• Food Industry And Nutrition
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• v.15 no.2
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• pp.29-31
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• 2010

• Journal of the Korean Dietetic Association
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• v.12 no.4
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• pp.369-377
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• 2006

Data from the 2001 Korea Health and Nutrition Examination Survey, a nationally representative, cross-sectional survey, were analyzed to assess prevalence of health intended food use overall and in relation to socio-demographic and lifestyle characteristics. Health intended food were classified into four broadly defined categories: vitamin and mineral supplements, health aid food, animal protein based restorative food and medicinal plants. Thirty three percent of adults aged 20 years or older reported taking health intended food in the past year : twenty four percent took vitamin or mineral supplements and medicinal plants were taken by 17 % of adults, health aid food by 15% and animal protein based restorative food by 6%. In multivariate logistic regression, female gender, older age, more education, regular exercise and non smoking were associated with greater use of vitamin or mineral supplements. Dietary quality was significantly associated with use of vitamin or mineral supplements or health aid food but not with use of medicinal plants or animal protein based restorative foods. Obese persons were less likely to take vitamin or mineral supplements. These findings suggest that epidemiologic studies of diet, demographic or lifestyle and health take health intended food use into account because of high prevalence of use of the food by the population and differential use of the food by socio-demographic and lifestyle characteristics.

• Journal of the Korean Society of Food Culture
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• v.16 no.3
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• pp.195-202
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• 2001

This study was performed to investigate the pattern of health food usage of the adults by food lifestyles pattern in contemporary Seoul. This study views health food consumption as a cultural practice in which people produce (and reproduce) diverse social relationships and cultural meanings. It also identifies food lifestyles and health food usage pattern of Korean adult in Seoul. This topics were discussed based on field research data collected by nutritional survey with questionnaire. To identify the relationships between pattern of health food and food lifestyles, 503 men and 437 women aged 18 to 65 years were divided into 5 groups of food lifestyles : Health Eaters, In-a-Dither, Traditional Eaters, Conscientious and People on the Go. As a substantial percentage of the subjects were used some kinds of nutrients supplement. The higher the age and family income were, the higher the percentage of health food usage was. There was the significant difference between sexes in usuage of health food. Health food usage was higher in the food lifestyle pattern of Health Eater than other food lifestyles.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.136-146
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• 2002

This study was performed to find out the patterns of health food usage among the adults residing in Seoul. The majority of respondents were female (72.2%), who were 40∼49 years old (42.2%), and 53.4% had college education or over. Of the 618 respondents surveyed, more than half (56.3%) was found to take health food. The respondents responded that the most important factors for maintaining healthy body were proper eating habit (4.38 out of 5), and good rest and enough sleep (4.38). Depending on the general characteristics and the age of the subject, there were significant differences in the usage and the kind of health food, respectively Probiotic beverage was the most frequently used by the age group of 20's due to its affordable price. The most popular health food items were ginseng, herbal medicine, and animal protein. The main reasons for taking health food were to maintain health (49.7%) and to recover from the fatigue (22.6%). When selecting health food, they considered side effect, effectiveness, cleanliness, reliability of company and price. The motivation for purchasing health food came from family members and relatives (45%), subjects themselves (27%), and commercial advertisement (10%). Pharmacy and health food store were the popular places for purchasing them.

• Health Policy and Management
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• v.32 no.2
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• pp.216-227
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• 2022

Background: Food insecurity may contribute to mental health indicators such as stress, anxiety, or depression. We investigated whether food insecurity was associated with mental health indicators and health-related quality of life (HRQoL) in a representative sample of the Korean population. Methods: This study enrolled 12,987 adults without a history of medically serious disease from the 2012, 2013, and 2015 Korea National Health and Nutrition Examination Survey. Household food security status was categorized as "food security," "mild food insecurity," and "moderate/severe food insecurity." The association between mental health and HRQoL was evaluated using a multivariate logistic regression model with food security as the reference group. Results: The adjusted odds ratio of adverse mental health or low HRQoL increased significantly in mild or moderate/severe food insecurity compared to food security. In the moderate/severe food insecurity group, it was 1.98% (95% confidence interval [CI], 1.31-2.99) higher for perceived stress, 3.58% (95% CI, 2.44-5.26) higher for depression symptoms, 4.16% (95% CI, 2.68-6.45) higher for suicidal ideation, and 2.81% (95% CI, 1.91-4.15) higher for quality of life. Conclusion: Food insecurity was strongly associated with negative mental health status and poor HRQoL. There is a need for a dietary support program that provides psychosocial support to those experiencing food insecurity.

