribution rate) were cooked rice 160.7 Â± 107.1 mg/d (14.9%), stir-fried foods 88.5 Â± 89.4 mg/d (8.2%), soups 76.7 Â± 85.8 mg/d (7.1%), one-dish meals 63.3 Â± 94.4 mg/d (5.9%), and stews 62.6 Â± 89.3 mg/d (5.8%). The dish groups contributing to Ca and P intakes differed somewhat by gender, age group, and region.
CONCLUSIONS
Programs to improve the nutritional status of Ca and P intakes should consider the differences in Ca and P contribution rates by dish groups as well as by gender, age group, and region.

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Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders
Ui-Bin Baek, Hack-Youn Kim
Food Science of Animal Resources.2024; 44(2): 483. CrossRef
Improving the nutrition quotient and dietary self-efficacy through personalized goal setting and smartphone-based nutrition counseling among adults in their 20s and 30s
Dahyeon Kim, Dawon Park, Young-Hee Han, Taisun Hyun
Journal of Nutrition and Health.2023; 56(4): 419. CrossRef
Longitudinal Effects of Serum Calcium and Phosphate Levels and Their Ratio on Incident Ischemic Heart Disease among Korean Adults
Dong Hyuk Jung, Byoungjin Park, Yong Jae Lee
Biomolecules.2022; 12(1): 103. CrossRef
Effect of Vitamin D Supplementation on Bone Mineral Density in Rheumatoid Arthritis Patients With Osteoporosis
Oh Chan Kwon, Ji Seon Oh, Min-Chan Park, Yong-Gil Kim
Frontiers in Medicine.2020;[Epub] CrossRef

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[English]
Comparison of Salinity and Sodium Content by the Salinity Measurement Frequency of Soups of Childcare Centers Enrolled in the Center for Children's Food Service Management in Daegu: Na Yeong Lee, Yeon Kyung Lee; Korean J Community Nutr 2020;25(1):13-20. Published online February 29, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.1.13

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OBJECTIVES
This study examined the salinity of soups provided at childcare centers by measuring the salinity for three years and providing basic data for sodium reduction.
METHODS
The soup salinity was measured using a Bluetooth salinity meter from January 2015 to December 2017 at 80 childcare foodservice establishments enrolled in the Suseong Center for Children's Foodservice Management in Daegu.
RESULTS
An analysis of the soup salinity each year showed that the salinity decreased significantly from 0.48% in 2015 to 0.41% in 2017, particularly in clear soups and soybean soups compared to other soups (P < 0.05). The salinity and sodium content in seafood soups (0.45% and 179.1 mg/100 g, respectively) were highest, followed by soybean soups (0.44%, 175.2 mg/100 g), with perilla seed soups containing the lowest (0.42%, 167.2 mg/100 g) (P < 0.05). The salinity was significantly higher in institutional foodservice establishments than small foodservice establishments (P < 0.001). The salinity and sodium content were the highest in foodservice establishments with a small number of measurements, and the salinity was the lowest in foodservice establishments with salinity measurements performed an average of 151 times each year (three times a week) or more (P < 0.05). The soup salinity was low in the order of winter, spring, summer, and autumn, and the salinity decreased significantly year by year in all seasons. (P < 0.05).
CONCLUSIONS
The soup salinity was significantly lower in foodservice establishments where the salinity was measured more than three times a week, indicating that continuous salinity management is effective.

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Sodium Reduction Practice and Importance-Performance Analysis of Sodium Reduction Methods in School Foodservice in Daegu
Su-Hyeon Kim, Eun-Kyung Shin, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2020; 25(5): 386. CrossRef

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[English]
Daily Water Consumption and its Contribution to Calcium Intake in Korean Adults: Eun Sun Park, Yeon Kyung Lee, Mi Hyun Kim, Mi Kyeong Choi; Korean J Community Nutr 2019;24(1):18-23. Published online February 28, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.1.18

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OBJECTIVES
Although water is essential for life and can supply essential minerals, studies that evaluate calcium intake through drinking water are limited. The aim of this study was to assess calcium contents of natural mineral water (NMW) and its possible contribution to calcium intake in healthy adults.
METHODS
This study examined water consumption in 640 Korean adults with selfselected diet, analyzed the calcium content of 10 different brands of bottled NMWs sold in Korea, and assessed the amount of calcium intake from drinking water and its daily contribution to the recommended nutrient intake (RNI) of calcium.
RESULTS
Mean calcium content in 10 bottled NMWs was 20.9 mg/l. Daily water intakes from food composition database and calculated using energy intake based on 0.53 ml/kcal were 957.2 ml and 1109.8 ml for men and 848.3 ml and 951.6 ml for women, respectively, with a significant difference by gender (p < 0.001). Daily drinking water intake was significantly higher among men than women (1203.9 ml vs. 1004.3 ml, respectively, p < 0.001). Daily calcium intakes from foods were 564.0 mg for men and 534.2 mg for women. Daily possible calcium intakes from drinking bottled water were 25.2 mg for men and 21.0 mg for women (p < 0.001). The contribution of daily calcium intake from drinking bottled water to RNI of calcium was 3.3% for men and 2.9% for women without significant difference.
CONCLUSIONS
One half of the daily total water intake was consumed as drinking water, and possible calcium intake through drinking water was about 3% of RNI.

