Korean Journal of Community Nutrition

Volume 27(6); December 2022

Research Articles

[Korean]
Development of Korean NOVA Food Classification and Estimation of Ultra-Processed Food Intake Among Adults: Using 2018 Korea National Health and Nutrition Examination Survey: Hae Jin Park, Sohyun Park, Jee Young Kim; Korean J Community Nutr 2022;27(6):455-467. Published online December 31, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.6.455

Objectives
In this study, we suggest a Korean NOVA food classification that can be applied to food consumption among Korean. Based on this suggestion, the nutritional intake of Korean adults from ultra-processed foods (UPFs) was estimated.
Methods
Korean commercial food was categorized based on the NOVA food classification criteria through the Korea Food Code and expert meetings. Then, the nutrient intake status of 6,991 participants in the 2018 National Health and Nutrition Examination Survey was analyzed according to the food processing level. Then, 4,152 adult participants (age 19-65) were divided into quartiles on the basis of their intake of UPFs, and the nutrient intakes from UPFs were compared.
Results
Korean NOVA Food Classification defines with priority Group I (Unprocessed/ Minimally processed foods) and Group II (Processed culinary ingredients) foods based on the food cooking or consumption. Then, Group III (Processed foods) and Group IV (UPFs) are classified according to whether the characteristics of the raw materials used are maintained or whether the food was consumed before the 1970s. Our analysis results showed that most of the calories in the diet were consumed by Group I (52.7%), followed by Group IV (29.3%). After categorization of the adult participants into four groups according to their energy consumption from UPFs, we found that the highest consumption group (Q4) was younger and had higher percentage of men than women. The comparative analysis of the consumption of ultra-processed foods by Korean adults revealed that participants of a younger age and men consumed higher energy from UPFs than older participants and women, respectively (P < 0.01). Furthermore, the larger intake of UPFs was associated with an increasing trend for a higher intake of energy, sugar, saturated fat (P for trend < 0.001), total fat (P for trend = 0.021), and sodium (P for trend = 0.005), whereas the intake of carbohydrate, protein, and dietary fiber had a decreasing trend (P for trend < 0.001).
Conclusions
With the current increase in the consumption of processed and ultra-processed foods, it is important to carefully consider not only nutrient intake but also the level of food processing.

Citations

Citations to this article as recorded by

Associations of Ultra-Processed Food Intake with Body Fat and Skeletal Muscle Mass by Sociodemographic Factors
Sukyoung Jung, Jaehee Seo, Jee Young Kim, Sohyun Park
Diabetes & Metabolism Journal.2024; 48(4): 780. CrossRef
Navigating Ultra-Processed Foods with Insight
Ji A Seo
Diabetes & Metabolism Journal.2024; 48(4): 713. CrossRef
Association of ultra-processed food with diabetes and impaired fasting glucose in elderly populations (urban and rural): a cross-sectional study
Seung Jae Lee, Mi Sook Cho
Korean Journal of Community Nutrition.2024; 29(1): 51. CrossRef
Sustainable diets: a scoping review and descriptive study of concept, measurement, and suggested methods for the development of Korean version
Sukyoung Jung
Korean Journal of Community Nutrition.2024; 29(1): 34. CrossRef
Eating patterns in Korean adults, 1998–2018: increased energy contribution of ultra-processed foods in main meals and snacks
Sukyoung Jung, Jee Young Kim, Sohyun Park
European Journal of Nutrition.2024; 63(1): 279. CrossRef
Association Between Ultraprocessed Food Consumption and Metabolic Disorders in Children and Adolescents with Obesity
Gyeong-yoon Lee, Joo Hyun Lim, Hyojee Joung, Dankyu Yoon
Nutrients.2024; 16(20): 3524. CrossRef
Higher consumption of ultra-processed food is associated with cardiovascular risk in Korean adults: KNHANES 2016–2018
Sukyoung Jung, Eunjin Jang, Hyeongyeong Lee, Jee Young Kim, Sohyun Park
Frontiers in Nutrition.2023;[Epub] CrossRef

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[Korean]
A Study on the Dietary Behavior of Korean Adults: Focus on Dietary Supplement Intake, Household Size, and COVID-19: Jinkyung Choi; Korean J Community Nutr 2022;27(6):468-479. Published online December 31, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.6.468

