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- [English]
- Risk of Metabolic Syndrome according to Intake of White Rice and Kimchi in Korean Adults: based on the 6th Korea National Health and Nutrition Examination Survey, 2013–2015
- Jin Su Kim, So Hyun Ahn, Sook Mee Son
- Korean J Community Nutr 2018;23(6):525-537. Published online December 31, 2018
- DOI: https://doi.org/10.5720/kjcn.2018.23.6.525
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Abstract
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PubReader - OBJECTIVES
This study was conducted to examine the relationship between white rice and Kimchi intakes and the risk of metabolic syndrome (Mets) in Korean adults.
METHODS
Dietary intake and health data of 8289 subjects aged 19 years and over from the 2013–2015 Korea National Health and Nutrition Examination Survey (KNHANES) were used. Daily total intake of white rice and Kimchi was assessed by 24-hour recall data. Multivariate logistic regression analysis was used to estimate the risk of Mets according to the daily intake of white rice and Kimchi.
RESULTS
The highest intake of white rice and Kimchi was associated with a higher risk of metabolic syndrome (Q1 vs Q5, multivariable adjusted OR=1.45, 95% CI: 1.03–2.03) in women. In addition, a significantly increased risk of elevated blood pressure (multivariable adjusted P for trend 0.0459) was associated with a higher intake of white rice and Kimchi in women. There was no significant trend in the risk of metabolic syndrome according to the intake of white rice and Kimchi in men.
CONCLUSIONS
A higher intake of white rice and Kimchi was only associated with an increased risk of metabolic syndrome in women indicating it is necessary to consume more various food groups beside white rice and Kimchi, especially in women. -
Citations
Citations to this article as recorded by
- 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 - The Relationship Between the Korean Adults Diet Evaluated Using Dietary Quality Indices and Metabolic Risk Factors: Based on the 2016 ~ 2019 Korea National Health and Nutrition Examination Survey
Chong-Yu Ding, Pil-Sook Park, Mi-Yeon Park
Korean Journal of Community Nutrition.2022; 27(3): 223. CrossRef - Nutritional status and metabolic syndrome risk according to the dietary pattern of adult single-person household, based on the Korea National Health and Nutrition Examination Survey
Yu Been Keum, Qi Ming Yu, Jung-Sook Seo
Journal of Nutrition and Health.2021; 54(1): 23. 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
- 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
- 206 View
- 2 Download
- 4 Crossref
- [English]
- Evaluation of Consumer Nutrition Education Program to Reduce Sodium Intake Based on Social Cognitive Theory
- So Hyun Ahn, Jong Sook Kwon, Kyung Min Kim, Jin Sook Yoon, Hye Kyeong Kim
- Korean J Community Nutr 2015;20(6):433-446. Published online December 31, 2015
- DOI: https://doi.org/10.5720/kjcn.2015.20.6.433
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Abstract
PDFPubReader
- OBJECTIVES
This study was performed to evaluate the consumer education program for reducing sodium intake based on social cognitive theory (SCT) and investigate consumer perceptions of environmental, cognitive and behavioral factors.
METHODS
Consumers (n=4,439) were recruited nationwide in Korea to participate in a nutrition education program for reducing sodium intake which was targeted on senior housewives (SH), parents (P), and office workers (OW). Questions regarding main factors of SCT were asked both before and after the education program.
RESULTS
SH and P recognized external social efforts and information to reduce sodium including nutrition labeling more than OW. The main barriers to practice reducing sodium intake were limited choice of low sodium food and menu, interference with social relationship when dining with others, and limited information, knowledge and skills. SH had lower barriers to practice reducing sodium intake and OW perceived 'preference to soup or stew' and 'preference to Kimchi, salted fish and fermented sauces' as barriers more than other groups at the baseline. Less than 50% of participants knew the relationship between sodium and salt, sodium in nutrition labeling, and recommended sodium intake. In addition, OW had little knowledge for capability to reduce sodium intake and lower self-efficacy to practice compared with SH and P. After education, positive outcome expectations such as lowering blood pressure, prevention of cardiovascular disease and osteoporosis were increased and barriers to practice reducing sodium intake were decreased in all groups (p < 0.05). The knowledge for behavioral capability and self-efficacy to reduce sodium intake were also improved but OW had still lower scores compared with other groups.
