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BACKGROUND/OBJECTIVES: Observational studies suggest that an association between vegetable consumption and coronary heart disease (CHD). However, the results are inconsistent. This study aimed to investigate the daily intake of vegetables on a national level and its effect on the risk of CHD risk, as determined by the Framingham Risk Score (FRS). SUBJECTS/METHODS: This study was conducted a cross-sectional design of 2,510 male adults 40-64y of age who participated in the 2007-2009 Korean National Health and Nutrition Examination Survey. Daily intake of vegetable was assessed by 24-h recall, and the consumption frequency of vegetables was determined using a food frequency questionnaire. The odd ratio of CHD risk according to daily intake and frequency of vegetables was analyzed. RESULTS: Total vegetable intake was inversely and significantly associated with the risk of CHD (Model 1: 4th vs. 1st quartile, OR = 0.74, 95% CI = 0.58-0.96, P for trend = 0.0015), and the significant relationship with CHD risk remained even after adjusting for potential confounders (Model 3: 4th vs. 1st quartile, adjusted OR [aOR] = 0.69, 95% CI = 0.49-0.95, P for trend = 0.0492). Subjects in the higher quartiles of non-salted vegetable intake had 31% lower odds of the risk of CHD compared to those in the lowest quartile after adjusting for various potential confounders in model 3 (aOR = 0.69; 95% CI = 0.49-0.97, P for trend = 0.0478). No significant associations between the frequency of vegetable intake (total, green, white and red vegetable) and the risk of CHD were found. CONCLUSIONS: The major results of this study indicate that higher vegetable intake may help prevent CHD in Korean men.

OBJECTIVES: Silicon is important for the growth and development of bone and connective tissues. However, few studies have investigated effects of silicon supplementation on bone metabolism on growing females. We evaluated the effect of silicon supplementation on bone mineral metabolism and bone status in growing female rats fed diet with different calcium levels. METHODS: Sixty 6-wk-old Sprague-Dawley female rats were divided into 6 groups and fed diet with different levels of calcium (0.1%, 0.5%, 1.5%) and silicon (5 ppm, 500 ppm) for 10 weeks. We used a two-way ANOVA test to examine the difference and a significant level was set at P

세계적으로 식용곤충은 중요한 잠재적 미래식량으로 전망되고 있으며, 식용곤충 및 이를 이용한 제품을 개발하고 보급하기 위해서는 식용곤충에 대한 소비자 인식에 대한 연구가 필요하다. 이에 본 연구에서는 성인 453명 (남자 172명, 여자 281명)을 대상으로 2018년 12월부터 2019년 1월까지 식용곤충에 대한 인식, 구매 및 섭취 실태를 설문조사한 후 성별 및 연령에 따라 비교 분석하였다. 식용곤충을 인지하고 있는 대상자는 87.0% 이었으며, 알고 있는 식용곤충의 종류는 벼메뚜기 (92.4%), 누에번데기 (70.3%) 순이었고 식용곤충에 대한 정보는 방송·신문·잡지·인터넷 기사 및 광고에서 얻는다는 응답 (36.8%)이 가장 높았다. 식용곤충(제품)의 구매 또는 섭취 경험은 남자가 여자보다 유의하게 높았으며 (45.9% vs. 31.0%, p ＜ 0.01), 연령증가에 따라 유의적으로 높았다 (p ＜ 0.001). 이용해본 식용곤충 종류는 누에번데기 (76.5%), 벼메뚜기 (63.9%) 순이었으며, 구매한 곳은 음식점 (42.2%), 제품의 형태는 조리식품 (42.2%)이 가장 높았고, 이용한 주된 이유는 호기심에서 (30.1%), 식품 섭취 목적으로 (23.5%), 맛이 있어서 (22.9%) 순이었다. 식용곤충의 만족도는 맛 (3.4점), 가격 (3.3점), 품질 (3.3점), 안전성(3.1점), 모양 및 외형 (2.7점) 순이었으며, 특히 모양 및 외형의 경우 60대 이상이 유의하게 높았다 (p ＜ 0.001). 식용곤충(제품)에 대한 향후 이용 의사는 남자가 여자보다 높았으며 (65.7% vs. 42.3%, p ＜ 0.001), 연령 증가에 따라 유의하게 높았다 (p ＜ 0.001). 식용곤충 이용 의사에 대한 이유는 영양적 측면 (3.6점), 건강관리 측면 (3.4점), 환경적 기여 (3.3점), 호기심 (3.2점), 맛(2.8점) 순이었으며, 식용곤충 이용 의사가 없는 이유는 거부감 (4.1점), 신체적 안전 우려 (3.5점), 제품의 낮은 신뢰 (3.5점), 비싼 가격 (3.2점) 순이었다. 식용곤충에 대한 거부감은 여자가 남자보다 유의하게 높았으며 (4.3 vs. 3.9, p ＜ 0.001), 연령이 낮을수록 높았다 (p ＜ 0.001). 식용곤충 이용 시 필요한 정보는 원산지 (63.8%)가 가장 높았으며, 선호하는 제품의 형태는 분말형태 (39.5%), 음식에 첨가 (24.1%), 환 형태 (20.1%) 순이었다. 이상의 연구결과를 종합할 때 소비자들의 식용곤충(제품)에 대한 높은 인지도에 비해 실제 이용 경험이나 향후 이용 의사는 낮았으며, 특히 여자와 낮은 연령층에서 낮았다. 또한 식용곤충의 모양 및 외형에 대한 만족도가 가장 낮아 식용곤충을 이용하지 않는 주된 이유인 거부감으로 인식되는 것으로 나타남으로써 앞으로 여성과 젊은 층의 식용곤충에 대한 인식을 긍정적으로 전환시키고 다양한 소비자 요구를 반영하는 노력이 필요하다는 것을 제안한다.