Abstract PDF

Objectives
This study investigates dietary supplement intakes by examining the characteristics of dietary and health-related behaviors. Data were obtained from the Korea National Health and Nutrition Examination Survey (KNHANES). Dietary and health-related behaviors were also examined before and after the occurrence of COVID-19 and household types (multi-members vs. single person).
Methods
Data used in this study were collected from the 2019-2020 KNHANES by including adults aged 19 to 64 years. Pregnant, lactating, and subjects consuming calories less than 500 and more than 5,000 were excluded. Differences in dietary and health-related behaviors before and after COVID-19, and between the two types of households were analyzed by Chi-square analyses using Rao-Scott. Logistic regression analyses were applied to determine which dietary and health-related behaviors affected the dietary supplement intakes. In addition, descriptive analysis was run for demographic characteristics.
Results
The dietary supplement intake rate differed significantly with respect to the gender, age, education, marital status, and household income. Dietary supplement intakes, frequency of eating out, obesity, and body weight changes were significantly different before and after COVID-19. In addition, meal evaluation, frequency of eating out, drinking, smoking, activity, subjective health evaluation, and body weight changes showed significant differences by household type. Attitude towards nutrition, activity, meal evaluation, obesity, and smoking were factors that affected the intake of dietary supplements.
Conclusions
While increased intake of dietary supplements is a prevalent phenomenon, this intake needs to be monitored and studied closely, considering the sociodemographic characteristics and dietary and health-related behaviors. Furthermore, the dietary supplement intake trend after COVID-19 needs to be studied along with food intake.

Citations

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Comparison of Eating Habits and Behaviors of Young Single-Person Households based on Food-Related Lifestyle
Dokyung Kim, Sim-Yeol Lee
Korean Journal of Health Promotion.2023; 23(3): 117. CrossRef
Effect of Dietary Supplements on Vitamin and Mineral Intake Among Koreans: Data From the 2018-2020 Korea National Health and Nutrition Examination Survey
Moon Yeong Hwang, Jiyoun Hong
Food Supplements and Biomaterials for Health.2023;[Epub] CrossRef
Dietary guidelines adherence and changes in eating habits among college students in the post-COVID-19 period: a cross-sectional study
Eunyoung Yoon
Korean Journal of Community Nutrition.2023; 28(3): 220. CrossRef

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[Korean]
Problems Encountered in Analyzing the Market Size, Purchase, and Consumption of HMR in the Republic of Korea: Sung Ok Kwon, Injoo Choi, Yoojeong Joo, Jihyun Yoon; Korean J Community Nutr 2022;27(6):480-491. Published online December 31, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.6.480

Abstract PDF

Objectives
This study examined the problems encountered when analyzing the market size, purchase, and consumption of HMR (home meal replacements) in the Republic of Korea.
Methods
The macro data relevant to the market size and purchase status of HMR were critically summarized. The micro data retrieved from the 2019 & 2020 Korea National Health and Nutrition Examination Survey (KNHANES) were analyzed to understand the consumption of HMR.
Results
The Korea Agro-Fisheries & Food Trade Corporation and the Ministry of Food and Drug Administration reported the market size of HMR, whereas the Korean Rural Economic Institute and the Rural Development Administration reported the purchase expense and frequencies of HMR. Since the values on the market size and purchase status were calculated or surveyed using different scopes of HMR, there have been reliability issues for the data presented. Additionally, lack of consensus on the use of Korean terms corresponding to HMR was found to be a problem. To examine the consumption of HMR, analysis of the food intake data from KNHANES presented results with very low validity due to the inappropriate survey and coding scheme not reflecting the inclusion of new food types.
Conclusions
Several problematic discrepancies were encountered in the statistics on HMR. The fundamental cause of these problems was the absence of agreement on the scope of HMR and the Korean terms corresponding to it. Considering the increasing importance of HMR in Korean diets, urgent cooperative efforts are required between the government and academia to derive an agreed Korean term and establish the scope of HMR.