CONCLUSIONS
These results suggested that nutrition education programs could be an effective tool to impact general population by facilitating awareness and increased capability to reduce sodium intake. -
Citations
Citations to this article as recorded by- Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking
Aubrey N. Dunteman, Soo‐Yeun Lee
Journal of Food Science.2023; 88(1): 417. CrossRef - The frequency of convenience food consumption and attitude of sodium and sugar reduction among middle and high school students in Seoul: a descriptive study
Seoyeon Park, Yeonhee Shin, Seoyeon Lee, Heejung Park
Korean Journal of Community Nutrition.2023; 28(4): 269. CrossRef - Development and evaluation of a nutrition education program for housewives to reduce sodium intake: application of the social cognitive theory and a transtheoretical model
Sohyun Ahn, Jong-Sook Kwon, Kyungmin Kim, Hye-Kyeong Kim
Journal of Nutrition and Health.2022; 55(1): 174. CrossRef - Customers' Perceptions of Operational Status of and Needs for Sodium Reduction in the Industry Foodservice in Seoul
Na-Young Yi
Korean Journal of Community Nutrition.2020; 25(1): 21. CrossRef
- Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking
- 153 View
- 4 Download
- 4 Crossref
- [English]
- Development of Nutrition Education Program for Consumers to Reduce Sodium Intake Applying the Social Cognitive Theory: Based on Focus Group Interviews
- So Hyun Ahn, Hye Kyeong Kim, Kyung Min Kim, Jin Sook Yoon, Jong Sook Kwon
- Korean J Community Nutr 2014;19(4):342-360. Published online August 31, 2014
- DOI: https://doi.org/10.5720/kjcn.2014.19.4.342
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Abstract
PDFPubReader
- OBJECTIVES
This study aimed to develop nutrition education program for consumers to reduce sodium intake based on social cognitive theory (SCT).
METHODS
The main factors of SCT related to low sodium diet were investigated by using focus group interview (FGI) with 30 women who participated in consumer organizations.
RESULTS
The main target groups for the education program were housewives (H), parents (P), and the office workers (OW), for which we considered their influences on other people and the surroundings. According to the results of FGI, in carrying out low sodium diet, 'positive outcome expectation' were prevention of chronic disease and healthy dietary habit, and 'negative outcome expectation' were low palatability of foods, difficulty in cooking meals, and limited choice of foods. The contents of the program and education materials were individualized by each group to raise self-efficacy and behavioral capability, which reflected the results of the FGI. The program included 'salt intake and health' to raise positive outcome expectation. For improving the ability to practice low-sodium diet, the program contained the contents that focused on 'cooking' and 'food purchasing' for H, on 'purchasing and selection of low-sodium food with the children' for P, and on 'way of selecting restaurant menu' for OW. Also the program included 'way of choosing the low-sodium foods when eating out' with suggestions on sodium content of the dishes and snacks. Further, 'dietary guidelines to reduce sodium intake' was also suggested to help self-regulation.