Dietary supplements are popular worldwide and their use has been increasing. The purpose of this study was to evaluate the mineral contents of multi-vitamins and minerals (MVMs) in most commonly sold among dietary supplements. Ninety popular MVM supplements sold in South Korea were surveyed regarding their characteristics and ingredients including minerals listed on the labels through off-line and on-line search. Daily mineral contents of the MVM supplements were compared with Korean Dietary Reference Intakes (DRIs) by target populations. The average price of 90 MVM supplements was $41.3 per bottle, with a price of $0.9 per day and the average number of minerals contained per supplement was 4.7. A total 14 minerals were found in the MVM supplements including calcium, phosphorus, sodium, potassium, and magnesium. Nine minerals (e.g. calcium, magnesium, and iron) were included in more than 30% of the MVM supplements examined. When daily mineral dose of MVMs was compared to DRIs, calcium was the lowest (34.0% of recommended intake [RI]) and chromium was the highest (218.7% of adequate intake [AI]), and zinc, copper, selenium, and chromium were also higher than their RI or AI levels. The daily mineral contents of the 90 MVM supplements were below the tolerable upper-intake level, but some minerals were higher than RI or AI with high variance among products. Therefore, there is a great need to educate the public for the adequate selection and use of MVM supplements based on the contents of MVM supplements and individual's mineral intake derived from the diet.

Diet is closely related to an economic level, but few studies have reported on the relationship between the economic level and eating habits, especially in college students. Therefore, this study was conducted to clarify differences in eating habits with a focus on processed foods according to allowance level in college students. This study was a cross-sectional survey of 500 college students using a questionnaire. The questionnaire con-sisted of general characteristics, eating behaviors, purchase of processed foods, and preference and intake fre-quency of processed foods. All subjects were classified based on monthly allowance: less than ￦300,000 (n=149), ￦300,000∼400,000 (n=177), and more than ￦400,000 (n=124). All survey results were com-paratively analyzed among the spending money groups. As the level of spending money of the subjects in-creased, the rate of skipping meals, eating out, and unbalanced diet increased (P＜0.05). The reason for con-suming processed foods was because they are easy to prepare. The factor considered the most when buying processed foods was price. However, these results showed no significant difference according to level of spending money. As spending money increased preference for retort, convenience, canned, and bottled foods significantly increased. Intake frequency of dairy products was lower, and the frequency of processed foods was significantly higher with more spending money. This study found that a higher level of monthly allow-ance in college students, was associated with higher rate of skipping meals, eating out, and unbalanced diet, and the preference and intake frequency of processed foods were also high. These results suggest that spend-ing money level in college students, as an economic indicator, is relevant to intake of processed foods.

The purpose of this study was to examine dietary habits and nutrient intakes according to feeding method during infant period in elementary school students. Subjects were 1,251 elementary school students. Subjects were divided into three groups, breast-fed group (N=508), formula-fed group (N=397), and mixed group (N=346), according to feeding method during infant period. The questionnaire was composed of general characteristics, dietary conditions during infant period, dietary behaviors, and dietary intakes and was completed by children and children's parents. Average age, height, weight, and body mass index were 11.6 years, 139.0 cm, 34.6 kg, and 17.8 kg/m 2 , respectively. The formula-fed group showed a smaller proportion of subjects with colostrum feeding ( P

This study was conducted to develop an equation for estimation of 24-h urinary-sodium excretion that can serve as an alternative to 24-h dietary recall and 24-h urine collection for normotensive Korean adults. In total, data on 640 healthy Korean adults aged 19 to 69 years from 4 regions of the country were collected as a training set. In order to externally validate the equation developed from that training set, 200 subjects were recruited independently as a validation set. Due to heterogeneity by gender, we constructed a gender-specific equation for estimation of 24-h urinary-sodium excretion by using a multivariable linear regression model and assessed the performance of the developed equation in validation set. The best model consisted of age, body weight, dietary behavior (‘eating salty food’, ‘Kimchi consumption’, ‘Korean soup or stew consumption’, ‘soy sauce or red pepper paste consumption’), and smoking status in men, and age, body weight, dietary behavior (‘salt preference’, ‘eating salty food’, ‘checking sodium content for processed foods’, ‘nut consumption’), and smoking status in women, respectively. When this model was tested in the external validation set, the mean bias between the measured and estimated 24-h urinary-sodium excretion from Bland-Altman plots was -1.92 (95% CI: -113, 110) mmol/d for men and -1.51 (95% CI: -90.6, 87.6) mmol/d for women. The cut-points of sodium intake calculated based on the equations were ≥4,000 mg/d for men and ≥3,500 mg/d for women, with 89.8 and 76.6% sensitivity and 29.3 and 64.2% specificity, respectively. In this study, a habitual 24-hour urinary-sodium-excretion-estimation model of normotensive Korean adults based on anthropometric and lifestyle factors was developed and showed feasibility for an asymptomatic population.

