• Journal of the Korean Society of Food Culture
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• v.37 no.4
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• pp.376-384
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• 2022

This study was performed to develop a K_diet-index based on the definitions and characteristics of traditional Korean food. The Korean Food Pattern Index (K_diet-index) for diseases was applied using dietary data from the 2017 National Health and Nutrition Examination Survey (KNHANES) and the association between K_diet-index and metabolic disease was confirmed. The study subjects were 1,971 Korean adults aged >40, and the components were classified according to 14 criteria used to establish the K_diet-index. Main ingredients up to the top 3 were designated using dish names, ingredients, and contents using KNHANES dietary data. K_diet-index was classified using scores of ≤3 points, 4-7 points, and ≥8 points and total K_diet-index were calculated by summing dietary scores. Correlations between K_diet-index and obesity, hypertension, hyperlipidemia, and diabetes were analyzed. The odds ratio (OR) and 95% confidence interval (CI) for obesity were 0.531, 0.385~0.732 and for elevated cholesterol (≥240 mg/dL) indices were 0.471, 0.282~0.788, respectively, which showed a significant decreased in the risk for each disease for K_diet-index of ≥8 points. This study confirms that metabolically related clinical results improved significantly as K_diet-index increased and that higher Korean food pattern indices are associated with lower risks of metabolic disease

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.660-675
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• 2015

This study was performed to assess the nutrient intake and dietary diversity of Korean children and adolescents using the Korean dietary pattern index developed in previous studies. For this study, 6,462 children and adolescents aged 7~18y who participated in the dietary intake survey (24h recall method) of the 2007~2013 KNHANES were sampled. The food items included in the Korean dietary index were jusik-ryu, guk/tang-ryu, gui/jjim-ryu, namul-ryu, yeomjangchaeso-ryu, jang-ryu and mitbanchan-ryu. All the subjects and both age groups (7~12y, 13~18y) were divided into quartiles. According to the results of this study, the range of the Korean dietary pattern score was 0~58 for all of the subjects and also in the 13~18 age group, and was 0~52 in the 7~12y age group. When the pattern score for each food group was compared across the quartiles of the Korean dietary pattern score, in all the subjects as well as in the 7~12y and 13~18y age groups, the pattern score for jusik-ryu and yeomjangchaeso-ryu was highest in Q1~Q4. or all the food groups, the mean pattern score was highest in Q4. These results suggested that the Korean dietary pattern score is highly associated with jusik-ryu including rice and yeomjangchaeso-ryu including kimchi. Accordingly, it is considered necessary to develop an index that reflects the characteristics of Korean cuisine and, at the same time, assesses the nutritional status and food consumption tendency of Korean children and adolescents.

• Nutrition Research and Practice
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• v.10 no.3
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• pp.305-312
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• 2016

BACKGROUND/OBJECTIVES: As the prevalence of chronic diseases has risen, the need for straightforward diagnostic tools for monitoring nutrition status to improve nutrition counseling and disease prevention has likewise increased. This study developed an easily usable dietary behavior pattern diagnosis checklist and investigated its correlation with dietary quality index. SUBJECTS/METHODS: A draft dietary pattern evaluation tool was generated by analyzing previous studies. The draft questionnaire comprised 61 questions for assessing dietary habits. A survey was administered to 320 adults (19 to 64 years old) using the dietary pattern evaluation tool and 24-hour-recall method between March and May of 2014 in Jeonbuk province and the metropolitan area. Principal component analysis with varimax rotation was performed to identify dietary behavior patterns. Nutritional analysis was conducted using CAN-Pro 4.0, and the Diet Quality Index-International (DQI-I) was calculated to assess dietary quality. The correlation between dietary pattern scores and DQI-I scores was also analyzed. RESULTS: The factor analysis resulted in a total of 34 questions mapped to four main dietary behavior patterns: "high fat and calorie" pattern (12 questions), "overeating/binge" pattern (nine questions), "dietary impulse" pattern (eight questions), and "unbalanced food intake" pattern (five questions). The four dietary behavior patterns were negatively correlated with DQI-I adequacy and total scores (P < 0.01). CONCLUSIONS: The dietary pattern evaluation tool developed in this study can be used to diagnose a client's dietary behavior problems and is available as a nutrition counseling tool in the field.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.652-660
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• 2010

