Korean Journal of Community Nutrition

Research Note

[Korean]
Development of 3D Printed Snack-dish for the Elderly with Dementia: Ji-Yeon Lee, Cheol-Ho Kim, Kug-Weon Kim, Kyong-Ae Lee, Kwangoh Koh, Hee-Seon Kim; Korean J Community Nutr 2021;26(5):327-336. Published online October 31, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.5.327

Objectives
This study was conducted to create a 3D printable snack dish model for the elderly with low food or fluid intake along with barriers towards eating. Methods: The decision was made by the hybrid-brainstorming method for creating the 3D model. Experts were assigned based on their professional areas such as clinical nutrition, food hygiene and chemical safety for the creation process. After serial feedback processes, the grape shape was suggested as the final model. After various concept sketching and making clay models, 3D-printing technology was applied to produce a prototype. Results: 3D design modeling process was conducted by SolidWorks program. After considering Dietary reference intakes for Koreans (KDRIs) and other survey data, appropriate supplementary water serving volume was decided as 285 mL which meets 30% of Adequate intake. To consider printing output conditions, this model has six grapes in one bunch with a safety lid. The FDM printer and PLA filaments were used for food hygiene and safety. To stimulate cognitive functions and interests of eating, numbers one to six was engraved on the lid of the final 3D model. Conclusions: The newly-developed 3D model was designed to increase intakes of nutrients and water in the elderly with dementia during snack time. Since dementia patients often forget to eat, engraving numbers on the grapes was conducted to stimulate cognitive function related to the swallowing and chewing process. We suggest that investigations on the types of foods or fluids are needed in the developed 3D model snack dish for future studies.

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3D Printing Technology : Food Tech Analysis
Yuri Kim, Hyun-Jung Yun, Bum-Keun Kim, Hee-Don Choi, Yun-Sang Choi
Resources Science Research.2022; 4(1): 1. CrossRef

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Original Articles

[English]
Analysis of Dietary Calcium and Phosphorus Intakes and Contribution Rates of Major Dish Groups according to Gender, Age, and Region in Korea: Yeon Kyung Lee, Mi Kyeong Choi, Taisun Hyun, Eun Soon Lyu, Haeryun Park, Hee Kyong Ro, Young Ran Heo; Korean J Community Nutr 2020;25(1):32-47. Published online February 29, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.1.32

Abstract PDF PubReader ePub

OBJECTIVES
Calcium (Ca) is an insufficiently consumed nutrient, whereas phosphorus (P) intake has exceeded the recommended intake level in Korea over the past decade. The purpose of this study was to analyze dietary Ca and P intakes and their contribution rate according to dish groups.
METHODS
A 24-hour dietary recall survey of 640 healthy adults (aged 19â€“69 years) was undertaken twice in four Korean provinces. Dietary Ca and P intakes and their rates of contribution from 31 major dish groups were analyzed and compared by gender, age group, and region.
RESULTS
The average Ca and P intakes of the subjects were 542.1 Â± 222.2 mg/d and 1,068.3 Â± 329.0 mg/d, respectively. The intakes of Ca and P as percentages of recommended nutrients intake (RNI%) were 71.7 Â± 29.8% and 152.6 Â± 47%, respectively, and the percentages under the estimated average requirement were 60.3% for Ca and 3.8% for P. The RNI% of Ca was not significantly different between males and females, but was significantly higher in subjects in the sixties age group than in other age groups and was significantly lower in the Korean capital than in other regions. The RNI% of P did not significantly differ by gender or age groups, but it was significantly higher in the capital than in Gyeong-sang. The five major dish groups contributing to Ca intake (contribution rate) were milks/dairy products 69.2 Â± 109.2 mg/d (12.6%), soups 55.6 Â± 69.6 mg/d (10.1%), stir-fried foods 53.1 Â± 70.7 mg/d (9.7%), stews 43.4 Â± 85.4 mg/d (7.9%), and kimchi 38.4 Â± 31.8 mg/d (7.0%). The five major dish group contributing to P intake (contribution rate) were cooked rice 160.7 Â± 107.1 mg/d (14.9%), stir-fried foods 88.5 Â± 89.4 mg/d (8.2%), soups 76.7 Â± 85.8 mg/d (7.1%), one-dish meals 63.3 Â± 94.4 mg/d (5.9%), and stews 62.6 Â± 89.3 mg/d (5.8%). The dish groups contributing to Ca and P intakes differed somewhat by gender, age group, and region.
CONCLUSIONS
Programs to improve the nutritional status of Ca and P intakes should consider the differences in Ca and P contribution rates by dish groups as well as by gender, age group, and region.

