Korean Journal of Community Nutrition

Volume 26(4); August 2021

Research Articles

[Korean]
Evaluation of Dietary Habits and Health-Related Factors According to the Employment in Women in Early Adulthood - Based on the 2016~2019 Korea National Health and Nutrition Examination Survey: Yun-Jung Bae; Korean J Community Nutr 2021;26(4):249-258. Published online August 31, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.4.249

Objectives
This study aimed to compare the factors of dietary and health behavior according to the employment in women in early adulthood and to analyze their relationship. Methods: In this study, adult women aged 20~29 who participated in the Korea National Health and Nutrition Examination Survey (KNHANES) 2016~2019 were classified into two groups depending on their permanent worker status, namely tenured employees (n = 254) and temporary employees (n = 377). Dietary habits (prevalence of skipping meals, food nutrition label use, etc.), nutrient intake, and metabolic syndrome factors were analyzed. Results: The tenured employees' group showed a significantly lower proportion of subjects who skipped breakfast (P = 0.0254) and significantly higher daily energy intake (P = 0.0264) than the temporary employees' group. However, there were no significant differences in the intake of energy nutrients and most of the micronutrients per 1,000 kcal of energy intake between the two groups. The proportion of subjects who consumed energy nutrients under 75% of the estimated energy requirement (EER) was 38.11% in the tenured employees' group, which was significantly lower than the 48.30% in the temporary employees' group (P = 0.0159). In economically active women aged 19~29 years, the odds ratio of low HDL-cholesterolemia prevalence was 1.80 times higher (95% CI, 1.06-3.06) in the temporary employees' group compared to that in the tenured employees' group after adjustment for confounding factors (P = 0.0295). Conclusions: In conclusion, among Korean adult women in their twenties, temporary employees showed inappropriate eating habits such as skipping breakfast, and had abnormal blood lipid levels.

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Temporary Employment Is Associated with Poor Dietary Quality in Middle-Aged Workers in Korea: A Nationwide Study Based on the Korean Healthy Eating Index, 2013–2021
Seong-Uk Baek, Myeong-Hun Lim, Yu-Min Lee, Jong-Uk Won, Jin-Ha Yoon
Nutrients.2024; 16(10): 1482. CrossRef

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[Korean]
A Study on the Dietary and Lifestyle Changes of Middle-Aged Women in the Gwangju Area in the COVID-19 Era: Moon-Soon Kim, Bok-Mi Jung; Korean J Community Nutr 2021;26(4):259-269. Published online August 31, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.4.259

Abstract PDF

Objectives
This study aimed to investigate the changes in the eating habits and lifestyle of middle-aged women in Gwangju during the COVID-19 pandemic. Methods: A total of 428 middle-aged women aged between 40 and 60 participated in a survey relating to general information, food and lifestyle, health functional food, and menopausal symptoms. The correlation between the variables was analyzed. Results: In the positive habits, the intake of nutritional supplements for immunity enhancement increased the most, followed by the use of media to learn healthy eating tips, and diets including healthy food. Negative habits increased in the order of frequency of taking delivery orders, levels of stress or anxiety, and time spent sitting or watching movies. In the case of recommended foods, the intake increased the most in the order of eggs, fruits, vegetables, milk/dairy products, and seaweed. Non-recommended foods increased in the order of meat, bread, rice, and noodles. The awareness of health functional foods was in the increasing order of interest, knowledge, consumption experience, and purchase amount. The type of health functional food intake was in the increasing order of probiotics, multivitamin and mineral supplements, vitamin C, collagen, and omega-3. Menopausal symptoms were in the increasing order of bone and joint pain, poor sleep quality, emotional ups and downs, loneliness, and feeling of emptiness. In the correlation of major variables, positive habits showed a significant positive correlation with recommended food intake and the recognition of health functional foods. Negative habits showed a significant positive correlation with non-recommended food intake and a significant positive correlation with menopausal symptoms. Recommended food intake showed a significant positive correlation with health functional food recognition and intake and menopausal symptoms. Conclusions: This study suggests that it is necessary to establish social measures to reduce the negative effects of the COVID-19 pandemic on middle-aged women and to ensure effective self-management through a healthy lifestyle since the pandemic has a long-term impact.