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Assessing contribution of bottled water in nutrient absorption using the bottled water nutritional quality index (BWNQI) in Iran
Masoomeh Askari, Reza Saeedi, Ramin Nabizadeh, Ahmad Zarei, Maryam Ghani, Marzieh Ehsani, Mahmood Alimohammadi, Mehrnoosh Abtahi
Scientific Reports.2021;[Epub] CrossRef
Variability of urinary creatinine, specific gravity, and osmolality over the course of pregnancy: Implications in exposure assessment among pregnant women
Gowoon Lee, Sunmi Kim, Hyunwoong Park, Jeonghwan Lee, Jung Pyo Lee, Younglim Kho, Gyuyeon Choi, Jiwon Park, Suwalee Worakhunpiset, Hyo-Bang Moon, Kyungho Choi
Environmental Research.2021; 198: 110473. CrossRef

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[English]
Salinity of Representative Korean Foods High in Sodium from Home Meals, Foodservices, and Restaurants: Lin Jiang, Damin Shin, Yeon Kyung Lee; Korean J Community Nutr 2018;23(4):333-340. Published online August 31, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.4.333

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OBJECTIVES
This study was conducted to analyze the salinity of representative Korean foods high in sodium to generate data for use as a fundamental resource for setting salinity standards in foods.
METHODS
A total of 480 foods from 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in four regions (Capital area, Chungcheong Province, Gyeongsang Province, and Jeolla Province) and analyzed for salinity.
RESULTS
Among the foods, stir-fried anchovies (4.07~4.45%) showed the highest salinity, followed by pickled onion (1.86~2.62%), cabbage kimchi (1.83~2.2%), braised burdock and lotus root (1.79~2.17%), and sliced radish kimchi (1.78~1.89%) (p < 0.001). The salinity of kimchi from home meals (2.2%) was significantly higher than that of foodservice (1.83%) and restaurant (1.93%) kimchi (p < 0.05). Salinity in each group of food was highest in kimchi (1.83~2.04%), followed by braised dishes (1.54~1.78%), steamed dishes (1.0~1.22%), stir-fried dishes (1.02~1.18%), and soup or stew (0.74~1.02%) (p < 0.001). The salinity of soup and stew from restaurants (1.02%) was significantly higher than that of home meal (0.84%) and foodservice (0.74%) soup and stew.
CONCLUSIONS
Determination of the salinity of representative Korean foods known to be high in sodium by eating place is expected to be useful to establishing guidelines for reduction of salinity.

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A Literature Review Study on Chronic Changes in Yukgaejang
Soon-Ah Choi, Bokyung Ryu, Lana Chung
Journal of the East Asian Society of Dietary Life.2020; 30(1): 1. CrossRef
Sodium Reduction Practice and Importance-Performance Analysis of Sodium Reduction Methods in School Foodservice in Daegu
Su-Hyeon Kim, Eun-Kyung Shin, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2020; 25(5): 386. CrossRef
Comparison of the portion sizes of Korean adults across eating places: Korea National Health and Nutrition Examination Survey (2012–2016)
Hye-Sook Hong, Seon-Joo Park, Do-Kyung Lee, Hae-Jeung Lee
Journal of Nutrition and Health.2020; 53(6): 676. CrossRef
Development of standards for reducing the sodium content and salinity of Korean fermented soybean sauces and representative Korean foods high in sodium
Lin Jiang, Eun-Kyung Shin, Jung-Sook Seo, Yeon-Kyung Lee
Journal of Nutrition and Health.2019; 52(2): 185. CrossRef
Current status, perception and practicability of restaurant staffs related to reducing sodium use in Seongnam, Korea
So-Hyun Ahn, Jong Sook Kwon, Kyungmin Kim, Yoonna Lee, Hye-Kyeong Kim
Journal of Nutrition and Health.2019; 52(5): 475. CrossRef

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[English]
Correlations Among Threshold and Assessment for Salty Taste and High-salt Dietary Behavior by Age: Lin Jiang, Yun Young Jung, Yeon Kyung Lee; Korean J Community Nutr 2016;21(1):75-83. Published online February 29, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.1.75

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OBJECTIVES
The purpose of this study was to analyze correlation thresholds and assessment for salty taste and high-salt dietary behaviors by age.
METHODS
A total of 524 subjects including 100 each of elementary school students, middle school students, college students, and elderly as well as 124 adults were surveyed for detection and recognition thresholds, salty taste assessments, and high-salt dietary behaviors.
RESULTS
Elementary students had a lower detection threshold (p<0.05) and recognition threshold (p<0.01) than did the other groups. Salty taste assessments were lowest among elementary students, followed by middle school students, while college students, adults, and elderly had higher assessment score (p<0.001). Elementary students had significantly lower scores for high-salt dietary behavior than did middle school students, college students, adults and elderly (p<0.001). Middle school students had higher scores for high-salt dietary behavior than did elementary school students and elderly (p<0.001) but no meaningful difference was found in dietary behavior scores between college students, adults, and elderly. There were positive correlations between high-salt dietary behavior and detection thresholds (p<0.001), recognition thresholds (p<0.001), and salty taste assessment (p<0.001). High-salt dietary behavior was more positively correlated with salty taste assessment than detection and recognition thresholds for salty taste.
CONCLUSIONS
This study suggested that salty taste assessments were positively associated with scores for the detection and recognition thresholds and high-salt dietary behavior.

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Consumer's Preference for Bibimnaengmyeon Sauce Supplemented with Different Amounts of Watermelon Powder
Ji-U Jin, Mi-Sook Cho, Ji-Eun Oh
Journal of the Korean Society of Food Science and Nutrition.2022; 51(6): 561. CrossRef
Comparison of Taste Preferences, Eating Behaviors, and Dietary Habits according to Age of the Elderly in Chungcheong-do
Eun-Sun Park, Mi-Kyeong Choi
Journal of the East Asian Society of Dietary Life.2019; 29(2): 139. CrossRef
Unstimulated saliva: Background noise in taste molecules
Gilles Feron
Journal of Texture Studies.2019; 50(1): 6. CrossRef
Altered Salivary Flow, Protein Composition, and Rheology Following Taste and TRP Stimulation in Older Adults
Rose-Anna Grace Pushpass, Blánaid Daly, Charles Kelly, Gordon Proctor, Guy Howard Carpenter
Frontiers in Physiology.2019;[Epub] CrossRef