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Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders
Ui-Bin Baek, Hack-Youn Kim
Food Science of Animal Resources.2024; 44(2): 483. 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
Longitudinal Effects of Serum Calcium and Phosphate Levels and Their Ratio on Incident Ischemic Heart Disease among Korean Adults
Dong Hyuk Jung, Byoungjin Park, Yong Jae Lee
Biomolecules.2022; 12(1): 103. CrossRef
Effect of Vitamin D Supplementation on Bone Mineral Density in Rheumatoid Arthritis Patients With Osteoporosis
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Frontiers in Medicine.2020;[Epub] CrossRef

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[English]
Representative Nutrients Contents and Nutritional Adequacy Evaluation of Single-Dish Meal for Middle School Students: Gisun Lee, Youngnam Kim; Korean J Community Nutr 2018;23(2):93-101. Published online April 30, 2018; DOI: https://doi.org/10.5720/kjcn.2018.23.2.93

Abstract PDF PubReader: OBJECTIVES
With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal.
METHODS
From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwichÂ·burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/warm noodle, cold noodle, seasoned noodle, dukgook/porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation.
RESULTS
The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of single-dish meals were â‰¥ 5.00 (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were â‰¥ 1/week. The representative energy of steamed rice, noodle, sandwichÂ·burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwichÂ·burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups.
CONCLUSIONS
The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milkÂ·dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.

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[English]
Proposition and Application of a Dish-Based Target Pattern for Korean Adolescent Girls: Mi Jin Park, Youngnam Kim; Korean J Community Nutr 2015;20(2):87-95. Published online April 30, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.2.87

Abstract PDF PubReader

OBJECTIVES
Maintaining a balanced diet and thus health is crucial for adolescents, and the first step for balanced diet practice is meal planning. Adolescents, however, find it difficult to plan their meals. This study thus was set out to design an easier way of planning meals for adolescent girls.
METHODS
A dish-based target pattern for adolescent girls was tabulated, and validity of this was examined. Meal plan applying a dish-based target pattern was prepared by 150 female middle school students, and nutritional adequacies of those meal plans were examined. Validity and adequacy were tested by energy content, energy contribution ratio, nutrient adequacy ratio (NAR), probability of nutrient inadequacy, index of nutritional quality (INQ) calculation.
RESULTS
A dish-based target pattern with 11 dish groups was validated for nutritional adequacy. Though the NAR of calcium was 0.96, the INQ of calcium was 1.00. The average energy supply from the meal plans was 2,379 kcal, higher than the estimated energy requirement of a female middle school student, but the energy contribution ratio of carbohydrates, proteins, and fats were all adequate according to the acceptable macronutrient distribution range (AMDR). NAR of all nutrients examined were 1.0, except for calcium. The NAR and INQ of calcium were 0.87 and 0.75, respectively, and the meal plans at risk for calcium inadequacy was 19.30%.
CONCLUSIONS
A dish-based target pattern proposed for adolescent girls was valid, but the meal plan prepared by female middle school students using this approach was high in energy and low in calcium supply. To cut down the energy supply from the meal plan, it is necessary to recommend dishes low in fat and use low fat cooking methods. To increase the calcium supply, it is important to recommend seaweed and legume group dishes with higher Ca INQ food items.

