OBJECTIVES: Vitamin C has various functions such as antioxidative effect and supporting absorption of iron (Fe). Aim of this present study was to provide vitamin C nutrition information and to briefly evaluate absorption interaction of vitamin C and Fe content of vitamin C emphasized products. METHODS: Vitamin C emphasized foods including beverages, cereal, snacks, chocolate products, other cocoa products, and sugary products were examined by HPLC. Fe contents in samples after dry-ashing were examined by ICP. RESULTS: Vitamin C content ranges in various products tested were the following: beverages (n=11) 20.15 ± 0.08~845.41 ± 6.07 mg, cereal (n=11) 52.50 ± 0.23~262.50 ± 0.07 mg, snacks (n=1) 50.00 ± 0.25 mg, chocolate products (n=1) 311.73 ± 2.44 mg, other cocoa products (n=1) 311.73 ± 2.44 mg, other sugary products (n=2) 52.50 ± 0.23~262.50 ± 0.07 mg. Vitamin C (n=27) analysis values ranged from 82 to 450% of the labeled value. Vitamin C content in vitamin C emphasized food (n=6) was estimated 7.7 times~56.6 times more than Fe content. CONCLUSIONS: Analyzed samples ranged more than 80% of the labeled value in vitamin C emphasized products, which complied with food labeling regulation. But, beverages (n=3), cereal (n=4), chocolate products (n=1) were 2 times more than the labeled value. To provide accurate nutrition information, food manufactures should supervise nutrition labeling and understand the interactions between nutrients. Also, consumer should decide about the adequate amount of nutrient intake by thoroughly checking nutrition labeling.
Absorption ; Ascorbic Acid* ; Beverages ; Cacao ; Chromatography, High Pressure Liquid ; Edible Grain ; Food Labeling ; Iron ; Snacks ; Vitamins*

OBJECTIVES: The purpose of this study was to evaluate the main sources of dietary sodium and potassium intake in Koreans by gender, age and regions. METHODS: We used the data from 2010-2012 KNHANES. A total of 20,387 subjects aged 8 years and older were included. Intakes were compared by gender, age (8-18, 19-49 and >50 years) and geographical regions in Korea. Dishes were classified into 28 dish groups based on cooking methods. Statistical analysis was performed by using the SAS 9.3 and SUDAAN 11.0.1 software. RESULTS: The mean sodium intake of Koreans was 4866.5 ± 35.9 mg/day, which was 2.4 times higher than the adequate intake (AI) of sodium for Koreans. We found that daily sodium intakes were significantly different by age, gender and regions. Men and aged over 50 years had significantly higher sodium intake than women and other age groups. The mean potassium intake in Koreans was 3002.2 ± 19.4 mg/day and daily potassium intakes were significantly different by age, gender and regions. Women and age 50 years and over had significantly higher potassium intakes than men and other age groups. The average Na/K ratio was 2.89 ± 0.01 and was highest in men and in the age group of 19-49 years. The major sources of dietary sodium were soup and stew, followed by Kimchi, noodles and dumpling, pickled vegetables and seasonings, which represented 63.1 % of total sodium intakes. Soup and stew or Kimchi were the primary sources of dietary sodium intake. The major sources of dietary potassium were cooked rice, followed by soup and stew, Kimchi, fruits and beverages. CONCLUSIONS: Sodium and potassium intakes and the major sources of those were significantly different by gender, age groups and regions. Therefore, different approaches based on gender, age and regions are needed to decrease sodium intake and increase potassium intake.
Beverages ; Cooking ; Female ; Fruit ; Humans ; Korea* ; Male ; Nutrition Surveys* ; Potassium* ; Potassium, Dietary ; Seasons ; Sodium* ; Sodium, Dietary ; Vegetables

