This study was a qualitative investigation of the process of adaptation of nutrition education programs by marriage immigrant women who completed education programs for training of food citizen leaders. Focus group interviews of seven marriage immigrant women from Vietnam, China, Mongolia and Russia were conducted and analyzed based on the Normalization Process Theory (NPT). Participants were aware of the purpose of the education program (coherence) and their confidence in organizing and reconstructing the knowledge of nutrition was increased after education (reflexive monitoring). However, they had difficulties attending long-term education programs (cognitive participation) and overcoming language barriers (collective action). Although the program was beneficial for the participants in that they could apply acquired nutrition knowledge to their everyday life as food citizen leaders, the continuous monitoring and feed-back system (management), customized application, and consideration of personal and social factors need to be developed and facilitated. In addition, various programs targeting marriage immigrant women may increase economic independence of these women. The NPT proved beneficial in conceptualizing the barriers and facilitators to implementing nutrition education. The successful implementation of nutrition intervention needs special support to overcome barriers to cognitive participation and collective action.

The purpose of this study was to investigate dietary behavior and nutritional knowledge related to sodium intake in high school students. A questionnaire survey was conducted in 400 high school students (200 boys) in Incheon, Korea. Survey data were analyzed according to gender and degree of obesity. The distribution of the degree of obesity was the highest in 231 normal weight individuals (57.8%), followed by 89 underweight (22.3%), 41 overweight (10.3%), and 39 obese (9.8%). The sodium-related undesirable dietary behavior score was 2.9 points out of 5 points. The detailed dietary behavior scores of ‘I eat kimchi when I eat instant noodles or noodles’ and ‘I like dried fish with salt’ were significantly higher in boys than in girls (p<0.05). It was found that boys consumed more frequently high sodium foods, such as pizza, hamburger, and hotdog than girls. According to the degree of obesity, the underweight group consumed more kimchi fried rice and potato chips frequently than the other groups (p<0.05). Preference for salty taste was not significantly different among the groups by gender and degree of obesity. Sodium-related nutritional knowledge score was 5.3 points out of 10 and which was significantly higher in girls or normal weight group than in boys or obesity group. These results suggest that nutritional education on sodium intake is needed because the nutritional knowledge of adolescents is relatively low. Moreover, intensive nutritional guidance is required, especially in boys or adolescents with undesirable degree of obesity.

This study was performed to provide fundamental data on the dietary habits and food purchase types according to the stress patterns. The subject was 312 Chinese students in Gyeonggi region through a self-administered questionnaire. According to the results of the reliability analysis, the stress items showed an average of 2.91 and 0.846 for Cronbach alpha coefficient. The results of ANOVA analysis on the difference of dietary habits according to stress are as follows; There were significant differences for the meal frequency per day according to schoolwork, economic, general living, and dietary habits (p<0.05). Also, the general living pattern showed significant differences for the meal outside frequency and Chinese food intake (p<0.05). The results of ANOVA analysis on the difference of food purchase type according to stress are as follows; There was significant differences in degree of use of convenience foods according to interpersonal relationship, cooking method of convenience foods according to economics, the selection criteria of convenience foods according to schoolwork (p<0.05). The correlation coefficient of dietary habits and convenience food intake are 0.223, －0.147 in stress degree and dietary habits. In conclusion, I would like to provide the basic data necessary for the right choice of Chinese students' dietary habits and food purchases.

This study was conducted to understand the dietary life of North Koreans by analyzing dietary life-related articles published in Joseon Nyeoseong, which is the only women’s magazine in North Korea. This study employed content analysis of 769 articles from 1999 to 2017. The major findings of this study were as follows. Out of the 769 articles, 131 (17.0%) were about dietary culture, 541 (70.4%) were about the food and nutrition, and 97 (12.6%) were about food production. The articles emphasized ethnic food and North Koreans ingredients, spices, cooking methods, containers, and etiquette. A variety of foods and ingredients were used to maintain health, as well as to treat common illnesses and health problems. There were 173 recipes mentioned in the magazine, but no foreign food recipes. There were many dishes that could be preserved for a long time such as Kimchi and pickles. For food security, many vegetables and plant-eating animals such as rabbits were cultivated. Overall, the results indicate that North Korea has been maintaining its unique dietary life without being influenced by foreign countries.

