Purpose: This study analyzed the influence of dietary lifestyle and nutritional knowledge on the online food-purchasing behaviors of adults in Jeju. Methods: The study sampled 300 adults aged 18 to 69 years in Jeju, excluding incomplete responses or declined consent. The data were analyzed using the SPSS Win Program (ver 21.0), using principal component analysis, cluster analysis, frequency analysis, χ2-test, t-test, and analysis of variance. The significant results were examined using a Duncan’s multiplerange test. The survey questions assessed participants’ demographic information, dietary lifestyle, nutritional knowledge, and online food-purchasing habits. Results: Among the participants, dietary lifestyles could be classified into health-seeking, convenience-seeking, and taste-seeking clusters, with each showing distinct characteristics regarding nutrition knowledge and online food purchase behaviors. In particular, the ‘convenience-seeking’ cluster showed lower health-consciousness and nutrition knowledge and preferred convenience foods, while the ‘health-seeking’ cluster exhibited moderate nutrition knowledge and favored functional foods. The ‘diet-conscious’ cluster showed a higher level of nutritional awareness and made more frequent online purchases, particularly health and convenience foods. Furthermore, individuals with high nutrition knowledge were more focused on food labeling and verification. Moreover, dietary lifestyles significantly influenced consumer behaviors regarding online food purchases, including product preferences and the depth of food information reviewed. Conclusion This study underscores the fundamental role of dietary lifestyles and nutritional knowledge in shaping consumer behaviors regarding online food purchases among Jeju residents. These findings provide a foundation for developing tailored nutrition education materials that align with diverse dietary lifestyles. Furthermore, these insights can guide online food retailers in optimizing product information and marketing strategies to cater to the preferences of major consumer groups.

Purpose: This study analyzed the influence of dietary lifestyle and nutritional knowledge on the online food-purchasing behaviors of adults in Jeju. Methods: The study sampled 300 adults aged 18 to 69 years in Jeju, excluding incomplete responses or declined consent. The data were analyzed using the SPSS Win Program (ver 21.0), using principal component analysis, cluster analysis, frequency analysis, χ2-test, t-test, and analysis of variance. The significant results were examined using a Duncan’s multiplerange test. The survey questions assessed participants’ demographic information, dietary lifestyle, nutritional knowledge, and online food-purchasing habits. Results: Among the participants, dietary lifestyles could be classified into health-seeking, convenience-seeking, and taste-seeking clusters, with each showing distinct characteristics regarding nutrition knowledge and online food purchase behaviors. In particular, the ‘convenience-seeking’ cluster showed lower health-consciousness and nutrition knowledge and preferred convenience foods, while the ‘health-seeking’ cluster exhibited moderate nutrition knowledge and favored functional foods. The ‘diet-conscious’ cluster showed a higher level of nutritional awareness and made more frequent online purchases, particularly health and convenience foods. Furthermore, individuals with high nutrition knowledge were more focused on food labeling and verification. Moreover, dietary lifestyles significantly influenced consumer behaviors regarding online food purchases, including product preferences and the depth of food information reviewed. Conclusion This study underscores the fundamental role of dietary lifestyles and nutritional knowledge in shaping consumer behaviors regarding online food purchases among Jeju residents. These findings provide a foundation for developing tailored nutrition education materials that align with diverse dietary lifestyles. Furthermore, these insights can guide online food retailers in optimizing product information and marketing strategies to cater to the preferences of major consumer groups.

Purpose: This study analyzed the influence of dietary lifestyle and nutritional knowledge on the online food-purchasing behaviors of adults in Jeju. Methods: The study sampled 300 adults aged 18 to 69 years in Jeju, excluding incomplete responses or declined consent. The data were analyzed using the SPSS Win Program (ver 21.0), using principal component analysis, cluster analysis, frequency analysis, χ2-test, t-test, and analysis of variance. The significant results were examined using a Duncan’s multiplerange test. The survey questions assessed participants’ demographic information, dietary lifestyle, nutritional knowledge, and online food-purchasing habits. Results: Among the participants, dietary lifestyles could be classified into health-seeking, convenience-seeking, and taste-seeking clusters, with each showing distinct characteristics regarding nutrition knowledge and online food purchase behaviors. In particular, the ‘convenience-seeking’ cluster showed lower health-consciousness and nutrition knowledge and preferred convenience foods, while the ‘health-seeking’ cluster exhibited moderate nutrition knowledge and favored functional foods. The ‘diet-conscious’ cluster showed a higher level of nutritional awareness and made more frequent online purchases, particularly health and convenience foods. Furthermore, individuals with high nutrition knowledge were more focused on food labeling and verification. Moreover, dietary lifestyles significantly influenced consumer behaviors regarding online food purchases, including product preferences and the depth of food information reviewed. Conclusion This study underscores the fundamental role of dietary lifestyles and nutritional knowledge in shaping consumer behaviors regarding online food purchases among Jeju residents. These findings provide a foundation for developing tailored nutrition education materials that align with diverse dietary lifestyles. Furthermore, these insights can guide online food retailers in optimizing product information and marketing strategies to cater to the preferences of major consumer groups.

