Korean Journal of Community Nutrition

Research Articles

[English]
Effects of a nutrition education program on metabolic syndrome risk factors in middle-aged Korean adults: an intervention study: Minji Kang, Young-Hee Park, Subeen Kim, Eunyoung Tak, Hyun Wook Baik, Hee Young Paik, Hyojee Joung; Korean J Community Nutr 2024;29(4):265-277. Published online August 31, 2024; DOI: https://doi.org/10.5720/kjcn.2024.00005

Abstract PDF PubReader ePub: Objectives
This study was conducted to evaluate the effects of a nutrition education program on metabolic syndrome in middle-aged Korean adults.
Methods
A total of 411 Korean adults 30–59 years of age were allocated randomly into three groups: the nutrition education group for promoting Han-sik consumption (HG), the nutrition education group for eating balanced diet (EG), and the control group (CG). The HG and EG received four face-to-face nutrition education sessions over 16 weeks to improve nutritional problems based on the individual’ usual diet. Effectiveness of the program was evaluated with the differences of self-reported dietary behaviors, dietary intakes, anthropometric measurements and biochemical indices between the baseline and the end of the nutrition education program. The changes within groups were analyzed using paired t-test and McNemar test and effectiveness among three groups was analyzed by repeated analysis of variance.
Results
After the nutrition education, the percentages of participants who achieved the recommended food group consumption in the Korean Food Guidance Systems significantly increased in HG (P = 0.022). Body weight (P = 0.007), body mass index (P = 0.002), and triglycerides (P = 0.002) significantly decreased in HG. Waist circumference and diastolic blood pressure decreased in all three groups (P < 0.05).
Conclusions
This study found that tailored nutrition education program for middle aged Korean adults showed beneficial effects on improving dietary behaviors and metabolic syndrome risk factors. Further studies are needed to assess the long-term effects of the nutrition education programs on metabolic syndrome risks.

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[Korean]
Process evaluation of a mobile healthcare program among employees with overweight and obesity: a 12-week intervention study investigating the role of engagement: Imhuei Son, Jiyoun Hong, Young Hee Han, Bo Jeong Gong, Meng Yuan Zhang, Woori Na, Cheongmin Sohn, Taisun Hyun; Korean J Community Nutr 2023;28(6):466-479. Published online December 31, 2023; DOI: https://doi.org/10.5720/kjcn.2023.28.6.466

Abstract PDF: Objectives
A mobile health intervention program was provided for employees with overweight and obesity for 12 weeks, and a process evaluation was completed at the end of the program. We investigated participant engagement based on app usage data, and whether engagement was associated with the degree of satisfaction with the program.
Methods
The program involved the use of a dietary coaching app and a wearable device for monitoring physical activity and body composition. A total of 235 employees participated in the program. App usage data were collected from a mobile platform, and a questionnaire survey on process evaluation and needs assessment was conducted during the post-test.
Results
The engagement level of the participants decreased over time. Participants in their 40s, high school graduates or lower education, and manufacturing workers showed higher engagement than other age groups, college graduates, and office workers, respectively. The overall satisfaction score was 3.6 out of 5. When participants were categorized into three groups according to their engagement level, the upper group was more satisfied than the lower group. A total of 71.5% of participants answered that they wanted to rejoin or recommend the program, and 71.9% answered that the program was helpful in improving their dietary habits. The most helpful components in the program were diet records and a 1:1 chat with the dietary coach from the dietary coaching app. The barriers to improving dietary habits included company dinners, special occasions, lack of time, and eating out. The workplace dietary management programs were recognized as necessary with a need score of 3.9 out of 5.
Conclusions
Participants were generally satisfied with the mobile health intervention program, particularly highly engaged participants. Feedback from a dietary coach was an important factor in increasing satisfaction.

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[Korean]
Food and dish group diversity on menus of daycare centers provided by Center for Children’s Foodservice Management in Korea: a descriptive study: Youn-Rok Kang, Kyeong-Sook Lim, Hyung-Sook Kim; Korean J Community Nutr 2023;28(6):449-465. Published online December 31, 2023; DOI: https://doi.org/10.5720/kjcn.2023.28.6.449

Abstract PDF: Objectives
This study aimed to analyze menu patterns and food group diversity in daycare centers managed by the Center for Children's Foodservice Management in South Korea.
Methods
Data from 18 Center for Children's Foodservice Management centers across various provinces (excluding Jeju Island) were analyzed. We examined 8,796 meals served in February, May, August, and December 2021, focusing on seasonal lunch and snack menus for children aged 3-5. Foods were categorized into 19 groups for lunch and 21 for snacks. The frequency of food groups and dietary patterns were assessed using the Dietary Diversity Score. Analyses were conducted using Excel 2016 and IBM SPSS Statistics version 28.
Results
Most lunch menus (89%) included five menu items, with a ratio of grain, meat, and vegetables at 88%. Snack menus typically had one item (57%), with significantly more items in the afternoon compared to the morning (P < 0.001). Regarding snack patterns, 75.2% of morning snacks and 61.1% of afternoon snacks contained only one solid food and drink (P < 0.001). Fruit and milk (22.4%) was the most prevalent pattern in morning snacks, while grain and milk (31%) dominated afternoon snacks (P < 0.001). Only 48% of daycare center menus (all snacks and lunch) included all five food groups (grain, meat, vegetables, fruit, and milk). Notably, only 83% included milk and 57% included fruit.
Conclusions
These findings highlight the need to improve food variety and diversity in the Center for Children’s Foodservice Management-managed daycare center menus. Developing more detailed guidelines for menu structure and food composition is crucial to ensure children receive balanced and diverse nutrition.

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[English]
Effectiveness of a mobile health intervention on weight loss and dietary behavior changes among employees with overweight and obesity: a 12-week intervention study investigating the role of engagement: Imhuei Son, Jiyoun Hong, Young-Hee Han, Bo Jeong Gong, Meng Yuan Zhang, Woori Na, Cheongmin Sohn, Taisun Hyun; Korean J Community Nutr 2023;28(2):141-159. Published online April 30, 2023; DOI: https://doi.org/10.5720/kjcn.2023.28.2.141

Abstract PDF

Objectives
This study aimed to determine whether a mobile health (mhealth) intervention is effective in reducing weight and changing dietary behavior among employees with overweight and obesity. The study also investigated whether engagement with the intervention affected its effectiveness.
Methods
The intervention involved the use of a dietary coaching app, a wearable device for monitoring physical activity and body composition, and a messenger app for communicating with participants and an intervention manager. A total of 235 employees were recruited for a 12-week intervention from eight workplaces in Korea. Questionnaire surveys, anthropometric measurements, and 24-h dietary recalls were conducted at baseline and after the intervention.
Results
After the intervention, significant decreases in the mean body weight, body mass index, body fat percentage, and waist circumference were observed. Furthermore, the consumption frequencies of multigrain rice and legumes significantly increased, whereas those of pork belly, instant noodles, processed meat, carbonated beverages, and fast food significantly decreased compared with those at baseline. The mean dietary intake of energy and most nutrients also decreased after the intervention. When the participants were categorized into three groups according to their engagement level, significant differences in anthropometric data, dietary behaviors, and energy intake were observed following the intervention, although there were no differences at baseline, indicating that higher engagement level led to greater improvements in weight loss and dietary behavior.
Conclusions
The intervention had positive effects on weight loss and dietary behavior changes, particularly among employees with higher engagement levels. These results indicate the importance of increasing the level of engagement in the intervention to enhance its effectiveness. The mhealth intervention is a promising model for health promotion for busy workers with limited time.