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[English]
A Comparison of Salty Taste Assessment, Dietary Attitude and Dietary Behavior among Adult and Senior Women by Region and by Age in Korea: Lin Jiang, Yun Young Jung, Hyung Sook Kim, Gi Seon Nam, Jin Sook Yun, Jong Wook Kim, Yeon Kyung Lee; Korean J Community Nutr 2015;20(2):109-119. Published online April 30, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.2.109

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OBJECTIVES
The purpose of this study was to compare and analyze the results of salty taste assessment, dietary attitudes, and dietary behaviors among adult and senior women by region and by age. The results generated from this was expected to provide fundamental data for implementing a nationwide salt reduction education program.
METHODS
The salty taste assessment tool was applied to 4,064 subjects from 15 areas in Korea. Also, a survey of dietary attitude and dietary behavior related to salt intake was conducted for all subjects participated in this study.
RESULTS
The salty taste assessment scores by region and by age were the lowest in capital (p < 0.01) and was highest among the 70+ year age group (p < 0.01). The dietary attitude scores and dietary behavior scores showed that Gyeongsang was the highest (p < 0.001) and the capital was the lowest. The dietary attitude scores were highest at 20&30's followed by 40's and 70's group (p < 0.001). Dietary behavior scores showed that 20's~30's and 40's groups were higher than the other age groups (p < 0.001). The score of 'I like kimchi' was 3.46 +/- 0.88, which was the highest among 10 dietary behavior questions. The score of 'I eat a lot of kimchi' was 3.30 +/- 0.90, which was the highest among 10 dietary behavior questions related to salt intake. The scores of salty taste assessment had significant positive correlations between the scores of dietary attitude (p < 0.001), dietary behavior (p < 0.001) and self-awareness (p < 0.001).
CONCLUSIONS
Based on the results of salty taste assessment, we observed a tendency that older people and regions except the capital had higher preference for salty taste. Our results suggested the necessity for a nationwide salty reduction education program tailored for regions and for different age groups.

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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
A Study on the Relationship between Metabolic Syndrome and Sodium among the Clients of the General Medical Examination Center
Mi-Jung Yun, Young-Mi Kim
Journal of the East Asian Society of Dietary Life.2018; 28(6): 404. CrossRef
Correlations Among Threshold and Assessment for Salty Taste and High-salt Dietary Behavior by Age
Lin Jiang, Yun-Young Jung, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2016; 21(1): 75. CrossRef
Nutrition Knowledge, Dietary Attitude, and Dietary Behavior Related to Salt According to the Dietary Lifestyle Groups
Hei-Ryeo Yoon, Nam-E Kang, Juhyeon Kim
Korean Journal of Food & Cookery Science.2016; 32(3): 333. CrossRef

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[English]
Comparison of Salty Taste Assessment and High-Salt Dietary Behaviors among University Students and Chinese Students in Daegu, South Korea and University Students in Shenyang, China: Lin Jiang, Yeon Kyung Lee; Korean J Community Nutr 2013;18(6):555-564. Published online December 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.6.555

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The purpose of this study was to compare and analyze the assessment of salty taste and high-salt dietary behaviors of Korean university students and their Chinese counterparts. The researchers developed a taste assessment computer program focusing on preference for salty taste, and it was applied to 300 university students, including 100 Korean students, and 100 Chinese students in Daegu of South Korea, and 100 Chinese students in Shenyang of China (144 males and 156 females). The results of the taste assessment of Chinese and Korean university students are as follows. Among males, Koreans (36.0%), Chinese students in Korea (36.2%), and Chinese (40.4%) scored highest in the "a bit salty" followed by "normal." Among females, Koreans (36.0%), Chinese students in Korea (49.1%), and Chinese (28.3%) scored highest in the "normal". In terms of salt concentration in solution, among the male subjects, most Koreans favored the salt concentration of 0.31%, which is considered to be a "normal" concentration; most Chinese students in Korea favored 0.63%, which is considered to be "a bit salty", and most Chinese favored the concentration of 1.25%, which is considered to be "salty". As for the female subjects, Koreans, Chinese students studying abroad, and Chinese favored 0.31%, the "normal" level of concentration. Korean students scored higher than Chinese students in Korea and Chinese students both in males and females (p < 0.001, p < 0.01), in terms of high-salt dietary behaviors favored salty taste. This study suggests that Chinese university students need nutrition education in terms of modifying eating behaviors to reduce dietary salt intake.

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Comparison of Sodium-Related Dietary Behavior and Low-Salt Dietary Attitude Based on the Gender and Salty Taste Assessment of Chinese International Students in the Jeonbuk Area
Qi Li, Ji Eun Lee, Jeong Ok Rho
Journal of the East Asian Society of Dietary Life.2021; 31(2): 91. CrossRef
Comparison Study of Dietary Behavior, Nutrition Knowledge, and Body Weight Perception of Female High School Students in Jeonju, Korea and Jinan, China
Eun-Jung Joo, Eun-Sook Park
Korean Journal of Human Ecology.2016; 25(1): 121. CrossRef
Correlations Among Threshold and Assessment for Salty Taste and High-salt Dietary Behavior by Age
Lin Jiang, Yun-Young Jung, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2016; 21(1): 75. CrossRef

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[English]
Effectiveness of Nutrition Education and Counseling on the Salty Taste Assessment, Nutrition Knowledge and Dietary Attitude of Hemodialysis Patients: Young Mi Lee, Yeon Kyung Lee; Korean J Community Nutr 2013;18(4):402-412. Published online August 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.4.402

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The purpose of this study was to evaluate the effectiveness of nutrition education and counseling on the salty taste assessment, nutrition knowledge and dietary attitude of 21 hemodialysis patients. Five times of the nutrition education and three times of nutrition counseling were performed for a period of 5 months. Biochemical analysis revealed that creatinine was significantly high (p < 0.001), blood urea nitrogen and serum albumin were significantly low (p < 0.05, p < 0.01) and Na, K, Cl, K, P and uric acid were not significantly different. The distribution rate of unsalty taste preference were significantly high and the distribution rate of salty taste preference were significantly low after nutrition education and counseling (p < 0.001). Nutrition knowledge significantly improved following 5th month of education and counseling (p < 0.01). Particularly, the scores for questions related to sodium were improved. The dietary attitude was significantly improved during the counseling period (p < 0.05). There were improvements in responses to 'use food exchange list on diet' and 'habitually add salt or soy sauce before the meal'. According to these results, salty taste assessment, nutrition knowledge and dietary attitude were significantly improved by the hemodialysis diet therapy practices of hemodialysis patients. Therefore, we conclude that there was a need for low-salt diet education and nutrition counseling to help them recognize the taste of low-salt foods and strive towards a preference for less salty tasting foods and the consumption of a low-salt diet.

