Korean Journal of Community Nutrition

Young Hye Kwon

3 Articles

[English]
Status of Maternal Nutrition in South and North Korea: Soh Yoon Yun, Young Hye Kwon, Jihyun Yoon; Korean J Community Nutr 2016;21(3):265-273. Published online June 30, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.3.265

OBJECTIVES
This study compared the nutritional status of child-bearing age women between the Democratic People's Republic of Korea (North Korea) and the Republic of Korea (South Korea).
METHODS
The data presented in the DPRK Final Report of the National Nutrition Survey 2012 was utilized for the nutritional status and food intake of North Korean women. To produce the South Korean women's data comparable to those of North Korean women, the data from the 2012 National Health and Nutrition Survey were analyzed and the data presented in the 2010 Report of the Korean Agency for Technology and Standards were utilized.
RESULTS
The prevalence of maternal anemia (blood hemoglobin < 12.0 g/dL) was over 30% in all the age groups of North Korean women and 8.9%, 14.2%, 16.4% in 20-29, 30-39, 40-49 year old South Korean women, respectively. The prevalence of maternal protein-energy malnutrition (Mid-Upper Arm Circumference < 22.5 cm) was 25.2%, 21.4%, 21.8% in 20-29, 30-39, 40-49 year old North Korean women, respectively and less than 10% in all the age groups of South Korean women. Result of dietary diversity comparison showed that North Korean women consumed less food than South Korean women at all food groups: grains, fruits, vegetables, meat, and dairy. Percentage of North Korean women having consumed protein rich foods-meat and fish, eggs or dairy products-were much lower than those of South Korean women.
CONCLUSIONS
The striking disparity of nutritional status between South and North Korean women indicates that nutrition support for North Korean women is essential in the process of preparation for a unified nation.

Citations

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[English]
Survey on Dietary Behaviors and Intakes of Instant Noodle (Ramyeon) Soup among College Students: Hyung Sook Kim, Eun Young Lee, Kyungmin Kim, Kyung Won Kim, Jinwon Pyun, Sang Jin Chung, Young Hye Kwon, Ikhyun Yeo, Sangyun Lee, Kisun Nam; Korean J Community Nutr 2013;18(4):365-371. Published online August 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.4.365

Abstract PDF PubReader

High intakes of sodium may increase the risk of hypertension or cardiovascular diseases. According to the 2010 Korea National Health and Nutrition Survey, the average intake of sodium was 4,878 mg/day with salt, kimchi, soy sauce, fermented soybean paste and Ramyeon being the five main sources of sodium. In order to identify solutions to reduce the intake of sodium, we investigated the intake patterns and eating behaviors of Ramyeon among 347 college students (male 146, female 201) using survey questionnaires. The average age of study subjects was 23.7 years for males and 20.5 years for females. The average Body Mass Index (kg/m2) was 21.9 for males and 20.1 for females. The average frequency of Ramyeon intake was 2.0 times/week. The main reason for eating Ramyeon was convenience (56%), followed by good taste (27%), low price (11%) and other reasons (9%). The criteria for choosing Ramyeon were taste (72%), convenience (14%), price (7%), nutrition (1%), and the other factors (2%). Males' average intake of Ramyeon soup (61%) was higher than that of the females (36%). The estimated intake of Ramyeon soup by survey showed a positive correlation with the measured intake of Ramyeon soup. Sodium contents of Ramyeon were measured separately for the noodles and the soup, which were 1,185 mg/serving and 1,148 mg/serving each. Therefore, the amount of sodium intake can be reduced if students eat less Ramyeon soup. Also, we observed that dietary behaviors and soup intakes of Ramyeon between the sexes were different. Appropriate nutritional education for proper eating habits may help decrease the intake of sodium.

