This study was conducted to investigate the effect of the differences in nutrient intakes on the onset of eye disease in the ophthalmic disease group vs. the normal group. The analysis method of this study was performed by adjusting age and gender. The daily caloric intake was 1,672.1±26.4 kcal in the ophthalmic disease group which was significantly lower than the 2,041.5±13.6 kcal intake in the normal group (P=0.006). The intake of proteins (P=0.015) and carbohydrates (P=0.000) was significantly lower in the ophthalmic disease group than in the normal group. The incidence of eye diseases was found to decrease by about 0.79 (95% CI: 0.74∼0.83) times as the NAR index of protein was increased, followed by 0.79 (95% CI: 0.64∼ 0.98) times with an increase in niacin consumption. In this study, income, BMI, smoking, alcohol consumption, and quality of life were considered as the confounding variables related to eye disease, along with age and gender, but did not lead to show significant results. It was found that the ophthalmic disease group had an unbalanced nutritional intake compared to the normal group. Therefore, we conclude that nutrition education is necessary to ensurebalanced eating habits for management and prevention of degeneration after the onset of eye diseases.
The study examined the perceived health status, dietary habits, and health-related lifestyle habits of mid-dle-aged men and women in Seoul and Gyeonggi-do areas. The survey was conducted on 670 individuals (320 men and, 350 women), aged 40 ∼ 64 years, in Seoul and Gyeonggi-do areas. The online and written data were analyzed using the SPSS WIN 25.0 program. Although there was a significant difference in the perceived health status (P ＜ 0.01), there were no significant differences in the subjective stress and the current disease status according to sex. For dietary habits, the scores for fruit intake (P ＜ 0.05), meat and fish intake (P ＜ 0.05), milk and dairy products intake (P ＜ 0.01), and seaweed intake (P ＜ 0.05) were higher in women than men. The scores for three-meal eating (P ＜ 0.05) and water intake (P ＜ 0.01) were higher in men than women. For the health-related habits, alcohol-drinking frequency, daily alcohol consumption, smoking experi-ence, and daily smoking were higher in men than women (P ＜ 0.001). In contrast, caffeinated beverage intake, exercise frequency, and daily smart-phone, computer, and TV using time were similar in both sexes. The meal-eating time was faster in men than women (P ＜ 0.01). For dietary behavior changes, only appetite showed a significant gender difference (P ＜ 0.05). This study provides essential information on the perceived health status, dietary habits, and health-related lifestyle habits in middle-aged men and women. Nevertheless, further research and a practical nutrition program will be needed to solve undesirable dietary habits and im-prove the health and lifestyle of middle-aged adults according to sex.
This study investigates perception of the free school meal program, satisfaction of school meal, and eating habits of free and paid school meal program students in the Busan area. Between 20 to May 2020, a total of 350 students were researched, of which 177 belonged to the second grade of high school (free school meal program), and 173 were from the third grade of high school (paid school meal program). 96.0% free school meal program students and 89.0% paid school meal program students responded to the necessity of a free school meal program, which was significantly different between the two groups (P＜0.05). All questions regarding the perception of the free school meal program, which were responded to by more than 3 points, were considered positive. ‘Decline of the school meal’s quality’ had the maximum response, from 64.4% and 76.4% free and paid school meal program students, respectively, and was significantly different between groups (P＜0.05). Paid school meal program students wasted significantly more school food than the free school meal program students (P＜0.001). ‘Not delicious’ was responded by 56.0% free school meal program students and 50.0% paid school meal program students. Evaluating satisfaction of the food quality and service categories was determined to be higher amongst free school meal program students than the paid school meal program students (P＜0.05). Considering our study data, we propose that with the gradual expension of free school meal programs, inclusion as part of the education system will serve as a foundation for proper eating habits, and compulsory education will help improve students’ health and quality of life.