This study compared the perception, necessity, and satisfaction of free school foodservice among parents of students with and without access to free school foodservice. The sample included parents of students with ac-cess to free school foodservice (FSF group, 250 parents) or paid school foodservice (PSF group, 250 parents) in Taean, Chungnam. With regard to perception of school foodservice, 30% of PSF parents responded that it is a necessary part of school education, whereas 52% of FSF parents considered it as a part of national wel-fare service; this difference was significant (P＜0.001). In terms of positive remarks, most parents in the PSF group highlighted convenience whereas the FSF group answered that their children were penalized; this differ-ence was significant (P＜0.001). In addition, 94% of PSF parents and 96.8% of FSF parents indicated that school foodservice is necessary. In terms of the perception of the free school foodservice, more FSF parents (96.4%) than PSF parents (84.4%) answered that they knew free school foodservice well; this difference was significant (P＜0.001). With regard to target recipients of the free school foodservice, most parents in the PSF group said that needy students should be selected, whereas the FSF group said that all students should be eli-gible; this difference was significant (P＜0.001). Acceptance of free school foodservice in the FSF group (34.4%) was significantly higher than that in the PSF group (23.2%). Satisfaction with free school foodservice was 3.5 points in the FSF group, which was significantly higher than the 2.9 points in the PSF group (P＜ 0.001). In summary, parents of students with access to free school foodservice showed more positive percep-tion and higher satisfaction than parents of students with paid school foodservice. This study recommends that parents' suggestions be considered and further perception and responses on free school foodservice be inves-tigated.

The purpose of this study was to evaluate dietary intake according to the risk of coronary heart disease (less than 10%

The purpose of this research was to investigate perception, necessity, and satisfaction of a free foodservice in male middle school students. This study was conducted at male middle schools with paid foodservice (PFS group, 250 students) and with free foodservice (FFS group, 250 students) in Chungnam. Average age of stu-dents in the PFS group was 13.1 while that of FFS students was 12.8 years. Exactly 88% of PFS students and 94% of FFS students responded that school foodservice is necessary, which was a significant difference (P＜0.05). As the reason for participating in foodservice, about 32% of the PFS students answered the school’s request while 33.6% of FFS students answered nutrition, showing a significant difference (P＜0.001). Exactly 72.8% of PFS and 96.4% of FFS knew about FFS (P＜0.001). More PFS students (86.4%) than FFS students (66%) answered they would not participate in foodservice if the FFS would be introduced and the quality of meal service would deteriorate. After initiation to FFS, there were significant differences in assess-ment of foodservice: 77.6% of PFS students answered expected that the quality of foodservice would degrade, whereas 74.4% of FFS students answered that quality would not degrade (P＜0.001). Satisfaction of foodser-vice was 2.3 points for FFS students, which was significantly lower than the 2.5 points for PFS students (P＜0.001). To sum up assessment of foodservice was positive, whereas satisfaction was not significantly differ-ent between PFS and FFS. Based on this research, households, schools, and governments should promote FFS in order to diminish financial pressure for students.

The purpose of this study was to estimate the preference, intake frequency and eating behavior for kimchi as well as analyze the differences by gender among fourth to sixth grade students (n=410) in a Chungnam region. Approximately 64% of the students liked the spicy taste of kimchi, 75.9% liked the saltiness, and 48.5% liked well-fermented kimchi. The disliking factors of kimchi were its sour taste (38.5%), strong scent (20.1%), and salty taste (15.4%). The most preferred type of kimchi was Baechukimchi, followed by Kkakduki, Yeolmukimchi, and Chonggakkimchi. Further, the most frequently consumed type of kimchi was Baechukimchi, followed by Kkakduki, Chonggakkimchi and Yeolmukimchi. Oisobaki, welsh onion kimchi, sesame leaf kimchi, Gatkimchi, Nabakkimchi and Baekkimchi were rarely consumed. About 34% of the students consumed 5 to 7 pieces of kimchi per meal, and 84.1% enjoyed eating kimchi, mostly because of its good taste (61.3%). The reason for not eating kimchi was because other side dishes are more delicious (30.2%). About 80% of the students responded that they prepared kimchi at home. Moreover, 74.3% of the students eat kimchi much more at home than at school. Improvements to be made for kimchi at school were as follows: less salty (34.9%), less spicy (27.6%), and sweet (22.5%). In conclusion, students enjoyed eating kimchi because of its good taste. Further, they showed preference for Baechukimchi, Kkakduki, and Yeolmukimchi and consumed them frequently. Because kimchi appears to be more preferred and more frequently consumed, it is necessary to develop a menu using kimchi along with the proper eating guidance for helping students consume various types of kimchi at school or at home.Key words: kimchi, preference, intake frequency, dietary attitude, dietary behavior, elementary school students

Silicon (Si) is important for the growth and development of bone and connective tissues. Several studies have reported that Si supplementation improved bone mineral density (BMD) in female ovarectomized rats. However, few studies have investigated the effects of Si supplementation on bone status and bone metabolism in male animals. The purpose of this study was to investigate the effects of Si supplementation on BMD and balance of calcium (Ca) and magnesium (Mg) in adult male mice. Si was administrated orally through demineralized water containing different contents of Si as a form of sodium metasilicate (0 %, control; 0.025 %, Si50; 0.050 %, Si100; and 0.075 %, Si150) to 9-week-old male mice for 4 weeks. Si supplementation did not alter weight gain or BMD of femur and tibia in male mice. However, a high level of Si (0.05 and 0.075 %) supplementation significantly decreased Mg retention without changing Ca retention. Serum alkaline phosphatase of Si-supplemented groups significantly decreased compared with that of the control. According to these results, short-term Si supplementation did not affect BMD but showed a possible effect on increasing the need for Mg in adult male mice.

