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BACKGROUND/OBJECTIVES@#In times of disaster, simplified and minimized nutritional standards are necessary for a quick response to provide nutritious relief food. This study aimed to develop nutrient-based nutritional standards for foodservice at shelters during disasters in the Republic of Korea (South Korea). @*SUBJECTS/METHODS@#The standards were developed in 2 phases. First, nutrients to be included in the standards were selected. Initial candidates were selected considering 3 aspects: preceding standards, insufficient intake during disasters, and inadequate intake among South Koreans. Final selection was made by excluding nutrients for 3 reasons:nutrients for which there is no deficiency concern in South Korea, nutrients whose intake data were not available, or nutrients whose values presented by Dietary Reference Intakes for Koreans are difficult to achieve based on the current diet among South Koreans. Second, the reference values of energy and the selected nutrients were calculated. The reference values for the entire population who were 1-year-old and over were calculated by multiplying the estimated energy requirements or the recommended nutrient intake and the proportion of each age and sex group. Respective reference values were also calculated for 4 different age groups (1–5, 6–11, 12–64, and ≥ 65-year-old). @*RESULTS@#The standards for the entire population were 2,000 kcal for energy, 55 g for protein, 650 µg retinol activity equivalents for vitamin A, 95 mg for vitamin C, 1.1 mg for thiamin, 1.3 mg for riboflavin, 14 mg niacin equivalents for niacin, 350 µg dietary folate equivalents for folic acid, 750 mg for calcium, and 11 mg for iron. Four additional standards corresponding to each age group were developed. @*CONCLUSIONS@#The nutritional standards during disasters were developed for South Korea, including energy and 9 nutrients with reference values for the entire population and 4 different age groups. The standards will contribute to maintaining the health of disaster evacuees in South Korea.
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BACKGROUND/OBJECTIVES@#The purpose of this study was to evaluate the feasibility of application of the draft nutritional standards for school lunches in the Republic of Korea (South Korea) from the supplier perspective. @*SUBJECTS/METHODS@#In November 2018, a pilot operation was conducted at 104 participating schools for 2 weeks each by applying the draft standards A and B. To evaluate the ease and appropriateness of application of the standards, we analyzed the nutritional values and food cost of the school lunches for 2 weeks before and for 4 weeks under the pilot operation. We conducted an online survey of school dietitians or nutrition teachers of the participating schools to evaluate the feasibility of application of the standards in school lunch sites. @*RESULTS@#The proportions of schools of which lunches met the reference values of the school’s own nutritional standards were 19.2% for the standards A and 21.2% for the standards B. The food cost of school lunches applying the standards A (KRW 2,880) was significantly lower than that of school lunches applying the standards B (KRW 3,030) or the existing standards (KRW 2,980). As a result of the survey, the mean score for the ease of application was significantly higher for the standards B (2.75) than for the standards A (2.24). The proportions of school dietitians or nutrition teachers reporting no problem in meeting an existing food cost standard were 72.5% for the standards A and 61.8% for the standards B, respectively. The overall appropriateness of application was higher for the standards B, because almost two-thirds (58.8%) of the respondents answered that the standards B were more appropriate than the standards A. @*CONCLUSION@#The standards B were more feasible to apply as nutritional standards for school lunches than the standards A from the supplier perspective.
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BACKGROUND/OBJECTIVES@#Despite the rapid growth of the online food delivery service market since the outbreak of coronavirus disease 2019, little research has focused on how consumers are using food delivery service and what they are concerned about when using food delivery service. Moreover, previous studies have not paid adequate attention to how these concerns are related to consumers’ intention to use food delivery service. Therefore, our study examines behaviors and concerns regarding food delivery service and identifies the key factors in consumers’ intention to use food delivery service. @*SUBJECTS/METHODS@#Using data collected from 549 Korean consumers, we conducted descriptive analysis, exploratory factor analysis, and multiple regressions. @*RESULTS@#We found that using food delivery service is not only for main meals at home or the office but also to meet a variety of dietary needs and occasions. The findings indicated that Korean consumers are most concerned about the sustainability of food delivery service, followed by health, hygiene, hedonic, and usability aspects of the service. Hygiene concerns and a hedonic aspect of the service were negatively associated with consumers’ intention to use food delivery service among users, while health concerns decreased the intention of non-users. @*CONCLUSION@#The findings have implications for practitioners and policy makers in food delivery service. To further propel market growth, they should help reduce health concerns of non-users, as well as hygiene and hedonic concerns of existing users.