• The Korean Journal of Food & Health Convergence
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• v.6 no.4
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• pp.1-6
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• 2020

Food hygiene and nutrition is a serious public health concern. It is the responsibility of providers and duty of consumers to ensure that hygienic and nutritious food is being served and consumed respectively. A cross-sectional study was conducted among 384 students to assess the perception of hygiene and nutrition of food in the restaurant of Pokhara Valley, Nepal. Data were collected by a self-administered questionnaire. Two-third of the respondents were female in this study. The taste was the most common reason for the consumption of food in the restaurant. In the same way, more than two-thirds of the respondents considered restaurants' food for not having a balanced diet. Around one-third of the respondents consumed food high in vitamins and minerals, protein, carbohydrate, and calories in restaurants. Around two-thirds of the respondents considered hygiene of food in restaurants as slightly hygienic. More than two-thirds of the respondents considered unhealthy to eat food in the restaurant. The study found the association between education status, family type with a taste of the food. Proper awareness, promotion activities for the healthy nutrition lifestyle & food safety education is highly recommended at the local level.

• Nutrition Research and Practice
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• v.17 no.1
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• pp.103-121
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• 2023

BACKGROUND/OBJECTIVES: The coronavirus disease 2019 (COVID-19) pandemic has affected the entire world population in many ways. This study aimed to analyze the patterns of changes in eating, food purchasing and preparation, physical activity, and subjective health after COVID-19 outbreak by various sociodemographic factors and to understand the factors associated with changes in subjective health. SUBJECTS/METHODS: A cross-sectional survey using a representative sample from Seoul was used for the analysis. The data collection was conducted from September to October 2020. A total of 3,833 citizens aged more than 18 years old participated in the Seoul Food Survey. Descriptive statistics and generalized ordinal logistic regression models were used to understand the changes in health behaviors, health indicators, and subjective general health by various socioeconomic status. RESULTS: It was shown that the changes in household income, food expenditure, food consumption and physical activities differed significantly by age, education, occupation, income, weight, and food security status. Low-income and food-insecure households were affected more severely by the pandemic. Older age, household food insecurity, income reduction, increased home cooking and frequency of having instant foods, decreased physical activity and weight gain were significant factors explaining worse perceived health during the COVID-19 pandemic. CONCLUSIONS: The results suggest that focusing on older populations and low-income families with food insecurity should be prioritized during infectious disease outbreaks. In addition, the role of physical activities and instant food consumption in explaining perceived health should be investigated further in this prolonged battle with the pandemic situation.

• Bulletin of the Korean Chemical Society
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• v.32 no.12
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• pp.4458-4461
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• 2011

• Korean Journal of Community Nutrition
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• v.5 no.3
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• pp.452-460
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• 2000

Aspects of health food intake were investigated by conducting a questionnaire survey with over 480 of adults in Taejon and the data were analyzed by $\chi$$^2$-test, t-test and ANOVA, using an SAS program. Eighty two percent of the subjects had taken some kind of health food. The health foods they took frequently were, for example, health drinks, green tea, ginseng products, dietary fiber drinks, honey, general tea, vitamin B, vitamin C, and tonic medicines. The main reason for taking health foods was recovery from fatigue and the frequency of taking health foods was one time per day. Most of the subjects took health foods without knowledge of their components or effects. When they health foods with a perceived knowledge of their components and effects, they responded that the health foods were very helpful for them. Twenty percent of subjects experienced side effects, such as diarrhea, stomachache, headache, nettle rash, and stomach cramps. Information on health foods was obtained mainly from friends or family. The user group showed higher intention to continue health food intake than non users(p < 0.001). Health foods were taken without any knowledge about them. Health food intake was significantly correlated with consideration of disease, suffering or disease, medical examination, and self-perceived health status, but not with food habits and health food knowledge. As for the results from the adults consumption pattern of health food, an education program should be developed to choose proper health foods according to the consumers dietary life and health conditions. Also a proper guide line should be established to be chosen the authorized health foods.

• Food Quality and Culture
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• v.3 no.2
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• pp.74-81
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• 2009

This study investigated consumers' recognition on shelf life of health functional foods to set up their rational expiration date. For this study 107 male and female adults aged 20 to 59 years were randomly selected as major consumers of health functional foods. And their data were analyzed with SPSS 17.0. The questionnaire included questions asking a consumer's recognition on the shelf life of health functional foods and how to treat health function food passing its shelf life. In this study, the consumers were found to pay attentions considerably to the shelf life. But most of them did not know an accurate meaning of the shelf life of health functional food and mistook it for expiry date. In addition, the consumers doubted safety of health functional foods passing the shelf life. Therefore, education for consumers about an accurate meaning of the shelf life was needed. The results of this study were considered to be helpful to set up a reasonable expiration date for health functional food.