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Usage and Quality Satisfaction of Convenience Food at Convenience Stores according to the Eating Behavior of University Students in Southern Gyeonggi Province
Se-In Oh, Ok-Sun Kim
Journal of the East Asian Society of Dietary Life.2023; 33(6): 492. CrossRef

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[Korean]
Foodservice Status and Perception regarding Foodservice Management in Kindergartens attached to Elementary Schools in Seoul: Ranmi Jung, Gun-Hee Kim, Jieun Oh, Sunny Ham, Seungmin Lee; Korean J Community Nutr 2022;27(6):492-502. Published online December 31, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.6.492

Abstract PDF

Objectives
This study examines the foodservice status of kindergartens attached to elementary schools in Seoul. We further determine the perception of elementary school principals and kindergarten assistant principals on the foodservice management for kindergartens.
Methods
This survey was conducted from July 17 to 23, 2019, enrolling 207 kindergartens attached to elementary schools in Seoul. Questionnaires were sent to principals of elementary schools and assistant principals of kindergartens, and the data obtained from 89 kindergartens were included in the analysis. The questionnaire consisted of four parts: general information on subjects, foodservice management status, foodservice management status during elementary school vacations, and the perception of principals of elementary schools and assistant principals of kindergartens on foodservice management. Data are presented as frequency and percentage or mean and standard deviation. Statistical comparison between principals of elementary schools and assistant principals of kindergartens was conducted by paired t-test, chi-square test, and Pearson's correlation analysis.
Results
A separate menu (10.1%) or recipe (20.2%) that considers preschooler characteristics was rarely used for foodservice at kindergartens attached to elementary schools. Most kindergartens did not have a separate dining space (3.4%) or a dedicated cook (93.3%). Although most kindergartens (92.1%) had operational foodservice during elementary school vacations, non-professional staff and non-nutrition teacher were mainly in charge of organizing the menu and purchasing ingredients (34.1% and 41.5%, respectively). The rate of using a contract catering company (28.0%, 23.2%) was also high. Both elementary school principals and assistant principals of kindergartens showed a high perception of the necessity for providing responsibility allowances for nutrition teachers and improving the cooking environment for kindergartens during elementary school vacations.
Conclusions
There is a need for policies and administrative support measures to improve the quality of foodservices for kindergartens attached to elementary schools.

Citations

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Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study
Gyoungok Gang, Chaewon Park, Haejin Kang, Wan Soo Hong, Yoo Kyoung Park, Sook Hee Choi, Seung Hye Kim, Jieun Choi, Jihyun Park, Hyeja Chang
Korean Journal of Community Nutrition.2024; 29(2): 97. CrossRef

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[Korean]
Status of Iodine Intake and Comparison of Characteristics according to Iodine-sourced Food Intake Patterns of Chinese Adults: A Study Encompassing Three Regions with Different Iodine Nutritional Statuses: Danying Zhang, Ho Kyung Ryu; Korean J Community Nutr 2022;27(6):503-514. Published online December 31, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.6.503

Abstract PDF: Objectives
This study examines the status of iodine intake and compares the characteristics (region and thyroid disease prevalence) according to the iodine-sourced food intake pattern in Chinese adults.
Methods
An online survey was conducted by enrolling 437 Chinese adults aged 18-65 years, living in three regions with different iodine nutritional statuses: Sichuan, Chongqing, and Guangdong.
Results
The prevalence of thyroid diseases in Sichuan, Chongqing, and Guangdong were 12.5%, 8.5%, and 2.8%, respectively. Conversely, the proportion of people who received thyroid disease-related examinations was a mere 37.5%. Among the subjects who underwent thyroid examination, the prevalence of thyroid disease in the three regions was 32.2%, 21.8%, and 8.0%, respectively. No differences were obtained in the total iodine intake by region, but the type of iodine source foods differed. Regardless of the region, the highest iodine content was obtained from seaweed. However, the iodine content from iodized salt and other foods differed significantly by region. Factor analysis revealed three food intake patterns according to the iodine food source. The study further determined regional differences and differences in the prevalence of thyroid disease according to food intake patterns.
Conclusions
High salt intake can also increase iodine intake, which is thought to have an effect on the occurrence of iodine-excess thyroid disease. Hence, efforts focused on improving salty eating habits need to be implemented.

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