Citations

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Improving the nutrition quotient and dietary self-efficacy through personalized goal setting and smartphone-based nutrition counseling among adults in their 20s and 30s
Dahyeon Kim, Dawon Park, Young-Hee Han, Taisun Hyun
Journal of Nutrition and Health.2023; 56(4): 419. CrossRef
Process evaluation of a mobile healthcare program among employees with overweight and obesity: a 12-week intervention study investigating the role of engagement
Imhuei Son, Jiyoun Hong, Young Hee Han, Bo Jeong Gong, Meng Yuan Zhang, Woori Na, Cheongmin Sohn, Taisun Hyun
Korean Journal of Community Nutrition.2023; 28(6): 466. CrossRef
Systematic Review on the Study of the Childhood and Adolescent Obesity in Korea: Dietary Risk Factors
Eun Jeong Heo, Jae Eun Shim, Eun Young Yoon
Korean Journal of Community Nutrition.2017; 22(3): 191. CrossRef

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[Korean]
The association between nutrition label utilization and disease management education among hypertension or diabetes diagnosed in Korea using 2018 Community Health Survey: a cross-sectional study: Miran Jin, Jayeun Kim, Kyuhyun Yoon; Korean J Community Nutr 2023;28(1):38-47. Published online February 28, 2023; DOI: https://doi.org/10.5720/kjcn.2023.28.1.38

Abstract PDF

Objectives
This study examined the association between the experience of disease management education and the use of nutrition labels according to the sociodemographic characteristics and health behaviors of people diagnosed with hypertension and diabetes living in the community.
Methods
Among the participants from the Community Health Survey (2018), 74,283 individuals diagnosed with hypertension or diabetes were included in the study population. According to gender, this study evaluated nutrition label use by the experience of disease management education, individual sociodemographic characteristics, and health behavior. Finally, using multiple logistic regression analysis, the association between disease management education and nutrition labels was calculated using the odds ratio (OR) and 95% confidence interval (CI).
Results
Males (24.5%) experienced more disease management education than females (22.6%). In addition, younger age, higher education level, and higher equalized personal income experienced more disease management education (P < 0.001). The educational experience rate was higher in the male subjects who did not smoke or were involved in high-risk alcohol consumption (P < 0.001). In addition, the rate of disease management education experience was significantly higher for both men and women who exercised by walking (P < 0.001). The use of nutrition labels was higher in females (9.9%) than males (5.8%), and both males and females were significantly higher in young age, high education, high income, and professional and office positions (P < 0.001). The utilization rate of nutrition labels was high in non-smoking male subjects and high-risk-drinking female subjects. In addition, the utilization rate of nutrition labels was significantly higher in males and females who exercised by walking and those who experienced disease management education (P < 0.001). After adjusting for individual sociodemographic characteristics, health behavior, and disease management education, the use of nutrition labels was high among females (OR 3.19, 95% CI 2.85-3.58), high income (Q4; OR 1.62, 95% CI 1.41-1.87, Q5; OR 1.58, 95% CI 1.37-1.84) and highly educated (high school; OR 2.87, 95% CI 2.62-3.14, above college; OR 5.60, 95% CI 5.02-6.23) while it was low in the elderly (OR 0.43, 95% CI 0.40-0.47), and economically inactive (OR 0.86, 95% CI 0.76-0.96). The use of nutrition labels was high in non-smokers (OR 1.29, 95% CI 1.13-1.48), nonhigh-risk drinkers (OR 1.22, 95% CI 1.08-1.38), and subjects who exercised walking (OR 1.44, 95% CI 1.34-1.54). There was no difference in the utilization rate of nutrition labels according to obesity, and the utilization rate of nutrition labels was significantly higher in subjects who had experienced disease education (OR 1.34, 95% CI 1.24-1.44).
Conclusions
Education on the use of nutrition labels, which contributes to food selection for healthy eating, might be a tool for dietary management. Moreover, the utilization rate can be a good indicator for predicting the proportion of the population practicing the guide for disease management. Improving the utilization rate of nutrition labels through disease management education can be a useful intervention for people with chronic diseases who need healthy eating habits for disease management and preventing complications, particularly those diagnosed with hypertension and diabetes.

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Comparison of Health Status and Life Satisfaction According to Food Security in Single-Person Households of Elderly Population
Dong Hoon Jung, Jae Won Han, Wonha Kim, Hee-Sook Lim
Clinical Nutrition Research.2024; 13(1): 42. CrossRef
Factors Influencing the Dietary Behavior of Patients with Type 2 Diabetes Mellitus: A Cross-sectional Study
Sohyun Jin, Youngshin Song
Journal of Korean Academy of Fundamentals of Nursing.2024; 31(1): 80. CrossRef
An association between socioeconomic status and preventive screening for diabetic eye and kidney complications among individuals with type 2 diabetes
Changwoo Shon, Jongnam Hwang
Korean Journal of Health Education and Promotion.2023; 40(5): 27. 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.

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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]
The Consumption Pattern of Sugar-Sweetened Beverages and its Comparison with Body Composition Change from a Four-Week Time-Restricted Eating Intervention in Korean Young Adults: SuJeong Park, YoonJu Song; Korean J Community Nutr 2022;27(1):36-46. Published online February 28, 2022; DOI: https://doi.org/10.5720/kjcn.2022.27.1.36

Abstract PDF

Objectives
The purpose of this study was to evaluate the consumption pattern of sugarsweetened beverages (SSB) and compare body composition changes by SSB consumption based on 28 days of dietary records from a four-week time-restricted eating intervention among young adults in Korea.
Methods
A total of 33 participants completed the four-week dietary intervention with 8-hour time-restricted eating (TRE). The body composition was measured by bioelectrical impedance analysis at baseline, and daily dietary records were collected for 28 days during the intervention after 4 weeks.
Results
Based on 924 days of dietary records, the average eating occasion of SSB was 0.9 times per day, and the average amount of SSB was 205.8 g/times. Based on an individual’s usual intake of 28 days, the average eating frequency of SSB was 16.6 times out of 28 days, and the average amount of SSB was 184.0 g/day. The average energy intake from SSB was 131.0 kcal /day (8.7% of energy), and sugar intake from SSB was 18.2 g/day (4.9% of energy). The sugar intake was 2.6% of energy from sweetened dairy products, followed by 2.0% from coffee drinks, 0.5% from soda and juice and 0.2% from others. When subjects were divided into high (14 days or more) and low (less than 14 days) SSB groups based on eating frequency, the weight change in the low SSB group was -2.0 kg over 4 weeks, which was significantly lower than -0.7 kg in the high SSB group. However, no significant difference was found in muscle mass, fat mass and body fat percent between the two groups.
Conclusions
This study suggests that low consumption of sugar-sweetened beverages is more desirable in weight management despite having the dietary intervention of timerestricted eating without counting calories. Thus, further longitudinal studies on the association between SSB and obesity in Korean adults are necessary.

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Nutrition Knowledge, Dietary Attitude, and Dietary Behavior among Children and Adolescents with Type 1 Diabetes
Na-Yeon Noh, So-Young Nam, Hee-Suk Kang, Ji-Eun Lee, Soo-Kyung Lee
Korean Journal of Community Nutrition.2013; 18(2): 101. CrossRef
Needs Assessment for Web-based Self-management Program by the Nutrition Knowledge Levels of Diabetic Patients
Yun Ahn, Jeahurn Bae, Jung Eun Youn, Hee-Seon Kim
Korean Journal of Community Nutrition.2011; 16(1): 155. CrossRef

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[Korean]
Management of Food Allergy in the Facilities Registered at Center for Children's Foodservice Management in Gangdong-gu: Soon Mi Kim; Korean J Community Nutr 2021;26(5):396-407. Published online October 31, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.5.396

Abstract PDF

Objectives
We examined the common allergenic foods, symptoms and management of food allergies in children attending the facilities registered at Center for Children's Foodservice Management in Gangdong-gu, Korea. Methods: The survey was conducted among the directors or head teachers of 186 children’s food service facilities with 7,591 children in 2019. The questionnaire consisted of three parts, including general information about food service facilities, information related to food allergies and allergenic foods and symptoms in individual children. Results: The number of children with food allergy was 271 (3.6%), and the proportion decreased with the increase of age. There were 91 children (33.6%) with a medical certificate, and these children had a significantly higher number of allergenic foods and symptoms than those without a medical certificate. Allergenic food groups included meat, fish, eggs and legumes (59.1%), fruits (12.4%), milk and dairy products (8.9%), cereals (7.8%), vegetables (6.2%), processed foods (3.8%) and oils and sugars (1.9%). Eggs accounted for 22.1%, followed by peanut and tree nuts (18.6%), fruits (12.4%), milk and dairy products (8.9%), shellfish (8.6%), vegetables (6.2%), fish (5.7%), cereals (4.3%) and meat (1.1%). The common allergenic foods were eggs, peanuts, walnuts, kiwi, shrimp, milk, tomatoes, mackerel, blue-green fish, peaches, shellfish (clams and abalone), buckwheat, wheat and soybeans. The most common allergic symptoms were skin and mucous membrane symptoms, such as hives, rash, itching and oral angioedema. Meal management for children with food allergies showed different trends depending on the causative food. Conclusions: The objective diagnosis by an allergist should be done for food allergy management in children's catering facilities. A system for systematic meal management of causative foods should be prepared.

