Korean Journal of Community Nutrition

Volume 21(2); April 2016

Original Articles

[English]
Relationship between Eating Style and Food Intake of Healthy Female College Students during Chuseok Holidays: Seok Young Kim; Korean J Community Nutr 2016;21(2):131-139. Published online April 30, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.2.131

OBJECTIVES
The present study was conducted to investigate associations between eating style and food intake of 45 female college students during Chuseok holidays.
METHODS
A ten-day food record was obtained and divided into two parts. The first five days (September 20-24, 2015) were considered as a 'Normal Day (ND 1-5)' and the subsequent five days (September 25-29) as 'Holiday (HD6-10)'. The middle three days (September 26-28) of the holidays were considered as the 'Peak Holiday (PD7-9)'. Eating behaviors were measured using the Dutch Eating Behavior Questionnaire (DEBQ) and anthropometry was assessed in all study participants. Participants were grouped by cluster analysis according to the mean energy intake of the first three days of the Holiday.
RESULTS
Participants had a low-normal range of BMI and they were carefully restricting their food intake at Normal Day. Even the food intake did not exceed 2000 kcal per day during the Peak Holiday. External eating was the most prevalent type of eating behavior, followed by restrained eating and emotional eating. Normal energy and fat intake were correlated with the external eating subscale of the DEBQ. Restrained eating was associated with the weight, BMI, fat mass, waist, and hip girth of the subjects. Compared to the Normal Day, they overate during the Holiday with different eating styles including 'restraint', 'disinhibition', and 'fluctuation'. Therefore, neither eating behaviors nor anthropometry was associated with food intake during the Holiday. Although eating behaviors and anthropometric measures were not different among eating style clusters, the food intakes of disinhibition cluster were higher than those of restraint cluster during all the study periods.
CONCLUSIONS
Subjects can be classified with the restraint, disinhibition, and fluctuation clusters. However, eating behaviors and anthropometry were not different among three clusters.

Citations

Citations to this article as recorded by

The Indicator of Emotional Eating and Its Effects on Dietary Patterns among Female Students at Qassim University
Razan M. Alharbi, Hend F. Alharbi
Nutrients.2023; 15(16): 3553. CrossRef
Comparison and Analysis of Dieting Practices Using Big Data from 2010 and 2015
Eun-Jin Jung, Un-Jae Chang
Korean Journal of Community Nutrition.2018; 23(2): 128. CrossRef
Body Image Perception and Eating Behaviors among Male Middle and High School Students according to Weight Status in Seoul
Bo-Mi Kim, Kyung-Hee Kim
Journal of the East Asian Society of Dietary Life.2018; 28(2): 123. CrossRef
The Analysis of a Diet for the Human Being and the Companion Animal using Big Data in 2016
Eun-Jin Jung, Young-Suk Kim, Jung-Wa Choi, Hye Won Kang, Un-Jae Chang
Clinical Nutrition Research.2017; 6(4): 256. CrossRef

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[English]
Dietary Habits and Perception Toward Food Additives according to the Frequency of Consumption of Convenience Food at Convenience Stores among University Students in Cheongju: Munkyong Pae; Korean J Community Nutr 2016;21(2):140-151. Published online April 30, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.2.140

Abstract PDF PubReader

OBJECTIVES
This study was performed to examine the consumption patterns of convenience food at convenience stores, dietary habits, and perception as well as knowledge of food additives among university students.
METHODS
Subjects were 352 university students in Cheongju, Korea, and data was collected by a self-administered questionnaire. They were divided into three groups according to the frequency of consumption of convenience food at convenience stores: 79 rare (â‰¤ 1 time/month), 89 moderate (2-4 times/month) and 184 frequent (â‰¥ 2 times/week).
RESULTS
More subjects from the frequent consumption group lived apart from parents (p<0.001) and possessed more pocket money (p<0.01). Frequent consumption group consumed noodles, Kimbab, and sandwich & burger significantly more often (p<0.001, respectively) than others. In addition, frequent consumption of convenience foods at convenience stores was associated with frequent breakfast skipping (p<0.05), irregular meal time (p<0.01), snacking (p<0.05), and eating late night meal (p<0.001). More from the rare consumption group had heard about food additives previously compared to the frequent consumption group (79.7% vs. 63.6%, p<0.01). Frequent consumption group showed significantly higher score than did the rare consumption group for the following questions: monosodium glutamate is harmful to your health (p<0.05), food additives are necessary for food manufacturing (p<0.005), food additives need to be labeled on products (p<0.05), there is no food additive at all if labeled as no preservatives, no coloring, and no added sugar (p<0.05). There was a significant difference in degrees of choosing products with less food additives depending on the consumption pattern.
CONCLUSIONS
Our results provided a better understanding of the factors associated with frequent consumption of convenience foods at convenience stores among university students and will be useful to develop a nutrition education program for those who are more prone to consume convenience foods.

