Korean Journal of Community Nutrition

Volume 22(2); April 2017

Original Articles

[English]
Analysis of Korean Dietary Life Adaptation of Married Female Immigrants: Jeong Sook Lee; Korean J Community Nutr 2017;22(2):103-114. Published online April 30, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.2.103

Abstract PDF PubReader: OBJECTIVES
This study aims to investigate the married female immigrants' experience on Korean dietary life adaptation, especially identifying the symbolic meaning and nature of experiences.
METHODS
This study was conducted with six married female immigrants through an analysis of the qualitative materials which consisted of in-depth interviews, field notes and materials. Data was analyzed using Giorgi's phenomenological research methods.
RESULTS
The results were deduced as 116 significant statements, 17 formulated meanings (sub-theme), and 6 theme clusters. Six theme clusters comprised of lack of preliminary knowledge and information, conflict and support in relationships, Korean food culture which is different from homeland, adaptation attitudes of Korean food culture according to situation, sharing of homeland food culture, and practical difficulty and expectative service. The participants started Korean life in the dark about Korea and Korean food culture, so they were subjected to trial and error. The conflict between Korean mother-in-law and foreign daughter-in-law came from lack of consideration of daughter-in-law's cultural background. Some participants were hurt because of misunderstanding and nitpicking. They were learning about cooking method, ingredient, seasoning, table setting and manner. Some participants integrated Korean food culture and their homeland food culture. Some of them assimilated with Korean food culture. One of them maintained homeland food culture. The participants who adapted Korean food culture well could share homeland food amicably. They sometimes didn't apply the services which were offered by the government, because the services did not fit their needs. Some of them didn't know the usage route of the services or information. They had resistance about home teaching and it showed that outreach service was not always effective.
CONCLUSIONS
This study suggested that it is necessary to develop a practical support plan which covers married female immigrants' real needs and system improvement measures.

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[English]
Development of Nutrition Education Contents for Pregnant Women Based on Effective Communication Strategies: Taeksang Yoo, Young Hee Han, Jung Hyun Kim, Min Jun Lee, Taisun Hyun; Korean J Community Nutr 2017;22(2):115-126. Published online April 30, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.2.115

OBJECTIVES
The purpose of the study was to develop communication strategies for effective nutrition education targeting pregnant women and to create nutrition education contents.
METHODS
The format and the contents of online resources on nutrition information for pregnant women provided by reliable institutions were analyzed. Possible solutions to overcome barriers of nutrition education as well as communication strategies for effective nutrition education were identified by a brainstorming process. Based on the communication strategies, contents for nutrition education were created. Understandability, level of interest, applicability to daily life, harmony of text and illustration, and overall satisfaction of the contents were evaluated by dietitians and pregnant women.
RESULTS
The four communication strategies were developed; (1) to focus on a few important messages, (2) to provide evidence-based information, (3) to create illustrations or infographics with a minimum amount of text, and (4) to provide tips on how to improve the current diet options. Based on these strategies, the contents were focused on three important nutrients for pregnant women, folate, iron, and calcium. The percentages of the recommended nutrient intakes of the three nutrients on selected menu and its improved version by adding a dish or changing a dish into another dish were calculated and provided. Finally, the contents were delivered as illustrations with a minimum amount of text. Overall, dietitians and pregnant women were satisfied with the contents.
CONCLUSIONS
The contents developed in this study can be used in a pamphlet or a pregnancy diary, or can be shared in social networking services. Further contents on other nutrients and various menu are expected to be developed using these communication strategies.

Citations

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Development of Education Materials as a Card News Format for Nutrition Management of Pregnant and Lactating Women
Young-Hee Han, Jung Hyun Kim, Min Jun Lee, Taeksang Yoo, Taisun Hyun
Korean Journal of Community Nutrition.2017; 22(3): 248. CrossRef

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[English]
Survey on Foodservice Satisfaction and Dietary Education needs for Improvement of School Foodservice in Middle School Students in Seoul: Kyung Hee Shin, Youngmee Lee, Wookyoun Cho; Korean J Community Nutr 2017;22(2):127-135. Published online April 30, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.2.127