CONCLUSIONS
This nutrition education program and education materials could be utilized for the community education and provide the basis for further consumer targeted education program for reducing sodium intake. -
Citations
Citations to this article as recorded by- Development and evaluation of a nutrition education program for housewives to reduce sodium intake: application of the social cognitive theory and a transtheoretical model
Sohyun Ahn, Jong-Sook Kwon, Kyungmin Kim, Hye-Kyeong Kim
Journal of Nutrition and Health.2022; 55(1): 174. CrossRef - A Qualitative Study of the Awareness and Influencing Factors of the Dietary Habits of the Male and Female Workers' at a Manufacturing Facility in Gwangju
Ji Suk Yim, Young-Ran Heo
Korean Journal of Community Nutrition.2022; 27(1): 12. CrossRef - Reach Out Emergency Department: Partnering With an Economically Disadvantaged Community in the Development of a Text-Messaging Intervention to Address High Blood Pressure
Emily Champoux, Rory Price, Joan E. Cowdery, Mackenzie Dinh, William J. Meurer, Narmeen Rehman, Caitlin Schille, Alina Oliver, Devin L. Brown, Jordan Killingsworth, Lesli E. Skolarus
Health Promotion Practice.2020; 21(5): 791. CrossRef - Factors contributing to the reduction of sodium intake by food manufacture and cooking venues according to the national sodium reduction policies
Kirang Kim, Sohyun Park, Jee Young Kim
Journal of Nutrition and Health.2020; 53(6): 648. CrossRef - A Comparative Study on the Awareness of Health Risks and the Risk Reduction Measures Related to Sodium Intake between Female and Male University Students in Busan and Gyeongnam: An Application of Protection Motivation Theory
Soo-Hyun Jang, Eunju Yoon
Korean Journal of Food & Cookery Science.2016; 32(1): 136. CrossRef - School Dietitian Awareness, Practice, and Sodium Reduction Plan in School Meal Service
Eun Kyung Kim, Hae Young Kim
Korean Journal of Food & Cookery Science.2016; 32(2): 222. CrossRef - Evaluation of a Nutrition Education Program Designed to Reduce Sugar Intake in Preschool Children
Ma-Young Yeom, Youn-Ok Cho
Journal of the Korean Dietetic Association.2016; 22(3): 179. CrossRef - Perception on Optimal Diet, Diet Problems and Factors Related to Optimal Diet Among Young Adult Women Using Focus Group Interviews: Based on Social Cognitive Theory
Hye Jin Kim, A Reum Lee, Kyung Won Kim
Korean Journal of Community Nutrition.2016; 21(4): 332. CrossRef - ‘When operating a cafeteria, sales come before nutrition’ – finding barriers and facilitators to serving reduced-sodium meals in worksite cafeterias
Sohyun Park, Jounghee Lee
Public Health Nutrition.2016; 19(8): 1506. CrossRef - 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 Journal of Community Nutrition.2016; 21(2): 200. CrossRef - Evaluation of Consumer Nutrition Education Program to Reduce Sodium Intake Based on Social Cognitive Theory
So-Hyun Ahn, Jong Sook Kwon, Kyung Min Kim, Jin-Sook Yoon, Hye-Kyeong Kim
Korean Journal of Community Nutrition.2015; 20(6): 433. CrossRef - The Development of a Nutrition Education Program for Low-income Family Children by applying the Social Cognitive Theory and Health Belief Model
Saes-byoul Lee, Yu-Ri Jeong, Hyo-Jin Ahn, Min-Ji Ahn, Su-A Ryu, Nam-E Kang, Se-Young Oh
Korean Journal of Community Nutrition.2015; 20(3): 165. CrossRef
- Development and evaluation of a nutrition education program for housewives to reduce sodium intake: application of the social cognitive theory and a transtheoretical model
- 139 View
- 2 Download
- 12 Crossref
- [English]
- Blood Pressure, Sodium Intake and Dietary Behavior Changes by Session Attendance on Salt Reduction Education Program for Pre-hypertensive Adults in a Public Health Center
- Eun Jin Jung, Jong Sook Kwon, So Hyun Ahn, Sook Mee Son
- Korean J Community Nutr 2013;18(6):626-643. Published online December 31, 2013
- DOI: https://doi.org/10.5720/kjcn.2013.18.6.626
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Abstract
PDFPubReader
- This study was performed to evaluate the differences in blood pressure, sodium intake and dietary behavior changes according to the extent of session attendance on sodium reduction education program for pre-hypertensive adults in a public health center. Sodium reduction education program consisted of 8 sessions for 8 weeks. Fifty three patients who completed the pre and post nutritional assessments were classified into 2 groups according to the session attendance rate. Nineteen participants who attended the education program 3 times or less (< or = 3) were categorized into the less attendance (LA) group and 34 participants attended 4 times or more (> or = 4) into the more attendance (MA) group. Blood pressure, anthropometric measurements, serum lipid profile, nutrient intakes including sodium, nutrition knowledge and dietary behavior score were assessed before and after the nutrition education program. Mean sodium intakes (p < 0.001), systolic/diastolic blood pressure (p < 0.001), and weight (p < 0.001) were significantly decreased in the MA group after sodium reduction education program. Compared to the MA group, mean sodium intakes, systolic/diastolic blood pressure were not significantly changed after the education program even with significantly increased nutrition knowledge (p < 0.05) and dietary behavior score (p < 0.01) in the LA group. It appears that pre-hypertensive adults need to attend the sodium reduction education program for at least 4 times or more to gain beneficial effects from the intervention. Positive feedback of healthcare team or offering more cooking classes may be needed to raise the attendance rate in the sodium reduction education program.
