The aim of this study was to develop various types of a dish frequency questionnaire (DFQ) for estimating the habitual sodium intake and to evaluate the validity of a 125 item dish frequency questionnaire (DFQ 125) with the DFQ 70, DFQ 36 and DFQ 15. For the DFQ 125, one hundred and twenty five dish items were selected based on the information of sodium content of a one serving size, consumption frequency and dish items that contributed most to the variation of sodium intake. Frequency of consumption was determined through nine categories ranging from more than 3 times a day to almost never to indicate how often the specified amount of each food item was consumed during the past 6 months. The sodium intake estimated with DFQ 125 was 5775.0 +/- 3636.3mg, 12.6% higher than that estimated with a 24 hr urine analysis (5009.7 +/- 1541.9mg) and significant correlation was observed between them (r = 0.3315, p < 0.001). When sodium content in broth leftover was subtracted from the total intake, the actual sodium intakes was decreased to 5309.6 +/- 3076.6mg, which was 3.2% higher than that with a 24-hr urine analysis. Overall, 56% of subjects in the lowest quintile of sodium intake computed with DFQ 125 were also in the lowest of adjacent quintile while categorization into the opposite quintile were 4.9%. DFQ 70 was developed from DFQ 125 by omitting the food items not frequently consumed, selecting the dish items that showed higher sodium content per one portion size and higher consumption frequency. The sodium intake estimated with DFQ 70 (5026.6 +/- 3107.1mg) showed only 0.2% difference from that estimated with a 24-hr urine analysis, significant correlation with it (r = 0.3199, p < 0.001) and higher proportion of subjects to be classified into the same or adjacent quintile. The sodium intake estimated with DFQ 36 or DFQ 15 was also significancy correlated with that estimated with a 24-hr urine analysis (r = 0.3441, p < 0.001; r = 0.321, p < 0.001 respectively) and more. The proportion of subjects was classified into the same or adjacent quintile. However, the actual sodium intake estimated with DFQ 36 or DFQ 15 were 3534.0 +/- 1804.6mg and 2508.0 +/- 1261.5mg, respectively, 31.3% or 51.3% less than that estimated with a 24-hr urine analysis. It seems the DFQ 125 with subtraction of sodium content in broth leftover or DFQ 70 can be used quantitatively to estimate sodium intake of adults. DFQ 36 or DFQ 15 can be used as a screening tool or to assess the changes of sodium intake after nutrition education.
Adult* ; Education ; Humans ; Mass Screening ; Portion Size ; Serving Size ; Sodium*

The purpose of the study is to evaluate the differential effects caused by the interviewers and the days of the week using the 24-hour dietary recall method on the dietary evaluation of nutrient intakes. Thirteen subjects were interviewed by three trained interviewers on a Monday, Wednesday, and Friday. The consumption of nutrients by the subjects during each day was assessed. The average intake of nutrients was found to be sufficient except in calcium, iron, and vitamin A. there was a significant difference between the food intake on the weekdays and that o the weekend. However, the were no significant differences between the interviewers assessments on the intake of nutrients consumed by the subjects. The standardization of the portion size, interview skill and experience may be a few of the reasons explaining the elimination of the potential error created by variations among the interviewers. This study suggests that repeated 24-hour recalls during weekdays and weekends may be a better method for estimating the nutrients consumed by the subjects.
Calcium ; Eating ; Interviews as Topic ; Iron ; Portion Size ; Vitamin A

This study was designed to estimate the improvement of Validity for food frequency questionnaire(FFQ) by offering multiple choice portion size in developing a questionnaire. Validity of the two methods(food frequency questionnaire I=FFQ I & Food frequency questionnaire II=FFQ II) was tested in comparison with reference method of the 7-day weighed record(7DWR). Dietary consumption data of the thred methods(FFQ I, FFQ II & 7DWR) were colleced from 101 female university students for the analysis. Validity was measured in two categories : One was the nutrient intake value from the three methods, the other was the identification of between individual variation within the group. Spearman's rank order correlation test and distributio graphs were used for the analysis. The result showed that individual intake value of the FFQ II was closer to that of the 7DWR than that of the FFQ I.Spearman's rank order correlation between the FFQ II and the 7DWR did not show any improved correlation. The distribution graphs of nutrient intake derived from both the FFQ I and the FFQ II were different from that of the 7DWR. Therefore, it could be sugested that single one protion size food frequency questionnaire is an equally efficient method as a multiple choice food frequency questionnaire to be adopted in epidemiologic studies.
Epidemiologic Studies ; Female ; Humans ; Portion Size* ; Surveys and Questionnaires