Citations

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Suah Moon, Jimin Lim, Gaeun Yeo, Yuri Kim, Jieun Oh
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Se-In Oh, Ok-Sun Kim
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Min-Yen Chang, Chien-Cheng Huang, Ying-Chi Du, Han-Shen Chen
Nutrients.2022; 14(17): 3523. CrossRef
Energy and nutrition evaluation per single serving package for each type of home meal replacement rice
In-Young Choi, Jee-Young Yeon, Mi-Hyun Kim
Journal of Nutrition and Health.2022; 55(4): 476. CrossRef
Change of dietary habits and the use of home meal replacement and delivered foods due to COVID-19 among college students in Chungcheong province, Korea
Mi-Hyun Kim, Jee-Young Yeon
Journal of Nutrition and Health.2021; 54(4): 383. CrossRef
Analysis of Usage, Preference, and Satisfaction for Convenience Store Dessert among University Students in Chungbuk Area
Go Eun Lee, Hye-In Yang, Yun-Jung Bae
Journal of Biotechnology and Bioindustry.2021; 9: 63. CrossRef
The Effect of Frequent Use of Convenience Food from Convenience Stores on the Diet Quality of Women’s University Students: Using the Nutrition Quotient for Korean Adults
Sun Hee Lee, Seung-Lim Lee
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Knowledge, Perception, and Consumption of Food Additives among Female Lecturers in Zaria, Nigeria
Muhammed Sani Ibrahim, Aminu Lawal, Ahmed Ayuba Umar, Sunday Asuke
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Convenience Store Use and the Health of Urban Adolescents in Seoul, South Korea
Nan-He Yoon, Changwoo Shon
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Predictive Growth Modeling of Listeria monocytogenes in Rice Balls and Its Risk Assessment
Seoungsoon Yeo, Misook Kim
Journal of Food Quality.2020; 2020: 1. CrossRef
Evaluation of Dietary Quality and Nutritional Status according to the Use of Nutrition Labeling and Nutrition Claims among University Students in Chungbuk Area: Based on Nutrition Quotient
Yun-Jung Bae, Seo Young Park, Hye-Rin Bak
Korean Journal of Community Nutrition.2020; 25(3): 179. CrossRef
Nutritional Assessment Focusing on Minerals of Ready-to-Cook Foods Sold in Korea
Eun-Sun Park, Mi-Hyun Kim, Mi-Kyeong Choi
Journal of the East Asian Society of Dietary Life.2019; 29(6): 501. CrossRef
Association between frequency of convenience foods use at convenience stores and dietary quality among high school students in Incheon
Eun-Mi Kim, Mi-Kyeong Choi, Mi-Hyun Kim
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Study on Middle and High School Students' Use of Convenience Foods at Convenience Stores in Incheon
Seul-Ki Lee, Mi-Kyeong Choi, Mi-Hyun Kim
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Sleep Quality and Its Association with the Dietary Behavior and Lifestyle of University Students in Cheongju
Sewhan Jin, Munkyong Pae
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Importance-Satisfaction Analysis of Selection Attributes and Consumer Demand for the Development of Healthy Premium Gimbap
Phil-Yeo Kwon, Wan-Soo Hong
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Go-Na Shin, Yu-Ri Kim, Mi-Hyun Kim
Korean Journal of Community Nutrition.2017; 22(5): 375. CrossRef
Short-Term Effect of Convenience Meal Intake on Glycemic Response and Satiety among Healthy College Students in South Korea
Eunji Jang, Jeunghyun Lee, Sukyeong Lee, Mi-Hyun Kim
Clinical Nutrition Research.2017; 6(3): 215. CrossRef
Lunch Eating Patterns and Dietary Habits of University Students according to Major Lunch Place
Hyunji Kim, Hongmie Lee
Journal of the Korean Dietetic Association.2016; 22(4): 261. CrossRef

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[English]
Status and Need Assessment on Nutrition & Dietary Life Education among Nutrition Teachers in Elementary, Middle and High Schools: Na Gyeong Oh, Su Jin Gwon, Kyung Won Kim, Cheong Min Sohn, Hae Ryun Park, Jung Sook Seo; Korean J Community Nutr 2016;21(2):152-164. Published online April 30, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.2.152