OBJECTIVES: This study was performed to compare the diet quality and diversity according to types of obesity categorized by body mass index and waist circumference among Korean adults aged 19-64 years. METHODS: This study used the data of the 5th Korea National Health and Nutrition Examination Survey (KNHANES-V) and included 11,081 study participants. Type of obesity was categorized into 4 groups (Type 1: BMI obesity + abdominal obesity; Type 2: BMI obesity only; Type 3: abdominal obesity only; Type 4: Normal). To compare the diet quality and diversity according to obesity type, ANCOVA (Analysis of covariance) was used with stratification of age groups (19-44 years, 45-64 years). RESULTS: With regard to comparative analysis of diet quality, there were significant differences between diet qualities in energy, protein, thiamin, riboflavin, niacin, phosphorous and iron and type of obesity in the 19-44 age group, while there were significant differences between diet qualities on protein, vitamin C, phosphorous and type of obesity in the 45-64 age group. There was no significant difference between diet diversity score and type of obesity in Korean adults. CONCLUSIONS: This study showed that in Korean adults, diet qualities of some nutrients were different among obesity types, while diet diversity was not. These observations should be considered in an effort to improve intake of over-and deficient nutrients and in further studies to evaluate the effects of nutrient quality on obesity.
Adult* ; Ascorbic Acid ; Body Mass Index ; Diet* ; Humans ; Iron ; Korea ; Niacin ; Nutrition Surveys ; Obesity* ; Obesity, Abdominal ; Riboflavin ; Waist Circumference

OBJECTIVES: We aimed to examine levels of physical activity, anthropometric features, and health-related quality of life (HRQoL) among Korean breast cancer survivors who reported changes in their diet after diagnosis. METHODS: A total of 380 women who had been diagnosed with stage I to III breast cancer and had breast cancer surgery at least six months before the interview were included. Participants provided information on dietary change after diagnosis, post-diagnostic diet, physical activity, anthropometric measures, and HRQoL through face-to-face interview. We assessed HRQoL levels of breast cancer survivors using a validated Korean version of European Organization for Research and Treatment of Cancer Quality of Life Questionnaire Core 30 (EORTC QLQ-C30) and Breast Cancer Module (BR23). We used the logistic regression and generalized linear models to identify the associations of dietary changes in relation with physical activity, anthropometry, and HRQoL. RESULTS: The majority of participants (72.6%) reported that they have changed their diet to a healthier diet after diagnosis. Breast cancer survivors who reported to have change to a healthy diet had higher intakes of vegetables and fruits and lower intakes of red and processed meats, and refined grains than those who did not. Also, survivors with a healthy change in their diet were more likely to engage in physical activity (top vs. bottom tertile: odds ratio [OR], 1.85; 95% confidence interval [95% CI], 1.02-3.36) and have lower body mass index (BMI) (OR, 0.90; 95% CI, 0.82-0.98 for one kg/m² increment in BMI) compared to those who did not. We found that a healthy change in diet was associated with higher scores of physical functioning (p=0.02) and lower scores of constipation (p=0.04) and diarrhea (p=0.006) compared to those who did not. CONCLUSIONS: Healthy changes in diet after breast cancer diagnosis may be associated with lower levels of BMI, and higher levels of physical activity and HRQoL.
Anthropometry* ; Body Mass Index ; Breast Neoplasms* ; Breast* ; Constipation ; Diagnosis* ; Diarrhea ; Diet ; Female ; Fruit ; Humans ; Linear Models ; Logistic Models ; Meat ; Motor Activity* ; Odds Ratio ; Quality of Life* ; Survivors* ; Vegetables

OBJECTIVES: The objective of this study was to assess energy expenditure and metabolic cost (METs) of walking activities of college students and to compare treadmill based walking with self-selected hallway walking. METHODS: Thirty subjects (mean age 23.4 ± 1.6 years) completed eight walking activities. Five treadmill walking activities (TW2.4, TW3.2, TW4.0, TW4.8, TW5.6) were followed by three self-selected hallway walking activities, namely, walk as if you were walking and talking with a friend: HWL (leisurely), walk as if you were hurrying across the street at a cross-walk: HWB (brisk) and walk as fast as you can but do not run: HWF (fast) were performed by each subject. Energy expenditure was measured using a portable metabolic system and accelerometers. RESULTS: Except for HWF (fast) activity, energy expenditures of all other walking activities measured were higher in male than in female subjects. The lowest energy expenditure and METs were observed in TW2.4 (3.65 ± 0.84 kcal/min and 2.88 ± 0.26 METs in male), HWL (leisurely) (2.85 ± 0.70 kcal/min and 3.20 ± 0.57 METs in female), and the highest rates were observed in HWF (fast) (7.72 ± 2.81 kcal/min, 5.84 ± 1.84 METs in male, 6.65 ± 1.57 kcal/min, 7.13 ± 0.68 METs in female). Regarding the comparison of treadmill-based walking activities and self-selected walking, the energy expenditure of HWL (leisurely) was not significantly different from that of TW2.4. In case of male, no significant difference was observed between energy costs of HWB (brisk), HWF (fast) and TW5.6 activities, whereas in female, energy expenditures during HWB (brisk) and HWF (fast) were significantly different from that of TW5.6. CONCLUSIONS: In this study, we observed that energy expenditure from self-selected walking activities of college students was comparable with treadmill-based activities at specific speeds. Our results suggested that a practicing leisurely or brisk walking for a minimum of 150 minutes per week by both male and female college students enable them to meet recommendations from the Physical activity guide for Koreans.
Energy Metabolism* ; Female ; Friends ; Humans ; Male ; Motor Activity ; Walking*