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Comparison of the nutrition quotient by types of eating behavior among male and female university students in Gwangju
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Journal of Nutrition and Health.2023; 56(3): 277. CrossRef
Effects from the Use of Nutrition Labels and the Levels of Sodium-related Nutrition Knowledge on the Consumption of Instant Noodles (Ramyeon) by Middle School Students in the Incheon Area
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Korean Journal of Community Nutrition.2022; 27(5): 397. CrossRef
A Qualitative Study on the Dietary Experience with the Children’s Meal Card : Focused on College Students Living in Busan
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Flavor principle as an implicit frame: Its effect on the acceptance of instant noodles in a cross-cultural context
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A Cross-National Study on Selection Attributes of Instant Noodle between China and Korea
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Comparison of the sodium content of Korean soup-based dishes prepared at home, restaurants, and schools in Seoul
Yanghee Park, Jihyun Yoon, Sang-Jin Chung
Journal of Nutrition and Health.2020; 53(6): 663. CrossRef
Development of a database of capsaicinoid contents in foods commonly consumed in Korea
Hoyoun Cho, Youngjoo Kwon
Food Science & Nutrition.2020; 8(8): 4611. CrossRef
Analysis of Sodium Content and Tastes of Ramyeon Cooked Using Different Recipes
Chang-Hwan Oh, Chung Ha-Yull
Korean Journal of Food and Cookery Science.2018; 34(5): 450. CrossRef
Development and User Satisfaction of a Mobile Phone Application for Image-based Dietary Assessment
Seo-Yoon Kim, Sang-Jin Chung
Korean Journal of Community Nutrition.2017; 22(6): 485. CrossRef
Association of instant noodle intake with metabolic factors in Korea: Based on 2013~2014 Korean National Health and Nutrition Examination Survey
Jee-Young Yeon, Yun-Jung Bae
Journal of Nutrition and Health.2016; 49(4): 247. CrossRef
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
Korean journal of food and cookery science.2015; 31(4): 477. CrossRef
Study on Sodium Reduction: 'Healthy Restaurant for Sodium Reduction'
Soon Myung Hong, Jee Hye Lee, Hye-Kyung Kim, Rina Yu, Jeong Hee Seo, Eun Jeong Huh, Seong Suk Cho, Jeongah Yang
Journal of the Korean Dietetic Association.2014; 20(3): 174. CrossRef
A Study on Food Habits and Nutrient Intakes according to BMI in Food and Nutrition Major and Non-major Female Students in Kyungnam University
Eun-Hee Seo
Korean Journal of Community Nutrition.2014; 19(4): 297. CrossRef
Diet-Related Health Risk Appraisal for Cardiometabolic Diseases of the College Students in Gyunggi-do
Hyung-Sook Kim
The Korean Journal of Community Living Science.2014; 25(1): 89. CrossRef

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[English]
Effect of School Breakfast Service on Attitudes Toward Breakfast and School Breakfast of Male Middle School Stu: Gajin Yi, Jihyun Yoon, Yun Jeong Choo, Sang Jin Chung, Young Hye Kwon; Korean J Community Nutr 2009;14(3):277-285. Published online June 30, 2009

Abstract PDF: This study was conducted to analyze the effect of male middle school students'eating school breakfast on their attitudes toward breakfast and school breakfast. In addition, the effect of school breakfast on breakfast-related eating behaviors and academic achievement was investigated. The study subjects were selected from a male middle school located in Gyeonggi-do, Republic of Korea. Breakfast was provided at the school for 7 weeks during the 2nd semester of the year 2006. Two sophomore classes were selected for the experimental study. All the students from one class (n = 34; School Breakfast Eaters) have eaten school breakfast while none of the students from the other class (n = 33; School Breakfast Non-eaters) have done so. About two weeks after the school breakfast service was terminated, questionnaires were distributed to the two classes and the responses were analyzed. The results showed that School Breakfast Eaters had more positive attitudes toward breakfast and school breakfast than School Breakfast Non-eaters. In addition, School Breakfast Eaters perceived the positive effect of eating breakfast on their school life more highly than School Breakfast Non-eaters. However there was no significant difference between the two groups in their breakfast eating behaviors in terms of breakfast skipping when the breakfast service was not available. No significant difference was found between the two groups with regards to math score variation before and after school breakfast service. In conclusion, school breakfast for 7 weeks had positive effects on male middle school students'attitudes toward breakfast and school breakfast, although the effect was not confirmed in their breakfast-related eating behaviors after the school breakfast service was terminated.

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