Citations

Citations to this article as recorded by

Representative Nutrients Contents and Nutritional Adequacy Evaluation of Single-Dish Meal for Middle School Students
Gisun Lee, Youngnam Kim
Korean Journal of Community Nutrition.2018; 23(2): 93. CrossRef
Development of a Food Exchange Table and Food Pattern for Nutritionally Balanced Menu Planning
Yun Ahn, Ikhyun Yeo, Sangyun Lee, Kisun Nam
Korean Journal of Community Nutrition.2018; 23(5): 411. CrossRef
Nutritional Adequacy Analysis of Recommended Menu in Dietary Reference Intakes for Koreans 2015
Youngnam Kim
Korean Journal of Community Nutrition.2017; 22(4): 279. CrossRef
Study on Necessity of Updating Nutritional Standards for School Lunch Programs in Korea
Meeyoung Kim, So-young Kim, Jihyun Yoon
Journal of the East Asian Society of Dietary Life.2017; 27(2): 137. CrossRef

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[English]
Revision of the Target Pattern based on Single Serving Size of Dishes for Korean Adolescent Meal Plan: Mi Jin Park, Youngnam Kim; Korean J Community Nutr 2015;20(1):21-29. Published online February 28, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.1.21

Abstract PDF PubReader

OBJECTIVES
Maintaining a balanced diet is very crucial for adolescents. However, adolescents, who may have a short notion about the amount of food, find it difficult to plan daily meals by applying the target pattern proposed by the Korean Nutrition Society. This study was carried out to revise the target pattern based on cooked dishes instead of raw material food groups as an easier way for Korean adolescents to plan their meals.
METHODS
Target pattern for Korean adolescents were revised based on the following: 1st, categorize dish groups, 2nd, calculate representative values of each dish based on the adolescent' intake amount. 3rd, assign the recommended number of intake for each dish. Validity of the target pattern for Korean adolescent meal plan was examined by the energy content, energy contribution ratio, and NAR & INQ of nutrients.
RESULTS
The 11 dish groups categorized were bab; gook.tang.gigae; side dishes of meat, fish, egg, legume, kimchi, vegetable, seaweed; and between meal of fruit, and milk.dairy product. Based on the representative energy values, recommended number of intake were assigned to each dish. For boys, bab and gook.tang.gigae: 3 each; meat, fish, egg, and legume: 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk.dairy product: 2 each were assigned. For girls, bab and gook.tang.gigae: 2 each; meat, fish, egg, and legume: choice of 3 dishes, 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk.dairy product: 2 each were assigned. Energy contents, energy contribution ratio of carbohydrate, protein, and fat for boys and girls were in adequate range. The NARs were 1.0 and INQs were > or = 1.0 for all nutrients examined.
CONCLUSIONS
Revised dish-based, instead of food-based adolescent target patterns for boys and girls were easier and a valid way of Korean adolescent meal planning.

Citations

Citations to this article as recorded by

Representative Nutrients Contents and Nutritional Adequacy Evaluation of Single-Dish Meal for Middle School Students
Gisun Lee, Youngnam Kim
Korean Journal of Community Nutrition.2018; 23(2): 93. CrossRef
Nutritional Adequacy Analysis of Recommended Menu in Dietary Reference Intakes for Koreans 2015
Youngnam Kim
Korean Journal of Community Nutrition.2017; 22(4): 279. CrossRef
Proposition and Application of a Dish-Based Target Pattern for Korean Adolescent Girls
Mi Jin Park, Youngnam Kim
Korean Journal of Community Nutrition.2015; 20(2): 87. CrossRef
Validation of Nutrient Intake Estimation based on One Serving Size
Yi-Yeong Kim, Mi-Hyun Kim, Mi-Kyeong Choi
The Korean Journal of Food And Nutrition.2015; 28(5): 871. CrossRef

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[English]
Major Sources of Sodium Intake of the Korean Population at Prepared Dish Level: Based on the KNHANES 2008 & 2009: Miyong Yon, Yoonna Lee, Dohee Kim, Jeeyeon Lee, Eunmi Koh, Eunjeong Nam, Hyehyung Shin, Baeg won Kang, Jong Wook Kim, Seok Heo, Hea young Cho, Cho il Kim; Korean J Community Nutr 2011;16(4):473-487. Published online August 31, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.4.473

