Korean Journal of Community Nutrition

Volume 23(4); August 2018

Original Articles

[English]
Field Application and Evaluation of Health Status Assessment Tool based on Dietary Patterns for Middle-Aged Women: Hye Jin Lee, Kyung Hea Lee; Korean J Community Nutr 2018;23(4):277-288. Published online August 31, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.4.277

OBJECTIVES
This study was performed to verify the validity and judgment criteria setting of a health status assessment tool based on dietary patterns for middle-aged women.
METHODS
A total of 474 middle-aged women who visited the Comprehensive Medical Examination Center at Hanmaeum Hospital in Changwon were enrolled (IRB 2013-0005). The validity was verified using clinical indicators for the diagnosis of metabolic syndrome (MS), and it was used to set the criteria for the tool. A logistic regression analysis was performed for validation. The area under-receiver operation (AUC), sensitivity, specificity, and Youden Index were calculated through ROC curve analysis. Statistical analysis was performed by SPSS 21, and p value < 0.05 was considered to be statistically significant.
RESULTS
The mean score of the group with no MS (73.3 points) was significantly higher compared to the group with MS (65.7 points) (p < 0.001). An analysis of the association between the tool scores and risk of MS showed a 0.15-fold reduction in the risk of MS every time the tool's score increased by one point. As the result of the ROC curve analysis, the assessment reference point was set to 71 points, indicating 77.0% sensitivity and 61.0% specificity. Risk of MS was significantly higher in the group with a score of less than 71.0 than a group with more than 71 points (OR=5.28, p < 0.001).
CONCLUSIONS
This study was the first attempt to develop a health status assessment tool based on the dietary patterns for middle-aged women, and this tool has proven its usefulness as an MS assessment tool through the application of middle-aged women in the field of health screening.

Citations

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Association of milk and dairy product consumption with the incidence of cardio-cerebrovascular disease incidence in middle-aged and older Korean adults: a 16-year follow-up of the Korean Genome and Epidemiology Study
Yeseung Jeong, Kyung Won Lee, Hyekyeong Kim, Yuri Kim
Nutrition Research and Practice.2023; 17(6): 1225. CrossRef

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[English]
Consumption Behaviors of Energy Drinks and Comparison of Associated Factors Among College Students in Gwangju: DaWun Seo, Bok Hee Kim; Korean J Community Nutr 2018;23(4):289-301. Published online August 31, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.4.289

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OBJECTIVES
The aim of this study was to examine the current status of consumption of energy drinks among college students and investigate the effects of general environmental factors, health behavior factors, caffeine knowledge levels, and perceived stress levels on consumption of energy drinks.
METHODS
A survey was conducted among a total of 479 college students in Gwangju, using self-administered questionnaires. The questionnaire consisted of items about general environmental factors, health behavior, caffeine knowledge, perceived stress, and energy drink consumption behaviors.
RESULTS
69.1% of participants experienced consumption of energy drinks, and specifically 82.8% of male students and 54.1% of female students experienced consumption of energy drinks (p < 0.001). The reasons for drinking energy drinks were found to be recovery from fatigue, curiosity, taste, habit, thirst relief, and stress relief. In addition, 40.7% of participants experienced drinking energy drinks mixed with alcohol, and specifically 48.6% of male students and 27.4% of female students reported drinking energy drinks with alcohol (p < 0.001). Moreover, 51.5% of participants responded that they experienced the effects of energy drinks, 31.9% reported experiencing adverse effects, and 41.1% were found to perceive the health risks. As a result of the assessment of caffeine knowledge, the participants showed a high level of knowledge of the arousal effect (77.7%) and the concentration increasing effect (70.8%) of caffeine, whereas they exhibited a low level of understanding of the health problems due to caffeine (32.6%) and adequate caffeine intake levels (24.4%). The higher levels of consumption experience of energy drinks was associated with higher body mass indexes (BMI) (p < 0.01), higher academic years (p < 0.01), lower levels of interest in health (p < 0.05), smoking (p < 0.001), alcohol consumption (p < 0.05), and higher levels of perceived stress (p < 0.05).
CONCLUSIONS
The risk groups related to consumption of energy drinks among college students were identified as male students rather than female students, students in the third or fourth year of study associated with increased stress levels, and students with negative health behaviors. Therefore, support for diverse health and nutrition education for college students is required along with the improvement of internal and external environments of schools in order for college students to manage increased stress levels due to the schoolwork and preparation for employment and maintain positive health behaviors.