OBJECTIVES: Adulterated food education in adolescence period is very important because dietary management related to food safety is not made in a short period. This study aimed to identify dietary lifestyle factors which drive adulterated food management among middle and high school students. METHODS: Data was collected from 270 middle and high school students in Daegu using a self-administered questionnaire in March and April of 2015. Data was analyzed using frequency analysis, one-way analysis of variance, χ²-test, factor analysis, reliability analysis, regression analysis, and cluster analysis. RESULTS: The results of factor analysis indicated that adulterated food management awareness was classified into necessity, difficulty, and food purchasing anxiety. The adulterated food management capability was sub-grouped into environmental grasp, food identification, cooking hygiene, and situation management. The adulterated food management efficacy composed of management confidence, action intention, and knowledge. Dietary lifestyle comprised of gustation, family, and health factors after factor analysis, and it consisted of all seeking group, gustation seeking group, family seeking group, health seeking group, and family and health seeking group after cluster analysis. The gustation, family and health factors were significantly affected the factors of awareness, capability and efficacy of adulterated food management (p < 0.05). The frequency of health conditions, helping with meal preparation, and the times of eating out were significantly different according to seeking groups of dietary lifestyle (p < 0.01). The scores of awareness, capability and efficacy of adulterated food management of family and health seeking group were significantly higher than the other seeking groups (p < 0.05). CONCLUSIONS: This study suggests that adulterated food management education programs should account for gustation, family and health factors of dietary lifestyle to be effective for adolescents.
Adolescent* ; Anxiety ; Cooking ; Daegu ; Eating ; Education ; Food Safety ; Hand Strength ; Humans ; Hygiene ; Intention ; Life Style* ; Meals

OBJECTIVES: The purpose of this study was to evaluate the effect of nutrition education using materials based on social cognitive theory. Education topics focused on improving health-related and dietary self-awareness and behavior capability in adolescents. METHODS: Participants were recruited from a middle school for girls; 67 students (educated group, n=34 and control group, n=33) participated. The education group received 12 lessons in club activity class. Self-administered surveys were conducted for each group before and after the nutrition education program. The questionnaires consisted of variables such as self-efficacy, outcome expectation, outcome expectancy, knowledge, and dietary practices based on the social cognitive theory. Education satisfaction was evaluated using a five-point Likert scale for two sections: a) teaching and learning and b) education results. The data were analyzed using a t-test and Chi Square-test (significance level: p < 0.05). RESULTS: In the education group, post-education, there were significant differences in self-efficacy (p < 0.05), knowledge (p < 0.01), and dietary practices (p < 0.05), whereas outcome expectation and expectancy did not show any significant differences. None of the variables showed any significant differences in the control group. Educational satisfaction scores were 4.38 ± 0.12 (teaching and learning) and 4.14 ± 0.15 (education results). CONCLUSIONS: This study showed that improving adolescent's awareness and behavior capability has a positive effect on their dietary practices. Moreover, this study suggested that a theory-based determinant should be considered to improve dietary behavior among adolescents.
Adolescent ; Education* ; Female* ; Humans ; Learning