Objective To develop and evaluate a card game (Sugar50) that was designed to increase knowledge and attitude regarding sugar intake reduction among Korean children. Use of Theory or Research Sugar50 was designed based on the Information, Motivation, and Behavioral Skills model. Target Audience Korean children aged 11-13 years. Program Description Sugar50 contains 50 flashcards and each flashcard has a number (i.e., sugar content) and an image of a food item. Between two to four children can play the card game together. It was designed to motivate health behaviors reducing sugar intake by increasing knowledge of sugar content in the processed food and the recommended daily amount through playing card game. The player puts down the card, calling out the sum of the numbers on his/her card in comparison to the numbers the former player calls. If a player puts out a card and calls a number over '50′, he/she will get a tooth decay chip. The player with fewest tooth decay chips wins. Evaluation Methods Eighty three children participated in Sugar50 and completed the evaluation. Additional 56 children were assigned in the control group. Teachers were trained about game rules and taught it during the class. Then students play the game in free time for two weeks at school. Primary outcomes were score on knowledge of sugar content in foods and awareness of recommended amount of daily sugar intake. Results Playing Sugar50 significantly improved children's knowledge of sugar content of foods (5.4 vs 6.4 out of 10, P Conclusions Sugar50 was well received by children and improved attitude and knowledge to reduce sugar intake. Our findings suggest Sugar50 may be an effective tool to reduce sugar intake among children. Funding Ministry of Food and Drug Safety in Korea.

빠르고 손쉽게 먹을 수 있으면서 청소년의 입맛을 자극하는 편의식의 섭취증가와 이에 따른 영양 불균형이 우려되는 상황에서 본 연구에서는 고등학교 남녀 청소년의 편의점 편의식 빈도에 따라 식습관, 생활습관 및 청소년영양지수 (NQ-A)를 평가하여 청소년의 편의식의 이용과 식사의 질과의 관련성을 규명하였다. 연구대상은 인천지역의 고등학교에 재학중인 고등학생 474명 (남자 225명, 여자 249명)이었고, 2018년 6월에 조사를 실시하였다. 대상자의 평균 연령은 16.7세였으며, 대상자의 편의점 이용 빈도에 따라 ‘주1회미만군‘, ‘주1 ~ 2회군‘, ‘주3회이상군’의 세 군으로 분류였고, 남학생의 경우 주1회미만군은 32.4%, 주1 ~ 2회군 35.6%, 주3회이상군 32.0%였으며, 여학생의 경우 주1회미만군은 35.6%, 주1 ~ 2회군 44.6%, 주3회이상군 16.9%이었다. 남녀 대상자 모두에서 편의점 이용 빈도에 따른 세 군의 학년분포, 어머니의 직업 유무, 가족원수, 과외학습 상태, 식사에 소요되는 시간은 유의적인 차이를 보이지 않았으며, 남녀 모두에서 세 군간의 용돈 분포는 유의적인 차이를 보이면서 편의점 이용 빈도가 높은 대상자들의 용돈이 높게 나타났다 (p < 0.05, p < 0.01). 남학생의 경우 편의점 편의점 이용빈도가 증가할수록 과자 또는 달거나 기름진 빵, 라면, 길거리 음식의 섭취빈도가 증가하고, 콩/두부의 섭취 빈도와 영양표시 확인률이 감소하는 관련성이 나타났다. 여학생의 경우는 편의점 편의점 이용빈도가 증가할수록 음료, 라면, 야식, 길거리 음식의 섭취빈도가 증가하는 관련성이 제시되었다. 청소년영양지수를 이용한 실사의 질 평가에서 남녀학생 모두 편의점 이용빈도가 증가할수록 실사의 질이 낮아졌고 영역별 평가에서는 균형, 다양, 환경, 실천 영역은 편의점 이용빈도에 따른 유의적인 관련성을 보이지 않았으나, 절제 영역이 유의적으로 낮아지는 것으로 나타났다. 이상의 연구결과를 통하여 편의점 이용 빈도가 높은 학생들은 라면 등의 편의식 및 달거나 기름진 간식류, 음료류의 섭취빈도가 높으며 야식이나 길거리 음식 섭취빈도가 높은 식행동 특성을 보였다. 청소년영양지수를 이용한 식사의 질 평가결과에서도 편의점 이용빈도가 높은 남녀 고등학생에서 총 식사의 질과 절제 영역의 점수가 낮은 유의적인 관련성이 제시되었다. 이와 같이 고등학생의 높은 편의점 편의식의 이용은 바람직하지 못한 식행동 및 식사의 질 저하와 연관성이 있으므로 이에 대한 올바른 식습관지도가 필요하다고 사료된다.