Background/Aims: It is unclear whether corticosteroid use in patients with acute respiratory distress syndrome (ARDS) improves survival. This study aimed to investigate whether the administration of corticosteroids to patients in the early phase of moderate to severe ARDS is associated with improved outcomes. Methods: We analyzed the data of patients who received corticosteroids within 7 days of the onset of ARDS between June 2006 and December 2015 at a single tertiary teaching hospital. A total of 565 patients admitted with moderate to severe ARDS were eligible. The outcomes of patients treated with methylprednisolone 40 to 180 mg/day or equivalent (n = 404) were compared to those who did not receive steroids (n = 161). The primary and secondary outcomes were 28- and 90-day mortality rates, respectively. Propensity scores were used to adjust for baseline covariates. Results: The overall mortality at 28 days was not significantly different between the corticosteroid-treated and control groups (43.8% vs. 41%, p = 0.541). At 90 days, the overall mortality rate was higher in the corticosteroid-treated group than in the control group (59.2% vs. 48.4%, p = 0.021). However, on propensity score matching, corticosteroid therapy was not associated with a higher 28-day mortality rate (odds ratio, 1.031; 95% confidence interval, 0.657 to 1.618; p = 0.895) and 90 days (odds ratio, 1.435; 95% confidence interval, 0.877 to 2.348; p = 0.151). Conclusions Corticosteroid therapy was not associated with 28- or 90-day mortality in the early phase of moderate to severe ARDS on propensity score matching analysis.

Purpose: Food allergies in children are known to impact the quality of life for growing children as well as their parents. This study investigates the status of food allergy and its management among preschoolers, and evaluates the effect on parental burden. Methods: In May 2019, five kindergartens and daycare centers in Jeju area were randomly selected, and parents (n = 638) who had preschoolers younger than 6-year-old were surveyed using a questionnaire. A total of 387 participants were included in the final data analysis. Results: The percentage of children (aged 3 to 6 years old) who experienced food allergies was 16.8%; 44.6% had been diagnosed as having a food allergy by doctors. Food allergies were first experienced in more than two-thirds of the subjects when they were less than a year old. Egg and milk were the most frequent allergenic foods with some skin related symptoms. A mere 15.4% children suffering from food allergies were offered substitutes for their allergenic foods. Lastly, as compared to other parents, the parents of children who experienced food allergies had not only higher nutritional knowledge, but also heavier parental burden including emotional distress. Regardless of their nutritional knowledge, parents of children with food allergy expressed their willingness to attend nutrition education classes, if available in future. Conclusion For prevention of food allergies and proper nourishment of children with food allergies, there is a necessity to provide customized-nutritional education for the affected parents to help alleviate their parental burden, especially for reducing emotional distress.