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Knowledge and management of food allergy by parents of preschool children who experience food allergies
Seung Hui Kim, Seung-Min Lee
Journal of Nutrition and Health.2023; 56(2): 184. CrossRef
Knowledge of atopic dermatitis and food allergies, as well as health information literacy, among North Korean refugee mothers: a descriptive survey study
In-Sook Lee, Jeong-Hee Jeon
Child Health Nursing Research.2023; 29(4): 300. CrossRef

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[Korean]
Association of Dietary Quality with Subjective Health-Related Perception and Chronic Diseases According to Age Segmentation of Korean Elderly: Sojeong Lee, Seungmin Lee; Korean J Community Nutr 2021;26(5):363-381. Published online October 31, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.5.363

Abstract PDF

Objectives
This study examined the Korean elderly’s dietary intake status, subjective health-related perception and chronic disease prevalence among age groups. Associations of dietary quality with subjective health-related perception and chronic diseases were also examined.
Methods
Based on data from the 7th National Health and Nutrition Examination Survey, a total of 3,231 elderly were selected and categorized into 4 age groups of ‘65 ~ 69’, ‘70 ~ 74’, ‘75 ~ 79’ and ‘over 80’. Nutrient intakes, proportions of those with insufficient nutrient intakes, Korean Healthy Eating Index (KHEI), some subjective health-related perceptions and prevalence of major chronic diseases were compared according to the age groups. Differences in the subjective health-related perceptions and odds ratios of the chronic diseases according to the quartile levels of KHEI within the same age group were analyzed.
Results
With the increase of age, several nutrient intakes (P < 0.001) and KHEI scores significantly decreased (P < 0.01). In women, activity restriction increased (P < 0.05), and EQ-5D score decreased with age (P < 0.001). Prevalence of hypertension (P < 0.0001), hypercholesterolemia (P < 0.05) and anemia (P < 0.01) significantly increased, while hypertriglyceridemia (P < 0.01) significantly decreased only in men. Obesity prevalence decreased, while underweight prevalence increased (P < 0.05). Subjective health status, EQ-5D score and PHQ-9 score significantly improved as KHEI score increased in certain age groups of women (P< 0.05). Odds ratio of hypercholesterolemia significantly increased with the increase of KHEI score in 65 ~ 69-year-old women. However, hypertension and anemia significantly decreased with the increase of KHEI score in 75 ~ 79-year-old women (P < 0.05).
Conclusions
The study findings suggest that nutrition management and policy for the Korean elderly need to apply a segmented age standard that can better reflect their dynamic characteristics.

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Association between Healthy Eating Index and Mental Health in Middle-Aged Adults Based on Household Size in Korea
Ji-Myung Kim, EunJung Lee
International Journal of Environmental Research and Public Health.2022; 19(8): 4692. CrossRef
Blood Biochemical Characteristics, Dietary Intake, and Risk Factors Related to Poor HbA1c Control in Elderly Korean Diabetes Patients: Comparison between the 4th(2007-2009) and the 7th(2016-2018) Korea National Health and Nutrition Examination Surveys
Sung-Won Oh, Sook-Bae Kim
Korean Journal of Community Nutrition.2022; 27(5): 406. CrossRef
Comparison of the Nutrient Intake and Health Status of Elderly Koreans According to their BMI Status: Focus on the Underweight Elderly Population
You-Sin Lee, Yoonna Lee
Korean Journal of Community Nutrition.2022; 27(5): 422. CrossRef

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[Korean]
Association between Sugar-Sweetened Beverage Intake and Dietary Quality using Nutritional Quotient among Adults in Daegu, Korea: Kilye Kim, Yeon-Kyung Lee; Korean J Community Nutr 2021;26(5):350-362. Published online October 31, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.5.350

Abstract PDF

Objectives
This study investigated an association between sugar-sweetened beverage (SSB) intake and the dietary quality of adults in Deagu, Korea.
Methods
A questionnaire survey was conducted in 1,022 adults aged 19 ~ 49 years (502 men and 520 women) in the Deagu area of Korea. Daily intake of SSB was obtained by the food frequency questionnaire, and the dietary quality was assessed using the nutrition quotient (NQ) for Korean adults. Multiple logistic regression analysis was used to estimate the association between dietary quality and daily intake of SSB in adults.
Results
Daily intake of SSB was 463.6 mL/d for total subjects, and the highest intakes were sweetened coffees (192.7 mL/d), followed by carbonated drinks (77.1 mL/d). Higher intake of SSB was associated with higher intake frequency of fast food or sweet and greasy bread, processed beverage, ramyon, eating out or delivery food and night snack, and also associated with lower frequency of water, breakfast intake and nutrition label checking in men or women. Men and women who had a higher intake SSB had significantly greater odds for being in the low grade of NQ (P for trend = 0.0006 for men, P for trend = 0.0007 for women), especially in the moderation factor (P for trend < 0.0001 for men and women).
Conclusions
This study showed that high SSB intake was significantly associated with low dietary quality among adults. These study results suggest that nutrition education programs and guidelines should be provided to adults for improving their consumption of SSB and related diets.

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Nutritional status of Daejeon citizens and needs of community nutrition care services: a cross-sectional study
Dahye Lee, Minsun Jeon
Korean Journal of Community Nutrition.2023; 28(1): 11. CrossRef
Sex-Based Differences in Factors Associated With Sugar-Sweetened Beverage Consumption Among Korean High School Students
Jin Suk Ra, Moonkyoung Park
Frontiers in Nutrition.2022;[Epub] CrossRef

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[Korean]
A Study on the Dietary and Lifestyle Changes of Middle-Aged Women in the Gwangju Area in the COVID-19 Era: Moon-Soon Kim, Bok-Mi Jung; Korean J Community Nutr 2021;26(4):259-269. Published online August 31, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.4.259

Abstract PDF

Objectives
This study aimed to investigate the changes in the eating habits and lifestyle of middle-aged women in Gwangju during the COVID-19 pandemic. Methods: A total of 428 middle-aged women aged between 40 and 60 participated in a survey relating to general information, food and lifestyle, health functional food, and menopausal symptoms. The correlation between the variables was analyzed. Results: In the positive habits, the intake of nutritional supplements for immunity enhancement increased the most, followed by the use of media to learn healthy eating tips, and diets including healthy food. Negative habits increased in the order of frequency of taking delivery orders, levels of stress or anxiety, and time spent sitting or watching movies. In the case of recommended foods, the intake increased the most in the order of eggs, fruits, vegetables, milk/dairy products, and seaweed. Non-recommended foods increased in the order of meat, bread, rice, and noodles. The awareness of health functional foods was in the increasing order of interest, knowledge, consumption experience, and purchase amount. The type of health functional food intake was in the increasing order of probiotics, multivitamin and mineral supplements, vitamin C, collagen, and omega-3. Menopausal symptoms were in the increasing order of bone and joint pain, poor sleep quality, emotional ups and downs, loneliness, and feeling of emptiness. In the correlation of major variables, positive habits showed a significant positive correlation with recommended food intake and the recognition of health functional foods. Negative habits showed a significant positive correlation with non-recommended food intake and a significant positive correlation with menopausal symptoms. Recommended food intake showed a significant positive correlation with health functional food recognition and intake and menopausal symptoms. Conclusions: This study suggests that it is necessary to establish social measures to reduce the negative effects of the COVID-19 pandemic on middle-aged women and to ensure effective self-management through a healthy lifestyle since the pandemic has a long-term impact.