Abstract PDF PubReader

OBJECTIVES
This study was conducted to examine the satisfaction of school cafeterias among the surveyed group at two middle schools located in Seoul.
METHODS
574 out of 600 middle school students in Seoul (95.7%) completed the study.
RESULTS
Satisfaction rate of school meals was significantly higher among girls (73.2%) compared to boys (45.1%). The reasons for satisfaction factors of school meals were with the taste of school meals (55.1%), menu (19.3%), nutrition (14.2%), and food hygiene safety (7.0%). Students who had a double-income family, well-educated mother and higher happiness in their life reported a higher satisfaction with school meals. Both boys and girls who consumed milk frequently showed significantly higher satisfaction with school meals. Factors that were related to satisfaction of school meals were food temperature, the amount of food (especially among boys). Variety in the menu and food distribution speed were less related to the satisfaction of meals. In the case of girls, waiting time, food distribution speed were more important to them while the kindness of school staff was a less important factor. Improvements that were needed to increase the satisfaction for the school lunch meals, from the most important to least important were as follows: variety of meals (36.6%), food distribution speedÂ·waiting time (24.6%), taste of food (15.7%), amount of food (7.7%), hygienic management (5.1%), food quality (4.7%), kindness (3.0%), temperature of the food (2.8%). Students preferred to broadcast on campus and cooking practice for the dietary education.
CONCLUSIONS
To improve school meal satisfaction, it is necessary for food distribution facilities to make improvements with regard to variety of meals and reduced waiting time.

Citations

Citations to this article as recorded by

Development and evaluation of an intervention to improve food and nutrition literacy among Iranian Kurdish primary school children: An application of intervention mapping approach
Mohammad Ahmadpour, Nasrin Omidvar, Elham Shakibazadeh, Azam Doustmohammadian, Abbas Rahimiforoushani
Frontiers in Public Health.2023;[Epub] CrossRef
Feasibility Study on Application of Revised Nutritional Standards for School Lunches: Consumer Satisfaction Survey
Meeyoung Kim, Youngmin Nam
Journal of the East Asian Society of Dietary Life.2019; 29(5): 367. CrossRef
Improving Perception and Satisfaction on Middle and High School Foodservice: The Role of Student Participation Program in Serving School Meals
Jeong-Eun Park, Kyung-Suk Choi
Korean Journal of Community Nutrition.2018; 23(3): 243. CrossRef

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[English]
The Factors Influencing the Bone Mineral Density in Korean Adult Men : Based on Korea National Health and Nutrition Examination Survey 2010~2011 Data: Hye Sang Lee; Korean J Community Nutr 2017;22(2):136-144. Published online April 30, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.2.136

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to determine which factors influence the bone mineral density (BMD) of total femur (TF), femoral neck (FN) and lumbar spine (LS) of the adult men by analyzing nationally representative Korean survey data.
METHODS
This study was conducted based on the data of 1,770 men aged 19-64 years from the Fifth Korea National Health and Nutrition Examination Survey (KNHANES V), 2010~2011. The BMD was analyzed by various factors (general characteristics, anthropometric data, health habits, chronic diseases, nutrient intake status). SPSS statistics for complex samples was used to analyze the data.
RESULTS
We observed that the BMD decreased significantly with aging. The BMD in each of the second lowest quartile of waist circumference (in TF & FN) and body mass index (in TF & LS) was lower than the respective BMD in the highest quartile group. The BMD in FN was higher in the group who reported the weight training. The BMD in LS was lower in hypercholesterolemia group than in the normal group. The BMD in TF, FN and LS was lower in hypertriglyceridemia group and in diabetes group than in the normal group. The BMD in TF, FN and LS was higher in the group with < Estimated Average Requirement iron intake. But there was no evidence to suggest that the BMD was related with educational level, income level, smoking, alcohol intake, anemia and nutrient intake status (except for iron).
CONCLUSIONS
This study suggested that aging, waist circumference, body mass index, weight training, hypercholesterolemia, hypertriglycemia, diabetes were site-specifically associated with the BMD in TF, FN and LS in the adult men. These bone site-specific factors need to be considered for the prevention of osteoporosis.