Recent studies have reported correlations between mineral intake and metabolic syndrome (MS), but accurate relationships and consistency in the results are difficult to confirm. Accordingly, this study aims to assess the dietary intakes of magnesium (Mg), manganese (Mn), and copper (Cu) to determine their relationship with MS. Data from a total of 5,136 adults (2,084 men, 3,052 women) was collected from the 2007-2008 Korea National Health and Nutrition Examination Survey (KNHANES), and the intakes of Mg, Mn, and Cu of the MS patients were compared with those of healthy adults. The relationship between the intakes of these minerals and the MS risks was analyzed. Diagnosis of MS was evaluated by the National Cholesterol Education Program's Adult Treatment Panel III (NCEP-ATP III) standards. Among all study subjects, 25.9 % (540 subjects) of the men and 24.5 % (748 subjects) of the women met diagnostic criteria for inclusion in the MS group. In the men, daily intakes of Mg and Cu in the MS group were significantly lower than those in control group, and in the women, daily intakes of energy, Mg, Mn, and Cu in the MS group were significantly lower than those of the control group. The women subjects with high blood pressure showed significantly lower intakes of Mg, Mn, and Cu than control subjects. In addition, in the women, the highest quartile of Mg and Cu was inversely associated with MS, but with adjustment were not maintained. However, in the postmenopausal women, MS was significant and inversely associated with the highest quartiles of Cu intake and the association remained significant after adjustments. Considering that MS incidence increases and dietary intake and nutrient density decrease with increasing age, and mineral intake is reduced accordingly, these results suggest that meal management with adequate mineral intake is advisable to control MS.

The purpose of this study is to investigate the antioxidant and anti-inflammatory properties of silicon (Si) in the RAW 264.7 murine macrophage cell line. Lipopolysaccharide (LPS) was used to induce inflammatory conditions, and cells were treated with 0, 1, 5, 10, 25, 50, and 100 μM Si in the form of sodium metasilicate. Tert-butylhydroquinone (TBHQ), a well-known antioxidative substance, was used as a positive control to assess the degree of antioxidative and anti-inflammatory properties of Si. Sodium metasilicate at 100 μM suppressed LPS-induced nitric oxide generation from macrophages 36 h after treatment. In addition, 50 μM sodium metasilicate decreased interleukin-6 production, and the degree of suppression was comparable to that of 10 μM TBHQ treatment. LPS-induced messenger RNA (mRNA) expression of tumor necrosis factor-α and inducible nitric oxide synthase was significantly decreased by 1, 5, 10, and 50 μM sodium metasilicate. Cyclooxygenase-2 mRNA expression was also suppressed by 1, 5, 25, and 50 μM sodium metasilicate. Based on these data, Si has the ability to suppress the production of inflammatory cytokines and mediators, possibly through the suppression of radical scavenger activity and down-regulation of gene expression of inflammatory mediators.

The superiority and safety of eco-friendly agricultural products are well-known. The purpose of this study is to provide fundamental data for creating a safe food culture, to improve the quality of school food services, and to increase student satisfaction with school food services. We compared the perception of eco-friendly agricultural products and food service satisfaction between students with and without exposure to a dedicated event for learning about eco-friendly products (an Eco-friendly Food Service Day) in elementary and middle school. When students were asked to define eco-friendly products, "organic products" was a highly frequent response in schools with an Eco-friendly Food Service Day, while "pesticide-free products" was a highly frequent response in school without this event. For most students, a factor in choosing eco-friendly products was a quality certification mark. Students from elementary schools with an Eco-friendly Food Service Day had a higher frequency of using eco-friendly agricultural products at home compared to students from schools without the event (p

The purpose of this study was to investigate the association between coffee consumption and bone status (bone mineral density and bone metabolism-related markers) according to calcium intake level in Korean young adult males. Healthy and nonsmoking males (19-26 years, n = 330) participated in this study. Anthropometric measurements, dietary habits, and nutrient intakes were surveyed. Bone status of the calcaneus was measured by using quantitative ultrasound (QUS). Bone metabolism-related markers including serum total alkaline phosphatase activity (TALP), N-mid osteocalcin (OC), and type 1 collagen C-terminal telopeptide (1CTP) were analyzed. The subjects were divided into two groups based on daily calcium intake level: a calcium-sufficient group (calcium intake ≥ 75% RI, n = 171) and a calcium-deficient group (calcium intake < 75% RI, n = 159). Each group was then further divided into three subgroups based on daily average coffee consumption: no-coffee, less than one serving of coffee per day, and one or more servings of coffee per day. There were no significant differences in height, body weight, body mass index, energy intake, or calcium intake among the three coffee consumption subgroups. QUS parameters and serum 1CTP, TALP, and OC were not significantly different among either the two calcium-intake groups or the three coffee consumption subgroups. Our results may show that current coffee consumption level in Korean young men is not significantly associated with their bone status and metabolism according to the calcium intake level.