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Comparative study on the health and dietary habits of Korean male and female adults before and after the coronavirus disease 2019 pandemic: utilizing data from the 8th Korea National Health and Nutrition Examination Survey (2019–2021)
Chaemin Kim, Eunjung Kim
Korean Journal of Community Nutrition.2024; 29(1): 65. CrossRef
Quality Characteristics of Staple Breads Based on Baking Methods
Eun-Hee Doo
Journal of the East Asian Society of Dietary Life.2024; 34(1): 77. 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
Changes in dietary habits and chronic diseases before and after COVID-19 by regions using data from the 2018-2020 Korea Community Health Survey and Consumer Behavior Survey for Foods: a cross-sectional study
Surim Park, Eun-hee Jang, Seungmin Lee
Korean Journal of Community Nutrition.2023; 28(2): 124. 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
Consumers’ perceptions of dietary supplements before and after the COVID-19 pandemic based on big data
Eunjung Lee, Hyo Sun Jung, Jin A Jang
Journal of Nutrition and Health.2023; 56(3): 330. CrossRef
Self-rated health according to change of lifestyle after COVID-19: Differences between age groups
Dan Bi Lee, Jung Hyun Ahn, Jin Young Nam
Korean Journal of Health Education and Promotion.2022; 39(2): 1. CrossRef
Factors Related to Changes of Daily Life during COVID-19
Kyungjin Min, Pilhan Yun, Sangshin Park
Journal of Health Informatics and Statistics.2022; 47(4): 297. CrossRef
Dietary Behavior and Diet Quality in the Korean Adult Population by Income Level before and after the COVID-19 Pandemic: Using the Korean National Health and Nutrition Examination Survey (2019-2020)
Hye-Min Na, Bok-Mi Jung
The Korean Journal of Community Living Science.2022; 33(3): 397. CrossRef

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[English]
Current Status of Sanitary and Nutritional Food Service in Elderly Day Care Center: Jeong hyeon Woo, Yoo Kyoung Park, Mi-Hyun Kim, Soo-Kyung Lee, Kyung hee Song, Hye-Kyeong Kim; Korean J Community Nutr 2020;25(5):374-385. Published online October 31, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.5.374

Abstract PDF

Objectives
This study was conducted to examine the status of foodservice management, with special interest on sanitary and nutritional food service in elderly day care centers. Methods A total of 79 employees who managed foodservice facilities in elderly day care centers were included in the survey. The contents of the questionnaire consisted of general characteristics, importance and performance of sanitary and nutrition management, the reasons for poor performance, factors necessary for improvement, and the employee's demand for support. Data analysis was conducted using the SPSS v25.0. Results Sanitary management showed an average importance score of 4.84 ± 0.40 and a performance score of 4.70 ± 0.61 (t-value: 8.260). The item with the lowest performance score was personal sanitary management (4.58 ± 0.71). In nutrition management, the average importance score was 4.52 ± 0.68, and the performance score was 4.20 ± 1.00 (t-value: 9.609). There were significant differences between the average score of importance and performance in both areas. As a result of an Importance-Performance Analysis, items that were recognized as important but had relatively low performance was “personal hygiene”, “ventilation” and “food storage”. Also in the nutritional management area, “menu planning for disease management” and “checking the saltiness in the soup” etc. had very low performance with low importance recognition. The items shown in the “low priority” quadrant were those that required professional management skills. In the areas that demanded support in foodservice management, education about sanitary and safe institutional food service had the highest score (4.42 ± 0.74), and all other items showed a demand of 4 points or more. Conclusions Foodservice managers recognize the importance of foodservice facility management but performance is relatively low. Institutional support is, therefore, needed to improve performance. For items with low importance, it seems necessary to improve awareness of the necessity of these items and to provide education in this regard. To gradually improve foodservice management, continuous provision of education and training in these areas are of great importance.

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Sanitation Management Performance According to the Characteristics of Coffee Franchise Shops and Sanitation Knowledge According to the Characteristics of Employees
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Journal of the Korean Society of Food Science and Nutrition.2021; 50(11): 1248. CrossRef
Analysis of Awareness, Knowledge, and Behavior about Food Hygiene·Safety Among the elderly
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Original Articles

[English]
Comparison of Salinity and Sodium Content by the Salinity Measurement Frequency of Soups of Childcare Centers Enrolled in the Center for Children's Food Service Management in Daegu: Na Yeong Lee, Yeon Kyung Lee; Korean J Community Nutr 2020;25(1):13-20. Published online February 29, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.1.13

Abstract PDF PubReader ePub

OBJECTIVES
This study examined the salinity of soups provided at childcare centers by measuring the salinity for three years and providing basic data for sodium reduction.
METHODS
The soup salinity was measured using a Bluetooth salinity meter from January 2015 to December 2017 at 80 childcare foodservice establishments enrolled in the Suseong Center for Children's Foodservice Management in Daegu.
RESULTS
An analysis of the soup salinity each year showed that the salinity decreased significantly from 0.48% in 2015 to 0.41% in 2017, particularly in clear soups and soybean soups compared to other soups (P < 0.05). The salinity and sodium content in seafood soups (0.45% and 179.1 mg/100 g, respectively) were highest, followed by soybean soups (0.44%, 175.2 mg/100 g), with perilla seed soups containing the lowest (0.42%, 167.2 mg/100 g) (P < 0.05). The salinity was significantly higher in institutional foodservice establishments than small foodservice establishments (P < 0.001). The salinity and sodium content were the highest in foodservice establishments with a small number of measurements, and the salinity was the lowest in foodservice establishments with salinity measurements performed an average of 151 times each year (three times a week) or more (P < 0.05). The soup salinity was low in the order of winter, spring, summer, and autumn, and the salinity decreased significantly year by year in all seasons. (P < 0.05).
CONCLUSIONS
The soup salinity was significantly lower in foodservice establishments where the salinity was measured more than three times a week, indicating that continuous salinity management is effective.

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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

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[English]
Effect of Geographic Area on Dietary Quality across Different Age Groups in Korea: Hyun Ja Kim, Kirang Kim; Korean J Community Nutr 2019;24(6):453-464. Published online December 31, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.6.453

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OBJECTIVES
The objective of this study was to examine whether dietary quality varies among different age groups and geographic areas, and whether the difference between geographic areas varies across several age groups in Korea.
METHODS
The subjects were 14,170 subjects who participated in the 2013â€“2015 Korea National Health and Nutrition Examination Survey. The dietary quality was assessed using the Korean Health Eating Index (KHEI). Age groups were categorized into six groupings, and areas were categorized into urban and rural according to their administrative districts. The effect of area on the KHEI score was analyzed by multiple linear regression analysis.
RESULTS
The KHEI was the lowest in the 20-30s group (57.7 Â± 0.4 score for 20s and 61.2 Â± 0.3 score for 30s) and increased with age (p<0.001), showing the highest score in the 60s (67.9 Â± 0.3 score), and then decreased again in the 70s and older (64.6 Â± 0.3 score). As a result of comparing the KHEI score by area, the urban areas had higher KHEI scores than did the rural areas (63.5 Â± 0.2 score for urban area and 62.2 Â± 0.4 score for rural area, p=0.002). The difference between areas was dependent on the age group, showing a significant difference for subjects who were aged from 50s and older (p=0.002 for 50s, p<0.001 for 60s and p<0.001 for 70s and older). After adjusting for confounding factors, the effect of area on the KHEI score was only shown for those subjects in the over 60 years old group (p=0.035 for 60s and p<0.001 for 70s and older).
CONCLUSIONS
The dietary quality differed according to the age group and geographic area. The dietary quality was lower for younger people than that for older people, and in rural areas compared to that in urban areas, and especially for older adults. The area factor was a very important factor for the dietary quality.

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Risk of all-cause mortality is associated with multiple health-related lifestyle behaviors and does not differ between urban and rural areas in Korea
Seunghee Kim, Clara Yongjoo Park
Nutrition Research and Practice.2024; 18(4): 554. CrossRef
Regional differences in protein intake and protein sources of Korean older adults and their association with metabolic syndrome using the 2016–2019 Korea National Health and Nutrition Examination Surveys: a cross-sectional study
You-Sin Lee, Yoonna Lee
Korean Journal of Community Nutrition.2024; 29(3): 173. CrossRef
Development and Validation of a Perceived Community Food Accessibility Measurement Questionnaire for Korean Older Adults
Jisoo Hong, Narae Yang, Kirang Kim
Nutrients.2023; 15(19): 4301. CrossRef
Improving the nutrition quotient and dietary self-efficacy through personalized goal setting and smartphone-based nutrition counseling among adults in their 20s and 30s
Dahyeon Kim, Dawon Park, Young-Hee Han, Taisun Hyun
Journal of Nutrition and Health.2023; 56(4): 419. CrossRef
Regional Difference in the Effect of Food Accessibility and Affordability on Vegetable and Fruit Acquisition and Healthy Eating Behaviors for Older Adults
Dong Eun Lee, Kirang Kim
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Regional Differences in Dietary Total Fat and Saturated Fatty Acid Intake and Their Associations with Metabolic Diseases among Korean Adults: Using the 2016~2019 Korea National Health and Nutrition Examination Surveys
SuJin Song, Jae Eun Shim
Korean Journal of Community Nutrition.2021; 26(6): 495. CrossRef
Basic Concepts and Detailed Dimensions of Food Security and Related Indicators for Policy Development and Evaluation
Sohyun Park, Ji-Yun Hwang, Jae Eun Shim, Kirang Kim
Korean Journal of Community Nutrition.2021; 26(6): 429. CrossRef