This study compared the job satisfaction and job importance of school dietitians according to various school types in Sejong. One hundred and twenty-six school dietitians working in kindergartens (n=36), elementary schools (n=42), middle schools (n=22), and high schools (n=26) participated in this questionnaire survey. The subjects were divided into four groups according to the school types. Half of the subjects were over 41 years of age, with 64.3% graduating from graduate school. The percentage of nutrition teachers was the highest in middle schools at 95.4%, followed by the elementary school at 90.5% and high school at 73.1%, whereas 100% of the kindergarten dietitians were not nutrition teachers (P ＜ 0.001). The percentage of the running status of nutrition education classes/activities was lowest in kindergartens (P ＜ 0.001). The job satisfaction score in the job itself area was significantly lower in kindergartens and high schools than in middle schools (P ＜ 0.01). The satisfaction scores of human relationships, working environment, personnel evaluation, and welfare did not differ significantly among the schools. As for the Job importance, the scores of nutrition counseling were significantly lower in middle school than in elementary and high schools (P ＜ 0.05). In cooking and distribution management, high schools were less important than other school levels (P ＜ 0.05). These findings highlight the need for the placement of nutrition teachers in kindergarten to promote nutrition education, the reduction of workload for school dietitians/nutrition teachers and additional placement of dietitians by the appropriate workload such as the number of people and meals to serve.
This study analyzed the intake of calories and nutrients based on the consumption of black beans. The survey was conducted on 124 college students (male: 42, female: 82), of whom 63.7% (79 students) were con-sumers of black beans. The calorie intake of the black bean intake group (1599.81±555.48 kcal) was significantly higher than that of the non-black bean intake group (1259.99±507.58 kcal) (P ＜ 0.01). The black bean intake group also showed a significantly higher intake of crude protein (P ＜ 0.05), plant protein (P ＜ 0.01), animal protein (P ＜ 0.05), crude fiber (P ＜ 0.001), plant calcium (P ＜ 0.001), plant iron (P ＜ 0.001), zinc (P ＜ 0.01), vitamin B 2 (P ＜ 0.01), vitamin C (P ＜ 0.01), vitamin E (P ＜ 0.01) and folic acid (P ＜ 0.001) compared to the non-black bean intake group. There was a positive correlation between the frequency of black bean intake and crude fiber (P ＜ 0.05), plant calcium (P ＜ 0.05), plant iron (P ＜ 0.05), and folic acid (P ＜ 0.05). Overall, the black bean intake group was more likely to eat black sesame 13.82 times (95% CI=5.37, 35.55), white beans 10.79 times (95% CI=3.53, 33.02), mung beans 7.22 times (95% CI=2.58, 20.23), and brown rice 4.72 times (95% CI=1.88, 11.84), than the non-black bean intake group. In conclusion, we believe that black beans constitute a vital food ingredient that is necessary to provide Korean college students with a well-balanced diet.
The purpose of this study was to increase the utilization of traditional snacks in the Daejeon, Chungnam and Sejong regions by investigating the awareness of traditional snacks by parents and teachers of Children’s foodservice facilities. The survey method was a self-monitored survey, and 576 people (298 parents, 278 teachers) were used for statistical analyses. 66.4% of parents believed that the snacks provided at facilities are nutritious, and that traditional snacks are rich in nutrition but difficult to cook (66.1%). Further, 77% of parents preferred traditional snacks, and 92% thought that traditional snacks should be passed on to future generations and continuously developed. Increasing the number of stores selling traditional snacks (41%) and a generalized awareness of traditional snacks (34%) are needed to expand the use consumption of traditional snacks. For teachers of Children’s foodservice facilities, 92.8% said that the number of snacks provided per day was twice, and snacks were made and served more than twice a week (77.7%). The reasons for not making these traditional snacksit more often were the long cooking time (47.1%) and lack of labor (20.5%). There were no differences in the perceptions of traditional snacks among the types of children’s foodservice facilities, but the private and public facilities showed a higher usage demand than the family type foodservice facilities for of traditional snack-focused food education programs. In order to increase the utilization of traditional snacks, it is necessary to create programs according to the facility types and to develop traditional snacks to meet the needs of consumers. The results of this study are expected to be used as basic data for the development of instructions and programs for increasing the consumption of traditional snacks at children’s foodservice facilities.