The purpose of this study was to examine the dietary attitudes and meal management of married immigrant women according to residence period in Korea. The study was conducted by administering a questionnaire survey to 220 married immigrant women in Korea. More than one third of the immigrant women who stayed in Korea less than 3 years tended to eat a limited variety of foods. Irregularity of meal time decreased as residence time period increased (P＜0.05). As immigrant women stayed longer in Korea, they became more responsible for the diet of their family (P＜0.001) and had more time to share breakfast and dinner with all family members (P＜0.05). Nearly half of immigrant women in all residence periods indicated their husband's family as the most influential factor in acquiring Korean foods (P＜0.05). Immigrant women became more fa-miliar with Korean cooking and recognition of nutritious foods (P＜0.001) the longer they lived in Korea and more enjoyable meal times with family (P＜0.05). In summary, as the period of residence in Korea increased, the dietary attitudes of immigrant women became more positive towards Korean food and diet culture. Further, immigrant women became more responsible for guiding children's dietary habits and offering healthy foods to their family as residence period increased. Therefore, the government and social programs should conduct constant and organized lessons on Korean culture and cooking according to residence period for im-migrant women to build up stable and positive dietary attitudes.

The purpose of this study was to investigate the effect of food behavior on dietary food intake status and health condition based on research of food behavior and nutritional intake status of university students in the Chungnam area. The average age, height, and weight of the subject group were 22.1 years old, 174.2 ㎝, and 67.0 ㎏ for the male students and 20.9 years old, 161.8 ㎝, and 53.4 ㎏ for the female students, respectively. From the nutritional intake status data, the averaged daily energy intake of both groups, male and female, are lower than the dietary reference intake(KDRI), as 2,169.2 kcal and 1,846.2 kcal, males and females, respectively. The lipid intake ratio was higher than the dietary reference figure, and the carbohydrate intake ratio was determined to be in the proper range. Male students(54.6%) and female students(52.0%) of the entire subject group skipped a breakfast mainly due to insufficient time, and the time at which meals were consumed, was determined to be irregular generally. In a day, male and female students have a heavier dinner than lunch(p

The purpose of this study was to provide basic information regarding desirable body image recognition by examining body image recognition 395 middle school students in the Chungnam area. The average age of the subjects was 13.7 years for boys and 12.6 for girls. Their average height and weight were 165.4 ㎝ and 57.1 ㎏ for boys, and 155.7 ㎝ and 48.8 ㎏ for girls. As for body shape, girls thought that they were overweight more often and wanted to lose weight compared to the boys. Over half of the respondents answered that their weight control efforts were not systematic such ad via professional counseling. Weight control by students was attempted by themselves in order to control their weight by skipping meals. Further, the subjects exhibit dietary behavioral problems such as overeating, skipping meals, unbalanced diet, and eating speed. In conclusion, correct body image recognition is needed and families and schools should make efforts to help students properly control their weight and adopt proper eating habits. Kew words: body image, dietary habits, middle school students

The purpose of this study was to investigate the dietary habits and snack consumption behaviors of middle school students with different obesity indexes in the Chungnam area. The survey was carried out using self-questionnaires and included 385 students(119 underweight, 193 normal weight, 66 overweight). The rate of skipping meals was higher for underweight students than overweight students; however, this difference was not statistically significant. The mean time of meal was 10 to 20 minutes and the criteria for choosing to eat a meal were ‘hunger’ and ‘taste’ in all groups. More than half of the subjects ate snacks 1 time a day, which were purchased outside. The typical snack time was ‘between lunch and dinner’. The criteria of for consuming a meal were ‘taste’ and ‘price’ in all groups. In the underweight group, the snack food scores were ice cream(4.4), fruit(4.3), fried chicken(4.1), sports beverage(4.0), fruit juice(4.0), pizza(4.0) and, tteokbokki(3.9). In the normal weight group, the snack food scores were ice cream(4.3), fried chicken(4.2), pizza(4.0), sports beverage(3.9), fruit juice(3.9) and, tteokbokki(3.9) in the overweight group, the snack food scores were ice cream(4.3), fruit(4.3), fried chicken(4.2), yogurt(4.0), sports beverage(4.0), fruit juice(4.0) and, ramen(4.0). In conclusion, the snaking behaviors of the subjects were not significantly different based on their obesity index. However, this study may provide basic information on the snacking behaviors of middle school students, and the findings suggest that nutrition education or counseling can improve snack intake habits and positive behaviors toward healthy adolescents diets. Key words: eating snack behaviors, middle school students, obesity index.

The purpose of this study was to provide fundamental data for health promotion and improvement of the dietary life in students who receive school lunch support (SLS) by comparative analysis of food service satisfaction, dietary habits, and nutrition intakes according to SLS. The subjects of this study consisted of 258 boys and 233 girls at a middle school in Incheon. The students` average age was 14.9 years, average height was 161.3 cm, and average weight was 52.0 kg. The breakfast eating frequency of the No-SLS (NSLS) group was significantly greater than that of the SLS group (P