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Citations
Citations to this article as recorded by- Effect of nutrition education in reducing sodium intake and increasing potassium intake in hypertensive adults
You-Sin Lee, Moo-Yong Rhee, Sim-Yeol Lee
Nutrition Research and Practice.2020; 14(5): 540. CrossRef - Status of Recognition, Effort, and Satisfaction of Customers on Low-Sodium Diet in Industry Foodservice
Sang Jin Yoon, Kun Og Kang
Journal of the East Asian Society of Dietary Life.2017; 27(2): 168. CrossRef - Study of the characteristics of dietary behavior and the effects of nutrition education for sodium reduction according to the stages of behavioral change in sodium reduction of male adult subjects in Gwangju·Jeonnam regions
Young Ran Heo, Hyun Young Oh, Hee Kyong Ro
Journal of Nutrition and Health.2017; 50(5): 472. CrossRef - The Effects of Hypertension Health School Program on Hypertension-related Knowledge, Self-efficacy, Self-care Behavior and Physiological Parameters in Hypertensive Patients
Koung Oh Chang
Journal of muscle and joint health.2016; 23(1): 49. CrossRef - Food Safety and Nutrition Education Program for Elderly and Assessment of Program Effectiveness Based on Health Belief Model
Jung-Hwa Choi, Eun-Sil Lee, Yoon-Jin Lee, Hye-Sang Lee, Hye-Ja Chang, Kyung-Eun Lee, Na-Young Yi, Yoon Ahn, Tong-Kyung Kwak
Journal of the Korean Society of Food Science and Nutrition.2016; 45(9): 1366. CrossRef - Dietary Life related to Sodium of Participants in Hypertension and Diabetes Preventive Education at the Public Health Center
Hee-Ok Pak, Chun-Young Sohn, Jung-Hwa Park
The Korean Journal of Food And Nutrition.2015; 28(2): 219. CrossRef - A Study on Eating Out Behavior and Recognition of Salinity in Restaurant Food in Jecheon Area
Soojin Park, Sung Hee Min
Journal of The Korean Society of Food Culture.2015; 30(1): 20. CrossRef - Nutrition knowledge, eating attitudes, nutrition behavior, self-efficacy of childcare center foodservice employees by stages of behavioral change in reducing sodium intake
Yun Ahn, Kyung Won Kim, Kyungmin Kim, Jinwon Pyun, Ikhyun Yeo, Kisun Nam
Journal of Nutrition and Health.2015; 48(5): 429. CrossRef - The Study on Dietary Behavior and Health Related Behaviors of Self Perceived Sodium Intake Groups
Juhyeon Kim, Hei-Ryeo Yoon, Nam-E Kang
Journal of The Korean Society of Food Culture.2014; 29(6): 511. CrossRef - The Relationship between Dietary Behaviors/health Risk Factors and Preference for Salty Taste among Korean Elderly People Living in Rural Areas
Mee Sook Lee
Korean Journal of Community Nutrition.2014; 19(5): 448. CrossRef
- Effect of nutrition education in reducing sodium intake and increasing potassium intake in hypertensive adults
- 120 View
- 0 Download
- 10 Crossref
- [English]
- Study on the Eating Habits and Practicability of Guidelines for Reducing Sodium Intake according to the Stage of Change in Housewives
- So Hyun Ahn, Jong Sook Kwon, Kyungmin Kim, Jin Sook Yoon, Baeg Won Kang, Jong Wook Kim, Seok Heo, Hea Young Cho, Hye Kyeong Kim
- Korean J Community Nutr 2012;17(6):724-736. Published online December 31, 2012
- DOI: https://doi.org/10.5720/kjcn.2012.17.6.724
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Abstract
PDFPubReader