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Comparative study on the health and dietary habits of Korean male and female adults before and after the coronavirus disease 2019 pandemic: utilizing data from the 8th Korea National Health and Nutrition Examination Survey (2019–2021)
Chaemin Kim, Eunjung Kim
Korean Journal of Community Nutrition.2024; 29(1): 65. CrossRef
Quality Characteristics of Staple Breads Based on Baking Methods
Eun-Hee Doo
Journal of the East Asian Society of Dietary Life.2024; 34(1): 77. CrossRef
Changes in Ultra-Processed Food Consumption among Adolescents before and after the COVID-19 Pandemic : Using Data from the 7th (2018~2019) and 8th (2020~2021) Korea National Health and Nutrition Examination Survey
Hyun-Jin Hwang, Yoo Kyeong Kim
Korean Journal of Human Ecology.2024; 33(6): 981. CrossRef
Dietary guidelines adherence and changes in eating habits among college students in the post-COVID-19 period: a cross-sectional study
Eunyoung Yoon
Korean Journal of Community Nutrition.2023; 28(3): 220. CrossRef
Changes in dietary habits and chronic diseases before and after COVID-19 by regions using data from the 2018-2020 Korea Community Health Survey and Consumer Behavior Survey for Foods: a cross-sectional study
Surim Park, Eun-hee Jang, Seungmin Lee
Korean Journal of Community Nutrition.2023; 28(2): 124. CrossRef
광주광역시 지역민의 영양교육 요구도 조사 분석
은평 양, 경윤 김, 승희 최, 금비 류, 옥경 김, 정미 윤
Korean Journal of Food and Cookery Science.2023; 39(2): 100. CrossRef
Consumers’ perceptions of dietary supplements before and after the COVID-19 pandemic based on big data
Eunjung Lee, Hyo Sun Jung, Jin A Jang
Journal of Nutrition and Health.2023; 56(3): 330. CrossRef
Self-rated health according to change of lifestyle after COVID-19: Differences between age groups
Dan Bi Lee, Jung Hyun Ahn, Jin Young Nam
Korean Journal of Health Education and Promotion.2022; 39(2): 1. CrossRef
Factors Related to Changes of Daily Life during COVID-19
Kyungjin Min, Pilhan Yun, Sangshin Park
Journal of Health Informatics and Statistics.2022; 47(4): 297. CrossRef
Dietary Behavior and Diet Quality in the Korean Adult Population by Income Level before and after the COVID-19 Pandemic: Using the Korean National Health and Nutrition Examination Survey (2019-2020)
Hye-Min Na, Bok-Mi Jung
The Korean Journal of Community Living Science.2022; 33(3): 397. CrossRef

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[Korean]
Comparison of the Sodium and Sugar Reduction Practices at Samsam Foodservices and General Foodservices in Daegu: Sung-young Kwon, Kilye Kim, Yeon-Kyung Lee; Korean J Community Nutr 2021;26(4):270-279. Published online August 31, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.4.270

Abstract PDF

Objectives
The purpose of this study was to evaluate the effect of the sodium and sugar reduction practices of the Samsam foodservice project of Daegu, in comparison with that of general foodservices in Daegu. Methods: A survey was conducted on 80 Samsam foodservice workers and 80 general foodservice workers from Sep. to Oct. 2020. We compared each worker's taste preferences, stage of behavior change and dietary behavior regarding sodium and sugar, and each foodservice's practices regarding sodium and sugar reduction. Results: There was no significant difference between the salty taste and sweet taste preferences between the workers at the Samsam foodservices and those at the general foodservices. The percentage of foodservice workers in action or maintenance stage of behavior change for eating less salty was higher in the Samsam foodservices than in the general foodservices (P < 0.05). In addition, regarding the degree of saltiness and sweetness of meals, the workers at the general foodservices perceived their meals to be saltier (P < 0.001) and sweeter (P < 0.01) than the workers at Samsam foodservices. The workers at Samsam foodservices had fewer salty dietary behaviors compared to the workers at general foodservices (P < 0.01). The sodium reduction practice was significantly higher in the Samsam foodservices than the general foodservices (P < 0.001), especially in “efforts to make the food as bland as possible overall” (P < 0.001), and “serving less soup and stew” (P < 0.001). The sugar reduction practice too was significantly higher in the Samsam foodservices than the general foodservices (P < 0.001). Conclusions: The Samsam foodservices were shown to be better in the practice of sodium and sugar reduction compared to general foodservices. Therefore, it is necessary to provide continuous and practical support and incentives at the national level to expand the sodium and sugar reduction practices in foodservices.