To survey the different view points about food service programs among parents and teachers, 2 types of questionnaires, which consisted of attitude, perception, satisfaction and demand of the food service program in child education centers, were used. The data was collected from 2450 parents and 450 teachers who attended a child education center in 16 provinces, nationwide. SPSS was used for descriptive analysis and ANOVA test and chi2-test. The finding results were as follows. 1. The average serving size of meal (lunch) were 80 meals per day and 167 meals per day at large institutions. Mean cost of snacks was 14,709 won per month and mean costs of lunch were 29,319 won per month. The mean price was not significantly different according to the scale of institution. The numbers of servings of lunch, morning snack and afternoon snack were 5, 3.4 and 3.5 times per week each. 56.4% of the institutions served meals to children in classrooms, but the national/public institutions, which were attending elementary school, served meals in a dining place in the elementary school. 2. Teacher controlled serving portion size of snacks (79.6%) and lunch (88.8%) and 30.1% of teacher did not allow leaving lunch food. The ratio of knowing about preserved meals of the teacher who worked at a small institution was significantly higher than the teacher who worked at large institutions (p < 0.01). 3. Between parents and teachers, several different view points about school lunch programs were detected. Most parents and teachers wanted that the school lunch to be fully cooked and served at the child education institution itself, but 12.2% of parents and 14.4% of teachers wanted a catering service. The teachers group preferred 'lunch box from home' and 'home partially prepared lunch' as an ideal meal serving type than the parent groups (p < 0.01). And there were significantly different view points about price factors in school meals, teachers group highly answered that operating expenses must be added in meal prices. 4. The teacher groups' priorities of education activities during meal time were a significantly lower score than parents group in overall education activities. Teacher and parent groups pointed out that individual sanitation activities were most important of the education activities during meal time, but promoting good eating habits was the lowest score in both groups. 5. 'Improving taste and food quality' was most urgent in food service at child education centers, but there were significantly different view points between parent groups (64.5%) and teacher groups (43.8%)(p < 0.05). They answered at a lower percent in 'employee qualified person' and 'cost control' point to improve food service, but there were also different opinions between the two groups (p < 0.01). 6. As to the matter of the advantages and disadvantages of catering services, two group answered that the advantages of a catering service were 'convenience' and 'to solve facilities and labor problems', disadvantages were 'lower in food freshness' and 'sanitation problems'. There were also several different view pionts in catering services, the parents groups were more anxious about food sanitation than teachers. This study found several different view points about school food services among parents and teachers. To improve food services at child education institutions, there is a need to adjust the differences between the two groups through interactive communication channels and education and to employ dietitians as taking charge of adjusting roles between the two groups.
Child* ; Eating ; Education* ; Food Services* ; Humans ; Lunch ; Meals ; Nutritionists ; Parents* ; Portion Size ; Sanitation ; Serving Size ; Snacks

OBJECTIVES: This study was performed to set easily applicable portion sizes by sex and age for children at the Community Child Centers (CCC) in Korea. METHODS: Considering the age and gender specific energy level at Target Patterns for children aged 6-18 years, which were suggested as a part of the 2010 Korean Food Guidance System (KFGS), we set three meal sizes. We reclassified the recommended daily servings of Grains, Meat.fish.eggs.beans and Vegetables group at Target Patterns into three meal sizes, and then calculated the recommended serving per meal. Each proposed amount of food per meal was calculated based on serving size of foods commonly eaten at KFGS, which was then allocated to five meal components; rice, soup, stew, protein and vegetable side-dishes and Kimchi. Each proposed amount of food per meal was applied to 173 menus' recipes from CANpro 3.0 as main ingredient's amounts. We cooked the 173 menus at the medium size and measured their weights after cooking. RESULTS: Each recommended serving per meal was 0.75, 0.9 and 1.2 for Grains; 1.2, 1.6 and 2.4 for Meat.fish.eggs.beans; 2, 2.4 and 2.8 for Vegetables by meal sizes. Among five meal components, the ratio of small and large to medium size was 1/5 less and 1/3 more for rice and 1/3 less and 1/3 more for soup.stew, protein side-dish and Kimchi, respectively. We suggested the same amount for a vegetable side-dish to encourage vegetable intake. Proper portion sizes per meal of medium were rice 190 g, soup.stew 210 g (solid ingredients 60 g), protein side-dish 100 g (meat.eggs.beans) and 70 g (fish), vegetable side-dish 80g and Kimchi 30 g. CONCLUSIONS: Proper portion size per meal suggested in this study may be useful at the CCC where dietitians are not available and the approach could be applicable to the other types of meal services.
Edible Grain ; Child* ; Cooking ; Humans ; Korea ; Meals* ; Nutritionists ; Portion Size ; Serving Size* ; Vegetables ; Weights and Measures

