Korean Journal of Community Nutrition

Original Articles

[English]
Relation among Hair Mineral Contents, Nutrient Intakes and Clinical Symptoms of Male Middle School Students in Urban and Local Area: Mi Hyun Kim, Mi Kyeong Choi, Ye Sook Jun, Hye Kyung Cho, Chung Ja Sung; Korean J Community Nutr 2007;12(2):133-141. Published online April 30, 2007

Abstract PDF: Minerals play important roles in biological processes. Hair mineral analysis has the advantages of conveniences in sampling and observing the profiles of multiple minerals simultaneously. The purpose of this study was to compare hair mineral contents between urban and local middle school students, and to find out the relation with nutrient intakes and clinical symptoms. Ten nutritional minerals and 7 environmental mineral contents were analyzed in the hair samples of 44 and 37 male students who resided in urban and local area, respectively. And their nutrient intake and clinical symptom score were estimated from questionnaire. The average age, height, and weight were 15.1 years, 168.4 cm, 56.8 kg in urban subjects and 15.4 years, 169.1 cm, 61.9 kg in local subjects, respectively. The residence types were apartment (63.6%) and small-sized apartment (22.7%) in urban subjects and apartment (51.4%) and house (37.8%) in local subjects. The primary water sources were purified water (38.3%), running water (18.2%) in urban subjects and purified water (32.4%), underground water (27.0%) in local subjects, respectively. Daily energy and nutrient intakes were not significantly different between two groups. Among the surveyed 17 clinical symptoms, the scores of constipation, cold, anxieties and total score of clinical symptoms in urban subjects were significantly lower than those in local subjects. Hair contents of Na, Mg, Ca, Cu, V, Al, As were significantly higher, while U was lower in urban subjects compared to those in rural subjects. Hair contents of Ni and U were significantly correlated with food intake, and Cr, V, Al, Sb, As, U showed a correlation with energy intake. Hair Mg level showed significantly negative correlation with total clinical symptom score. In conclusion, hair mineral profile between urban and local students was significantly different. And some of these minerals were significantly correlated with food and nutrient intakes. Especially hair magnesium was significantly correlated with total clinical symptom score. Therefore, hair mineral levels would be needed for more systematic study elucidating potentiality as a useful clinical tool.

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[English]
Effects of Nutrition Counseling on Quality of Diet, Iron Status and Hematic Parameters in College Women Who Have Self-Recognized Anemic Symptoms: Sook Hyun Jeong, Jin Hee Park, Hye Ok Lee, Ryowon Choue; Korean J Community Nutr 2007;12(1):68-79. Published online February 28, 2007

Abstract PDF: Iron deficiency is the most common nutritional problem that affects people of all ages in both industrialized and developing countries. Especially, college women are the target population for dietary iron deficiency. Recent study showed that the nutritional status of college women was poor because of insufficient food consumption and repeatabled weight reduction. The purpose of this study was to investigate the effects of nutrition counseling on the diet quality, nutritional status of iron and hematic parameters in college women who have self-recognized anemic symptoms. Anthropometric and dietary assessments as well as blood analysis, were carried out before and after the 8 weeks of nutrition counseling. During the experimental period, the 31 subjects were given nutrition education by a clinical dietitian. Nutrition counseling consisted of pathology of anemia, nutrition information for iron deficient anemia, diet information of balanced meals and menu choices for eating out. As a result, the frequencies of consumption of legumen and vegetables significantly increased after nutrition counseling (p < 0.05). Daily intakes of protein, especially animal protein, vitamin E, niacin, heme iron, and zinc significantly increased (p < 0.05). After nutrition counseling, some self-reported clinical symptoms such as 'dizziness', 'fatigue', 'short of breath', 'headache', 'sleeplessness', and 'beating heart' were significantly improved. Serum levels of transferrin (p < 0.01) and total iron binding capacity levels (p < 0.05) significantly increased. It could be concluded that the 8 weeks of nutrition counseling might be effective on quality of diet as well as iron status and it might also improve the some hematic parameters in college women who have self-recognized anemic symptoms.

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[English]
Comparison of Students' Satisfaction with a Meal of College Foodservice by Operating System: Sun Yung Ly, Su Hyun Kim, Sunja Kwon; Korean J Community Nutr 2005;10(3):319-330. Published online June 30, 2005

Abstract PDF: College foodservice (FS) demands highly-developed operation technique which can provide adequate nutrients to their students, as well as to guide better eating habits and to meet students' various desires. The purpose of this study was to provide basic data to improve college FS satisfaction with food items by comparing 2 contract-managed and 2 self-operated college FS in Daejeon and Chungnam area. According to the results, 59.1% of students frequently (over 3 times per week) took meals at college cafeteria and the main reason for using college cafeteria was the low-price of meal, although the students' satisfaction degree with price of meal was lower in contract-managed FS than in self-operated FS. There were no differences in the food satisfaction degrees with overall appraisal of food items between 2 operating systems of college FS, but the satisfaction degrees with all food items were high in male as compared with female. The higher the negative self-perceived clinical symptoms scores, the lower the satisfaction with foods, which suggests that the health state of students was one of the factors that influenced college FS satisfaction. According to stepwise multiple regression analysis, 'taste of boiled rice', 'overall appraisal of boiled rice', 'overall appraisal of soup', and 'variety of side dish', in decreasing order, were the most relatively important attributes for overall customer satisfaction with food taste of college FS. Finally, there should be further studies on important management factors to improve college FS satisfaction according to 2 operating systems.

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[English]
Comparison of Students' Satisfaction with Sanitary, Environment, and Service of College Food Service by Operating System: Su Hyun Kim, Sunja Kwon, Sun Yung Ly; Korean J Community Nutr 2005;10(3):331-340. Published online June 30, 2005

Abstract PDF: The purpose of this study was to provide basic data to improve college food service satisfaction with sanitary, environment and service by comparing 2 contract-managed and 2 self-operated college food services in Daejeon and Chungnam area. According to the results, sanitation and environment satisfaction degrees of contract-managed college food services were higher than those of self-operated food services. The satisfaction degrees with service were also higher in contract-managed food services than self-operated food services except the category of quick food delivery. In all categories comprising the food service satisfaction, the satisfaction degrees were lower in female students than in male students. There were more negative self-perceived clinical symptoms in female students than male students. The higher the negative self-perceived clinical symptoms scores were, the lower the satisfaction degrees with food service were, which suggests that the health state of students was one of the factors that influenced college food service satisfaction. There was no difference between contract-managed and self-operated food services in terms of satisfaction with overall food taste and overall satisfaction degree. The average satisfaction degree for the contract-managed food services in terms of price relative to food quality was lower than that for self-operated food services. According to stepwise multiple regression analysis, 'overall food taste', 'price relative to quality', 'kindness of employees', 'coping with proposed opinions' and 'quickness of food delivery' in decreasing order, were the most relatively important attributes for overall satisfaction. There should be further studies on important management factors to improve satisfaction with sanitary, environment and service by self-operated college food service.

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