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Comparison Between Semi-Quantitative Frequency Methods and 7-day Dietary Records Methods in Food and Nutrition Intake Status For Hemodialysis Patients
Dong-Ryeol Ryu, Jung-Hyun Kim, Hyun-Jung Kim, Min-Sook Kyung, Jung-Tak Park
Korean Journal of Community Nutrition.2017; 22(5): 426. CrossRef

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[English]
Measurements of Salinity and Salt Content by Menu Types Served at Industry Foodservice Operations in Daegu: Ji Ae Kim, Yun Hwa Kim, Moon Young Ann, Yeon Kyung Lee; Korean J Community Nutr 2012;17(5):637-651. Published online October 31, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.5.637

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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, hard-boiled 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.

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Comparison of Salinity and Sodium Content by the Salinity Measurement Frequency of Soups of Childcare Centers Enrolled in the Center for Children's Food Service Management in Daegu
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Development of standards for reducing the sodium content and salinity of Korean fermented soybean sauces and representative Korean foods high in sodium
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Salinity of Representative Korean Foods High in Sodium from Home Meals, Foodservices, and Restaurants
Lin Jiang, Damin Shin, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2018; 23(4): 333. CrossRef
Study on Sodium Contents of Kindergarten Lunch Meals in Gyeoungsangbuk-do Area
Dan-Bi Song, Kyung-A Lee
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Differences in Sodium-Intake Related Dietary Behaviors and Correlation Analysis According to Salty Taste Preference of University Students in Busan Area
Min-Ji Kang, Ki-Bo Choi, Eun-Soon Lyu
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Sensory characteristics of Step-by-Step Sodium Reduction on Frequently used High Sodium Foods in the Institutional Food Service Industry
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Perception of Foodservice Quality Satisfaction by Using Attitude in Company Cafeteria - Focused on Daejon Area -
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The Korean Journal of Food And Nutrition.2015; 28(1): 94. CrossRef
Nutrition knowledge, eating attitudes, nutrition behavior, self-efficacy of childcare center foodservice employees by stages of behavioral change in reducing sodium intake
Yun Ahn, Kyung Won Kim, Kyungmin Kim, Jinwon Pyun, Ikhyun Yeo, Kisun Nam
Journal of Nutrition and Health.2015; 48(5): 429. CrossRef
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Mina K. Kim, Kwang‐Geun Lee
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Sodium Content and Nutrients Supply from Free Lunch Meals Served by Welfare Facilities for the Elderly in Gyeonggi-do
Seoyun Park, So Hyun Ahn, Jin Nam Kim, Hye-Kyeong Kim
The Korean Journal of Food And Nutrition.2013; 26(3): 459. CrossRef
A Survey on the Salt Content of Kindergarten Lunch Meals and Meal Providers' Dietary Attitude to Sodium Intake in Gyeonggi-do Area
Jin Nam Kim, Seoyun Park, Sohyun Ahn, Hye-Kyeong Kim
Korean Journal of Community Nutrition.2013; 18(5): 478. CrossRef

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[English]
Awareness and Practice of Dietary Action Guide for Adolescence among Middle and High School Students in Korea: So Hyun Park, Hae Ryun Park, Soo Bin Jeon, So Yeon Jeong, Zuunnast Tserendejid, Jung Sook Seo, Kyung Hae Lee, Yeon Kyung Lee; Korean J Community Nutr 2012;17(2):133-145. Published online April 30, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.2.133

Abstract PDF PubReader

The purpose of the study was to examine the adolescents' awareness and practice of Dietary Action Guide for Adolescence, which was developed by the Ministry of Health & Welfare. Subjects were middle and high school students, selected one class each from all of the 16 provinces in Korea, which were 32 schools and 998 students all together. The subjects were asked to self-evaluate the degree of awareness and practice of Dietary Action Guide using the 5 point-Likert scale from July to September, 2010. On average, 55.1% of the students responded that they were aware of the Dietary Action Guide and 49.4% answered that they put Guidelines into practice. The average score of awareness and practice were 3.54 +/- 0.24 and 3.42 +/- 0.33, respectively. The awareness score was higher than those of practice score in all the questions in the 6 categories. Awareness score of female students was higher than those of male students but there was no difference by residence area. Awareness and practice of the nutrition education-experienced were higher than those of the inexperienced. Practice score was higher among middle school-students compared to high school students, which reflected the opportunity of taking nutrition related classes. This finding shows that nutrition education for adolescents is important to change their dietary behaviors regardless of gender, residence area and school level.