This study was performed to weigh the average meal portion sizes served for preschoolers by kindergarten teacher. The subjects were 53 teachers from 8 kindergartens, which are random sampled by meal service number. Using the weighing method assessed the meal portion sizes of food items at lunch. The data was complied by performing chi-square-test using SPSS WIN 11.0. The result was as followed: 98.0% of teacher agreed with the meal service because of 'better food habit and table etiquette' ( 68.0%) , 'health promotion with balanced diet' ( 22.0%) , 'owing to extending school time' ( 6.0%) and 'demand of parents' ( 2.0%) . Preschooler eat lunch at class ( 84.9%) and meal serving size was decided by teacher ( 79.2%) . Teachers thought that they know very well about portion size 3.8%, 96.2% of teacher thought that they don't know much about portion size. Portion size were not significantly different by food tray types but there was much different ( almost 100%) compared with minimum and maximum within dishes. Most average portion size was not met dietary reference intake except cooked rice, soups and fish cutlet. Working experience effected on portion size. More served, more working experienced of teacher. For example Bulgogi was served 26.8 g by teacher who has over 6 years working experience compared with 2 - 6 years ( 20.4 g) and less than 2 years ( 17.1 g)(p < 0.01) . Spinach portion size was significantly different by teacher's working experience ( p < 0.01) . Portion size were not significantly different by preschooler's age. The reference of dietary for preschooler was different by age, but teachers served meal by their exper-ience. According to the results of this study, it is necessary to educate meal portion size for kindergarten teacher who take charge in meal serving. To provide guidance to teacher about reasonable portion sizes for preschoolers, teacher need to take nutrition education about meal service and child nutrition in college. This study would be useful to those who plan meals for preschoolers and to researchers studying dietary intakes of preschooler.
Child ; Education ; Food Habits ; Humans ; Lunch ; Meals* ; Portion Size* ; Recommended Dietary Allowances ; Serving Size ; Spinacia oleracea

As the importance of elderly's dietary life have increased, low-income elderly's meal should be taken care by social policies. Nevertheless, there is a lack of systematic management in home-delivery meal service. This study aims to investigate the elderly's experience on home-delivered meal service, especially identifying the symbolic meaning of home-delivered meal service on elderly's dietary life. Using an in-depth interview, qualitative data was collected from five elderly participants who received home-delivered meals. Data was analyzed based on Colaizzi's 6 steps method, deriving 148 significant statements, 18 formulated meanings, and 5 themes: , , , , and . Elderly participants regarded the home delivered meal as not only a decent meal but also felt appreciated. The home-delivered meals were found to be their only meal all day; thus, they considered these meals as a means of survival. Home-delivered meals are considered as a lack of consideration for the elderly's physical condition, including their tastes, portion size, and cooking method. Also, these elderly seemed to lose their appetite due to aging and it caused the enjoyment of eating. The elderly have kept silence never expressing any opinions regarding the home delivered meals because they were offered for free. The results suggested that the home-delivered meal service should be developed with the multilateral evaluation methods to reflect the elderly's needs to improve the quality of the home-delivered meal service.
Aged* ; Aging ; Appetite ; Cooking ; Eating ; Humans ; Meals* ; Methods ; Portion Size ; Public Policy