Abstract PDF PubReader

We attempted to define the sources of sodium intake for the Korean population at prepared dish level to provide a basis for developing sustainable nutrition policies and feasible programs for sodium intake reduction. Dietary intake data from 2008 and 2009 Korea National Health and Nutrition Examination Survey was used in the analysis for sodium intake sources. Sodium intake from individual dish consumed by each subject was calculated and used in delineating major sodium sources at dish and dish group level for sub-populations of different sex and age. Also, sodium intake was compared between eaters and non-eaters of some specific dish groups with considerable contribution to total sodium intake. The number of subjects included in the analysis was 18,022 and mean sodium intake was 4,600 mg/capita/day. Major sources of sodium intake at dish group level were in the following order: kimchi (1125 mg, 24.5%), noodles (572 mg, 12.4%), soups (488 mg, 10.6%), stews (399 mg, 8.7%), and cooked rice (284 mg, 6.2%). The magnitude of contribution to total sodium intake by soups and stews was different by age group. Sodium intake difference between eaters and non-eaters was much larger for kimchi group (2,343 mg for male, 1,452 mg for female) than for soups or stews. Interaction between consumption of aforementioned specific dish groups and age was highly significant (p < 0.0005) for both sexes. This study revealed an importance of having not only the control over sodium content of foods/dishes, but also the customized approach for different groups of population to accomplish an appreciable reduction in sodium intake.

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Hee-Kyung Jang
The Korean Journal of Food And Nutrition.2014; 27(4): 660. CrossRef
A study of the major dish group, food group and meal contributing to sodium and nutrient intake in Jeju elementary and middle school students
Yang-Sook Ko, Hye-Yun Kang
Journal of Nutrition and Health.2014; 47(1): 51. CrossRef
Analysis of presumed sodium intake of office workers using 24-hour urine analysis and correlation matrix between variables
Hyun-Hee Kim, Yeon-Kyung Lee
Korean Journal of Nutrition.2013; 46(1): 26. CrossRef
Trends in the major dish groups and food groups contributing to sodium intake in the Korea National Health and Nutrition Examination Survey 1998-2010
Da Young Song, Jong Eun Park, Jae Eun Shim, Jung Eun Lee
Korean Journal of Nutrition.2013; 46(1): 72. CrossRef
Factors Associated with a Low-sodium Diet: The Fourth Korean National Health and Nutrition Examination Survey
Won Joon Lee, Hyeon Chang Kim, Sun Min Oh, Dong Phil Choi, Jaelim Cho, Il Suh
Epidemiology and Health.2013; 35: e2013005. CrossRef
Sodium density and obesity; the Korea National Health and Nutrition Examination Survey 2007–2010
Y S Yoon, S W Oh
European Journal of Clinical Nutrition.2013; 67(2): 141. CrossRef
Sodium Content and Nutrients Supply from Free Lunch Meals Served by Welfare Facilities for the Elderly in Gyeonggi-do
Seoyun Park, So Hyun Ahn, Jin Nam Kim, Hye-Kyeong Kim
The Korean Journal of Food And Nutrition.2013; 26(3): 459. CrossRef
Establishment of One Portion Size of Dishes Frequently Consumed by Korean Adults using 2010 KNHANES and Its Comparison with the One Portion Size using 2005 KNHANES - Focusing on Rice, Noodles, Soups, and Stews -
Sook-Bae Kim, Soon-Kyung Kim, Se-Na Kim, Young-Sook Cho, Mi-Hyun Kim
The Korean Journal of Food And Nutrition.2013; 26(4): 745. CrossRef
A Survey on the Salt Content of Kindergarten Lunch Meals and Meal Providers' Dietary Attitude to Sodium Intake in Gyeonggi-do Area
Jin Nam Kim, Seoyun Park, Sohyun Ahn, Hye-Kyeong Kim
Korean Journal of Community Nutrition.2013; 18(5): 478. CrossRef
Salt content of school meals and comparison of perception related to sodium intake in elementary, middle, and high schools
Sohyun Ahn, Seoyun Park, Jin Nam Kim, Sung Nim Han, Soo Bin Jeong, Hye-Kyeong Kim
Nutrition Research and Practice.2013; 7(1): 59. CrossRef
A Study on the Knowledge, Dietary Behavior related to Sodium, Attitudes towards a Low-Salt Diet of Adults in the Jeonbuk Area
Jeongok Rho, Hyuna Kim
Korean Journal of Human Ecology.2013; 22(4): 693. CrossRef
Study on the Eating Habits and Practicability of Guidelines for Reducing Sodium Intake according to the Stage of Change in Housewives
So-Hyun Ahn, Jong-Sook Kwon, Kyungmin Kim, Jin-Sook Yoon, Baeg-Won Kang, Jong wook Kim, Seok Heo, Hea-Young Cho, Hye-Kyeong Kim
Korean Journal of Community Nutrition.2012; 17(6): 724. CrossRef
Salt Intake and Diabetes
Jeong Hyun Lim
The Journal of Korean Diabetes.2012; 13(4): 211. CrossRef