The perception volume, intake volume, and satiety rate of rice, soup, and side dishes using tableware and food trays were analyzed. Rice, beef, soup, and side dishes in tableware (1 st week) and the same menu in food trays (2 nd week) were served to twenty-nine female college students over two consecutive weeks (BMI 22.1 kg/m 2 , Age 22.9 yr). The results showed that the perceived volume of soup served in tableware was significantly higher than when served in a food tray. On the other hand, except for the perception volume of soup (tableware: 174.80±19.40 g, food tray: 136.14±12.77 g, P ＜ 0.05), there was no significant difference in the food perception volume and food intake volume using tableware and food trays between the two groups. The satiety rate of the food tray group (6.68) was significantly higher than that of the tableware group (7.42) after one hour (P ＜ 0.05). However, except after one hour, the two groups’ satiety rate showed a similar pattern. In most of the comparisons, the results showed no difference between table ware and food trays. Besides, the use of food trays has advantages in terms of easy to manage and convenience. Therefore, food trays might be a better option instead of a tableware.
Picky eating behavior is a significant factor in causing unhealthy eating and disturbing the growth of children. This study examined picky eating behaviors and food intake of 112 preschoolers aged 3 ∼ 5 year, picky eaters (n=41) and non-picky eaters (n=71), living in Dobong-gu, Seoul metropolitan area, South Korea. Picky eating questionnaires and three consecutive 24-hour dietary recalls were collected from their caregivers. The difference between the two groups was verified using a Chi-square test or t-test and Pearson’s correlation. Compared to the non-picky eaters, fussiness, satiety responsiveness, and refusal of food variety were significantly higher in picky eaters (P ＜ 0.001). Compared to the non-picky eaters, an assessnent of the preschooler’s behavior and the caregivers’ perception were positively correlated in picky eaters (r=0.749, P ＜ 0.001). The intakes of shellfish (P ＜ 0.05), vegetables (P ＜ 0.001), fiber, vitamin E (P ＜ 0.01), vitamin A, and folate (P ＜ 0.05) were significantly lower in picky eaters than the non-picky eaters. The major food sources of vitamin A and folate were vegetables, of which grains were the source of fiber, fats and oils were the source of Vitamin E, and root vegetables were source of vegetables in both picky and non-picky eaters. In conclusion, picky eating behaviors are related to different fussiness and slowness in eating. Therefore, it is suggested to increase the amount of meal and vegetable intake in picky eaters.
The relationship of abdominal obesity (“AO”) with co-morbidity and mortality is well established. This study assessed the factors associated with AO, which was defined as a waist circumference ≥90 cm for men and ≥85 cm for women, in the group aged over 65 years. A total of 1,435 subjects were analyzed among the participants of the 2014 Korean National Health and Nutrition Examination Survey. Statistical methods for a complex sample were applied by using a SPSS program (ver. 25.0). AO was more frequently found in females. The results of the logistic regression analysis showed that heavy drinking (OR: 1.53), no weight training (OR: 0.68), stressful mental status (OR: 0.61), bad health-related quality of life (by EQ_5D, OR: 1.45), hypertension (OR: 2.18), prediabetes (OR: 1.94), diabetes (OR: 1.63), low HDL-cholesterol (OR: 1.86), anemia (OR: 0.55), and heavy energy intake (OR: 1.41) were significantly related with the prevalence of AO after adjustment for gender. Heavy drinking (OR: 1.89), bad self-rating of health status (OR: 1.72), low HDL-cholesterol (OR: 1.85), heavy energy intake (OR: 1.79), low intake of riboflavin (OR: 1.60) were still significantly related with the prevalence of AO after adjustment for gender and body mass index (BMI), this study suggests that certain characteristics of health habits, mental health status, and chronic diseases may be associated with AO. This study did not establish the existence of relationship between nutrient intakes, except for riboflavin, and risk of AO, but this study suggests that prospective research is needed to establish causal connections among those factors.