Since the 1980's, despite the conclusion of a number of studies in Western countries focusing upon weight maintenance there has been no similar research in Korea which takes into account the contrasts of culture and eating habits between east and west. In order to identify eating, snacking and exercise behaviors, 24 female university students who have maintained weight for at least a year were enrolled for an 11 day study. Participants were required to sign into the program and complete the questionnaire, answering questions by concerning what they ate and did everyday. After excluding unanswered questions, data over 11 days were exported into the Microsoft Excel spreadsheet, then both ANOVA and Kendall's tau correlation were applied with SPSS. 75% of weight maintainers had normal BMI (18-23.5) in relation to Korean standard, and appeared to eat a main meal smaller than moderate in portion size. Only two days showed that amount of breakfast eaten negatively correlated with lunch (p < 0.05), while no correlations between amounts of lunch and dinner eaten over all study period. Compared with breakfast or lunch, dinner was usually larger in portion size, but some variables such as TV viewing, restaurant meals, number of people at dinner table seemed not correlated with amount of dinner eaten. In addition, the weight-maintainers reported they rarely consumed snacks or sweetened beverages. Unlike their western counterparts, few participants reported that they took part in regular exercise during the day, which may lead us to the conclusion that these young female weight maintainers seem to maintain their weight with eating behaviours such as 'eat small portion', 'avoid snacking' and 'avoid soft drinks' rather than doing regular exercise. The study did not include a control group, and was foreshortened due to technical difficulties so it may be necessary to repeat the study while considering these two points.
Beverages ; Breakfast ; Eating ; Female* ; Humans ; Korea ; Lunch ; Meals ; Motor Activity ; Portion Size ; Restaurants ; Snacks ; Surveys and Questionnaires

Using the diet rice bowl, this study examined whether visual cues related to portion size can influence intake volume without altering satiation. 24 subjects ate lunch and subsequent dinner meal in the lab once a week for 2 weeks. Each week at noon , they were served one of two different sizes of a rice (150 g of rice by the diet rice bowl and 210 g of rice by the general rice bowl) but recognized the same volume of which they could eat as much as they wanted of side dishes. Subjects returned to the lab five hours later for a standard dinner, which was consumed ad libitum. Results showed that the subjects who were eating from the diet rice bowl ate less rice (222.4 Kcal vs 306.5 Kcal, p < 0.001) and total energy intake (412.5 Kcal vs 499.2 Kcal, p < 0.001) than those eating from a general rice bowl at lunch. However, despite consuming 21% less energy intake at lunch, the rates of satiety were not significantly different after eating from the diet rice bowl and from the general diet bowl. And there were no significant difference in rice intake and energy intake at dinner between the diet rice bowl and the general rice bowl. These results suggest decreasing the portion size by the diet rice bowl with biased visual cues leads to decreased rice intake and energy intake without altering the satiation. This is, the decreased amount of rice in a diet rice bowl may implicitly suggest what might be construed as an appropriate amount to consume and eventually it suggests smaller consumption norms.
Bias (Epidemiology) ; Cues ; Diet* ; Eating ; Energy Intake ; Lunch ; Meals ; Portion Size* ; Satiation

The purpose of this study is to estimate Korean collegians' knowledge of energy content in the standard portion size of foods frequently consumed in Korea and to investigate the differences in knowledge between gender groups. A total of 600 collegians participated in this study. Participants' knowledge was assessed based on their estimation on the energy content of 30 selected food items with their actual-size photo images. Standard portion size of food was based on 2010 Korean Dietary Reference Intakes, and 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 food item. The food for which the most participants provided the accurate estimation was ramyun (instant noodles) (67.7%), followed by cooked rice (57.8%). The proportion of students who overestimated the energy content was highest for vegetables (68.8%) and beverages (68.1%). The proportion of students who underestimated the energy content was highest for grains and starches (42.0%) and fruits (37.1%). Female students were more likely to check energy content of foods that they consumed than male students. From these results, it was concluded that the knowledge on food energy content was poor among collegians, with some gender difference. Therefore, in the future, nutrition education programs should give greater attention to improving knowledge on calorie content and to helping them apply this knowledge in order to develop effective dietary plans.
Beverages ; Edible Grain ; Education ; Female ; Fruit ; Humans ; Korea* ; Male ; Portion Size ; Recommended Dietary Allowances ; Starch ; Vegetables