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[English]
Comparison of Dietary Behavior of Eating Alone in Single Households by Status of Workers and Age: Pil Kyoo Jo, Yu Jin Oh; Korean J Community Nutr 2019;24(5):408-421. Published online October 31, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.5.408

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OBJECTIVES
This study compared the dietary behaviors of single-person households when eating alone according to the employment pattern and age.
METHODS
A total of 566 people aged 20~59 years old were collected from the status of workers and classified into three groups according to their employment pattern (regular, non-regular workers and business owner). The subjects were collected by purposive quota sampling on a Gallup panel from June to November in 2017. The dietary behavior and perception of eating alone of the subjects were surveyed via online and self-reported questionnaires.
RESULTS
The frequency of eating alone was significantly higher in the regular group than the non-regular group and business group (p<0.01). The place of eating alone was significantly higher in the regular and non-regular group in the convenience store, and business group in the office (p<0.001). Ramen, the menu when eating alone, was significantly higher in the non-regular group than the other groups (p<0.01). The preference for eating alone was lower in the older age group (p<0.05). The young aged group (aged 20~30) ate more fast food and felt more convenience than the older aged group aged 40~50 years (p<0.05).
CONCLUSIONS
Single-person households with a non-regular job have poorer dietary behavior in eating alone than those who had regular employment. In a situation of an increasing number of non-regular workers aged in their 20s and 30s, there is a high likelihood of social problems, such as health and poverty. This study highlights the need for a healthy food selection environment to improve the dietary life of single-person households with non-regular jobs for the diverse types of single-person households.

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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
Analysis of Agrifood Consumer Competency and Dietary Satisfaction according to Household Type Using the Consumer Behavior Survey for Food
Meera Kim
Journal of the Korean Society of Food Science and Nutrition.2023; 52(4): 414. CrossRef
Impact assessment of a primary care physician counseling program for youth population
Yun-Su Kim, Shin-Ae Kim
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Evaluation of Dietary Habits and Health-Related Factors According to the Employment in Women in Early Adulthood - Based on the 2016~2019 Korea National Health and Nutrition Examination Survey
Yun-Jung Bae
Korean Journal of Community Nutrition.2021; 26(4): 249. CrossRef
Gender and age group differences in nutrition intake and dietary quality of Korean adults eating alone: based on Korean National Health and Nutrition Examination Survey Data, 2013–2016
Yoonjin Ahn, Youngmi Lee, Haeryun Park, Kyunghee Song
Nutrition Research and Practice.2021; 15(1): 66. CrossRef

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[English]
Status and Needs Assessment on Nutrition Management and Meal Service for Elementary Â· Middle Â· High School Athletes among Athlete's Parents: Jung Hyun Hwang, Ji Yeon Kim, Kyung A Kim, Kyung Won Kim; Korean J Community Nutr 2019;24(1):47-59. Published online February 28, 2019; DOI: https://doi.org/10.5720/kjcn.2019.24.1.47

Abstract PDF PubReader: OBJECTIVES
Young athletes require adequate nutrition to maintain their athletic performance, growth and health. This study examined the status and needs of nutrition management and meal services for student athletes among the athlete's parents.
METHODS
The subjects were parents of elementary, middle, and high school athletes (n=323) from 18 schools participating mainly in the Sports Food Truck. The questionnaire included general characteristics, status and needs on nutrition management and meal service for student athletes, and satisfaction with the Food Truck. The survey was done during 2018. The data were analyzed according to the school groups using a Ï‡2-test or ANOVA.
RESULTS
Approximately 45% of subjects had difficulty in the nutrition management of athletes, and 87.1% had not received nutrition education. Approximately 74% wanted nutrition education held for athletes, and mainly wanted topics on nutrition management for health and eating for athletic performance. The preferred methods were lectures and cooking activity. The responses on the necessity of nutrition education for athletes, desired education topics, and desired times for education differed significantly according to the school groups (p < 0.05). Most subjects also wanted nutrition information mainly through SNS. In the athlete's meal, breakfast and snacks were highlighted as the meal to supplement. Approximately 90.3% responded that providing a meal service is necessary. The subjects preferred snacks before/after exercise and dinner if a meal service was provided. They preferred Korean food, followed by snacks, and a dish meal. As the meal type, the subjects wanted the Food Truck and packed meal. The responses on necessity of a meal service (p < 0.05), preferred food (p < 0.001), and meal type (p < 0.001) in the meal service differed significantly according to the school groups. Approximately 43% were satisfied with the Food Truck and 50.8% responded as average. They made suggestions for the Food Truck in terms of foods, operations and frequency.
CONCLUSIONS
Based on the study results, nutrition education and meal service may support nutrition for student athletes considering the needs of the parents according to the school groups.

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[English]
The Effect of Personality Type and Job Performance on Emotional Exhaustion and Job Satisfaction - Staff of the Center for Children's foodservice management -: Kyung Min Lee, Min Sun Jeon; Korean J Community Nutr 2018;23(6):496-505. Published online December 31, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.6.496

Abstract PDF PubReader: OBJECTIVES
This study examined the relationship between the personality traits and job performance of Centers for Children's Foodservice Management (CCFSM) staff on emotional exhaustion and job satisfaction. In addition, the characteristics of the center organization were examined to provide practical guidelines for the operation of the center. The aim was to determine management implications with an important meaning in human resource management to enhance the efficiency of the operation of Centers for Children's Foodservice Management (CCFSM).
METHODS
Out of 207 centers, there were 1,057 employees at 173 centers who agreed to participate in the study, the questionnaire was mailed on February 17, 2017 and collected by mail on March 31, 2017. Finally, 81 centers (46.82%) participated in the survey and 493 questionnaires were used.
RESULTS
Neuroticism among the five personality factors had a positive (+) influence on â€˜cynicismâ€™ and â€˜exhaustionâ€™ among the three subordinate factors of emotional exhaustion, negative (âˆ’) effects on the â€˜jobâ€™ among the six subscales of job satisfaction. In addition, openness showed a negative (âˆ’) effect on â€˜loss of professional confidenceâ€™ of emotional exhaustion and positive (+) relationship with the â€˜jobâ€™ of job satisfaction. Agreeableness appeared to have a negative (âˆ’) effect on all factors of emotional exhaustion and a positive (+) influence on all factors of job satisfaction. As a result of analyzing the effects of job performance on emotional exhaustion and job satisfaction, the planning and operations management team showed a positive (+) influence on all factors of emotional exhaustion and negative (âˆ’) influence on all factors of job satisfaction. On the other hand, the nutrition management team showed a negative (âˆ’) influence on all emotional exhaustion factors and a positive (+) influence on the factors of job satisfaction. The hygiene management team showed a positive (+) relationship with â€˜Emotional exhaustionâ€™ among the subordinate factors of emotional exhaustion and a negative (âˆ’) influence on the â€˜Educational opportunityâ€™ of job satisfaction.
CONCLUSIONS
The personality type and job performance of Centers for Children's foodservice management (ccfsm) staff significantly affected the emotional exhaustion and job satisfaction.

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[English]
Cost-benefit Analysis of Nutrition Management Program for Children Aged Under 5 Years in DR Congo: Tae Ho Lee, Chae Eun Lee, Eun Woo Nam; Korean J Community Nutr 2018;23(5):385-396. Published online October 31, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.5.385

Abstract PDF PubReader: OBJECTIVES
This study aims to evaluate the economic efficiency of a nutrition management program for children under 5 years of age in Kenge, Kwango District, Democratic Republic of the Congo (DR Congo) from 2014 to 2016.
METHODS
The economic efficiency of a nutrition management program for children under 5 years of age who have recovered from malnutrition status was evaluated using a cost-benefit analysis. The costs were analyzed according to the executed budget incurred during the project period. The benefits were estimated as the monetary value of the saved lives of children under 5 years of age. The economic efficiency of the program was determined by the Benefit-Cost Ratio (BCR). The BCR was calculated by dividing the total discounted benefit by the total discounted costs. The project is economically efficient when the BCR is greater than 1.
RESULTS
The costs of the nutrition management program were calculated as 1,677,609,648 Korean Won (KRW). A total of 2,466 children survived with improved malnutrition status through this program. The benefit for the reduction of mortality for children under 5 years of age was estimated to be 6,814,354,467 KRW, the estimated value of life for 2,466 children. The BCR was 4.06.
CONCLUSIONS
The nutrition management program for children under 5 years of age in DR Congo was found to be a cost-effective project. Successful and efficient Official Development Assistance (ODA) for a health project requires integrated and comprehensive strategies and specialized international development consulting to improve efficiency. Future nutrition management programs should take into account the national health program to maintain the sustainability of the project.