본 연구에서는 식품섭취량 데이터를 활용하여, 한국인의 식습관을 분석하고 관리방향을 제안하였다. 국민건강영양 조사의 원시자료를 활용하고, 국내 대표적 식품 분류체계인 식품공전을 반영해서 품목수 839개(세부품목수 1,419개)를 대상으로 실시하였다. 일일 총 식품섭취량은 1,585.77 g/day 이고, 그 중 원재료식품은 858.96 g/day(54.2%), 가공식품은 726.81 g/day(45.8%)로 산출되었다. 식품군별 식품섭취량은, 곡류가 가장 높은 비율을 차지했고, 식품섭취량 상위15위 식품군 중 90% 이상의 대상자가 섭취하는 목록으로는 곡 류(99.06%), 근채류(95.80%)로 나타났다. 품목별 분석에 의하면 주요 다소비(일일식품섭취량 1%이상 섭취, 158.6 g/ day) 및 다빈도(일일평균 국민 25% 이상 섭취, 5,168명) 품목은 쌀, 배추김치, 사과, 무, 달걀, 고추, 양파, 밀, 두부, 감자, 오이, 돼지고기로 산출되었다. 섭취빈도 중심의 상위순위 목록은 주로 한식양념 재료들이 포함되었다. 김치류는 배추김치(64.89 g/day)의 섭취량 비율이 67%로 가장 높게 나타났다. 주류의 경우 섭취량 및 섭취빈도 모두 상위 5위 안에 포함되어 있으며, 세부적인 섭취량은 맥주 (63.53 g/day), 소주(39.11 g/day), 막걸리(19.70 g/day) 순으로 높았고, 섭취빈도는 소주(11.3%), 맥주(7.2%), 청주(6.6%) 순으로 높게 산출되었다. 2010년부터 2015년도 식품섭취 량 추이에서 곡류는 꾸준하게 감소하고, 음료류는 다소 증가하는 추세였다. 주류의 섭취빈도에서는 일부 종류인 막걸리, 와인, 청주, 복분자주에서 년도별로 감소하는 경향 이었고, 김치류도 감소하는 추세였다. 식품 섭취패턴은 체내노출과 직접적인 영향이 있으며, 식품섭취량이 높은 식품과 섭취빈도가 높은 식품 모두 관리가 중요하지만, 우 리나라 섭취 특성을 고려하여 국내에 적합한 안전관리 방안 마련이 필요하다. 식품 섭취로 인한 유해오염물질의 노출량 관리를 위해서 다소비 식품은 섭취용량과 관련이 높으므로 식품의 오염도 관리 중심으로 다빈도 식품은 섭취 기간과 관련이 높으므로 섭취시 장기노출로 인한 체내축적 중심으로 접근하는 것을 권장한다.

The purpose of this study is to optimize the extraction conditions (time, pH, and temperature) for water-soluble dietary fiber (SDF) and solids from Opuntia ficus-indica (OFI) stems and to evaluate the functionality of the optimized extract. The maximum extraction yield was obtained when 100% distilled water was used, indicating that ethanol hampered the extraction. The extraction yields were lower at higher temperatures and lower pHs. The maximum extraction of SDF (27.92%) and solids (5.6 g) was achieved with a 7-h extraction at 50oC and pH 7.0, with desirability being 0.958. The stem extract obtained under the optimum extraction conditions had an antioxidant capacity of 118.10 mg vitamin C equivalents (VCE) using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. In a medium containing 30% extract, the growth of E. coli was reduced by 34%, while that of B. cereus was reduced by 23%. These results suggest that OFI stems can be used as a functional resource.

This study examined the lifestyle factors, dietary attitudes, food habits, and dietary nutrition intake of college students before and after nutrition education. A total of 44 college students were recruited and a questionnaire survey was conducted. Dietary nutrient consumption was obtained from the one day 24-hr recall. Scores on ‘Concerns about health (p<0.05)’, ‘Regular exercise (p<0.01)’, and number of steps (p<0.001) were significantly higher after-training. The dietary attitude (31.3 vs. 33.7, p<0.01) and food habits (53.5 vs. 59.7, p<0.01) were significantly higher after-training. The scores on ‘Eating a lot of food that I want to eat is more important than nutrition (p<0.01)’, ‘I am interested in information on nutrition and health (p<0.01)’, ‘Have three meals a day (p<0.01)’, ‘Have breakfast regularly (p<0.01)’, ‘Drink milk every day (p<0.001)’, ‘Have fruits every day (p<0.05)’, and ‘Apply nutrition knowledge to daily life (p<0.001)’ were significantly higher after-training. Among the nutrients intakes, the protein (p<0.05), vitamin C (p<0.01), and calcium (p<0.001) were significantly higher after-training. Nutrition education improved the lifestyle factors, dietary attitudes, food habits, and dietary nutrition intakes.

This study examined the historical changes of and dietitians’ needs for the Life Cycle-based Dietary Guidelines for Koreans. Content analysis of relevant documents, a survey of 307 dietitians, and in-depth interviews with eight dietitians were conducted. The dietary guidelines published between 2003 and 2004 included one set of common guidelines and several sets of dietary action guides corresponding to six target groups: pregnant and lactating women, infants and toddlers, children, adolescents, adults, and the elderly. The guidelines were revised between 2008 and 2011 and consisted of six sets of guidelines for the target groups without common guidelines. The dietitians considered five or six as appropriate numbers of guidelines for each group. Needs for separate guidelines for women of child-bearing age and male workers were reported. The dietitians preferred one set of common guidelines with specific action guides for each target group and wanted easier and more specific messages to be included in the new guidelines. It is suggested that the Life Cycle-based Dietary Guidelines for Koreans should be revised to reflect such dietitians’ needs.