BACKGROUND/OBJECTIVES: The present study aimed to further investigate the potential health beneficial effects of long-term seaweed supplementation on lipid metabolism and hepatic functions in DIO mice.MATERIALS/METHODS: Four brown seaweeds (Undaria pinnatifida [UP], Laminaria japonica [LJ], Sargassum fulvellum [SF], or Hizikia fusiforme [HF]) were added to a high fat diet (HFD) at a 5% ratio and supplemented to C57BL/6N mice for 16 weeks. Triglycerides (TGs) and total cholesterol (TC) in the liver, feces, and plasma were measured. Fecal bile acid (BA) levels in feces were monitored. Hepatic insulin signaling- and lipogenesis-related proteins were evaluated by Western blot analysis. RESULTS: Fasting blood glucose levels were significantly reduced in the LJ, SF, and HF groups compared to the HFD group by the end of 16-week feeding period. Plasma TG levels and hepatic lipid accumulation were significantly reduced in all 4 seaweed supplemented groups, whereas plasma TC levels were only suppressed in the UP and HF groups compared to the HFD group. Fecal BA levels were significantly elevated by UP, LJ, and SF supplementation compared to HFD feeding only. Lastly, regarding hepatic insulin signaling-related proteins, phosphorylation of 5′-AMP-activated protein kinase was significantly up-regulated by all 4 types of seaweed, whereas phosphorylation of protein kinase B was up-regulated only in the SF and HF groups. Lipogenesis-related proteins in the liver were effectively down-regulated by HF supplementation in DIO mice. CONCLUSIONS Brown seaweed consumption showed hypotriglyceridemic effects in the prolonged DIO mouse model. Specifically, combinatory regulation of BA excretion and lipogenesis-related proteins in the liver by seaweed supplementation contributed to the reduction of plasma and hepatic TG levels, which inhibited hyperglycemia in DIO mice. Thus, the discrepant and species-specific functions of brown seaweeds provide novel insights for the selection of future targets for therapeutic agents.

BACKGROUND/OBJECTIVES: Gelidium amansii (GA) contains plenty of agars and various biological substances, which make them a popular functional food to control body weight in previous studies. Unlike previous studies focused on agar in GA, objectives of this study were to investigate the effects of agar-free GA extract (AfGAE) on preventive and treatment models by using diets-induced obese (DIO) C57BL/6J mice. MATERIALS/METHODS: AfGAE were used to test their effects on the prevention (Exp-1) and treatment (Exp-2) against obesity after pilot study in DIO mice. The weight changes of the body and fat tissues and protein expression related to lipid metabolism and inflammation as well as plasma lipid profile and insulin were detected. RESULTS: Although AfGAE did not prevent long-term DIO, it did increase the levels of anti-inflammatory cytokine production and lipolysis protein. We further evaluated various doses of AfGAE in preventive and treatment models. As a result, our findings suggested that an AfGAE administration as a preventive model might be a better approach to achieve its anti-inflammatory and lipolysis-promoting effects in DIO mice. CONCLUSION: Although future studies to investigate the target materials such as polyphenols in AfGAE are required, the result suggests that GA without agar might be a therapeutic tool to improve health conditions related to inflammation.
Agar* ; Animals ; Body Weight ; Functional Food ; Inflammation ; Insulin ; Interleukin-10 ; Lipid Metabolism ; Lipolysis ; Mice ; Mice, Obese* ; Obesity ; Pilot Projects ; Plasma ; Polyphenols

PURPOSE: This study was conducted to investigate dietary habits related to weight reduction and snack intake habits of 4th to 5th grade elementary students located in Jeju-si, Jeju, South Korea. METHODS: The 4(th) and 5(th) grade elementary school students (total n = 234, equally matched numbers of normal weight children and overweight/obese children (n = 117/group)) were surveyed using a questionnaire and a 24-hour dietary recall method in Oct 2015. RESULTS: The percentage of students who experienced reduced food intake to control weight was 26.3% in the normal weight group (NG) and 77.6% in the obese group (OG). Most frequently answered meal for reduced intake was snacks in the NG and dinner in the OG. Percentages of daily calorie intake among subjects were 17.2% for breakfast, 33.8% for lunch, 29.7% for dinner, and 19.3% for snacks. Frequency of snack intake was 2.1 times a week in NG and 1.6 times a week in OG, which showed a statistical difference between body weight groups. Types of snack foods were distinctly different depending on where children consumed them, although no difference was observed between NG and OG. In addition, snack intake level of low energy and nutrient-dense foods was significantly lower in the OG compared to the NG, whereas snack intake level of energy dense and low-nutritive foods was not different between the OG and NG. CONCLUSION: Taken together, snack intake level with consideration of frequency and amount of snack intake showed that children in the OG consumed significantly less low energy and nutrient-dense foods compared to the NG. Therefore, nutritional education for choosing healthy snack foods for children regardless of body weight status is crucial based on family-school links.
Body Weight ; Breakfast ; Case-Control Studies ; Child ; Eating ; Education ; Food Habits ; Humans ; Korea ; Lunch ; Meals ; Methods ; Obesity ; Snacks* ; Weight Loss