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[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

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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.

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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]
Current Status and Suggested Future Directions of Nutrition Intervention using Healthy School Tuck Shops: the Teenage Perspective: Suhyun Oh, Kirang Kim, Ji Yun Hwang; Korean J Community Nutr 2018;23(3):226-233. Published online June 30, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.3.226

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OBJECTIVES
This study was conducted to investigate the current status and to suggest future directions for health management of teenagers who use healthy school tuck shops to improve teenagers' eating habits while reducing and preventing obesity.
METHODS
A total of 29 students (16 middle school students and 13 high school students) took part in the interview for this study, and the interview was conducted for each school's focus group by using qualitative research methodology.
RESULTS
The current status of using healthy school tuck shops and suggested future directions were divided into two categories. Personal barriers such as discrepancies between personal perceptions and behaviors and lack of food choice suitable to individual tastes can be solved by rebuilding the operating system to provide intuitive promotion of behavior and customized products through improvements in existing products and new product development. A lack of consistent management from low utilization convenience and difficulty in maintaining a constant purchase price can be handled by establishing a solution to restricted physical access for products, as well as seeking profit by improving distribution costs via continuous cooperation between the school and community.
CONCLUSIONS
Continuous funding and a system that reflects the needs and preferences of healthy school tuck shop users should be applied for sustainable operation of healthy school tuck shops to improve teenagers' eating habits.

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Eating Out Status according to Skipping and Type of Breakfast among Male High School Students in Incheon
Eun-Jin Choi, Mi-Kyeong Choi
Korean Journal of Community Nutrition.2020; 25(2): 102. CrossRef

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[English]
Health Behavior Factors Associated with Sugar-sweetened Beverage Intake among Adolescents: Hyae Min Gu, Jong Park, So Yeon Ryu; Korean J Community Nutr 2018;23(3):193-201. Published online June 30, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.3.193

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OBJECTIVES
This study was conducted to measure the intake rate of SSBs (sugar sweetened beverages) and examine the relationship between health behavior factors and SSBs intake by adolescents.
METHODS
This study used data from the 2016 Korea Youth Risk Behavior Web-based Survey, which included 65,528 study participants. SSBs intake frequency was measured by asking respondents if they consumed soda, high-caffeinated beverages, and sugary drinks during the previous week. Type of intake was categorized into three groups according to the number of consumed drinks [SSBs (0): None; SSBs (1â€“2): 1 or 2 consumed; SSBs (3): 3 consumed]. Multinomial logistic regression analysis was used to examine health behaviors that affected SSBs consumption.
RESULTS
Increased SSBs intake was significantly correlated with current smoking (OR=2.4, 95% CI=1.82â€“3.17), current drinking (OR=2.13, 95% CI=1.82â€“2.51), sedentary time increase (OR=1.31, 95% CI=1.15â€“1.49), three days or more physical activity per week (OR=1.12, 95% CI=1.02â€“1.24), < 8 hours sleep (OR=1.6, 95% CI=1.43â€“1.78), increased internet usage time (OR=1.44, 95% CI=1.25â€“1.65).
CONCLUSIONS
Sugar-sweetened beverages intake by Korean adolescents was associated with health behaviors such as smoking, drinking, sedentary time increase, more physical activity, poor sleeping time, and increased internet use time. Based on these results, it is necessary to recognize the influence of SSBs intake and to intervene to reduce consumption of SSBs.

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Dietary behavior of school-going adolescents in Bhutan: Findings from the global school-based student health survey in 2016
Tshering Choeda, Kathiresan Jeyashree, Soundappan Kathirvel, Thinley Dorji, Kinley Dorjee, Karma Tenzin, Sangay Thinley, Tashi Tenzin, Mongal Singh Gurung
Nutrition.2021; 90: 111290. CrossRef
Association between Sugar-Sweetened Beverage Intake and Dietary Quality using Nutritional Quotient among Adults in Daegu, Korea
Kilye Kim, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2021; 26(5): 350. CrossRef
Sugar-sweetened beverage consumption and influencing factors in Korean adolescents: based on the 2017 Korea Youth Risk Behavior Web-based Survey
Ayoung Kim, Jinhee Kim, Seunghee Kye
Journal of Nutrition and Health.2018; 51(5): 465. CrossRef

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[English]
Development and User Satisfaction of a Mobile Phone Application for Image-based Dietary Assessment: Seo Yoon Kim, Sang Jin Chung; Korean J Community Nutr 2017;22(6):485-494. Published online December 31, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.6.485

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OBJECTIVES
The objective of this study was to develop mobile phone application for image-based dietary assessment and evaluate satisfaction regarding respondent's use of the mobile phone application.
METHODS
We developed a mobile phone application to assess dietary intakes using 24 hour dietary recall. After initial development, application was reviewed by ten adults and revised based on their comments. We recruited 192 volunteers (92 males, 100 females) to use the mobile phone application and to respond to a satisfaction survey. Participants were instructed to use the mobile phone application with fiducial marker five centimeter in width, length and two centimeter height at each eating occasion during designated 4 days, capturing 45Â° angle and 90Â° angle images of all food and beverage items before and after consumption. After using the mobile phone application for 4 days, participants were asked to complete an online questionnaire on the satisfaction of the mobile phone app. User satisfaction items composed of 12 questions of application user interface, 8 questions of emotional response, 9 questions of eating behavior in 5 likert scale. Participants were also asked to provide additional open-ended comments on the use of mobile phone application. Statistical analysis was performed by using the SPSS 23.0 (Statistical Package for the Social Science).
RESULTS
The average user interface score was 2.82 Â± 1.08, which was close to the â€˜normalâ€™ response. Responses for emotion and eating behavior also were borderline to the â€˜normalâ€™.
CONCLUSIONS
This study found that the mobile phone application using 24-hour recall was acceptable to be used to assess dietary intakes for several days. However, there should be a need for such technology to be user-oriented instead of researcher-oriented. Easy and cost-effective new technology is needed for estimating the amounts of food eaten automatically when the photos are taken.

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Diet status of college students evaluated by applying the photographic analysis method
Chae Hong Lee, Kyung A Lee
Journal of Nutrition and Health.2023; 56(4): 439. CrossRef
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Seo-Yoon Kim, Sang-Jin Chung
Korean Journal of Community Nutrition.2020; 25(4): 317. CrossRef

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[English]
Relation between Beverage Consumption Pattern and Metabolic Syndrome among Healthy Korean Adults: Eun Ju Dennis, Minji Kang, Sung Nim Han; Korean J Community Nutr 2017;22(5):441-455. Published online October 31, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.5.441

Abstract PDF PubReader

OBJECTIVES
The purpose of this study is to describe beverage patterns among healthy Korean adults and investigate their association with prevalence and components of metabolic syndrome.
METHODS
Subjects consisted of 6,927 Korean adults, aged 19-64 years in the 6th Korea National Health and Nutrition Examination Survey (KNHANES, 2013-2015). Beverages were regrouped into twelve groups based on food codes and beverage intake (g/day) was assessed by 24-hour recall. Factor analysis was used to obtain beverage patterns. Waist circumference and body mass index (BMI) were used as anthropometric data; fasting blood glucose, triglyceride, high density lipoprotein (HDL), and blood pressure were used as biochemical indicators. The odds ratio (OR) for prevalence of metabolic syndrome and components of metabolic syndrome was assessed using logistic regression analysis.
RESULTS
Three beverage patterns were identified using factor analysis: 1) carbonated soft drinks 2) coffee (without added sugar or powdered creamer), and 3) alcoholic beverages. Subjects with high scores for the carbonated soft drink and coffee without added sugar or powdered creamer patterns were younger and subjects with high scores for the alcoholic beverage pattern were older. There were significant differences in gender distribution in all three beverage patterns, with men more likely to have high scores for carbonated soft drink and alcoholic beverage patterns. On the other hand, women were more likely to have higher scores for coffee without added sugar or powdered creamer pattern. Within each pattern, there were significant differences in sociodemographic and lifestyle characteristics such as education, household income, frequency of eating out, and smoking status according to the quartile of pattern scores. Alcoholic beverages and carbonated soft drinks patterns were associated with an increased levels of metabolic syndrome components, but coffee without added sugar or powdered creamer was not associated with any of metabolic syndrome components in healthy Korean adults after adjusting for age, sex, education, BMI, weight management, household income, smoking status, frequency of eating out, and energy intake.
CONCLUSIONS
Alcoholic beverages and carbonated soft drinks patterns are associated with increased levels of metabolic syndrome components while coffee without added sugar or powdered creamer pattern is not associated with any of metabolic syndrome components in healthy Korean adults.