Abstract PDF PubReader

OBJECTIVES
This study was conducted to investigate the status and need for nutrition and dietary life education among nutrition teachers at schools. These characteristics were analyzed if they were different between elementary schools and middle-high schools.
METHODS
Subjects were 151 nutrition teachers from 70 elementary schools, 41 middle schools and 40 high schools in 17 cities nationwide selected by two-stage stratified cluster sampling process. Survey questionnaires included the items on general characteristics, status and need assessment for nutrition and dietary life education. Chi-square test or t-test was used for data analysis by school groups.
RESULTS
Nutrition education was implemented at 65.7% of elementary schools and 51.9% of middle-high schools. Nutrition education was mainly performed in 'discretionary activitiesÂ·extracurricular activities' at elementary school and through 'newsletters, school homepage, foodservice bulletin board' at middle-high school (p<0.001). The most needed topic for nutrition education in nutrition teachers was 'healthy dietary habits and table manners' and this was not significantly different by school groups. Responses on adequate frequency (p<0.01), methods used for nutrition education (p<001), materials for nutrition education (p<0.001), information sources for nutrition education (p<0.001) were significantly different by school groups. Major tasks for activating nutrition education included 'securing the time for implementing nutrition education by reducing work loads' and 'developing standardized nutrition education materials' in schools.
CONCLUSIONS
Nutrition education at schools might be activated by improving working conditions of nutrition teachers and developing the practical programs that reflect the needs of nutrition teachers.

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Korean Journal of Community Nutrition.2024; 29(2): 97. CrossRef
Nutrition teacher’s perception and current status of nutrition education for free learning semester program: a preliminary study
Mi Joo Park, Jeong-Hwa Choi, Young-Ran Heo
Korean Journal of Community Nutrition.2023; 28(1): 24. CrossRef
광주광역시 지역민의 영양교육 요구도 조사 분석
은평 양, 경윤 김, 승희 최, 금비 류, 옥경 김, 정미 윤
Korean Journal of Food and Cookery Science.2023; 39(2): 100. CrossRef
Evaluation of the Need for Obesity Prevention Education Programs through Analysis of Factors Affecting Student Obesity Factors in Seoul during the COVID-19 Pandemic
Seoung Hi Kim, Seonyeong Baek, Min Jeong Choi, Sunny Ham
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Awareness and Practice of Sugar Reduction in School Foodservice and the Practice of Nutrition Education in Daegu
Suhyang Jang, Kilye Kim, Yeon-Kyung Lee
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Analysis of the consumer perception and related education effect on the reduction of sugar for elementary school students in Seoul and Gyeonggi-do
Ki Nam Kim, Jung Sug Lee, Jee-Seon Shim, Hae Kyung Chung, Hae Rang Chung, Moon-Jeong Chang
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Evaluation of Dietary Quality and Nutritional Status according to the Use of Nutrition Labeling and Nutrition Claims among University Students in Chungbuk Area: Based on Nutrition Quotient
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[English]
Gender Differences in Adolescents' Dietary Perceptions and Practices: Taejung Woo, Hye Jin Lee, Kyoung Ae Lee, Seung Min Lee, Kyung Hea Lee; Korean J Community Nutr 2016;21(2):165-177. Published online April 30, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.2.165

Abstract PDF PubReader

OBJECTIVES
This study attempted to compare adolescents' dietary behaviors and perceptions by gender in order to recommend useful strategies for nutrition interventions.
METHODS
Subjects were 2,363 middle school (MS) and high school (HS) students. They completed a self-administered questionnaire on their interest in diet and health, dietary perceptions, nutrition knowledge, dietary practices, and dietary environment at home. Data were analyzed using t-test, Ï‡2-test, and simple regression analysis by gender and by school groups.
RESULTS
Overall, girls obtained higher scores than boys did for "interest" (MS: p<0.001; HS: p<0.01), "dietary perceptions" (MS: p<0.001; HS: p<0.01), and "knowledge" (MS: p<0.01; HS: p<0.001). Regarding "dietary practices," no gender differences were observed among MS students, however, among HS students, boys obtained higher scores-reflecting good practices-than girls did (p<0.01). In all subjects, dietary environment at home was strongly associated with dietary practice than other variables (MS boys: Î²=0.435, p<0.001; MS girls: Î²=0.492, p<0.001, HS boys: Î²=0.271, p<0.001; HS girls: Î²=0.429, p<0.001).
CONCLUSIONS
We observed gender differences in some of the variables such as knowledge and perception among adolescent students. Educational programs and core strategies that consider these gender differences need to be developed. Specifically, for girls, educational programs should focus on facilitating dietary recommendation adherence, whereas for boys, the program could focus on improving dietary knowledge and perceptions.