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은서 고, 영은 이
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Eunjoo Kwon, Eun-Hee Nah
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Gender Differences in Adolescents' Dietary Perceptions and Practices
Taejung Woo, Hye-Jin Lee, Kyoung Ae Lee, Seung Min Lee, Kyung-Hea Lee
Korean Journal of Community Nutrition.2016; 21(2): 165. CrossRef
A comparison of Dietary Habits and Influencing Factors for Vegetable Preferences of Adolescents in Gyeongnam Province
Suhyang Kwak, Taejung Woo, Kyoung Ae Lee, Kyung-Hea Lee
Korean Journal of Community Nutrition.2015; 20(4): 259. CrossRef
A Study on Relationship between Socio-demographic Factors and Food Consumption Frequencies among Adolescents in South Korea: Using the Korea Youth Risk Behavior Web-based Survey from 2011
Ji-Eun Jo, Hae-Ryun Park, Soo-Bin Jeon, Jin-Sil Kim, Go-Eun Park, Yang Li, Young-Suk Lim, Jinah Hwang
Korean Journal of Community Nutrition.2013; 18(2): 165. CrossRef

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[English]
A Comparison of Salty Taste Assessments and Dietary Attitudes and Dietary Behaviors Associated with High-Salt Diets in Four Regions in Korea: Hyun Hee Kim, Yun Young Jung, Yeon Kyung Lee; Korean J Community Nutr 2012;17(1):38-48. Published online February 29, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.1.38

Abstract PDF PubReader

The purpose of this study was to compare regional differences in salty taste assessments, nutrition knowledge, dietary attitudes and dietary behaviors associated with high-salt diets in four national regions in Korea (Region 1: Seoul, Sokcho, Region 2: Buyeo, Jecheon, Gong Ju, Region 3: Daegu, Gyeongsan, Region 4: Jeon Ju). Subjects were 860 persons who participated in sodium reduction campaign. The result of the salty taste assessment by region was not significantly different. The nutrition knowledge score of subjects in Region 1 was the highest. Dietary attitude scores that showed preference for high-salt diets of Region 2 and Region 4 subjects were higher than those of Regions 1 and 3 subjects (p < 0.001). Dietary behavior scores were not significantly different among regions. The correlation between sodium intake and salty taste assessment was significant (p < 0.01). Older subjects who had high blood pressure levels and lower nutrition knowledge were more likely to have high sodium intakes. Even though the salty taste assessment and dietary behavior scores by region were not significantly different, the salty taste assessment scores had a significant negative correlation with nutrition knowledge and had a significant positive correlation with dietary attitude and dietary behavior in terms of preference for high-salt diets. Therefore, nationwide education regarding salt intake reduction and health and a campaign to encourage favorable attitudes and behavioral changes regarding consumption of a no-salt / low-salt diet is needed.

Citations

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Journal of Nutrition and Health.2016; 49(1): 36. CrossRef
Salt-Related Dietary Attitudes, Behaviors, and Nutrition Knowledge of University Students according to Estimated Salt Intake Using Urinary Salt Signal
Mi-Hyun Kim, Daun Min, Eungyoung Jang, Jee-Young Yeon, Jong Wook Kim, Yun-Jung Bae
Journal of the Korean Society of Food Science and Nutrition.2015; 44(2): 226. CrossRef
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Mee Sook Lee
Korean Journal of Community Nutrition.2013; 18(3): 223. CrossRef
The Association between Smoking, Alcohol Intake, and Low-Salt Diet: Results from the 2008 Community Health Survey
In-Ae Chun, Jong Park, Mi-Ah Han, Seong-Woo Choi, So-Yeon Ryu
Journal of the Korean Dietetic Association.2013; 19(3): 223. CrossRef
Measurements of Salinity and Salt Content by Menu Types Served at Industry Foodservice Operations in Daegu
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Korean Journal of Community Nutrition.2012; 17(5): 637. CrossRef

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[English]
Development and Evaluation of an Elementary School Nutrition Education Program to Prevent Breakfast Skipping: Hyeong Gyeong Son, Yeon Kyung Lee; Korean J Community Nutr 2010;15(6):740-749. Published online December 31, 2010

Abstract PDF: The purpose of this study was to develop and evaluate a nutrition education program to prevent breakfast skipping for elementary school children. Subjects were 102 5th grade students (51 boys, 51 girls) as the "education group" and 200 5th grade students (102 boys, 98 girls) as the "non-education group." The nutrition education program consisted of 4 lessons over an 8-week period. Teaching materials, including flash animation, panel, PowerPoint, and a bingo game, were developed for this education program. After education, there was significant increase in the percentage of students who had eaten breakfast every day, understood that breakfast has a great effect on health, and will eat breakfast every day in the education group compared to non-education group. Parents' positive behavior toward daily breakfast preparation and the percentage of parents who had their children eat breakfast every day increased significantly. The students of the education group responded positively to the questions of the benefit and importance of nutrition education. The flash animation received high marks, especially in terms of understanding of contents, content clarity, emphasis of the core content, delivery of necessary knowledge, and applicability of breakfast. This study shows the effectiveness of a 4-lesson nutrition education taught during an 8-week time period to induce changes in recognizing the importance of breakfast and in behavior toward breakfast consumption.

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[English]
The Effect of Nutrition Education Using Animations on the Nutrition Knowledge, Eating Habits and Food Preferences of Elementary School Students: Kyung A Kim, Yeon Kyung Lee; Korean J Community Nutr 2010;15(1):50-60. Published online February 28, 2010