- This study was intended to investigate the sodium-related perception, dietary behavior, and practicability of methods for reducing sodium intake(RSI) according to the stage of change in consumers. The survey was conducted to 770 housewives, among them 553 subjects who answered the key questions for the stage of change were categorized into ''aintenance (M)' stage (maintaining reduced salt intake for more than 6 months; n = 287, 51.90%), 'Action (A)' stage (maintaining reduced salt intake for less than 6 months; n=139, 25.14%), and 'Pre-Action (P)'stage (not starting reduced salt intake; n = 127, 22.97%). The subjects in M and A were significantly older than those in P (p < 0.01). The scores of desirable dietary habit and dietary balance were the highest in M followed by A and P. When eating out, the subjects in P considered 'price' more and 'healthiness of food' less than those in M and A did. Among the guidelines for RSI, 'Avoid Processed Foods', 'Eat enough vegetables and fruits' and 'Add little amount of dipping sauce for fried food' were selected as the three easiest items to perform. With regard to the sodium-related perception, the subjects in M considered eating-out food to be more salty than homemade dishes, read nutrition labels more, avoided table salt or dipping sauce for fried food more, and had 'own low-sodium recipe' than those in P (p < 0.001). It is suggested that practicability of actions for RSI and the stage of change should be considered to develop effective personalized education program and nutrition guidance.
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Citations
Citations to this article as recorded by- Factors affecting sugar intake in adults based on the social cognitive theory
Kilye Kim, Yeon-Kyung Lee
Journal of Nutrition and Health.2024; 57(1): 120. CrossRef - Changes in the importance and performance of low-sodium management among childcare center cooks in Yongin, South Korea, after salinometer support programs: a descriptive study
Jiwoo Min, Youngmi Lee, Yunhee Chang, Yujin Lee
Korean Journal of Community Nutrition.2024; 29(4): 304. CrossRef - Nutrition Quotient and Dietary Self-efficacy according to the Transtheoretical Model in Adolescent Athletes
Nahan Kim, Kwang-Seok Hong, In-Kyung Jung
Exercise Science.2022; 31(4): 499. CrossRef - Development and evaluation of a nutrition education program for housewives to reduce sodium intake: application of the social cognitive theory and a transtheoretical model
Sohyun Ahn, Jong-Sook Kwon, Kyungmin Kim, Hye-Kyeong Kim
Journal of Nutrition and Health.2022; 55(1): 174. CrossRef - Perceptions and Feasibility of Actions Related to Sodium Reduction among Restaurant Owners and Cooks in Seongnam, South Korea: Comparison According to Stages of Behavioral Change
So-Hyun Ahn, Jong-Sook Kwon, Kyungmin Kim, Hye-Kyeong Kim
Nutrients.2021; 13(12): 4375. 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 - Mobile application-based dietary sugar intake reduction intervention study according to the stages of behavior change in female college students
Yunjung Choi, Hyun-Sook Kim
Journal of Nutrition and Health.2019; 52(5): 488. CrossRef - Effect of a public health center-based nutrition education program for hypertension in women older than 50 years of age
Seoyun Park, Jong-Sook Kwon, Hye-Kyeong Kim
Journal of Nutrition and Health.2018; 51(3): 228. CrossRef - A Study on the Quality of Elderly Dietary Services by Different Levels of Nutrition Knowledge of the Visiting Long-Term Care Provider
Eun-Young Choi, Eun-Kyung Jung, Nami Joo
Journal of the East Asian Society of Dietary Life.2018; 28(1): 76. CrossRef - Comparison of Factors Influencing Change Stages in Balanced Diet among Female University Students in Korea and China
Mi Yeon Park, Chong Yu Ding, Pil Sook Park
The Korean Journal of Community Living Science.2017; 28(1): 45. CrossRef - Status of Recognition, Effort, and Satisfaction of Customers on Low-Sodium Diet in Industry Foodservice