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[English]
Dishes Contributing to Sodium Intake of Elderly Living in Rural Areas: Hyun Kyung Moon, Soon Ok Choi, Jung Eun Kim; Korean J Community Nutr 2009;14(1):123-136. Published online February 28, 2009

Abstract PDF: Sodium is a necessary element for the body. Excessive intake of sodium is known as one of the risk factors for chronic diseases. Recently, increasing numbers of people in Korea are suffering from chronic diseases. Major causes of deaths were chronic degenerative disease with the rising aging population. Especially, the population of rural areas is growing older fast. In rural areas, it is known that under nutrition and high sodium intake were major nutritional problems. For sodium intake, there were some studies about contributing food items. They were not enough to show diets relate to sodium intakes. Thus, this study analyzed dishes contributing to sodium intakes of elderly living in rural areas. Dietary intakes using "the 24hour recall method" were used. For the analysis for sodium intakes, "Can-pro3.0" was used. Ranking of dishes by contributions of sodium intakes were Korean cabbage, kimchi (19.6%), seasoned soybean paste (5.3%), soybean paste (4.6%), soybean paste soup dried radish leaves (3.5%), hot pork and kimchi stew (3.4%) in order. Ranking of dish groups by sodium intakes was kimchies (28.3%), soup and hot soups (22.8%), stews and casseroles (9.7%), seasonings (8.2%),and seasoned vegetables (6.0%) in order. One-dish meals among cooked rice, wheat noodles among noodle and mandu, soups using the soybean paste, stews using soybean paste and kimchi, salted fish among grilled foods, stir-fried anchovy among stir-fried foods, seasoned spinach, and Korean cabbage kimchi contributed to sodium intakes. As the nutrition deficiency of the elderly living in rural areas could be a problem, and excessive sodium intakes is threatening to their health, it is needed for the senior citizens to have adequate knowledge for diets containing less sodium. And recipes for healthy food and nutrition education based on their diets are needed.

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[English]
Developing Dish-based Food Frequency Questionnaire for the Epidemiology Study of Hypertension Among Korean: Mi Kyung Kim, Young Mi Yun, Youngok Kim; Korean J Community Nutr 2008;13(5):701-712. Published online October 31, 2008

Abstract PDF: The purpose of the present study was aimed to identify dish items applicable in developing dish?based food frequency questionnaire (DFFQ) for a hypertension study of Koreans. The 24-hour recall data of 4,401 subjects aged 20~65 years from the 2001 Korean National Health and Nutrition Examination Survey were used for the analysis. Logistic regression model was used to identify the nutrient related with hypertension. Energy, fiber, sodium, calcium, carotene, vitamin B1 and vitamin C were associated with hypertension. Selection the top 30 dish items for these seven nutrients was performed based on their degree of contribution in supplying nutrients in terms of the cumulative percent contribution (cPC), as well as on their degree of explanation for between?person variation, in terms of the cumulative regression coefficient (cMRC). Rice supplied 43% of total energy consumption. Korean cabbage and radish kimchi were two major sources of sodium and it also covered the 27% of between person variation of sodium intake. Soybean paste soup and single item of orange?colored fruits supplied 43% of total vitamin C intake for Koreans and it covered the almost 79% of between person variation among the Korean population. Korean cabbage kimchi was the major source of fiber, calcium, sodium, carotene, and vitamin C for Koreans. In summary, the top 30 selected dish items supplying the 78% to 89% of the 7 nutrients. Those items also covered the 79% to 94% of between person variation of the 7 nutrients consumption. Therefore, the selected 30 dish items in each categories of nutrient could be applicable in developing dish based food frequency questionnaire for hypertension study.