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Analysis of Caffeine Intake and Eating Disorders among College Students according to Whether an Examination was Imminent or Not
Eun-Ji Lee, Bok-Mi Jung
The Korean Journal of Community Living Science.2023; 34(1): 47. 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
A Study on the Perception and Intake of Caffeinated Beverages in Adults Aged 20 to 30 Years
Bo-Ra Seo, Sim-Yeol Lee
Journal of the East Asian Society of Dietary Life.2023; 33(6): 545. CrossRef

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[English]
Differences in Dietary Life and Health related Factors According to Obesity in Poor Urban Peruvian Adolescents: Hye Kyung Chung, Hae Young Lee, Jin Ri Kim, Eun Woo Nam; Korean J Community Nutr 2018;23(4):302-318. Published online August 31, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.4.302

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OBJECTIVES
This study examined the differences in dietary life and health related factors, such as drinking behavior, exercise and leisure activities, mental health, and subjective perception for oneself according to obesity in poor urban Peruvian adolescents.
METHODS
A total of 1,532 Peruvian adolescents were selected from six schools in poor regions using stratified random sampling. The subjects were classified into two groups based on their BMI: â€˜normal weight group (NW group=980)â€™ or â€˜overweight and obese group (OWOB group=293)â€™. The differences in the general characteristics, dietary life, drinking behavior, physical activity and leisure, mental health and subjective perception of oneself in the two groups were compared. Ï‡2 analysis and independent sample t-test were performed using the SPSS program ver. 24.
RESULTS
For the total and male students, the frequency of breakfast and dinner were significantly lower in the OWOB group than in the NW group (all p < 0.001). For total and female students, the percentage of subjects who received nutrition education was significantly higher in the OWOB group than in the NW group (all p < 0.05). For total students, the percentage of subject who exercised more than five days/week was lower in the OWOB group than in the NW group (p < 0.05). For the total and female students, the subjective health status was worse in the OWOB group than in the NW group (all p < 0.05). The subjective body image was significantly different between the OWOB group and NW group in the total, male and female subjects (all p < 0.001).
CONCLUSIONS
The frequency of meals and exercise, and the subjective perceptions of the health status and body image differed according to obesity in poor urban Peruvian adolescents. Therefore, a school-based intervention program focused on regular meal and exercise, and adequate subjective perceptions for health status and body image need to be developed to prevent adolescent obesity.

Citations

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Influence of perceived stress on obesity in South Korean adolescents using data from the 13th 2017 Korea Youth Risk Behavior Web-Based Survey
Hye Ja Gu
Korean Journal of Health Education and Promotion.2019; 36(1): 29. CrossRef

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[English]
Effects of Nutrition Education and Exercise Program on Obesity Index and Behavioral Modification in Moderate Obese Women: Myung Hee Chang, Su Jin Jung; Korean J Community Nutr 2018;23(4):318-332. Published online August 31, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.4.318

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OBJECTIVES
The purpose of this study was to investigate the behavioral modification of obese adults who underwent nutritional and physical activity education. Twenty obese females, aged 20â€“60 years old, with BMIs (Body Mass Index) >30 or body fat (%) >40 were subjected to this study.
METHODS
The physical activity education program consisted of doing exercise in a gymnasium together or home exercise. Dietary attitudes and dietary intakes were assessed using weight control, physical activity, and eating habits. The nutrition-exercise educational period was 12 weeks.
RESULTS
After the study period, there was significant improvement in physical activity and eating habits score. Furthermore, there was a significant increase in the dietary intakes of fiber, iron, potassium, vitamin A, vitamin B6, and niacin. Blood pressure, blood glucose, and total cholesterol levels showed a tendency to decrease, but there was no significant difference. BMI, fat mass, abdominal circumference, and visceral fat levels were significantly reduced while muscle mass significantly increased.
CONCLUSIONS
This study suggests that behavioral modification by nutrition and physical activity education with feedback has positive effects on dietary intake and anthropometric biomarkers in obese adults. Therefore, lifestyle interventions of this kind could be recommended as a method for obesity management.

Citations

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Influence of Comprehensive Lifestyle Intervention (LSI) Program on Health, Fatigue, and Quality of Life in Middle-Aged Women
Su-Jin Jung, Seung-Ok Lee, Min-Jun Choi, Jun Heo, Soo-Wan Chae, Baik-Hwan Cho
Journal of Lifestyle Medicine.2022; 12(3): 127. CrossRef
Effect of Nutrition Counseling by Nutrition Care Process on Diet Therapy Practice and Glycemic Control in Type 2 Diabetic Patients
Tae-Jeong Bae, Na-Eun Jeon, Soo-Kyong Choi, Jung-Sook Seo
Korean Journal of Community Nutrition.2020; 25(3): 214. 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

Abstract PDF PubReader

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.