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Association between Dietary Habits, Shift Work, and the Metabolic Syndrome: The Korea Nurses’ Health Study
Heeja Jung, Hyunju Dan, Yanghee Pang, Bohye Kim, Hyunseon Jeong, Jung Eun Lee, Oksoo Kim
International Journal of Environmental Research and Public Health.2020; 17(20): 7697. CrossRef
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Korean Journal of Dental Materials.2018; 45(3): 169. CrossRef

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[English]
Qualitative Study on Improvement of Operating System and Tailored Nutrition Education Program for Marriage Immigrants to Korea: Program Providers' Perspective: Mee Young Joe, Ji Yun Hwang; Korean J Community Nutr 2017;22(4):323-335. Published online August 31, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.4.323

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OBJECTIVES
The purpose of this study is to analyze the current status of nutrition education programs for multicultural families and to provide policy suggestions for improvement.
METHODS
In-depth interviews of a total of 21 multicultural experts were conducted; 15 people were interviewed individually, while 6 people were interviewed in groups of three.
RESULTS
In-depth interviews revealed various problems related to the operation of nutrition education programs. The causes of problems were analyzed and categorized as four factors: systemic, practical, environmental and cultural. As for the systematic factors, insufficient linkage between related organizations and duplicate performance of several projects were identified as concerns Establishment of a control tower and strengthening the linkage among the related organizations may be needed to address this concern. With regard to practical factors, the study identified that language barriers, and lack of nutritional education media and tools translated into multicultural languages were limiting factors. These limitations the development of nutrition education materials that aretranslated into multiple languages, implementation of education programs that are different from the Korean education, and by providing interpreters. As for the environmental factors, low educational level and poor nutritional knowledge of multicultural women made it difficult for them to understand the contents of the education. Demonstration, practical training and urgent education on pregnancy and childbirth nutrition were identified as needs to address these concerns. Withregard to cultural factors, food culture conflict with Korean families, and difficulties in home practices were detected as concerns. Participants in the study suggested that getting education with family and facilitation of weekend and nighttime programs health of this community.
CONCLUSIONS
Further studies are needed to adopt more effective and efficient nutrition intervention to promote the healthy eating of the married immigrant women based on the study results.

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Study on the Dietary Behavior of Adolescents in Multicultural Families Using the Nutrition Quotient and Their Changes in the Nutrition Knowledge and the Dietary Attitudes after Nutrition Education
Yoo-Jin Jung, Sung Hee Min, Min June Lee
Journal of the East Asian Society of Dietary Life.2020; 30(3): 208. CrossRef
Effect of Dietary Education Experience (Home, School, and Mass Media) on Food Consumer Information literacy
Ji Eun Kim, Kyoung Sook Choi
Korean Journal of Community Nutrition.2019; 24(5): 363. CrossRef

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[English]
Effects of Nutrition Education at a Community Health Center on Overweight and Obese Middle-aged Women in Jeonbuk Area-Focused on Personalized Daily Energy Requirement and Food Exchange Units: Se Yeon Kim, Sook Bae Kim; Korean J Community Nutr 2017;22(4):307-322. Published online August 31, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.4.307

Abstract PDF PubReader

OBJECTIVES
This study examined the effects of nutrition education focused on personalized daily energy requirement and food units using Food Exchange System on anthropometric, biochemical characteristics, nutrition knowledge, dietary attitude and nutrient intakes for overweight and obese in a public health center.
METHODS
The subjects were 60 overweight/obese women based on BMI (educated 30 vs. noneducated 30, 50~64 years). Educated group was provided individual and/or group lessons (40 min/ lesson/week, 5 week), â€˜Introduction: obese & healthâ€™, â€˜6 nutrients and 6 food groupsâ€™, â€˜My obesity & daily needed energyâ€™, â€˜Meal planning for personalized daily energy and food units using Food Exchange Systemsâ€™, and â€˜Smart food choicesâ€™. After education, we examined the differences in anthropometric/biochemical characteristics, nutrition knowledge, dietary attitude and nutrient intakes between educated group and non-educated group.
RESULTS
After nutrition education, in the educated group, there were improvements on anthropometric/biochemical characteristics, nutrition knowledge, dietary attitude and nutrient intakes in the educated group compared to the non-educated group. We observed a decrease in the mean weight, total cholesterol (TC) and the incidence of overweight/obesity and hypercholesterolemia and an increase in the mean lean body mass. The scores of nutrition knowledge, â€˜Function of carbohydrate, protein, vitamin, mineralâ€™ and â€˜Food Sources of fat, vitamin, mineralâ€™ were increased. The scores of dietary attitudes, â€˜Taking a joyful meal, a leisurely meal, a balanced meal, a meal with sufficient vegetables, a meal with diversity, a meal with spicy foods, a meal with overeatingâ€™ were increased. The intakes of energy, carbohydrate, fat, protein, vitamin A, thiamin, Zn and cholesterol were decreased. The scores of INQ, protein, vitamin A, vitamin C, thiamin, riboflavin, vitamin B6, folate, Ca, P, Fe, Zn were increased.
CONCLUSIONS
The nutrition education focused on personalized daily energy requirement and food exchange unit using Food Exchange System for overweight and obese may improve food behavior, dietary intakes and symptoms of overweight and obese, even in a community health center.

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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
Effects of Nutrition Education and Exercise Program on Obesity Index and Behavioral Modification in Moderate Obese Women
Myung-Hee Chang, Su-Jin Jung
Korean Journal of Community Nutrition.2018; 23(4): 318. CrossRef
Effects of an Intensive Management Program for Diabetic Patients on a Blood Biochemical Profile and Diabetes Knowledge
Su-Jeong Yeo, Bok-Hee Kim
Korean Journal of Community Nutrition.2018; 23(2): 148. CrossRef

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[English]
Food Allergy Awareness and Nutritional Management by Preschooler's Faculty Members of Child Care Facilities: Soo Bin Kim, Jung Hee Kim; Korean J Community Nutr 2017;22(4):298-306. Published online August 31, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.4.298

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to investigate the awareness and nutritional management of food allergy (FA) by preschooler's faculty members in child care centers.
METHODS
A questionnaire survey was conducted among faculty members of child care centers in Seoul. The questionnaire was designed to identify the prevalence of food allergies, requirements of food allergy support and differences in food management depending on the presence of allergic diseases. After excluding incomplete responses, the data of 171 faculties in 137 child care centers (95.0%) were used for statistical analysis.
RESULTS
According to the 137 collected questionnaires, 96 child care centers asked parents about their children's allergic disease and 151 children from 66 child care centers had food allergies. A reported 89 children from 43 child care centers had food restrictions. However, 9 child care centers (21.0%) were not aware of food restriction for children with food allergies. Only 6 child care centers (14.0%) supplied substitute foods with the same amount and type of nutrients. Forty eight faculties (28.1%) received training about food allergies. Although there were some differences according to institution type, most of the faculty members wanted food allergy-related support.
CONCLUSIONS
This study identified a lack of food allergy training for faculty members in child care centers. For proper management, it is necessary for faculty members of child care centers to be educated on overall food allergies. Food allergy-related support such as menus without allergenic ingredients, guidelines on emergency care for food allergies and anaphylaxis should be provided for faculty members in child care centers.