Abstract PDF: The purpose of this study was to conduct nutrition education using animations for the establishment of proper eating habits among elementary school students and to evaluate its effectiveness. The subjects of this study were two classes of fourth grade students in an elementary school located in Daegu-city. There were 29 students in each class. One class, the "nutrition-education" group, received nutrition education; the other class, the "no-education" group, did not receive the education. After completing the eight nutrition lessons, the effectiveness of the education was analyzed by measuring changes in the nutrition knowledge, eating habits and food preferences of the nutrition-education group vs. the no-education group. Before nutrition education, there was no significant difference between the two groups in terms of nutrition knowledge. However, after the nutrition education, the nutrition-education group's nutrition knowledge was significantly improved, compared to that of the no-education group (p < 0.001). Following education, the nutrition-education group's responses to the "eating habit" item, "I eat fruits every day," were significantly more positive, compared to the responses of the no-education group (p < 0.01). However, for the ten food groups listed as food preferences, except for fish and shellfish (p < 0.05), there was no significant difference in the responses of the two groups. Following the education, the nutrition-education group showed significantly increased preferences for 12 food items (red beans, mackerels, yellow corvinas, dried laver, kelps, radish, lettuce, pears, kiwi fruits, plums, grapes and sweet drinks made from fermented rice) out of 112 items, compared to the selected preferences of the no-education group. After education, 75.9% of the students in the nutrition-education group indicated changes in their eating habits, and 89.6% of them answered that the nutrition education helped them change their eating habits. The most helpful medium for changing their eating habits was animations (31.0%), followed by songs (20.7%) and lectures (17.2%). As a result of this study, after completing the nutrition education, students in the nutrition-education group showed significant changes in food preferences, and their level of nutrition knowledge was significantly increased. However, their eating habits did not actively change. Therefore, in order to establish proper eating habits, a longer period of consistent education is required, using various educational media and learning methods such as extracurricular activities and discretionary activity programs.

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[English]
Development and Evaluation of a Nutrition Education Program on Sodium Reduction in Elementary School Students: Yun Young Jung, Eun Kyung Shin, Hye Jin Lee, Nan Hee Lee, Byung Yeol Chun, Moon Young Ann, Yeon Kyung Lee; Korean J Community Nutr 2009;14(6):746-755. Published online December 31, 2009

Abstract PDF: This study was to develop and evaluate a nutrition education program to reduce dietary sodium. The school children (218 boys, 226 girls), from 8 elementary schools in the city of Daegu, Korea, were involved in this study. This research was based on the data from two groups of elementary school children, the "education" group (n = 240), and "no-education" group (n = 204). Educational media and programs were developed to educate the education group for four weeks and were presented on the web (www.saltdown.com). After education, the preference for a non-salty taste in the education group increased 10%, compared with those who preferred a non-salty taste before education. There was a significant change away from a preference for a salty taste and a rise in the mean score for nutrition knowledge and dietary attitude in the education group compared to the no-education group (p < 0.05). This study indicates that school children can reduce their dependency on preference for a salty taste and change their high-salt dietary behavior after the education.

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[English]
Development and Application of Nutrition Education Program and Media for Children: Yeon Kyung Lee; Korean J Community Nutr 2008;13(5):763-771. Published online October 31, 2008

Abstract PDF: No abstract available.

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[English]
Development and Evaluation of Nutrition Education Program for Sodium Reduction in Foodservice Operations: Eun Kyung Shin, Hye Jin Lee, So Yoon Jun, Eun Jung Park, Yun Young Jung, Moon Young Ahn, Yeon Kyung Lee; Korean J Community Nutr 2008;13(2):216-227. Published online April 30, 2008

Abstract PDF: The purpose of this study was to develop a nutrition education program for dietary salt reduction using various nutrition education materials. The effect of a 5-week nutrition education program on salty taste assessment, nutrition knowledge, salt attitude for a high-salt diet, salt content in food, and individual satisfaction with the salt concentration of meals during the education period was evaluated. Nutrition education materials included two animations, a pamphlet, panels, and a website, as well as other training resources. Subjects participating in this study were 335 employees (164 male, 171 female) at 15 foodservice operations in Daegu. Preference for higher levels of salty taste and food containing higher amounts of salt were lowered. Knowledge regarding the necessity for dietary salt reduction was higher (p < 0.001) than before nutrition education, and salt content in a meal was reduced. As the program progressed, average salt concentrations of soups were significantly lowered (p < 0.05), and there was greater satisfaction with the lower concentration (p < 0.001). This was a positive indication of the program's success. In addition, it was found that subjects who participated in the program several times have changed their preference to lower levels of salty taste and have increased their nutrition knowledge (p < 0.05, p < 0.001). Thus, the positive effect of this 5-week nutrition education program developed for, and applied to, foodservice employees, concerning dietary salt reduction was confirmed.

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[English]
Development and Application of a Health Belief Model Based Nutrition Education Program for Day Care Center Children: Eun Kyung Sin, Yeon Kyung Lee; Korean J Community Nutr 2006;11(4):488-501. Published online August 31, 2006

Abstract PDF: The purpose of this study was to develop various nutrition education materials, including an animated CD, for day care center children and their teachers and in order to apply the nutrition education programs systematically. We evaluated the effect of the nutrition education programs on nutrition knowledge in the first year, and the effect of the nutrition education programs on nutrition knowledge, food attitudes and eating behaviors in the second year in day care center children. In the first year, nutrition education foundational materials, such as the animated CD-ROM, videotape, textbook, panels, posters, slogans, leaflets, picture disks, hand puppets, stickers for compensation and poster boards were developed. The subjects were 537 children (286 boys, 251 girls) aged four to six years. In the second year, nutrition education materials, such as the animated CD-ROM and textbook were developed. The nutrition education group included 368 children (177 boys, 191 girls) aged four to six years, and the comparison group consisted of 108 children (54 boys, 54 girls). Regarding the nutrition knowledge test results in the first year, the pre-test mean of children was 6.82, however, the post-test mean was 11.35 and showed a significant increase (p < 0.001). Regarding the nutrition knowledge test and the food attitude test results in the second year, the nutrition education group had significantly higher scores than the comparison group in a post-test (p < 0.001). For the eating behavior test results, the post-test means between the comparison group and the nutrition education group were not significant. The test results show that several months of nutrition education is not enough to improve eating behaviors. As a result, nutrition education has improved nutrition knowledge and food attitudes in day care center children but short-term nutrition education was not sufficient to induce a change in eating behaviors. To improve eating behaviors in day care center children, nutrition education programs must be applied to day care center children in addition to their parents and persistent education will have to be continued.