This study was design to grope the suggestions leading synergic effects by bridging the gap between headquarters and branch office, and so to identify the infra-system of contract foodservice management company (CFMC) necessary for operating any kind of branch office including school, hospital and business and industry (B&I). Among 8 categories consisted of infra-system in CFMC, 'C8. Evaluation & analysis for branch office's operation' was the most important category in the headquarter's viewpoint, while 'C3. Sanitation management system' was the most important category in branch office's viewpoint. In support and application, 'C3. Sanitation management system' was the highest category in both headquarters and branch offices including school, hospital and B&I. As a result of analysis on gap between main and branch office in importance, support and application in 8 categories, the efforts of communication and community of perception for infrastructure were needed, because 'C4. Education & training for human resource management (HRM) system' and 'C8. Evaluation & analysis for branch office's operation' in importance, 'C2. Menu management system', 'C4. Education & training for HRM system', 'C6. Facility & utility support system' and 'C8. Evaluation & analysis for branch office's operation' in support had a gap. Correlation analysis to grasp the relation between importance of infra-system and headquarters' support or branch office's application showed that headquarters's importance and support were correlated positively in 'C3. Sanitation management system', 'C6. Facility & utility support system', 'C7. Customer satisfaction management system' and 'C8. Evaluation & analysis for branch office's operation' and branch office's importance and application were correlated positively in 'C1. Procurement & food processing system', 'C5. Management Information system', 'C7. Customer satisfaction management system' and 'C8. Evaluation & analysis for branch office's operation'. Lastly, 'C6. Facility & utility support system' in the branch office of school and hospital and 'C2. Menu management system' in the branch office of B&I were high in importance, low in support and application, therefore intensive support for these categories was needed. In conclusion, continuous check and improvement for categories, which were identified as an urgent problems to be solved in this study, among infra-structure qualifying for CFMC,would enable contract foodservice industry that has grown quantitatively till now to grow qualitatively.
Commerce ; Education ; Food Handling ; Hand Strength ; Humans ; Sanitation

The objective of this study is to investigate how patients satisfaction are affected by satisfaction with the patient menu and differentiated service resulting from QI activities and to evaluate the efficiency of QI activities. In order to improve satisfaction with menus through QI activities, this study strengthened meal round, examined the quantity of food waste produced by patients, diversified one-dish menus and used seasonal food as much as possible to reflect patients' tastes to the maximum. With regard to cooking, additionally, it strengthened sampling and standardized recipes to maintain the constancy of taste and cooking/seasoning. From July 2003, dining time was changed from 08 : 00 to 07 : 30 for breakfast and from 17 : 30 to 18 : 00 for dinner. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The goal of QI was to improve food service by raising the score of "Satisfaction with Offered Menus" from 3.49 before QI to 3.55 after QI and differentiating nutrition service at the VIP ward. The score of "Satisfaction with offered menus" after QI was 3.56, and services related to the VIP ward were 7 dishes per meal, meal round once per day and the use of a napkin for a spoon in setting the table. In addition a variety of dishes were used in order to heighten the visual effect. Among the 10 items included on the patient satisfaction questionnaire, 8 items showed higher scores before QI. "Taste of meals" (p <0.05), "Satisfaction with offered menus" (p <0.05), "Kindness of meal serving assistants" (p <0.05) and "Cleanliness of clothes & features" (p <0.05) of VIP ward were significantly higher than those of a general ward.
Breakfast ; Cooking ; Data Interpretation, Statistical ; Food Services* ; Humans ; Meals ; Patient Satisfaction ; Patients' Rooms ; Qi ; Quality Improvement* ; Seasons

The purpose of this study was to propose the marketing strategy for the local foodservice industry which can lead to successful business in keen competitive foodservice industry by adapting community residents' dining-out behaviors. A total of 350 adults (291 collected; 102 men and 188 women) was surveyed with a questionnaire about the frequency of dining-out, company when out to eat, proper price for one meal, reasons why one chooses a specific restaurant, and general information. Data was analyzed by SPSS/win 7.5. Over the 1/3 of residents (36.3%) ate out 1 - 2 times a week and slightly over the 1/4 of residents (26.4%) did so 1 - 2 times a month. Usually men did more dining out than women. Teachers/ professors' (52.6%) dined out 1 - 2 times a week. Respondents with 1 - 2 million won of monthly income (46.4%) ate out 1 - 2 times a week. Almost 3/4 of respondents chose Korean restaurant. The main factors affected selecting the specific restaurant were 'cleanliness of food and atmosphere of restaurant', and 'reasonable price'. More than 1/3 of respondents (38.9%) answered 5,000 - 8,000 won was reasonable price for eating-out. Respondents in 20's dined out with friends (70.4%) and friends (43.0%) chose the specific restaurant; on the other hand, the other age groups usually dined out accompanied by family (60.7 - 73.7%) and respected spouse or children's opinion when selecting a restaurant. Thus, the menu must be reevaluated from the customers' view point and nutritional status for the well-being of community residents.
Adult ; Atmosphere ; Commerce ; Surveys and Questionnaires ; Female ; Friends ; Hand ; Humans ; Male ; Marketing* ; Meals ; Nutritional Status ; Restaurants ; Spouses