OBJECTIVETo investigate the total energy intake, the energy from milk and other foods in the infants aged 4 to 12 months and analyze the factors related to the energy intake.

METHODSTotally 132 infants aged 4 months, who were brought for serial measurements to the Department of Primary Child Care, from November 2004 to March 2005 were enrolled into this study and were serially followed up until 12 months of age. The infants were divided into 3 groups, group A, age 4-5 months; group B, age 6-8 months; group C, age 9-12 months. The weights and the recumbent body lengths were measured by two professional staff members. The assessment of physical growth of the infants was done by using the CDC2000 reference. As the changes of Z score on weight for age (Delta WAZ) were < -0.67 during the two visits, the participation of the infants to this study was discontinued. The dietary intakes of the infants were calculated according to 24 h dietary records or after weighing foods for sequential 3 days,

RESULTS(1) When the Delta WAZs of the participated infants were between 0.67 and -0.67, the food intakes among three groups were 119-128 g/(kg.d), the protein intakes were 1.82 g/(kg x d), 2.76 g/(kg x d) and 3.52 g/(kg x d), respectively. The milk intakes were 76-114 g/(kg x d), which accounted for 93% of energy intakes in group A, 64% in group B and 56% in group C. The energy intakes of the 3 groups were 83.9 kcal/(kg x d), 81.6 kcal/(kg x d), and 85.8 kcal/(kg x d), respectively, which were almost similar to WHO 2003 recommendations, and lower than that of Chinese RNI. (2) The data from multiple linear regression analysis showed that the food intakes and the energy density were the most important factors related to energy intakes. The energy density of all foods was 0.6-0.8 kcal/g.

CONCLUSIONS(1) The growth of the infants was within the normal range as the energy intakes were 82-86 kcal/(kg x d). (2) The infants may need 900-750 g/d of milk to meet the basic requirements of energy and protein. (3) The food intakes and the energy density were the most important factors related to the energy intakes, the appropriate energy density for infants is 0.6-0.8 kcal/g.

Body Height ; physiology ; Body Weight ; physiology ; Breast Feeding ; Child ; Diet Records ; Eating ; physiology ; Energy Intake ; physiology ; Humans ; Infant ; Infant Food ; analysis ; Infant Nutritional Physiological Phenomena ; physiology ; Milk, Human ; Nutritive Value

OBJECTIVES: This study was conducted to investigate the effect of low sodium diet education program on dietary habits, diet quality, and measures of obesity in overweight or obese middle-aged women. METHODS: Subjects were 81 individuals aged 45 years or over, who completed an 8-week nutrition education. The subjects were divided into a normal group (N = 30) and an overweight-obese group (N = 51) according to the BMI. The effects were evaluated by anthropometric measurement, biochemical analysis, questionnaire, and diet records before and after the program. RESULTS: Overweight-obese group showed significant decreases in weight (p < 0.0001), BMI (p < 0.0001), percent of body fat (p = 0.0087), waist circumference (p < 0.0001), systolic (p = 0.0003) and diastolic blood pressure (p = 0.0261). Nutrients intakes were not different between the two groups and only sodium intake was decreased after education. Total score of general dietary habits, dietary behavior related to sodium intake, dietary diversity score (DDS), diet variety score (DVS), and diet quality index-international (DQI-I) were improved in both groups compared to the baseline. Overweight-obese group showed significant improvement in 'having fruits everyday', 'having fish everyday', 'trying to eat many kinds of food', 'eating less broth when eating soup, stew, and noodles', 'eating less kimchi and salt-fermented vegetable', and 'propensity to think that dishes should be pretty seasoned'. In addition, moderation of empty calories food (p = 0.0064) and macronutrient ratio (p = 0.0004) were improved in the overweigh-obese group, but in the normal group, the results did not reach statistical significance. CONCLUSIONS: These results suggested that low sodium diet education program may contribute to obesity management by improving diet quality and dietary habits in middle-aged women.
Adipose Tissue ; Blood Pressure ; Diet Records ; Diet* ; Diet, Sodium-Restricted* ; Eating ; Education* ; Female ; Food Habits* ; Fruit ; Humans ; Obesity* ; Overweight* ; Surveys and Questionnaires ; Sodium ; Waist Circumference