The aim of this study was to develop a KDPS (Korean dietary pattern score) to assess dietary patterns and diet quality of Koreans from a food culture perspective. The KDPS was applied to dietary data collected during the Korean National Health and Nutrition Examination Survey of 2007, and the validity and reliability of the KDPS were evaluated. The targets of the study included 2,278 Korean adults aged 20n89 years. The KDPS was developed using the sum of the scores of 13 components. Each component scored up to 10 points and there was a total of 130 points. The first seven components were for the KSMS (Korean-style meal score) and assessed the dietary balance based on the 3-Chup Bansang daily basic table setting. The components numbered 8 to 13 were for the FGS (food group score), which measured the degree of compliance with the six major food groups based on the Korean recommendation for one serving size of grains, meats, vegetables, fruits, milk, and oils. This KDPS was verified through content validity, concurrent-criterion validity, principal components analysis, and a reliability analysis. The results showed that content validity and construct validity were high. The KDPS developed in this study adhered to the Korean dietary pattern and a healthy diet intake. Furthermore, this study presented an integrated index by scoring the Korean style table setting in addition to evaluating meals from a nutrition perspective. This study can be extended to develop a score for assessing.

• The Journal of Fisheries Business Administration
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• v.36 no.2 s.68
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• pp.97-120
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• 2005

This study focused on manufactures of meat and fish products among food manufactures, made a time series data for the period from 1983 to 2002, and applied the data to Hecksher-Ohlin model to analyze the elements of pattern of export in food processing industries of Korea. The results are as follows; First, the average annual growth rate of constant exports has increased for meat product and fish product industries in Korea. But, for fish product industries, it has decreased at large since the mid-1990s. Second, the average annual growth rate of physical capital index has increased for meat product and fish product industry, The rate has been more higher for fish product industry than for meat product industry. Third, the average annual growth rate of labor index has decreased for both meat and fish products industries. Fourth, physical capital index has had no significant impact on constant exports for meat product industry, while labor index has had a significant impact on it. Fifth, physical capital index has had a significant impact on constant exports for fish product industry, while labor index has had no significant impact on it.

• Journal of the Korean Dietetic Association
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• v.3 no.2
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• pp.182-196
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• 1997

Physiological changes that affect nutrient absorption and utilization occur in older adults, and the collection of nutritional information is an important part of examining the nutrition and health issue. A nutritional survey using the 24-hour recall method was performed to identify nutritional quality and leading patterns of food group intake for protein, vitamin C, P and Fe were over 1, whereas those for vitamin A, $B_1$, $B_2$, niacin and Ca were below 1. The MAR(Mean Adequacy Ratio) was relatively low(0.75). The percentage of energy from carbohydrate, protein, and fat was 65.1, 15.6, and 19.5, respectively, thus the quantities of energy source were ideal. The Older subjects revealed poorer nutrition quality than the younger subjects did. The food group intake pattern of the elderly was not diverse, only 9% of them consumed all food groups in a day. These results suggest that nutritional guidelines for older Koreans should focus on the maintenance of adequate energy intake. In addition, selection of foods with high protein and calcium, such as dairy food, should be emphasized, particularly in the older elderly. Nutrition programs should target individuals at risk of not receiving enough nutrients, like the oldest elderly, and persons with lower education.

• Journal of Korean Medicine for Obesity Research
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• v.11 no.1
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• pp.25-34
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• 2011

Objectives The purpose of this study was to examine the characteristics of diagnostic pattern questionnaire associated with Body Mass Index in premenopausal women. Methods We studied 41 patients visiting Gangdong Kyung Hee University Hospital from 1st April 2011 to 25th May 2011. The subjects were categorized in two groups, overweight & obesity group (n=12) and low weight & normal group (n=29). We studied the difference of diagnostic pattern questionnaire scores between two groups by Independent samples T-test and correlation between diagnostic pattern questionnaire scores of overweight & obesity group by Pearson's correlation coefficient test using SPSS for windows (version 13.0). Results Blood stasis, retention of undigested food, cold pattern scores of overweight & obesity group were non-significantly higher than low weight & normal group. Heat pattern score of overweight & obesity group was significantly higher than low weight & normal group. Cold-heat, phlegm-cold, blood stasis-cold, phlegm-blood stasis, phlegm-retention of undigested food significantly showed positive correlation coefficient in overweight & obesity group. Conclusions The results suggest that obese women tend to show heat pattern. It seems to be that multiple factors such as phlegm, blood stasis, retention of undigested food are causative of obesity.