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Knowledge and management of food allergy by parents of preschool children who experience food allergies
Seung Hui Kim, Seung-Min Lee
Journal of Nutrition and Health.2023; 56(2): 184. CrossRef
Risk factors for food allergy among children in Seoul: focusing on dietary habits and environmental factors
Mijung Jang, KyooSang Kim
Journal of Nutrition and Health.2019; 52(6): 559. CrossRef
Study on the snack menu pattern, food diversity and satisfaction of parent provided by Center for Children's Foodservice Management in Jeonbuk area
Eun-Byul Sym, Jeong-Ok Rho
Journal of Nutrition and Health.2019; 52(5): 501. CrossRef

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[English]
Feasibility Study on the Dietary Improvement Program Development for Senior Citizens: Sung Hee Kim, Boram Kim, Nami Joo; Korean J Community Nutr 2017;22(3):218-227. Published online June 30, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.3.218

Abstract PDF PubReader: OBJECTIVES
The purpose of the study was to develop dietary change program items that could be used to improve dietary life of the elderly and investigate their validity.
METHODS
The survey was were analyzed by SPSS program (Ver. 21) and descriptive statistics was performed; a t-test, Ï‡Â² test, One-way ANOVA and Friedman test were used to determine the priority.
RESULTS
Programs for feeding senior citizens that need to be newly established are largely divided into two fields, namely, application of welfare facilities and application of home care, classified into large, medium and sub-classes. The large class was divided into nutrition management, sanitary control, and other health management. The medium class of nutrition management was divided into nutrition education, nutrition intervention, and menu management and supply. The sub-class was composed of division into application of welfare facilities for the elderly and application of home care for the same age group. Responses showed high rate saying that all the categorized items were necessary and valid. With respect to expectation effect on a community program for old people feeding, â€˜yesâ€™ was 65 people (55.6%) showing very high expectation toward the question whether a community program for old people feeding are newly set up.
CONCLUSIONS
It is believed that nutrition for the aged will be improved and it will be a help not only to a small facilities without obligation of employing a dietician but also to the aged at home if a community program for old people feeding are newly established.

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[English]
Needs for Development of IT-based Nutritional Management Program for Women with Gestational Diabetes Mellitus: Chan Jung Han, Sun Young Lim, Eunsuk Oh, Yoon Hee Choi, Kun Ho Yoon, Jin Hee Lee; Korean J Community Nutr 2017;22(3):207-217. Published online June 30, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.3.207

Abstract PDF PubReader

OBJECTIVES
The aim of this study was to examine self-management status, nutritional knowledge, barrier factors in dietary management and needs of nutritional management program for women with Gestational Diabetes Mellitus (GDM).
METHODS
A total of 100 women with GDM were recruited from secondary and tertiary hospitals in Seoul. The questionnaire composed of general characteristics, status of self-management, dietary habits, nutrition knowledge, barrier factors in dietary management, needs for nutrition information contents and nutritional management programs. Data were collected by a self-administered questionnaire. All data were statistically analyzed using student's t-test and chi-square test using SAS 9.3.
RESULTS
About 35% of the subjects reported that they practiced medical nutrition and exercise therapy for GDM control. The main sources of nutrition information were â€˜internet (50.0%)â€™ and â€˜expert advice (45.0%)â€™. More than 70% of the subjects experienced nutrition education. The mean score of nutrition knowledge was 7.5 point out of 10, and only about half of the subjects were reported to be correctly aware of some questions such as â€˜the cause of ketosisâ€™, â€˜the goal of nutrition management for GDMâ€™, â€˜the importance of sugar restriction on breakfastâ€™. The major obstructive factors in dietary management were â€˜eating more than planned when dining outâ€™, â€˜finding the appropriate menu when dining outâ€™. The preferred nutrition information contents in developing management program were â€˜nutritional information of foodâ€™, â€˜recommended food by major nutrientsâ€™, â€˜the relationship between blood glucose and foodâ€™, â€˜tips on menu selection at eating outâ€™. The subjects reported that they need management program such as â€˜example of menu by calorie prescriptionâ€™, â€˜recommended weight gain guideâ€™, â€˜meal recording and dietary assessmentâ€™, â€˜expert recommendationâ€™, â€˜sharing know-howâ€™.
CONCLUSIONS
Based on the results of this study, it is necessary to develop a program that provide personalized information by identifying the individual characteristics of the subjects and expert feedback function through various information and nutrition information contents that can be used in real life.

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Chronically ailing or failing chronically: a typology of South African diners living with diabetes
Adam Viljoen, Martinette Kruger
International Journal of Spa and Wellness.2024; 7(2): 109. CrossRef
Machine Learning-Based Prediction of Abdominal Subcutaneous Fat Thickness During Pregnancy
Moon Sook Hwang, Eunjeong Song, Jeonghee Ahn, Seungmi Park
Metabolic Syndrome and Related Disorders.2023; 21(9): 479. CrossRef
Current Status and Effects of Nutrition Education Programs for Diabetic Patients in Korea
Hae Jin Kang
The Journal of Korean Diabetes.2018; 19(2): 106. CrossRef

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[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]
A Comparison of Sources of Sodium and Potassium Intake by Gender, Age and Regions in Koreans: Korea National Health and Nutrition Examination Survey (KNHANES) 2010-2012: Yang Hee Park, Sang Jin Chung; Korean J Community Nutr 2016;21(6):558-573. Published online December 31, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.6.558

Abstract PDF PubReader

OBJECTIVES
The purpose of this study was to evaluate the main sources of dietary sodium and potassium intake in Koreans by gender, age and regions.
METHODS
We used the data from 2010-2012 KNHANES. A total of 20,387 subjects aged 8 years and older were included. Intakes were compared by gender, age (8-18, 19-49 and >50 years) and geographical regions in Korea. Dishes were classified into 28 dish groups based on cooking methods. Statistical analysis was performed by using the SAS 9.3 and SUDAAN 11.0.1 software.
RESULTS
The mean sodium intake of Koreans was 4866.5 Â± 35.9 mg/day, which was 2.4 times higher than the adequate intake (AI) of sodium for Koreans. We found that daily sodium intakes were significantly different by age, gender and regions. Men and aged over 50 years had significantly higher sodium intake than women and other age groups. The mean potassium intake in Koreans was 3002.2 Â± 19.4 mg/day and daily potassium intakes were significantly different by age, gender and regions. Women and age 50 years and over had significantly higher potassium intakes than men and other age groups. The average Na/K ratio was 2.89 Â± 0.01 and was highest in men and in the age group of 19-49 years. The major sources of dietary sodium were soup and stew, followed by Kimchi, noodles and dumpling, pickled vegetables and seasonings, which represented 63.1 % of total sodium intakes. Soup and stew or Kimchi were the primary sources of dietary sodium intake. The major sources of dietary potassium were cooked rice, followed by soup and stew, Kimchi, fruits and beverages.
CONCLUSIONS
Sodium and potassium intakes and the major sources of those were significantly different by gender, age groups and regions. Therefore, different approaches based on gender, age and regions are needed to decrease sodium intake and increase potassium intake.

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Role of geographic characteristics in the spatial cluster detection of cancer: Evidence in South Korea, 1999–2013
Insang Song, Eun-Hye Yoo, Inkyung Jung, Jin-Kyoung Oh, Sun-Young Kim
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Yeon-Kyung Lee, Taisun Hyun, Heekyong Ro, Young-Ran Heo, Mi-Kyeong Choi
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Yeseung Jeong, Eui Su Kim, Jounghee Lee, Yuri Kim
Nutrition Research and Practice.2021; 15(3): 382. CrossRef
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Se-Mi Jeong, Bok-Mi Jung
The Korean Journal of Community Living Science.2021; 32(2): 189. CrossRef
The association of dietary patterns with insulin resistance in Korean adults: based on the 2015 Korea National Health and Nutrition Examination Survey
I Seul Kim, Yoon Jung Yang
Journal of Nutrition and Health.2021; 54(3): 247. CrossRef
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You-Sin Lee, Moo-Yong Rhee, Sim-Yeol Lee
Nutrition Research and Practice.2020; 14(5): 540. CrossRef
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Na-Yeong Lee, Yeon-Kyung Lee
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Comparison of the sodium content of Korean soup-based dishes prepared at home, restaurants, and schools in Seoul
Yanghee Park, Jihyun Yoon, Sang-Jin Chung
Journal of Nutrition and Health.2020; 53(6): 663. CrossRef
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Kana Asano, Hongsuk Yang, Youngmi Lee, Meeyoung Kim, Jihyun Yoon
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Clara Yongjoo Park, Jiyoung Moon, Garam Jo, Juhee Lee, Oh Yoen Kim, Hannah Oh, Hyunjung Lim, Min-Jeong Shin
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Analysis of biogenic amines and inorganic elements in Cheonggukjang
Min-Jeong Seo, Chang-Do Lee, Ji-Na Lee, Hee-Jong Yang, Do-Youn Jeong, Gae-Ho Lee
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Mijin Jo, Young-Ran Heo
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Hye Ah Lee, Hyesook Park
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Eun-kyung Kim, Byengchun Song, Se-Young Ju
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