OBJECTIVES: The low-sodium diet is a known preventive factor for hypertension and cardiovascular disease. Factors associated with low-sodium diets should be identified to reduce sodium intake effectively. This study was conducted to identify factors correlated with a low-sodium diet. METHODS: This cross-sectional study analyzed data from a total of 14,539 Koreans aged 20 years or older, who participated in the Fourth (2007-2009) Korean National Health and Nutrition Examination Survey. A low-sodium diet was defined as having < or =2,000 mg/day based on 24-hour recalls. Multiple logistic regression models were used to assess sex, age, education, number of family members, household income, occupation, alcohol drinking, total energy intake, frequency of eating out, and hypertension management status for their associations with low-sodium diets. RESULTS: Among all participants, only 13.9% (n=2,016) had low-sodium diets. In the multivariate analysis, 40-49 years of age, clerical work jobs, higher total energy intake, and frequent eating out were inversely associated with low-sodium diets. And female sex and living-alone were associated with low-sodium diets. Lower frequency of eating out was significantly associated with low-sodium diets, even after adjusting for total energy intake and other potential confounders. Adjusted odds ratios (95% confidence interval) for a low-sodium diet were 1.97 (1.49-2.61), 1.47 (1.13-1.91), 1.24 (0.96-1.61), and 1.00 (reference) in people who eat out <1 time/month, 1-3 times/month, 1-6 times/week, and > or =1 time/day, respectively. CONCLUSIONS: Our study suggests that sex, age, number of family members, occupation, total energy intake, and lower frequency of eating out were associated with a low-sodium diet in Korean adults.
Adult ; Aged ; Alcohol Drinking ; Cardiovascular Diseases ; Cross-Sectional Studies ; Diet, Sodium-Restricted ; Eating ; Energy Intake ; Family Characteristics ; Female ; Food Services ; Humans ; Hypertension ; Logistic Models ; Multivariate Analysis ; Nutrition Surveys ; Occupations ; Odds Ratio ; Population Surveillance ; Republic of Korea ; Sodium

OBJECTIVES: This study aimed to develop nutrition education program for consumers to reduce sodium intake based on social cognitive theory (SCT). METHODS: The main factors of SCT related to low sodium diet were investigated by using focus group interview (FGI) with 30 women who participated in consumer organizations. RESULTS: The main target groups for the education program were housewives (H), parents (P), and the office workers (OW), for which we considered their influences on other people and the surroundings. According to the results of FGI, in carrying out low sodium diet, 'positive outcome expectation' were prevention of chronic disease and healthy dietary habit, and 'negative outcome expectation' were low palatability of foods, difficulty in cooking meals, and limited choice of foods. The contents of the program and education materials were individualized by each group to raise self-efficacy and behavioral capability, which reflected the results of the FGI. The program included 'salt intake and health' to raise positive outcome expectation. For improving the ability to practice low-sodium diet, the program contained the contents that focused on 'cooking' and 'food purchasing' for H, on 'purchasing and selection of low-sodium food with the children' for P, and on 'way of selecting restaurant menu' for OW. Also the program included 'way of choosing the low-sodium foods when eating out' with suggestions on sodium content of the dishes and snacks. Further, 'dietary guidelines to reduce sodium intake' was also suggested to help self-regulation. CONCLUSIONS: This nutrition education program and education materials could be utilized for the community education and provide the basis for further consumer targeted education program for reducing sodium intake.
Chronic Disease ; Consumer Organizations ; Cooking ; Diet ; Diet, Sodium-Restricted ; Eating ; Education* ; Female ; Focus Groups* ; Food Habits ; Humans ; Meals ; Parents ; Restaurants ; Snacks ; Sodium* ; Self-Control