• Korean Journal of Community Nutrition
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• v.19 no.3
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• pp.274-282
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• 2014

Objectives: The objective of this study was to revise the target pattern in food guidance system for adolescents' balanced menu planning. Methods: The food groups in the target pattern were divided into detailed food items, and intake number were assigned to each food items based on the revised standard food composition table. The validity of revised target pattern was examined. Menu planning according to the revised target pattern was made available to 305 male and female middle school students and the nutritional assessment of the menu plan were carried out using SPSS WIN 12.0. Results: The energy contents, energy contribution ratios of carbohydrate, fat, and protein, and 4 minerals' and 6 vitamins' contents of the revised target pattern were adequate. The average energy contents of the menu planned according to revised target pattern were 400~500 kcal higher than that of the revised target pattern when the revised standard food composition was applied. The energy contribution ratios of fat were 28.9%, close to maximum of acceptable macronutrient distribution range (AMDR) (30%), and that of carbohydrate were 54.5%, lower than minimum of AMDR (55%). The nutrient adequacy ratios (NARs) of calcium and vitamin C were less than 1.0. According to index of nutritional quality (INQ) of food items, kimchi, milk dairy products, and soybean curd were energy efficient source for calcium, kimchi, fruit, vegetable and seaweed were energy efficient source for vitamin C, with INQ of food items were higher or close to 2.0. Kimchi was the best energy efficient source of calcium and vitamin C. Conclusions: Revised target pattern based on the adolescent's foods intake was not good enough for balanced menu planning by adolescents, because what they ate and what they wanted to eat were very much different. Detailed guidance for food selection is necessary in each food items.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.172-185
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• 2005

This study was carried out to investigate the information concerning dietary patterns and analysis of the various factors that influence obesity. The subjects of this study were 1,020 middle and high school students in Seoul. Subjects were classified into under weight, normal weight and over weight group by body mass index. We investigated eating habits, life habits, food behavior and food consumption. Data were collected by questionnair and analysed with the SAS program. The results of this study way are summarized and concluded as fellows; In the case of dietary pattern, over weight group showed significantly higher in skipping a meal than the other group. Also over weight group tend to eat fast. There were significant differences of food intake frequency score by body mass index. From the results of factor analysis of variable related to obesity, 4 factors were generated and the factors were named 'Food behavior related to obesity', 'Snack consumption pattern', 'Life habit', 'Family environment related to food habit'. These factors were associated with obesity. To maintain nutritional balance and health, we should implement to ensure good dietary patterns.

• Journal of the Korean Society of Food Culture
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• v.13 no.3
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• pp.207-214
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• 1998

This study was undertaken to assess eating habits and food consumption pattern of 365 adolescent girls in Kwangju area. Subjects were divided into 3 groups based on relative body weight as obesity index. Anthropometric data showed that mean height and weight were $161.9{\pm}19.0cm$ and $53.3{\pm}7.2kg$ respectively which are similar to those in the Korean Standard Growth data. Mean BMI and relative body weight were 20.50 and 97.1%. Age of menarche in the subjects significantly influenced the obesity index. Food habit score in the underweight group was significantly lower than that in the normal group at ${\alpha}=0.2$ level by multiple range test. Obesity was significantly associated with more frequent and irregular eating. It seems that students in the obese group were concerned on their body weight and tended to consume much vegetable. Obese group consumed more fruits, less butter and fruit juice compared to other groups. It might be suggested that more effective nutrition program might be developed and implemented to ensure good food habit of adolescent girls including obese as well as underweight group.