Citations

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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]
Nutrient Composition and Content of Vitamin and Mineral Supplements and Their Appropriateness for Pregnant and Lactating Women in Korea: Young Hee Han, Jeong Hyeon Seo, Gu Rum Shin, Ju Young Shin, Ye Young Jo, Taisun Hyun; Korean J Community Nutr 2018;23(4):341-351. Published online August 31, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.4.341

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OBJECTIVES
Use of dietary supplements containing vitamins and minerals is growing in Korean adults, especially in pregnant and lactating women. Vitamin and mineral supplements are available in different composition and in a wide range of contents. The purposes of the study were to examine nutrient composition and content of vitamin and mineral supplements for pregnant and lactating women and assess their appropriateness as dietary supplements.
METHODS
Information on the name, manufacturer, nutrient composition, and usage of vitamin and mineral supplements for pregnant and lactating women were obtained from the homepage of the Food Safety Information Portal managed by the Ministry of Food and Drug Safety, and Korean Index of Medical Specialties. A total of 264 products were identified.
RESULTS
Among 264 products, 26.1% were single nutrient products, and 73.9% were multinutrient products. The most commonly included nutrient was iron (70.1%), folic acid (66.3%), vitamin B12 (45.8%), vitamin C (38.6%), and vitamin B6 (38.6%). Although more than 50% of products contained nutrients less than 150% of Recommended Nutrient Intakes or Adequate Intakes for daily use, some products contained inappropriately high amounts of nutrients. When a maximum daily dose of supplements was taken as described on the label, iron in 73 products (39.5%), folic acid in 14 products (8.0%) were likely to be consumed in amounts greater than Tolerable Upper Intake Levels. Most products were assessed as inappropriate for pregnant women due to the possibility of excessive intake of vitamins or minerals when compared with Dietary Reference Intakes.
CONCLUSIONS
Pregnant and lactating women need to carefully select dietary supplements containing adequate amounts of vitamins and minerals. Nutritionists should provide guidelines regarding selection of appropriate vitamin and mineral supplements for pregnant and lactating women.

Citations

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Folate: 2020 Dietary reference intakes and nutritional status of Koreans
Young-Hee Han, Taisun Hyun
Journal of Nutrition and Health.2022; 55(3): 330. CrossRef
Analysis of A and E vitamer profiles in domestic raw and processed seafood consumed in Korea
Ye-Eun Park, Yu-Jeong Gwak, Jeong Kim, YuSen Guan, Won-Ho Hong, Su-Jin Park, Na-Young Yoon, Yeon-Kye Kim, Sang Kuk Han, Jiyeon Chun
Korean Journal of Food Preservation.2021; 28(7): 926. CrossRef

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[English]
Development of 9(th) Revision Korean Food Composition Table and Its Major Changes: Su Hui Park, Se Na Kim, Sang Hoon Lee, Jeong Sook Choe, Youngmin Choi; Korean J Community Nutr 2018;23(4):352-365. Published online August 31, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.4.352

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OBJECTIVES
The Korean Food Composition Table (KFCT) was first published in 1970, and has since been updated every five years by the Rural Development Administration (RDA). This study was conducted to introduce the development strategies, features, and challenges of the 9th revision of the KFCT.
METHODS
Due to the increasing demands of nutrient database users and generators, the RDA started a new research project in 2013 to improve the quantity and quality of data for the 9th revision of the KFCT. Over 1,000 food items frequently consumed in Korea were selected as key foods using the results of the Korean National Health and Nutrition Examination Survey. About 200 raw materials and processed food items were collected and analyzed every year. Target nutrients that were analyzed by collaborative labs, such as, sugars, selenium, iodine, and biotin, were increased from 22 to 43. Analytical sample handling procedures and data quality evaluation systems were also established in collaboration with 10 contracted labs. Data were evaluated for data quality according to the FAO/INFOODS, CODEX, and AOAC guidelines.
RESULTS
The 9th revision contains data on 3,000 food items and up to 43 and 140 food nutrients for the printed table and the excel database file, respectively. Overall, 1,485 data items were newly added, 973 of which were provided by the RDA and 512 were cited from foreign nutrient databases. The remaining 1,515 food items were maintained as in the 8th revision.
CONCLUSIONS
The KFCT provides the basic infrastructure for food and nutrition policy, research, and dietary practice in South Korea. The use of the KFCT has increased exponentially in the past few years in both public and private sectors; accordingly, increased efforts should be paid to the preparation, improvement, and maintenance of KFCT.

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Taesic Lee, Tae-Ha Chung
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Hyowon Choi, Hunju Lee, Yeon-Soon Ahn
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Seungjun Lee, Youngmin Choi, Minjoo Gu, Seungjoo Baik, Jeehye Sung, Heon Sang Jeong, Junsoo Lee
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