PURPOSE: Excess sodium intake may contribute to the etiology of hypertension and cardiovascular disease risk. World Health Organization (WHO) recommends a daily sodium intake of less than 2 g. The aim of this study was to estimate the association of sodium intake with obesity in Korean adults. METHODS: This study used Dietary intake and Health data on 22,321 subjects aged 30 years and over from the Korea National Health and Nutrition Examination Survey (KNHANES) 2010~2014. Information on dietary intake was obtained by the one day 24-hour recall method in KNHANES, and sodium intake was classified into five groups (< 2,000 mg, 2,000~4,000 mg, 4,000~6,000 mg, 6,000~8,000 mg, ≥ 8,000 mg). Obesity was defined as having a body mass index (BMI) higher than 25 kg/m². Intake of sodium and obesity status were analyzed by logistic regression with SPSS Statistics 23. RESULTS: Men tended to have a higher sodium intake than women (p < 0.001). After adjusting for age, sex, year, daily energy intake, education level, smoking status, drinking status, physical activity, and chronic diseases and comparing the highest sodium intake group (≥ 8,000 mg) with the lowest intake group (< 2,000 mg), the OR of obesity was 1.351 (95% CI: 1.032~1.767) in men. The OR of obesity in the sodium intake group (4,000~6,000 mg) was 1.232 (95% CI: 1.063~1.427) in women. CONCLUSION: Our findings suggest an independent relationship between sodium intake and as increased risk of obesity in Korean adults, implying the necessity for future research on low-sodium diet intervention in relation to obesity.
Adult* ; Body Mass Index ; Cardiovascular Diseases ; Chronic Disease ; Diet, Sodium-Restricted ; Drinking ; Education ; Energy Intake ; Female ; Humans ; Hypertension ; Korea* ; Logistic Models ; Male ; Methods ; Motor Activity ; Nutrition Surveys* ; Obesity* ; Smoke ; Smoking ; Sodium* ; World Health Organization

BACKGROUND: The results of previous studies suggest that portion size is a major factor dictating dietary energy intake. We investigated the relationship between frequencies of rice meals, bowl volumes, and dietary energy intake in a sample of patients with type 2 diabetes. METHODS: A total of 203 type 2 diabetes patients were enrolled in the study. A one-week food diary was collected from each patient and used to assess the types of meal consumed as well as the context of consumption. The volumes of the eating vessels (rice, soup and side dish bowls) used by each patient were obtained by comparisons to measuring cylinders, and dietary energy and macronutrient intake were estimated for each patient by consulting three-day dietary records. RESULTS: The mean age of the 203 subjects (male: 76, female: 127) was 53.9 +/- 9.1 years and the average body mass index (BMI) was 25.6 +/- 4.2 kg/m2. Among the subjects who ate three times per day, 96.4% consumed rice more than twice out of three meals. The median volume of rice bowls used by patients was 350 cc, of soup bowls was 530 cc and of side dish bowls was 260 cc. Portion size, as estimated by rice bowl volume, was not associated with BMI. Male subjects tended to eat out of larger rice and soup bowls (P < 0.001). Portion size was correlated with energy intake from rice (P = 0.021), but not with total energy intake (kcal/kg/day), especially in male subjects. CONCLUSION: Portion size of rice bowl was correlated with energy intake from rice, but not with total energy intake in male subjects with type 2 diabetes. To design effective meal planning methods for patients with type 2 diabetes, further prospective studies are warranted to investigate causative relationships between portion size andmetabolic conditions as well as variation by gender.
Body Mass Index ; Diabetes Mellitus, Type 2 ; Diet, Diabetic ; Diet Records ; Eating ; Energy Intake ; Humans ; Male ; Meals

PURPOSE: The purpose of the study was to identify teacher's knowledge about sodium, dietary behaviors related to sodium, attitudes towards a low-salt diet, and meal attitude guidance as well as examine the relationship between these variables. METHODS: The participants were 351 teachers at an elementary school in the Jeonbuk area. The data were analyzed using ANOVA, Duncan test, and Pearson correlation coefficients with SPSS v. 20.0. RESULTS: The score for teachers' knowledge about sodium was 12.92 points of a possible 16, the score for dietary behavior related to sodium was 46.85 points of a possible 70, and the score for attitude towards a low-salt diet was 33.63 points of a possible 50. Their score for meal attitude guidance was 59.95 points of a possible 80. The knowledge showed significant differences by hypertension drug (p < 0.05) and stress level (p < 0.05). The dietary behavior of sodium use showed significant differences by gender (p < 0.01), work experience (p < 0.05), BMI (p < 0.01), drinking (p < 0.05), concern about health (p < 0.05), and stress level (p < 0.05). The attitude towards a low-salt diet showed significant differences by gender (p < 0.05), marital status (p < 0.05), work experience (p < 0.05), drinking (p < 0.05), concern about health (p < 0.001), and stress level (p < 0.05). Meal attitude guidance showed a significant difference by marital status (p < 0.001), age (p < 0.001), work experience (p < 0.001), drinking (p < 0.01), regularity of health checkup (p < 0.001), concern about health (p < 0.001), and stress level (p < 0.05). There was a low positive correlation between knowledge about sodium and dietary behavior related to sodium as well as between dietary behavior related to sodium and attitudes towards a low-salt diet. Attitudes towards a low-salt diet showed a positive correlation with meal attitude guidance. CONCLUSION: Therefore, it is necessary to consider educational programs on increasing knowledge and attitudes towards a low-salt diet in teachers for improvement of meal attitude guidance activities for students.
Diet, Sodium-Restricted* ; Drinking ; Humans ; Hypertension ; Jeollabuk-do* ; Marital Status ; Meals* ; Sodium ; Sodium, Dietary