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Jimin Lim, Hye Ji Seo, Jieun Oh
Journal of Nutrition and Health.2024; 57(1): 136. CrossRef
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Yulee Shin, Minsook Kyung, Seonyeong Baek, Sunny Ham
Journal of the East Asian Society of Dietary Life.2021; 31(3): 172. CrossRef
Association between Stress and Nutritional status of High School Students in Chungbuk using Nutrition Quotient for Korean Adolescents
In Young Kim, Mi-Kyeong Choi
Korean Journal of Community Nutrition.2020; 25(5): 361. CrossRef
Development of NQ-A, Nutrition Quotient for Korean Adolescents, to assess dietary quality and food behavior
Hye-Young Kim, Jung-Sug Lee, Ji-Yun Hwang, Sehyug Kwon, Hae Rang Chung, Tong-Kyung Kwak, Myung-Hee Kang, Young-Sun Choi
Journal of Nutrition and Health.2017; 50(2): 142. CrossRef
Nutrition Knowledge, Dietary Attitudes, and Dietary Behaviors by Gender of High School Students in Incheon
Zolzaya Erdenebileg, So Hyun Park, Su Ji Park, Kyung Ja Chang
Journal of The Korean Society of Food Culture.2016; 31(6): 652. CrossRef
Adulterated Food Management Characteristics according to Dietary Lifestyles among Adolescents
Yunhwa Kim
Korean Journal of Community Nutrition.2016; 21(6): 509. CrossRef
Application and the Effect of Nutrition Education Program Based on the Social Cognitive Theory Among Middle School Girls
Jihea Kim, Taejung Woo, Kyoung Ae Lee, Seung Min Lee, Kyung-Hea Lee
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[English]
A Study on the Body Composition, Physical Activity Level, Basal Metabolic Rate, and Daily Energy Expenditure of Elderly in Busan: Hwa Jae Lim; Korean J Community Nutr 2016;21(2):178-189. Published online April 30, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.2.178

Abstract PDF PubReader

OBJECTIVES
The objectives of the study were to assess body composition, physical activity level (PAL), basal metabolic rate (BMR), and daily energy expenditure (DEE) and to examine associations between PAL and body composition, BMR, and DEE of elderly in Busan.
METHODS
A cross-sectional study was conducted among 226 elderly aged 65-93 years. Body composition was measured by Inbody 720. PAL was calculated by daily activity diary. BMR was calculated by Harris-Benedict (H-B) formula, Dietary Reference Intakes (DRI) formula, and Inbody 720 measurement. DEE was calculated by H-B formula, DRI formula, Inbody 720 measurement, and estimated energy requirements (EER) formula.
RESULTS
The mean fat free mass (FFM) in elderly men was significantly higher than that in elderly women (p<0.001). The mean percent body fat and fat mass (FM) in elderly women were significantly greater than those in elderly men (p<0.001, p<0.001). The mean PAL in elderly men (1.59) was significantly higher than that in elderly women (1.53) (p<0.001). The mean DEEs calculated by 3 methods except for H-B formula in elderly men were higher than EER for elderly men (2000kcal). The mean DEEs calculated by 4 different methods in elderly women were higher than EER for elderly women (1600kcal). Age showed significantly negative correlations with height (p<0.001, p<0.001), FFM (p<0.001, p<0.001), BMRs calculated by H-B formula (p<0.001, p<0.001), DRI formula (p<0.001, p<0.001) and Inbody 720 measurement (p<0.05 p<0.01) and DEEs calculated by H-B formula (p<0.001, p<0.001), DRI formula (p<0.001, p<0.001), Inbody 720 measurement (p<0.05, p<0.05), and EER formula (p<0.001, p<0.001) in elderly men and elderly women. PAL showed significantly positive correlations with FFM (p<0.05), BMR by Inbody 720 measurement (p<0.05) in elderly men and negative correlations with FM (p<0.05) in elderly women.
CONCLUSIONS
Based on the results, PAL was associated with greater FFM in elderly men and lesser FM in elderly women. Therefore, nutritional education to increase physical activity for health promotion in late life is needed in the elderly.