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[English]
Comparison of Dietary Patterns by Sex and Urbanization in Different Economic Status: Jihyun Choi, Hyun Kyung Moon; Korean J Community Nutr 2008;13(3):346-358. Published online June 30, 2008

Abstract PDF: The purpose of this study is to find differences in dietary patterns through menu analysis by economic status. The data was obtained from the 1998 and 2001 National Health and Nutrition Survey of Korea. The main variables were economic status, sex, and area by urbanization. The economic status was classified into low, middle, high, and top classes using a poverty line based on the 1998 and 2001 minimum standard cost of living. The areas were divided into metropolis, small city, and rural areas. The dishes of 3 meals were classified into 29 categories by cooking method. The most frequent pattern was "rice + soup + kimchi". The frequency of this Korean basic dietary pattern was the lowest in the top income class and metropolis areas, while the highest in the low income class and rural areas. The frequency of Korean recommended dietary pattern, that is, "rice + soup or stew + kimchi + side dish" was the highest in the top income class. The metropolis group preferred side dishes using meat and a cooking method that saved time, but the rural group preferred side dishes using vegetables and cooking methods that take a longer time. In comparison of dietary pattern between male and female by economic status, the higher economic status, the male's dietary patterns showed more side dishes than those of female. But the main side dish was kimchi in male low class. onsequently, the major dietary pattern in Korea is rice-style, though the western pattern is increasing in the top income class, especially in metropolis areas. Therefore, to make a better dietary pattern, we should develop and spread low-priced recipes of various side dishes and teach financial skills such as ability to make a food budget for lower income classes. Also, we should emphasize the importance of the balance between meat and vegetables and traditional diet and western diet for the top income class, especially in the metropolis areas.

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[English]
A Study on Development and Validation of Food Frequency Questionnaire for Estimating Energy Intake of Women in Child-Bearing Age: Sun Kyung Ji, Hyung Sook Kim, Hay Mie Choi; Korean J Community Nutr 2008;13(1):111-124. Published online February 29, 2008

Abstract PDF: This study was conducted to develop a computerized food frequency questionnaire (FFQ) for assessing nutritional status of women of child-bearing age. Computerized food frequency questionnaire (FFQ) that reflect intakes of energy, carbohydrate, fat and protein was developed for women of child-bearing age. This FFQ is composed of 61 foods or food groups containing 192 dish items. To estimate of energy intake easily, we have developed a computer program that can be viewed on a computer screen in an actual size of dish items. Nutrient intakes of the last three months by the FFQ was validated with comparing the result of a 3-day diet record through 92 college students aged from 20 to 30. The level of energy, carbohydrate and sodium of estimating by the FFQ method was significantly higher than the level of a 3-day diet records method (p < 0.01). Pearson's correlation coefficients between the two methods were 0.50 for carbohydrate (p < 0.01), 0.55 for energy (p < 0.01) and 0.56 for protein (p < 0.01). Spearman's correlation coefficients were 0.53 for carbohydrate (p < 0.01), 0.55 for energy (p < 0.01) and 0.52 for protein (p < 0.01). The percent of subject in the lowest quartile in a 3-day diet record belonged to the first and second lowest quartile in food frequency questionnaire is 78.2% in energy, 91.3% in carbohydrate, 78.2% in protein, 69.5% in fat. Also, the percent of subject in the highest quartile in a 3-day diet record belong to the first and second highest quartile in food frequency questionnaire is 78.3% in energy, 73.9% in carbohydrate, 82.6% in protein, and 73.9% in fat. On the whole, the result of this study seemed to be in good agreement with other studies. Therefore, the FFQ developed by this study is considered to be a reliable tool to assess nutrients and food intakes for women of child-bearing age.