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[English]
Health Status by Anthropometric Values and Serum Biochemical Indices of Preschool Children in Day-Care Centers in Gumi: Eun Kyung Sin, Yeon Kyung Lee; Korean J Community Nutr 2005;10(3):253-263. Published online June 30, 2005

Abstract PDF: This study was conducted to investigate health status of preschool children utilizing anthropometric values and serum biochemical indices. The subjects were 1,159 boys and 1,019 girls in Gumi day-care centers aged 4 to 6 years. The mean height and weight of 4, 5 and 6 year old children were 103.0 cm and 17.1 kg, 107.2 cm and 18.3 kg and 113.4 cm and 20.6 kg, respectively. By the obesity index criteria, 5% of boys and 4% of girls were obese:whereas 10% of boys and 9% of girls were underweight. By the Kaup index criteria, 7% of boys and 4% of girls were obese. By the percentage of body fat criteria, 5% of boys and girls were obese. The mean concentrations of serum total cholesterol, triglyceride, HDL-cholesterol, LDL-cholesterol, Atherogenic Index and serum glucose were 154.1 - 156.5 mg/dL, 80.1 - 81.9 mg/dL, 46.8 - 47.4 mg/dL, 90.9 - 92.8 mg/dL, 2.34 - 2.39 and 76.4 - 77.8 mg/dL, respectively. Serum triglyceride level, AI and body fat percentage of obese children were significantly higher than other children and were significantly lower in HDL-cholesterol level (p < 0.05). In addition there were significant correlation between anthropometric values and serum biochemical indices:Kaup index and obesity index were positively correlated to the systolic blood pressure and diastolic blood pressure in boys and girls (p < 0.01) and to the triglyceride concentration in boys (p < 0.05). These results indicate the need of developing and implementation of nutrition education program for preschool children to prevent further development of childhood obesity and to maintain normal serum lipid profiles.

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[English]
Effects of Job Characteristics, Job Performance and Organizational Commitment on Job Satisfaction of Hospital Dietitians in the Taegu Kyungpook Area: Min Ji Lee, Yeon Kyung Lee; Korean J Community Nutr 2000;5(4):672-682. Published online December 31, 2000

Abstract PDF: The purpose of this study was to identify the effect of job characteristics, job performance and organizational commitment on job satisfaction of hospital dietitians. The first survey was carried out on 74 hospital dietitians to determine their demographic characteristics, job characteristics, organizational commitment, and job satisfaction. The second survey was carried out on 47 hospital foodservice dietitians to determine their job performance. Thirty-two percent of the subjects were aged between 26 and 30, and 62.2% had Bachelor's degrees. The dietitians felt most satisfied by their co-workers, followed by the work-itself, supervision, pay, and promotion possibilities. Dietitians who had a higher education were satisfied with pay and supervision. The longer the length of employment, the more the satisfaction with the work-itself and pay, plus the higher the monthly wage the more the satisfaction with the work-itself, pay, supervision, and co-workers. lob satisfaction was high in the group that scored high on autonomy, feedback, task identity, and friendship of in the job characteristic inventory. The job performances of nutrition counseling(r= 0.469, p<0.01), nutrition education(r= 0.446, p<0.01) and management of therapeutic diet(r= 0.394, p<0.01) were positively correlated with job satisfaction. The R2 for the multiple regression model was 0.677, indicating that 67.7% of the variance in job satisfaction could be accounted for by feedback, organizational commitment, nutrition counseling performance, and nutrition education performance. In conclusion, the level of job satisfaction for hospital dietitians would appear to improve with increased feedback, organizational commitment, and opportunity for nutrition counseling and nutrition education.

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[English]
Distribution and Prevalence Estimation of Cardiovascular Risk Factors through Community Based Health Examination Survey: Soon Young Lee, Youngok Kim, Kun Sik Han, Hae Kyung Kim, Ju Won Park, Yeon Kyung Lee, Seung Soo Shin; Korean J Community Nutr 1999;4(4):521-528. Published online December 31, 1999

Abstract PDF: Cardiovascular disease is very prevalent in Korea, and many risk factors, if properly identified are possibly corrected. However, the study results on prevalence and distribution of risk factors may not be reliable while the risk factors of disease are always issued on health promotion projects conducted recently in a community. The subjects of this study were 854 adults who participated in the health and nutrition survey in a community. They were aged between 20 and 69 and sampled representatively. This study intended to estimate the prevalence and the distribution of risk factors of cardiovascular disease such as hypertention, diabetes mellitus, hypercholesterolemia, and obesity. Systolic blood pressure and diastolic blood pressure levels were estimated at 123.9+/-2.2mgHg(men), 117.9+/-1.7mgHg(women), and 80.4+/-1.5mg(men), 74.9+/-1.1mgHg(women), respectively. Glucose level was estimated at 99.1+/-2.3mg/dl in men, and 95.7+/-1.7mg/dl in women. The estimated level of total cholesterol and HDL-cholesterol were 183.4+/-3.8mg/dl(men), 181.7+/-3.1mg/dl(men), and 122.0+/-4.5mg/dl (women), and body mass index was estimated at 24.0+/-0.4kg/m2 in men and 23.9+/-0.4kg/m2 in men and 23.9+/-0.3kg/m2 in women. The prevalence of hypertension was 20.5% for men, and 14.4% for women. The prevalence of diabetes mellitus was estimated to 6.9% for men, and 6.1% for women. The estimated prevalence of hypercholesterolemia was 3.8%(men), 3.9%(women). The rate of obesity was estimated to 28.5%(men), 28.4% (women), respectively. The levels of blood pressure, glucose, and cholesterol were higher in men than in women in almost all the almost ate groups. The prevalence of hypertension for men is about 20%. It was found that the prevalence of diabetes mellitus for males aged between 40 and 59 was rapidly increased. The risk factor with highest prevalence was obesity, and hypertension and diabetes mellitus were the second and third most prevalent.