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Comparison of participant and non-participant perceptions on healthy restaurant for sodium reduction: a qualitative study
Jeehee Pyo, Mina Lee, Yunjeong Jang, Minsu Ock
Nutrition Research and Practice.2023; 17(3): 503. CrossRef

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[Korean]
Assessing Nutritional Status in Outpatients after Gastric Cancer Surgery : A Comparative Study of Five Nutritional Screening Tools: Jae Won Cho, Jiyoung Youn, Min-Gew Choi, Mi Young Rha, Jung Eun Lee; Korean J Community Nutr 2021;26(4):280-295. Published online August 31, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.4.280

Abstract PDF

Objectives
This study aimed to examine the characteristics of patients according to their nutritional status as assessed by five nutritional screening tools: Patient-Generated Subjective Global Assessment (PG-SGA), NUTRISCORE, Nutritional Risk Index (NRI), Prognostic Nutritional Index (PNI), and Controlling Nutritional Status (CONUT) and to compare the agreement, sensitivity, and specificity of these tools. Methods: A total of 952 gastric cancer patients who underwent gastrectomy and chemotherapy from January 2009 to December 2012 at the Samsung Medical Center were included. We categorized patients into malnourished and normal according to the five nutritional screening tools 1 month after surgery and compared their characteristics. We also calculated the Spearman partial correlation, Cohen’s Kappa coefficient, the area under the curve (AUC), sensitivity, and specificity of each pair of screening tools. Results: We observed 86.24% malnutrition based on the PG-SGA and 85.82% based on the NUTRISCORE among gastric cancer patients in our study. When we applied NRI or CONUT, however, the malnutrition levels were less than 30%. Patients with malnutrition as assessed by the PG-SGA, NUTRISCORE, or NRI had lower intakes of energy and protein compared to normal patients. When NRI, PNI, or CONUT were used to identify malnutrition, lower levels of albumin, hemoglobin, total lymphocyte count, total cholesterol, and longer postoperative hospital stays were observed among patients with malnutrition compared to those without malnutrition. We found relatively high agreement between PG-SGA and NUTRISCORE; sensitivity was 90.86% and AUC was 0.78. When we compared NRI and PNI, sensitivity was 99.64% and AUC was 0.97. AUC ranged from 0.50 to 0.67 for comparisons between CONUT and each of the other nutritional screening tools. Conclusions: Our study suggests that PG-SGA and NRI have a relatively high agreement with the NUTRISCORE and PNI, respectively. Further cohort studies are needed to examine whether the nutritional status assessed by PG-SGA, NUTRISCORE, NRI, PNI, and CONUT predicts the gastric cancer prognosis.

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Effects of Continuous Nutrition Care on Nutritional Status and Dietary Habits of Patients With Colorectal Cancer Receiving Adjuvant Chemotherapy After Surgery
Jina Son, Ha I Kang, Eun young Jung, Hae won Ryu, Kyung-Ha Lee
Clinical Nutrition Research.2023; 12(2): 99. CrossRef

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[Korean]
Estimation of the Usual Food Intake Distribution Reflecting the Consumption Frequency and a Comparison of the Proportion of Non-consumers: Based on the KNHANES 2009: Su Ji Ham, Dong Woo Kim; Korean J Community Nutr 2021;26(4):296-306. Published online August 31, 2021; DOI: https://doi.org/10.5720/kjcn.2021.26.4.296

Abstract PDF

Objectives
The objective of this study was to estimate the distribution of the usual dietary intake of foods with respect to the probability of consumption derived from the Food Frequency Questionnaire (FFQ) of the 2009 Korea National Health and Nutrition Examination Survey (KNHANES).
Methods
The intake quantity and frequency of 63 food items were assessed from the 2009 KNHANES which was completed by 7,708 participants. The participants completed one or two 24-h dietary recalls and one FFQ. The usual intake distribution was estimated using the multiple source method (MSM), and the proportion of nonconsumers was calculated through the usual intake distribution. This was then compared with the proportion of non-consumers from the 24-hour recall method.
Results
The difference in the proportion of non-consumers ranged from 2% to 82.9%, indicating that there is a very large difference based on food groups. The food groups in which the proportion of non-consumers did not differ was composed of foods consumed daily, such as ‘rice’, ‘cereal and barley’, and ‘Chinese cabbage and kimchi’, or foods with distinct palatability such as ‘coffee’ and ‘alcohol’. On the other hand, in the case of the food groups with a high difference in the proportion of non-consumers, most comprised fruits that emphasized seasonality.
Conclusions
In the case of foods or food groups that are occasionally consumed, it is desirable to use 2 recalls with additional FFQ data by combining the consumption frequency and the quantity consumed.

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Dietary Management of Obesity
Sang Hoon Lee, San Ha Kim, Sung Chul Park
The Korean Journal of Gastroenterology.2024; 83(3): 87. CrossRef

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