Sang Jin Yoon, Kun Og Kang
Journal of the East Asian Society of Dietary Life.2017; 27(2): 168. CrossRef - Study of the characteristics of dietary behavior and the effects of nutrition education for sodium reduction according to the stages of behavioral change in sodium reduction of male adult subjects in Gwangju·Jeonnam regions
Young Ran Heo, Hyun Young Oh, Hee Kyong Ro
Journal of Nutrition and Health.2017; 50(5): 472. CrossRef - The Attitude towards, and Acceptance of Sodium-Reduced Products, and the Influences that Recognition of Sodium give to the Purchasing Intention of Sodium-Reduced Products - Focused on the Food Specialist -
Bo-Na Lee, Jin-woo Kim
The Korean Journal of Food And Nutrition.2016; 29(1): 52. CrossRef - Nutrition knowledge, eating attitudes, nutrition behavior, self-efficacy of childcare center foodservice employees by stages of behavioral change in reducing sodium intake
Yun Ahn, Kyung Won Kim, Kyungmin Kim, Jinwon Pyun, Ikhyun Yeo, Kisun Nam
Journal of Nutrition and Health.2015; 48(5): 429. CrossRef - A study on hypertension relevant nutritional knowledge and dietary practices in Chinese college students studying in South Korea
Zhe Sun, Wookyoun Cho
Journal of Nutrition and Health.2015; 48(5): 441. CrossRef - Development of dietary behavior items available in Korea National Health and Nutrition Examination Survey
A-Hyun Lim, Suk-Young Choi, Jae-Eun Shim, Ji-Yun Hwang, Hyun-Kyung Moon, Kirang Kim
Journal of Nutrition and Health.2015; 48(5): 407. CrossRef - Sodium-related Eating Behaviors of Parents and Its Relationship to Eating Behaviors of Their Preschool Children
Ye Seul Kim, Hong Mie Lee, Jung Hee Kim
Korean Journal of Community Nutrition.2015; 20(1): 11. CrossRef - A Comparison of Salty Taste Assessment, Dietary Attitude and Dietary Behavior among Adult and Senior Women by Region and by Age in Korea
Lin Jiang, Yun-Young Jung, Hyung-Sook Kim, Gi-Seon Nam, Jin-Sook Yun, Jong-Wook Kim, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2015; 20(2): 109. 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 - The Study on Dietary Behavior and Health Related Behaviors of Self Perceived Sodium Intake Groups
Juhyeon Kim, Hei-Ryeo Yoon, Nam-E Kang
Journal of The Korean Society of Food Culture.2014; 29(6): 511. CrossRef - Study on the Salt-Related Dietary Behaviors according to the Stage of Change Model for Salt-Related Intake of Middle School Students in Gyeongsangbuk-do Area
So-Young Park, Kyung-A Lee
Korean journal of food and cookery science.2014; 30(6): 687. CrossRef - Development of Nutrition Education Program for Consumers to Reduce Sodium Intake Applying the Social Cognitive Theory: Based on Focus Group Interviews
So-Hyun Ahn, Hye-Kyeong Kim, Kyung Min Kim, Jin-sook Yoon, Jong Sook Kwon
Korean Journal of Community Nutrition.2014; 19(4): 342. CrossRef
- Factors affecting sugar intake in adults based on the social cognitive theory
- 131 View
- 0 Download
- 22 Crossref
- [English]
- A Study on the Health and Nutritional Characteristics according to Household Income and Obesity in Korean Adults Aged over 50: Based on 2005 KNHANES
- So Hyun Ahn, Sook Mee Son, Hye Kyeong Kim
- Korean J Community Nutr 2012;17(4):463-478. Published online August 31, 2012
- DOI: https://doi.org/10.5720/kjcn.2012.17.4.463
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Abstract
PDFPubReader