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Effects of a Yoga Program Combined with a Mediterranean Diet on Nutritional Status and Functional Capacity in Community-Dwelling Older Adults: A Randomized Controlled Clinical Trial
María del Carmen Carcelén-Fraile, María Rosalba Martín-Baute, María Isabel Ledesma-Cerrato, Yolanda Castellote-Caballero, Ana María González-Martín, Fidel Hita-Contreras, Javier Cano-Sánchez, Agustín Aibar-Almazán
Nutrients.2024; 16(11): 1601. CrossRef
The Effects of Aquatic Group Exercise on Body Composition and Mental Health of Elderly Women
Hae-An Ok
Journal of The Korean Society of Physical Medicine.2017; 12(1): 103. CrossRef

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[English]
The Nutrient Intakes and their Relationships with the Use of Diuretics, Symptom Severity and Physical Functioning in Heart Failure Patients: Jun Hee Jang, Haejung Lee, Youngjoo Park, Kook Jin Chun, Jong Hyun Kim; Korean J Community Nutr 2016;21(2):190-199. Published online April 30, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.2.190

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to identify the differences in nutrient intake according to using diuretics, symptom severity and degree of physical functioning in heart failure patients.
METHODS
A secondary data analysis was conducted by using baseline data of an intervention study for heart failure patients. In this study, 131 heart failure patients were included. Data were collected using medical records, NYHA (New York Heart Association functional classification) class, and 6-minute-walking test and 24-hour diet recall. Data were analyzed using descriptive statistics and Chi-square test by SPSS 21.0. Nutrient intake was assessed using CAN-pro 2.0.
RESULTS
Majority of the participants consumed total calorie less than Estimated Energy Requirement (EER) and consumed carbohydrates more than 65% of their total calorie intakes. 24.4% of the participants consumed fat more than 30% of their total calorie intakes and 23.7% consumed saturated fat more than 7% of their total calorie intakes. 100.0% of the participants consumed protein less than 7% of their total calorie intakes and 73.3% of the participants consumed more than recommended intakes of sodium. More than 90.0% of the participants consumed less than adequate intakes of potassium (90.1%) and Vitamin D (91.6%), respectively. 100% and 62.6% of the participants consumed less than Estimated Average Requirement (EAR) of magnesium and Vitamin B1, respectively. Nutrient intakes in heart failure patients were different for potassium intake according to the usage of diuretics. The participants with symptom severity tended to intake protein less properly and the participants walking more than 300.0 m tended to intake sodium improperly high.
CONCLUSIONS
The findings of this study indicated the need for screening nutrient intakes of heart failure patients. It is necessary to increase the intake of total calories and most nutrients and to restrict sodium intakes among heart failure patients.

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Hosun Lee, Suk Yong Jeong, Hae Ryeon Choi, Seok-Min Kang
Clinical Nutrition Research.2021; 10(2): 172. CrossRef

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[English]
Study on Energy and Nutrient Intake and Food Preference of the Elderly in Care Facilities: Jong Sook Kwon, Seung Hee Lee, Kang Min Lee, Yoonna Lee; Korean J Community Nutr 2016;21(2):200-217. Published online April 30, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.2.200

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to assess energy and nutritional intake and investigate the preference for food and cooking methods of the residents in elderly care facilities.
METHODS
Data were collected from 72 residents (10 males and 62 females) aged â‰¥ 70 years in elderly care facilities using questionnaires, food photographs for estimating dietary intake and records for daily physical activity.
RESULTS
Average age of the study participants was 85.0 years and 41, 36 and 8 had dementia, hypertension and diabetes mellitus, respectively. 15%, 65% and 19% of subjects were physically mobile, enervated, and immobile, respectively. Daily energy intake was 1360.2 kcal in men and 1378.0 kcal in women, which were 68.0% and 86.1% of the estimated energy requirement (EER) of dietary reference intake for Koreans (KDRI) for â‰¥ 75 year old individuals, respectively. Estimated energy expenditure (EEE) of subjects calculated using formula from KDRI was 1361.9 kcal and EER calculated using estimated daily physical activity (EDPA) was 1232.9 kcal. Energy intake and EEE from KDRI were higher than EER from EDPA. Dietary intake of dietary fiber, calcium, potassium, zinc, vitamin B2, niacin, vitamin C were lower, and protein, phosphorous, iron, sodium, vitamin A, vitamin B1, vitamin B6, vitamin E were higher than the corresponding ones of KDRI. Subjects liked meats, fishes and shellfish, and fruits, while subjects disliked milk, seaweeds and salted fish and salted vegetables. Cooked rice, soybean paste soup, beef, cooked sliced radish strip, and yogurt were favorite foods, with steam being a favorite cooking method. Subjects considered nutrition as the most important factor for improving food service quality.
CONCLUSIONS
Results of this study could be utilized for improving food-service for the residents in elderly care facilities, and provide a basis for setting reference intake of energy and nutrients of the elderly having very low activity levels.

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Daeun Choi, Youngmi Lee, Haeryun Park, Kyunghee Song, Jinah Hwang
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Gyusang Han, Eunju Yang
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Hee-Sook Lim, Eun Bi Oh, Yoo Kyoung Park, Hae-Yun Chung
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