The purpose of this study was to identify food sources for major minerals such as calcium (Ca), phosphorus (P), sodium (Na) and potassium (K), and to evaluate the relationship between dietary intake of these minerals and serum lipids in healthy Korean adults. A total of 132 healthy men and women completed a physical examination and dietary record and provided blood samples for lipid profile analysis. Results showed the following daily average mineral intakes: 373.4 mg of calcium, 806.0 mg of phosphorous, 3685.8 mg of sodium, and 1938.3 mg of potassium. The calcium-to-phosphorus and sodium-to-potassium ratio was about 0.5 and 2.0, respectively. The primary sources for each mineral were: vegetables (24.9%) and fishes (19.0%) for calcium, grains (31.4%) for phosphorus, seasonings (41.6%) and vegetables (27.0%) for sodium, and vegetables (30.6%) and grains (18.5%) for potassium. The correlation analysis, which has been adjusted for age, gender, total food consumption, and energy intake, showed significantly positive correlations between Ca/P and serum HDL cholesterol levels, between Na intake and the level of serum total cholesterol, and between Na/K and the level of serum cholesterol and LDL cholesterol. Our data indicates that the level of mineral consumption partially contributes to serum lipid profiles and that a diet consisting of a low Ca/P ratio and a high Na/K ratio may have negative impacts on lipid metabolism.

The purpose of this study is to identify the adolescents’ knowledge of the energy content of the standard portion size of foods and to investigate the association between their knowledge and energy intake and also body mass index (BMI). A total of 251 middle school adolescents participated in this study. Participants’ knowledge was assessed based on their estimation of the energy content of the standard portion size of foods. To estimate the energy intake of the subjects, 24-hr recall was used. The percentage of participants who accurately estimated (that is within 20% of the true value) the energy content of the standard portion size was calculated for each of the 32 typical foods. The food for which the most participants revealed the accurate estimation was cooked rice (39.5%). The proportion of students who overestimated the energy contents was highest for vegetables (98%), and oils and sugar (90%). The female students were more likely than males to provide the accurate estimation of energy contents for standard portion size of foods. After adjusting for age and sex, the estimation level ([estimation value/true value] × 100) of the energy content of some foods had a significant positive relationship with BMI, but had no significant relationship with reported energy intake. From these results, we concluded that the knowledge of energy content of food was poor among middle-school adolescents, with some gender difference, and that their estimation of the calorie contents of foods increased along with their BMI.

The purpose of this study was to estimate the daily manganese (Mn) intake of Korean children. This study was done using a three-day dietary intake survey of 257 Korean children (boys 123; girls 134). The Mn intake values were calculated based on a database that provides the Mn content of the frequently consumed Korean foods, alongside the food composition table provided by the Korean National Rural Living Science Institute. The average age, height, weight and body mass index of our subjects were 11.9 years, 155.4 cm, 48.9 kg and 20.2 kg/m2 in boys and 11.9 years, 154.1 cm, 43.5 kg and 18.3 kg/m2 in girls. The average daily energy intakes were 2,249.2 kcal in boys and 2,044.5 kcal in girls. Boys consumed significantly more Mn than girls, based on intake estimates of 4,585.3 µg (117.6% of adequate intake) and 4,029.3 µg (117.1% of adequate intake), respectively (P < 0.001). Boys had a Mn intake of 2,041.1 µg per 1,000 kcal of energy consumption, whereas for girls this was at 1,983.9 µg per 1,000 kcal. Neither group exceeded the tolerable upper intake level for Mn. The major food groups which contributed to Mn intake in our subjects were cereals (50.8%), vegetables (21.0%), seasonings (8.9%), and pulses (7.7%). Notably, boys derived a higher Mn intake through cereals and vegetable than did girls (P < 0.001, P < 0.05). The key food sources of Mn, in descending order, were rice, soybean curd, kimchi, black rice and cereals. We propose that the results of our study may be used as a basis for follow-up studies that examine the Mn intake of children.

The purpose of this study was to estimate beverage consumption frequency and determine related problems of elementary school students in Chungnam. The survey was conducted with 488 students(boys=230, girls=258) using a questionnaire. The average age of the students was 10.1 years old, thir average height and weight were 145.1 ㎝ and 39.5 ㎏, respectively and the obesity index was － 1.3%. The frequencies for breakfast, lunch and dinner were 5.8 times/week, 6.7 times/week and 6.4 times/week, respectively. Regarding the frequency of snacks, high response rates for ‘once/day’(38.3%) and ‘none’ (30.5%) were observed. Nutrition label on beverages were identified rarely(39.1%), nearly never(19.7%), and never(12.9%). The choice factors in selecting beverage were taste, nutrition, and price. For the type of snack most often consumed, fruit or juice was 25.8%, snack items were 25.2%, bread was 24.8%, dairy products were 7.6%, beverages were 7.0%, noddles were 6.2%, and rice cakes were 3.5%. The kinds of favorite beverages were carbonated drinks(30.3%), functional drinks (24.4%) and milk and yoghurt(23.8%), and main reason for the choice of beverage was “it tastes good”. For the point of time that students wanted to drink a beverage, “when I feel thirsty” appeared most often for dairy products and beverages and the next most frequent answer was “after exercise”. Therefore it may be necessary to administer systematic nutritional education on perception on nutrition fact label of beverage. And it is thought that plan for proper beverage consumption in elementary school students may be established.Key words: beverage consumption, elementary school students, dietary habits, perception on beverage, beverage intake behaviors