Citations

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Significant association factors of bone mineral density in Taiwan adults
Tzyy-Ling Chuang, Mei-Hua Chuang, Chun-Hung Lin, Shih-Chin Chou, Yuh-Feng Wang
Tzu Chi Medical Journal.2020; 32(4): 367. CrossRef
Bone Mineral Density as a Predictor of Atherogenic Indexes of Cardiovascular Disease, Especially in Nonobese Adults
Tzyy-Ling Chuang, Jiunn-Wen Lin, Yuh-Feng Wang
Disease Markers.2019; 2019: 1. CrossRef
Developing Customized Phantom for Korean Bone Density Using 3D Printing
Junho Lee, Kwan-Yong Choi, Jae-Ho Choi
Journal of Radiological Science and Technology.2019; 42(3): 223. CrossRef

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[English]
Shifts in Kimchi Consumption between 2005 and 2015 by Region and Income Level in the Korean Population: Korea National Health and Nutrition Examination Survey (2005, 2015): Junghyun Park, Hae Jeung Lee; Korean J Community Nutr 2017;22(2):145-158. Published online April 30, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.2.145

Abstract PDF PubReader

OBJECTIVES
The importance of kimchi as a traditional food in Korean cuisine has gradually decreased due to rapid industrialization, economic growth and changes in dietary patterns in Korea. This study aimed to examine the shifts in kimchi consumption by region and by income level between 2005 and 2015 in Korea.
METHODS
Data from the Korea National Health and Nutrition Examination Surveys III (2005) and VI (2015) were used in the study (n=15,558). Intake of kimchi was estimated using a single 24-hour dietary recall. The sample weights were applied in all analyses to reflect population estimates. All statistical analyses were carried out by using SPSS IBM Statistics 20.
RESULTS
Kimchi intake has significantly decreased by 27.6 g/day per capita during the last decade in Korea; 25.0 g for males and 29.9 g for females, respectively. Over the past decade, the decline of kimchi intake has been particularly significant in Seoul, Busan, Incheon, Gyeonggi, and Gwangju, while there has been no significant change in males living in rural areas. The consumption of kimchi across all income levels has decreased, however, the decrease was higher in â€˜middle and low income levelâ€™. The amount of kimchi consumption in 2015 was the highest in â€˜low income levelâ€™. The results were similar after adjusting for gender and age.
CONCLUSIONS
For the past decade, the overall intake of kimchi in Korea has decreased, however, it has been found that the decrease of kimchi intake for males living in the rural areas was not significant. Therefore, in order to keep our traditional kimchi culture and promote a balanced diet including kimchi for Korean, it is necessary to develop more efficient policies and approaches. A variety of dishes using kimchi should be developed, besides merely serving kimchi with rice as a side dish, to increase the consumption of kimchi.

Citations

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Effects of kimchi consumption on body fat and intestinal microbiota in overweight participants: A randomized, double-blind, placebo-controlled, single-center clinical trial
Wooje Lee, Min-Sung Kwon, Ye-Rang Yun, Hasun Choi, Mi-Ja Jung, Hyelyeon Hwang, Myung-Jun Shin, Jong-Hwan Park, Du-Ri Kim, Ji Yoon Chang, So Young Moon, Ho Jae Lee, Tae-Woon Kim, Tae Woong Whon, Sung Wook Hong
Journal of Functional Foods.2024; 121: 106401. CrossRef
Kimchi throughout millennia: a narrative review on the early and modern history of kimchi
Reggie Surya, David Nugroho
Journal of Ethnic Foods.2023;[Epub] CrossRef
Analysis of intake trends of kimchi, fruits and vegetables (1998–2020) and factors associated with the intake (2016–2020): based on the Korea National Health and Nutrition Examination Survey
Jiwon Jeong, Jungmin Park, Yu Kyung Lee, Sung Wook Hong, Sangah Shin
Journal of Nutrition and Health.2023; 56(4): 404. CrossRef
Exploring the philosophical values of kimchi and kimjang culture
Reggie Surya, Anne Ga-Yeon Lee
Journal of Ethnic Foods.2022;[Epub] CrossRef
Association of Korean fermented cabbage kimchi consumption with an incidence of metabolic syndrome: 10-year follow-up results of the Korean Genome and Epidemiology Study
Suk Hyeon Seo, Jiyoun Hong, Im Huei Son, Young Hee Han, Taisun Hyun
Journal of Nutrition and Health.2019; 52(6): 569. CrossRef
Comparison of the periodontal condition in Korean and Japanese adults: a cross-sectional study
Michiko Furuta, Kenji Takeuchi, Yoshihiro Shimazaki, Toru Takeshita, Yukie Shibata, Jun Hata, Daigo Yoshida, Deok-Young Park, Toshiharu Ninomiya, Yoshihisa Yamashita
BMJ Open.2018; 8(11): bmjopen-2018-024332. CrossRef
Inhibitory effects on N-nitrosodimethylamine formation by decrease of salted-fermented fish products and increase of condiments in kimchi
Sung Hyun Kim, Jeong Gyun Kim, Sanghyun Lee, Kyung Hun Kang, Sang-Hyun Kim, Soo-Jung Lee, Nak-Ju Sung, Mi Ja Chung
Food Science and Biotechnology.2017; 26(5): 1447. CrossRef