This study examined the effects of ‘Dietary education for children’s health UP’ (DECHUP) on the changes in knowledge, attitudes, and practice (KAP) of nutrition and food safety in 5th grade elementary school students in Incheon. The DECHUP program was conducted from May to October 2018 and consisted of education and activities focusing on the children’s levels of understanding. Data were collected before, immediately after, and 6 weeks after DECHUP using the same method. All data were analyzed using SPSS ver 20.0. The level of knowledge and attitudes of the subjects to nutrition and food safety was significantly higher after than before DECHUP, but the attitude of boys did not show any significant difference after 6 weeks. Although there were no significant differences in the behavior for nutrition in the practice of the subjects, there were significant positive changes in the behavior of food safety. The higher the satisfaction of DECHUP, the more positive the change in knowledge, and the more positive the attitude and practice behaviors. Therefore, DECHUP has positive effects on the KAP of the subjects, and it will be helpful for elementary school students to form desirable eating habits if it can be carried out periodically and continuously.

The baking properties of rice bread with polydextrose (3, 6, and 9%), enzymes (0.006, 0.009, and 0.018%) and egg (1.32 and 2.64%) were investigated. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. The springiness, chewiness, gumminess (p<0.01) and hardness (p<0.001) of the rice bread tended to increase as the amount of added polydextrose increased. Replacement of rice flour with hemicellulase, glucose oxidase and fungal amylase are effective for producing rice bread. Replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). Replacement of rice flour with 1.32% egg white also had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). These results suggest that replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase, and 1.32% egg white are effective for producing rice bread with good volume and hardness.

This study analyzed consumers’ recognition and demand for probiotic products and dietary and living habits according to their probiotics ingestion experience to provide information on the development of probiotic products and marketing strategies in the health functional food-related industry. A total of 280 consumers living in Seoul, Incheon and Kyeonggi-do area were enrolled in this study. The consumers expected mostly intestinal health (80.4%) after ingesting probiotics. The appropriate price level for purchasing probiotics was between 20,000-50,000 won (58.2%), preferring a price range of 50,000 won or less (77.1%). There was a significant difference in the dietary habits depending on the experience of probiotics ingestion, but there was no difference in the living habit. Consumers took Vitamin C, red Ginseng and Ginseng the most instead of probiotics as health functional foods. Based on the results, a marketing strategy could be established to meet the consumer’s needs, such as focusing on the effects of probiotics, building up various price policies and the development of new products mixing with other commonly consumed health supplements.

This study was conducted to compare solo eating perceptions and dietary behaviors in the Seoul and Gyonggi-do regions according to gender. The study focused on the dietary perceptions, solo eating, eating together, dietary habits, food intake patterns and 38 keywords pertaining to solo eating. Of 411 subjects, 207 (50.4%) were males and 204 (49.6%) were females. The biggest problem that respondents perceived in their dietary life was irregular eating. Women prepared meals more often than men (p<0.001) and ate more instant and frozen food than men (p<0.05). Both males and females missed breakfast most, and the amount of the population eating breakfast alone ranked second highest. Women had lunch alone more often than men, while men ate dinner alone more often than women (p<0.01). All respondents spent 5~15 min when eating alone. Women avoided excessive smoking and drinking more than men (p<0.001). Men related key words regarding solo eating with negative emotions such as ‘lonely’, ‘boring’, and ‘feel sorry when I see someone eating alone in a restaurant’ more than women. Conversely, women related more positive key words with eating alone such as ‘free’, ‘joy’, and ‘my own time’. Dietary lives of Koreans have rapidly changed along with social changes. Our research findings will contribute to increased comprehensive menu development and HMR development in the foodservice industry.

Previous studies have suggested that rice bran oil (RBO), an edible oil from the byproducts of rice milling, has antiinflammatory effects in inflammation inducing macrophages, known as M1 subsets. Yet the effects of RBO on the counterpart M2 subsets, the “healing” macrophages, were poorly investigated to date. In this regard, recent studies on the molecular/cellular anti-inflammatory mechanisms of dietary components have demonstrated that mitochondrial respiration contributes to macrophage functioning. Therefore, the current study examined whether RBO regulates cytokine secretion by modulating mitochondrial metabolism in wound healing M2 subsets. Palm oil (PO), enriched with medium-chain fatty acids, served as a positive control. C57BL/6 mice were fed a diet containing either corn oil (CO), PO or RBO for 4 weeks, followed by purification of bone marrow-derived macrophages (BMDM) from their tibias and femurs. Cells were further polarized to M2-BMDM, and the expression of M2 marker (CD206) on cellular surfaces were not affected by dietary intervention. In addition, the secretion of anti-inflammatory cytokine (IL-10) in the culture supernatant was not affected by dietary lipids. Oxygen consumption rate, the indicator of mitochondrial respiration in M2-BMDM was not regulated by RBO intervention and PO treatment. Taken together, this study imply that RBO did not intervene both the regulation of inflammatory responses and mitochondrial respiration in M2 macrophages.