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[English]
Development and Evaluation of Validity of Short Dish Frequency Questionnaire (DFQ) for Estimation of Habitual Sodium Intake for Korean Adults: Sook Mee Son, Young Sook Park, Wha Je Lim, Sook Bae Kim, Yeon seon Jeong; Korean J Community Nutr 2007;12(6):838-853. Published online December 31, 2007

Abstract PDF: The aim of this study was to develop various types of a dish frequency questionnaire (DFQ) for estimating the habitual sodium intake and to evaluate the validity of a 125 item dish frequency questionnaire (DFQ 125) with the DFQ 70, DFQ 36 and DFQ 15. For the DFQ 125, one hundred and twenty five dish items were selected based on the information of sodium content of a one serving size, consumption frequency and dish items that contributed most to the variation of sodium intake. Frequency of consumption was determined through nine categories ranging from more than 3 times a day to almost never to indicate how often the specified amount of each food item was consumed during the past 6 months. The sodium intake estimated with DFQ 125 was 5775.0 +/- 3636.3mg, 12.6% higher than that estimated with a 24 hr urine analysis (5009.7 +/- 1541.9mg) and significant correlation was observed between them (r = 0.3315, p < 0.001). When sodium content in broth leftover was subtracted from the total intake, the actual sodium intakes was decreased to 5309.6 +/- 3076.6mg, which was 3.2% higher than that with a 24-hr urine analysis. Overall, 56% of subjects in the lowest quintile of sodium intake computed with DFQ 125 were also in the lowest of adjacent quintile while categorization into the opposite quintile were 4.9%. DFQ 70 was developed from DFQ 125 by omitting the food items not frequently consumed, selecting the dish items that showed higher sodium content per one portion size and higher consumption frequency. The sodium intake estimated with DFQ 70 (5026.6 +/- 3107.1mg) showed only 0.2% difference from that estimated with a 24-hr urine analysis, significant correlation with it (r = 0.3199, p < 0.001) and higher proportion of subjects to be classified into the same or adjacent quintile. The sodium intake estimated with DFQ 36 or DFQ 15 was also significancy correlated with that estimated with a 24-hr urine analysis (r = 0.3441, p < 0.001; r = 0.321, p < 0.001 respectively) and more. The proportion of subjects was classified into the same or adjacent quintile. However, the actual sodium intake estimated with DFQ 36 or DFQ 15 were 3534.0 +/- 1804.6mg and 2508.0 +/- 1261.5mg, respectively, 31.3% or 51.3% less than that estimated with a 24-hr urine analysis. It seems the DFQ 125 with subtraction of sodium content in broth leftover or DFQ 70 can be used quantitatively to estimate sodium intake of adults. DFQ 36 or DFQ 15 can be used as a screening tool or to assess the changes of sodium intake after nutrition education.

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[English]
Sodium Intakes of Korean Adults with 24-hour Urine Analysis and Dish Frequency Questionnaire and Comparison of Sodium Intakes According to the Regional Area and Dish Group: Sook Mee Son, Young Sook Park, Hwa Jae Lim, Sook Bae Kim, Yeon Seon Jeong; Korean J Community Nutr 2007;12(5):545-558. Published online October 31, 2007

Abstract PDF: This study was performed to assess the sodium intakes of Korean adults using a 24-hr urine analysis and dish frequency questionnaire (DFQ) according to each dish group and the regional area. The subjects of this study were comprised of 552 adults (male: 267, female: 285), aged 20-59yr residing in the metropolitan area (N = 200), Chungcheng-Do (N = 117), Jeolla-Do (N = 117), and Gueongsang-Do provinces (N = 118). The subjects were recruited from the residents who once participated or are participating in the various health programs offered by the public health center. The number of subjects who completed the 24-hr urine collection was 205 (male : 110, female : 95).The mean age and BMI of the subjects were 39.0+/-11.7 y and 23.1+/-2.9 kg/m2, respectively. The mean systolic and diastolic blood pressure was 119.5+/-15.4 mmHg, and 77.1+/-11.1 mmHg, respectively. Eighteen percent of the subjects responded that they are currently smoking, 36% drinking and 50.4% exercising. Twenty point six percent of the subjects were assessed as having hypertension according to their systolic or diastolic blood pressure(SBP > or = 140 mmHg or DBP > or = 90 mmHg) measurements in the present study. Salt intake of the subject estimated with 24-hr sodium excretion was 12.7 g/d (male : 13.4 g/d, female : 12.1 g/d) based on the sodium excretion rate as 82%. Salt intake estimated with DFQ was 14.7 g/d (male : 16.2 g/d, female : 13.4 g/d), 2 g more than the salt intake estimated with 24-hr urine analysis. The four dish groups that contributed most to the sodium intake in order were kimchi (I1571.4mg), soup and stew (1260.5 mg), fish and shellfish (706.3 mg) and noodle and ramyeon (644.3mg). Salt intake estimated with DFQ was the highest in the subjects of Gueongsang-Do (17.0 g/d), second highest Chungcheong-Do (16.4 g/d) and the lowest in the metropolitan area (13.0 g/d). Subjects of Gueongsang-Do showed the highest sodium intakes in most of the dish group, whereas subjects of the metropolitan area showed the lowest. Residents of Chuncheong-Do revealed the highest sodium intake with kimchi and ofJeolla-Do the higher sodium intake with the main dish (meat, fish and beans). The highest salt percentage of kimchi (3.0+/-0.8%) and soybean paste (14.5 +/-5.1%) were observed in Gueongsang-Do, whereas individuals of the metropolitan area were observed as having kimchi (1.6 +/-0.5%) and soybean paste (7.4 +/-1.6%) with the lowest salt percentage. Men were observed as having more salty kimchi (2.4 +/-0.1%) than women (2.1 +/-0.1%).