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[English]
Distribution and Exposure Prevalence of Carbohydrate-based Food Intake among Obese Korean Adults Based on the Health Examinees (HEXA) Study: Yuri Han, Sung Ok Kwon, Sang Ah Lee; Korean J Community Nutr 2017;22(2):159-170. Published online April 30, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.2.159

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to estimate the distribution and exposure prevalence of total carbohydrate intake and the carbohydrate-based foods such as rice, noodles, sweet potatoes, sweet drinks, milk and fruits and to characterize intake patterns among obese Korean adults.
METHODS
Subjects included 137,363 adults aged 40 years or older who participated in a Health Examinees (HEXA) Study. Multiple regression analysis of data from Semi-Quantitative Food Frequency Questionnaire (SQFFQ) identified food sources of carbohydrates. Weight, height and waist circumstance (WC) were measured, and the body mass index (BMI) was calculated. Obesity was defined as BMI â‰¥ 25 kg/m2 and abdominal obesity as WC â‰¥ 90 cm and â‰¥ 85 cm for males and females, respectively.
RESULTS
Obese adults appeared to have a higher total carbohydrate intake in the univariate analysis but had eaten less after adjustment for general and lifestyle factors, compared to normal weight adults (OR 0.78, 95% CI 0.73-0.82 for general obesity; OR 0.79, 95% CI 0.74-0.85, for abdominal obesity; P trend < 0.0001, respectively). Based on advance analysis for the food sources of carbohydrates, obese subjects had lower intake of rice (OR 0.86, 95% CI 0.68 -1.09 for general obesity; OR 0.87, 95% CI 0.67-1.13, for abdominal obesity; P trend < 0.0001, respectively) and higher intake of noodles (OR 1.21, 95% CI 1.16-1.27 for general obesity; OR 1.25, 95% CI 1.19-1.32, for abdominal obesity; P trend < 0.0001 respectively). With regard to other food sources of carbohydrates such as milk and fruits, intake was lower among obese compared to normal weight subjects.
CONCLUSIONS
In the Korean middle-aged and older obesity groups, the intake of carbohydrates and the related foods was lower than in normal weight subjects, except for noodles. We conclude that a higher intake of noodles may enhance weight-gain. Therefore, this study suggested that the guidelines should consider the types of carbohydrate sources and the amount consumed from foods in order to provide proper guidance with regard to control and prevent obesity among Korean adults.

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Calcium- and Sodium-Rich Food Intake among Koreans with and without Metabolic Syndrome: Cross-Sectional Analysis of the Korean Genome and Epidemiology Study
Byeonggeun Choi, Jiyoon Kim, Yeonjin Kim, Jiae Shin, Sang-Ah Lee
Nutrients.2024; 16(15): 2439. CrossRef
In vitro safety and efficacy of probiotics mixture on carbohydrate digestion inhibition
Eunsol Seo, Jang-Bin Woo, MinYeong Seo, Jeongmin Woo
Korean Journal of Food Preservation.2023; 30(3): 538. CrossRef
Assessment of dietary quality and nutrient intake of obese children in Changwon area
Ji-Sook Park, Ha-Neul Choi, Jae-Young Kim, Sang-Hyuk Ma, Jung-Eun Yim
Journal of Nutrition and Health.2022; 55(6): 630. CrossRef
Comparison of the levels of energy intake from dish and food groups by gender and age among Korean obese adults: data obtained from the 2013-2018 Korea National Health and Nutrition Examination Survey
Cheongmin Sohn, Woori Na, Chaeryeon Kim, Seunghee Choi, Oh Yoen Kim, Jounghee Lee, Mi Ock Yoon, Myoungsook Lee
Journal of Nutrition and Health.2022; 55(6): 670. CrossRef
Relationship between Obesity and Dental Caries in Some University Students: A Pilot Study
SooJeong Hwang, Hoon Kim, MinSeock Seo
Journal of Dental Hygiene Science.2021; 21(2): 127. CrossRef

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