OBJECTIVE: To investigate the effects of central nucleus of amygdala (CeA) lesion on the initiation and expression of sodium appetite in sodium-deficient rats. METHODS: Three groups of SD rats (n=6 in each group) were treated with bilateral CeA lesion, sham lesion or no lesion. After the recovery, the rats were fed with low-sodium diets for 14 days to establish a sodium-deficient rat model. The double-bottle selection in single cage test was used to observe the intake of 0.3 mol/L NaCl and DW in 5 timepoint with 24 hours in sodium-deficient rats. Immunofluorescence staining of aldosterone-sensitive neurons in the nucleus tractus solitarii (NTS)was used to investigate the effect of CeA lesion or not on the activity of aldosterone-sensitive neurons in rats with or without sodium deficiency. RESULTS: After fed with low-sodium diet for14 days, the volume and preference rate of 0.3 mol/L NaCl intake of the rats within 24 h were significantly increased compared with those before low-sodium diet (P＜0.01). The intake volume and the preference rate of 0.3 mol/L NaCl in CeA lesion rats were significantly decreased than those in CeA sham lesion rats and normal rats in the sodium-deficient condition (P＜0.01). The CeA lesion had no effects on the activity of aldosterone-sensitive neurons in NTS in rats with low-sodium diet. CONCLUSION Low-sodium diet induces an increase in the expression of sodium appetite in rats. CeA lesions inhibit the behavioral expression of sodium appetite in sodium-deficient rats but have no effects on the initiation of sodium appetite in rats with sodium-deficient rats.
Amygdala ; pathology ; Animals ; Appetite ; Diet, Sodium-Restricted ; Neurons ; Rats ; Rats, Sprague-Dawley ; Sodium ; Sodium, Dietary ; pharmacology

As a disease that reduces quality of life, functional dyspepsia (FD) is associated with foods that may worsen its symptoms or cause it. The purpose of this study was to examine the nutritional status and dietary behaviors of FD patients. We investigated food intake, food intake frequency, and dietary habits of 45 FD subjects according to the Rome III Diagnosis Criteria. Average age and body mass index (BMI) were 47.7 years and 22.6 kg/m2 (males: 23.4 kg/m2, females: 22.1 kg/m2), respectively. Average energy intake was 77% of Korean Dietary Reference Intake (KDRI), and it was less than that of the Korea National Health and Nutrition Examination Surveys (KNHANES). Other nutrient intake levels were similar to the KNHANES. Energy intake proportion of carbohydrates:protein:fat was 56:18:26, and the ratio of fat intake was higher than that of the KNHANES. Beans, laver, tomato, and yogurt were consumed very frequently. In the results of meal regularity, dietary behaviors and composition of diet were relatively good. It is likely that the patient controlled their diet by eating cautiously and by reducing alcohol drinking and smoking. Our results indicate that FD patients' nutritional status by consumption of nutrients was at a level of normal healthy people and that dietary habits were better than normal adults. However, their fat intake levels were somewhat higher than normal people. Therefore, further research is required to identify the relationship between dietary intakes and FD.
Adult ; Alcohol Drinking ; Body Mass Index ; Diet ; Dyspepsia ; Eating ; Energy Intake ; Fabaceae ; Food Habits ; Humans ; Korea ; Lycopersicon esculentum ; Meals ; Nutritional Status ; Quality of Life ; Rome ; Smoke ; Smoking ; Yogurt

Bottle Feeding ; Breast Feeding ; Humans ; Infant ; Infant Nutritional Physiological Phenomena ; Infant, Newborn ; Neonatology