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[English]
The Effect of Job Characteristics and Work Values on Organizational Commitment and Job Satisfaction of the School Foodservice Dietitians: Eun Kyung Sin, Min Ji Lee, Yeon Kyung Lee; Korean J Community Nutr 1999;4(3):441-453. Published online September 30, 1999

Abstract PDF: This study aims to investigate the effects of job characteristics and work on both organizational commitment and job satisfaction of the school foodservice dietitian for the purpose of providing information for quality improvement in productivity of school foodservice. The subjects were 401 school foodservice dietitians in Taegu and the Kyungpook area. The survey questionnaires consisted of five parts including demographic characteristics, job characteristics(JCI), work values, organizational commitment(OCQ) and job satisfaction(JDI). More than half of the subjects(65.3%) were between the age of 26 to 30 years. Seventy-one percent of the participants had bachelor's degrees and monthly wages of 83.2% ranged from 700,000 to 1,200,000 won. The education of thedietitians was found to have a significant relatinship with job satisfaction in all fields. Job characteristics such as feedback, job characcteristics such as job autonomy, feedback and friendship were positively correlated with job satisfaction. The group of dietitians with high work value scores for work as a central life interest had significantly high scores in organizational commitment(p<0.01) and overall job satisfaction(p<0.05). Job satisfaction such as work-itself, pay, supervision, promotion and co-workers were positively correlated with organizational commitment. According to the Lisrel program, organizational commitment was affected by educational level(-0.23). Job satisfaction was also affected by educational level(-0.18), autonomy(0.24), friendship(0.12), feedback(0.08), individualism(-0.07) and organizational commitment(0.44) directly. In conclusion, school foodservice dietitians may increase the level of their commitment to organization and job satisfaction by increasing autonomy, feedback adn friendship of job characteristics and work values.

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[English]
Physical Characteristics and Instrumental Activities of Daily Living of the Elderly(85+) in Kyungpook Sung-Ju Area: Ja Hyun Kim, Jin Hee Kwoun, Kyu Jong Kim, Bo Kyung Koo, Yeon Kyung Lee, Sung Kook Lee, Hye Sung Lee; Korean J Community Nutr 1999;4(3):403-412. Published online September 30, 1999

Abstract PDF: The purpose of this study was to investigate the physical characteristics and instrumental activities of daily living(IADL) of the elderly (85+). The subjects were three-hundred elderly people over the age of 85, living in Kyungpook Sung-Ju area who have no problems in daily living. The survey on anthropometric measures and IADL were carried out by individual measurement and interviews using measuring devices and questionnaires. The subject group of the study was composed of 27% males and 73% females, the average age being 87 years old. Notable physical features of the subjects include considerably short statues and small physiques compared to the average Korean elder. The mean Body Mass Index(BMI) was 20.9. The average percentage of body fat in male and female was 21.7% and 29.5% respectively, and the average waist/hip ratio(WHR) was 0.9 and 0.85 respectively. The percentage of the subjects who were able to perform all the IADL was 51% in males and 25% in females. The male subjects were more capable than the females in all the IADL except for preparing meals. BMI showed positive correlations withy weight(r=699), WHR(r=0.157), body fat percentage(r=0.57), lean body mass(r=0368) and total body water(r=0.368). WHR also had positive correlation with weight(r=0.184), BMI(r=0.157), lean body mass(r=0.149) and total body water (r=0.148). Body fat percentage had a positive correlation with weight(r=0.147) and BMI(r=0.265) and total body water(r=0.265). In summary, the elderly(85+) in the Sung-Ju area had considerably smaller physiques than the average Korean elderly and showed a normal range of BMI in average. The IADL of the elderly(85+) appeared to have a positive correlation with lean body mass and total body water and a negative correlation with body fat percentage.

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[English]
Characteristics of Eating Behaviors of the Long-lived Elderly People in Kyungpook Sung-Ju: Ja Hyun Kim, Bo Kyung Koo, Kyu Jong Kim, Ji Won Baek, Yeon Kyung Lee, Sung Kook Lee, Hye Sung Lee; Korean J Community Nutr 1999;4(2):219-230. Published online June 30, 1999

Abstract PDF: The purpose of this study was to find out the common characteristics of eating behaviors of the long-lived elderly in order to offer the basic data for establishing dietary guidelines for a long and healthy life for the general population. The subjects were three-hundred elderly people over age 85 living in Kyungpook Sung-ju who have no problems in daily living. The general characteristics, nutrition knowledge and attitudes, meal patterns, and food preferences of the subjects were surveyed by individual intervies. The levels of the nutrition knowledge of the subjects were very low(average score ; 4.3) and the correlation coefficient between their nutrition knowledge and attitude score was also low(r=0.323, p=0.000). Most of the subjects(93%) had a regular meal pattern consuming three meals a day. The major staple food was rice mixed with other grains(75%) and the number of side dishes was mostly under four(99%). A majority(73%) had no habit of overeating and 51% of the subjects were taking snacks besides regular meals. Thirty one percent of the subjects had drinking habits and 80% of the drinking subjects had over 40 years of drinking history. The most common frequencies for intakes of various food groups were ; more than once a day(95%) for vegetables ; 2~3 times a week(74%) for green and orange color vegetables ; 2~3 times a week(72%) for fruits ; once a day(70%) for fish, eggs and legumes ; 2~3 times a week(49%) for milk ; 2~3 times a week(72%) for fruits ; once a day(70%) for fish, eggs and legumes ; 2-3 times a week(49%) for milk ; 2-3 times a week(85%) for seaweeds and 2-3 times a week(81%) for foods cooked with oil. The most preferred foods by the subjects were white rice(staple foods), soybean paste soup(soups), beef and eggs(meats and eggs), yellow croaker and hair tail(fish and shellfish), yoghurt(milk and milk products), all vegetables except carrot(vegetables), and watermelon(fruits). The popular food preparation methods included mixing with seasonings and the most preferred taste was sweet. The results showed that the eating pattern of long-lived elderly was characterized by regularity, simplicity, and no overeating.

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