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Validation Studies

[English]
Development and Evaluation of Validity of Dish Frequency Questionnaire (DFQ) and Short DFQ Using Na Index for Estimation of Habitual Sodium Intake: Sook Mee Son, Gwui Yeop Huh, Hong Sup Lee; Korean J Community Nutr 2005;10(5):677-692. Published online October 31, 2005

Abstract PDF: The assessment of sodium intake is complex because of the variety and nature of dietary sodium. This study intended to develop a dish frequency questionnaire (DFQ) for estimating the habitual sodium intake and a short DFQ for screening subjects with high or low sodium intake. For DFQ112, one hundred and twelve dish items were selected based on the information of sodium content of the one serving size and consumption frequency. Frequency of consumption was determined through nine categories ranging from more than 3 times a day to almost never to indicate how often the specified amount of each food item was consumed during the past 6 months. One hundred seventy one adults (male: 78, female: 93) who visited hypertension or health examination clinic participated in the validation study. DFQ55 was developed from DFQ112 by omitting the food items not frequently consumed, selecting the dish items that showed higher sodium content per one portion size and higher consumption frequency. To develop a short DFQs for classifying subjects with low or high sodium intakes, the weighed score according to the sodium content of one protion size was given to each dish item of DFQ25 or DFQ14 and multiplied with the consumption frequency score. A sum index of all the dish items was formed and called sodium index (Na index). For validation study the DFQ112, 2-day diet record and one 24-hour urine collection were analyzed to estimate sodium intakes. The sodium intakes estimated with DFQ112 and 24-h urine analysis showed 65% agreement to be classified into the same quartile and showed significant correlation (r = 0.563 p < 0.05). However, the actual amount of sodium intake estimated with DFQ112 (male: 6221.9 mg, female: 6127.6 mg) showed substantial difference with that of 24-h urine analysis (male: 4556.9 mg, female: 5107.4 mg). The sodium intake estimated with DFQ55 (male: 4848.5 mg, female: 4884.3 mg) showed small difference from that estimated with 24-h urine analysis, higher proportion to be classfied into the same quartile and higher correlation with the sodium intakes estimated with 24-h urine analysis and systolic blood pressure. It seems DFQ55 can be used as a tool for quantitative estimation of sodium intake. Na index25 or Na index14 showed 39~50% agreement to be classified into the same quartile, substantial correlations with the sodium intake estimated with DFQ55 and significant correlations with the sodium intake estimated with 24-h urine analysis. When point 119 for Na index25 was used as a criterion of low sodium intake, sensitivity, specificity and positive predictive value was 62.5%, 81.8% and 53.2%, respectively. When point 102 for Na index14 was used as a criterion of high sodium intake, sensitivity, specificity and positive predictive value were 73.8%, 84.0%, 62.0%, respectively. It seems the short DFQs using Na index14 or Na index25 are simple, easy and proper instruments to classify the low or high sodium intake group.

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