PURPOSE: This study analyzed job importance, job performance, and job satisfaction in 38 dietitians working at geriatric hospitals and elderly healthcare facilities in Jeju surveyed from September 15-24, 2014 with the aim of providing basic data for improving the quality of meals and nutrition management for elderly patients. METHODS: Data were analyzed using descriptive analysis, χ²-test, t-test, ANOVA, and Pearson's correlation coefficients using the SPSS Win program (version 12.0). RESULTS: Regarding job importance, the average score was 4.29 (out of 5), indicating that hygiene and safety management scored the highest at 4.77 (out of 5), and nutrition management scored the lowest at3.86. In terms of job performance of subjects, the average score was 2.87 (out of 5), indicating that cooking operation management scored the highest at 4.42 (out of 5). Regarding the Importance-Performance Analysis (IPA) of job importance and job performance, hygiene and safety management and cooking operation management scored high for importance and performance (B quadrant) menu management, human resource management, and nutrition management scored low for importance and performance (C quadrant) and purchasing management and financial management were included inD quadrant and A quadrant, respectively. For the level of job satisfaction of subjects, the average score was 3.37 (out of 5), indicating that relationships with colleagues scored the highest at 3.72, and improving professionalism scored the lowest at 2.95. Additionally, job importance and performance of subjects were positively correlated withjob satisfaction (r = 0.395, r = 0.386, both p < 0.05). CONCLUSION: In conclusion, scores for job importance and job performance of nutrition management were low, and job satisfaction of improving professionalism scored low. Therefore, continuous training and education programs of nutrition management should be provided to improve professionalism of dietitians at geriatric hospitals and elderly healthcare facilities.
Aged* ; Cooking ; Delivery of Health Care* ; Education ; Financial Management ; Humans ; Hygiene ; Job Satisfaction* ; Meals ; Nutritionists* ; Professionalism ; Safety Management ; Work Performance*

BACKGROUND/OBJECTIVES: Seaweeds have been reported to have various health beneficial effects. In this study, we investigated the potential anti-obesity and anti-inflammatory effects of four types of domestic brown seaweeds in a high-fat diet-induced obese mouse model and bone marrow-derived macrophages (BMDM). MATERIALS/METHODS: Male C57BL/6N mice were fed low-fat diet (LFD), high-fat diet (HFD) or HFD containing Undaria Pinnatifida, HFD containing Laminaria Japonica (LJ), HFD containing Sargassum Fulvellum, or HFD containing Hizikia Fusiforme (HF) for 16 weeks. RESULTS: Brown seaweed supplementation did not affect long-term HFD-associated changes in body weight or adiposity, although mice fed HFD + LJ or HFD + HF gained slightly less body weight compared with those fed HFD at the beginning of feeding. Despite being obese, mice fed HFD + LJ appeared to show improved insulin sensitivity compared to mice fed HFD. Consistently, we observed significantly reduced blood glucose concentrations in mice fed HFD + LJ compared with those of mice fed HFD. Although no significant differences in adipocyte size were detected among the HFD-fed groups, consumption of seaweeds decreased formation of HFD-induced crown-like structures in gonadal adipose tissue as well as plasma inflammatory cytokines. BMDM from mice fed HFDs with seaweeds showed differential regulation of pro-inflammatory cytokines such as IL-1beta and IL-6 compared with BMDM from mice fed HFD by LPS stimulation. CONCLUSION: Although seaweed consumption did not prevent long-term HFD-induced obesity in C57BL/6N mice, it reduced insulin resistance (IR) and circulation of pro-inflammatory cytokines. Therefore, seaweeds may ameliorate systemic inflammation and IR in obesity partially due to inhibition of inflammatory signaling in adipose tissue cells as well as bone marrow-derived immune cells.
Adipocytes ; Adipose Tissue ; Adiposity ; Animals ; Blood Glucose ; Body Weight ; Cytokines ; Diet, Fat-Restricted ; Diet, High-Fat ; Gonads ; Humans ; Inflammation ; Insulin Resistance ; Interleukin-6 ; Laminaria ; Macrophages ; Male ; Mice ; Mice, Obese* ; Obesity ; Plasma ; Sargassum ; Seaweed ; Undaria