This study is aimed at examining the status of seafoods intake and preference to actively use the seafoods with high nutritional values and preference. For this purpose, this study conducted a questionnaire survey. The demographic features of the respondents are as follows: male and female high school students were 50%, respectively; first graders were 33.3%, second graders were 35.0% and third graders are 31.7%; the primary dietary-care giver was mother in 80% of the respondents. The survey results on seafood intake at home showed that the most frequently responses to the question of the degree of liking seafood were 'on average' and 'like it', respectively in order. The reason for preferring seafood is 'because it tastes good' in 43.7% of the respondents. Both male and female respondents answered they like seafood for its good taste. With respect to the degree of preference for the seafood provided from the school meals, there were more students who like it than those who do not like it. The most frequent reason to ingest seafood in the school meals is because 'I want to eat it' followed by 'because parents push', 'because friends eat it', 'because health-related TV programs recommend it', respectively in order. The most preferred seafood in the school meals was fried shrimp and the most disliked one is the boiled warty sea squirt. The above results collectively suggest that the preference level for seafood is low and the most preferred one is fried seafood. It is suggested that the nutritionists need to actively develop menu for the students to ingest more various seafoods.

The study was conducted to identify the recognition, and the preference for the traditional food provided by secondary school food services in male and female secondary school students in certain areas of Gyeonggi-do. The summarized results are from a survey of 300 students. Forty seven percent of the men and women had BMI indexes within the normal range. In an investigation of satisfaction, and recognition of traditional food, ～81.3% of the total respondents stated that Korean food developed in the context of traditional culture best defined traditional Korean food(p

Manganese (Mn) is an essential element for normal development and bodily functions in humans. In the present study, we examined whether Mn supplementation can alter the serum lipid parameters and liver function in Ca-deficient ovariectomized (OVX) rats. Sixty female Sprague-Dawley rats (6 weeks) were divided into five groups and bred for 12 weeks: sham-operated control group (Sham), OVX Ca deficiency group (OLCa) with Ca-deficient diet (0.1% Ca modified AIN-93N diet), OVX Ca deficiency and Mn supplementation group (OLCaMn), OVX with adequate Ca group (OACa; 0.5% Ca AIN-93N diet), and OVX with adequate Ca and Mn supplementation group (OACaMn). A low Ca diet increased the liver weight and serum levels of GOT, GPT, total cholesterol, low-density lipoprotein cholesterol, and high-density lipoprotein cholesterol in OVX rats. Mn supplementation decreased these parameters in Ca-deficient OVX rat. The results of our study suggest Mn supplementation results in reductions of the blood cholesterol levels, which show an increase due to Ca deficiency in OVX rats.

Physico-chemical properties of starches from potato cultivars with different colors were investigated. White Atlantic potato had 10% higher starch yield than violet Bora Valley potato. It turned out that the shape and structure of Atlantic and Bora Valley potato starch were the same by mechanical analysis using X-ray and SEM. The ratio of 50 μm particle in starches from Atlantic and Bora Valley potato was 45.44±2.79% and 42.37±1.03% respectively. The particle size of Atlantic potato starch was less than that of Bora Valley; however, there was no significant difference (p

This study was conducted to investigate sodium and potassium balances, as well as correlations among the relating factors in adult males and females. We collected blood, urine and feces samples as well as a dietary intake survey from 50 subjects. Then, we analyzed the sodium and potassium contents in blood, urine and feces, and evaluated their state of balance. The average ages of the study targets were 24.7 years old for males and 22.8 years old for females. The daily energy intake by the males was 1733.4 kcal and by the females was 1570.3 kcal. Sodium intakes were 138.3 mEq and 127.5 mEq for males and females, respectively. Potassium intakes were 43.1 mEq and 49.3 mEq, respectively. The daily excretions of sodium through urine were 136.6 mEq by males and 97.0 mEq by females and the excretions through feces were 2.2 mEq and 2.0 mEq, respectively. The daily excretions of potassium through urine were 20.2 mEq and 16.5 mEq by males and females respectively, and the excretions through feces were 7.7 mEq and 7.5 mEq male to female. The retention rates of sodium were 11.7% and 14.1% male to female, respectively, and the apparent absorption rates were 98.5% and 97.8%. Additionally, the retention rates of potassium were 32.9% and 39.8% and the apparent absorptions were 81.9% and 81.3%, both male and female. It was noted that, overall, the sodium intake of adult males and females is still higher than the recommended daily sodium intake, while the potassium intakes and excretions were found to be lower. Based on the results of this study, nutritional guidance and education is recommended to encourage decreased sodium intake and increased potassium intake, according to recommended standards.

This study aimed to define a one portion size of food items frequently consumed for convenient use by Koreans in food selection, diet planning, and nutritional evaluation. We analyzed using the original data on 5,436 persons (60.87%) aged 20 ~ 64 years among 8,930 persons to whom NHANES 2005 and selected food items consumed by the intake frequency of 30 or higher among the 500 most frequently consumed food items. A total of 374 varieties of food items of regular use were selected. And the portion size of food items was set on the basis of the median (50th percentile) of the portion size for a single intake by a single person was analyzed. In cereals, the portion size of well polished rice was 80 g. In meats, the portion size of Korean beef cattle was 25 g. Among vegetable items, the portion size of Baechukimchi was 40 g. The portion size of the food items of regular use set in this study will be conveniently and effectively used by general consumers in selecting food items for a nutritionally balanced diet. In addition, these will be used as the basic data in setting the serving size in meal planning.