- This study investigated the health and nutritional characteristics according to household income level and obesity in Koreans aged over 50 years based on the 2005 National Health and Nutrition Examination Survey. Subjects were classified into 3 groups by average household income with reference to the minimum monthly living expenses (MLE): low (n = 319, < 100% MLE), middle (n = 222, < 200% MLE), high (n = 411, > or = 200% MLE) and each group was compared by BMI index. With increasing income level, the prevalence of systolic hypertension and hyperlipidemia was increased. In the low income group, serum total cholesterol, triglycerides, and fasting glucose were higher in the obese compared with the normal. In the middle and high income groups, the prevalence of hyperlipidemia and diastolic hypertension were higher in the obese. Subjects had nutritional imbalance, such as inadequate intake of calcium and potassium. With increasing income level, the percentages of protein and fat to total calorie were increased in addition to the intakes and density of nutrients. The obese in the low income group had higher intakes of energy, protein, phosphorus and higher consumption frequency of cereals and potatoes compared with the normal. It was shown that the obese of the middle and high income groups tended to have lower consumption frequency of Korean cabbage and higher frequency of fruits. The obese of high income group also had binge drinking habit. Therefore, this study suggests that specific approaches based on economic status should be considered in developing nutrition education program for the elderly.
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Citations
Citations to this article as recorded by- Comparison of the health and nutritional status of Korean elderly considering the household income level, using the 2018 Korea National Health and Nutrition Examination Survey
Jin Mo Khil
Journal of Nutrition and Health.2021; 54(1): 39. CrossRef - Biochemical Characteristics and Dietary Intake according to Household Income Levels of Korean Adolescents: Using Data from the 6th (2013 ~ 2015) Korea National Health and Nutrition Examination Survey
Yu-Kyeong Kwon, Sook-Bae Kim
Korean Journal of Community Nutrition.2021; 26(6): 467. CrossRef - Estimated dietary intake of vitamin A in Korean adults: Based on the Korea National Health and Nutrition Examination Survey 2007~2012
Seong-Ah Kim, Shinyoung Jun, Hyojee Joung
Journal of Nutrition and Health.2016; 49(4): 258. CrossRef - Optimization of Extraction Conditions for Mixture of Camellia sinensis L. and Artemisia argyi by Response Surface Methodology
Young-Hyun Kim, Woo-Sik Kim, Jae-Min Kim, Sun-il Choi, Tae-Dong Jung, Jin-Ha Lee, Jong-Dai Kim, Jae Kag Lim, Ok-Hwan Lee
Journal of Food Hygiene and Safety.2016; 31(4): 278. CrossRef - A study on nutritional intakes in middle income adults based on data from the 5thKorean National Health and Nutrition Examination Survey
Ji-Myung Kim, Hye Sook Kim, Ki Nam Kim
Journal of Nutrition and Health.2015; 48(4): 364. CrossRef - Evaluation of Obesity and Nutritional Status by Age among Low-income Women aged over 20 -Using Data from the Fourth Korea National Health and Nutrition Examination Survey-
Hee-Kyung Jang
Journal of the East Asian Society of Dietary Life.2015; 25(2): 246. CrossRef - An Evaluation of Dietary Habit and Nutritional Status by Household Income in Female Adults over the Age of 20 - Using Data from the Fourth Korea National Health and Nutrition Examination Survey -
Hee-Kyung Jang
The Korean Journal of Food And Nutrition.2014; 27(4): 660. CrossRef
- Comparison of the health and nutritional status of Korean elderly considering the household income level, using the 2018 Korea National Health and Nutrition Examination Survey
- 88 View
- 0 Download
- 7 Crossref
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