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BACKGROUND/OBJECTIVES@#The consumption of dietary supplements has shown an increase among young people in their 20s. We aimed to compare the use of dietary supplements and related factors between Chinese international and Korean college students living in South Korea. @*SUBJECTS/METHODS@#We conducted online surveys of 400 Chinese international students and 452 Korean college students from January to February 2021. We analyzed the factors related to the use of dietary supplements by these students using multi-group structural equation modeling and logistic regression analysis. @*RESULTS@#Approximately 65% of the Chinese international students and 93% of the Korean college students consumed dietary supplements at least once in the year preceding the survey. The common types of dietary supplements consumed by both groups of students were vitamin and mineral supplements, Lactobacillus products, and red ginseng products.Structural equation modeling showed that perception of the consumption of dietary supplements by family and friends positively influenced attitude toward dietary supplements.This effect was higher for Korean college students than for Chinese international students (P < 0.01). Attitude toward dietary supplements positively influenced their use, and this effect was higher for Chinese international students than for Korean college students (P < 0.001). Logistic regression analysis showed that the use of dietary supplements by Chinese international students was significantly associated with age, self-reported health status, interest in health, perception of and attitude toward dietary supplements, and length of residence in South Korea. Among Korean college students, it was associated with exercise frequency and attitude toward dietary supplements. @*CONCLUSION@#This study showed significant differences in the use of dietary supplements and related factors between Chinese international and Korean college students. Therefore, nutrition education programs on dietary supplements need to have differentiated content for each group. Such differences also suggest that the industry should consider the relevant characteristics of college students while developing and marketing dietary supplements.
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OBJECTIVES@#Opioids are prescribed to treat moderate to severe pain. We investigated recent trends in opioid (morphine, oxycodone, fentanyl, and hydromorphone) prescriptions using data from the Korean National Health Insurance Service-National Sample Cohort between 2002 and 2015. @*METHODS@#The morphine milligram equivalent (MME) was calculated to standardize the relative potency of opioids. The number (cases) or amount (MME) of annual opioid prescriptions per 10,000 registrants was computed to analyze trends in opioid prescriptions after age standardization. Joinpoint regression analysis was conducted to calculate the annual percentage change and average annual percentage change (AAPC). @*RESULTS@#The number (cases) of prescriptions per 10,000 registrants increased from 0.07 in 2002 to 41.23 in 2015 (AAPC, 76.0%; 95% confidence interval [CI], 61.6 to 91.7). The MME per 10,000 registrants increased from 15.06 in 2002 to 40,727.80 in 2015 (AAPC, 103.0%; 95% CI, 78.2 to 131.3). The highest AAPC of prescriptions and MME per 10,000 registrants were observed in the elderly (60-69 years) and in patients treated at general hospitals. Fentanyl prescriptions increased most rapidly among the 4 opioids. @*CONCLUSIONS@#Consumption of opioids greatly increased in Korea over the 14-year study period.
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Objectives@#This study examined the problems encountered when analyzing the market size, purchase, and consumption of HMR (home meal replacements) in the Republic of Korea. @*Methods@#The macro data relevant to the market size and purchase status of HMR were critically summarized. The micro data retrieved from the 2019 & 2020 Korea National Health and Nutrition Examination Survey (KNHANES) were analyzed to understand the consumption of HMR. @*Results@#The Korea Agro-Fisheries & Food Trade Corporation and the Ministry of Food and Drug Administration reported the market size of HMR, whereas the Korean Rural Economic Institute and the Rural Development Administration reported the purchase expense and frequencies of HMR. Since the values on the market size and purchase status were calculated or surveyed using different scopes of HMR, there have been reliability issues for the data presented. Additionally, lack of consensus on the use of Korean terms corresponding to HMR was found to be a problem. To examine the consumption of HMR, analysis of the food intake data from KNHANES presented results with very low validity due to the inappropriate survey and coding scheme not reflecting the inclusion of new food types. @*Conclusions@#Several problematic discrepancies were encountered in the statistics on HMR. The fundamental cause of these problems was the absence of agreement on the scope of HMR and the Korean terms corresponding to it. Considering the increasing importance of HMR in Korean diets, urgent cooperative efforts are required between the government and academia to derive an agreed Korean term and establish the scope of HMR.
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Purpose@#Previous studies have reported the difference in nutritional status between South and North Korean infants and young children (IYC). Clear understanding on the nature of such differences is essential for planning food and nutrition policies and programs to prepare for a possible re-unification of the two Koreas in future. This study was undertaken to yield valid statistics comparing the nutritional status between North and South Korean IYC. @*Methods@#Raw data obtained from the 2017 Korean National Growth Chart and the 2013–2017 Korea National Health and Nutrition Examination Survey were analyzed to determine the comparable statistics that include weight for age z-score (WAZ), height for age z-score (HAZ) and weight for height z-score (WHZ), with data reported in the Survey Findings Report of the 2017 DRP Korea Multiple Indicator Cluster Survey. The average weight and height by gender and month were estimated for North Korean IYC and calculated for South Korean IYC. SPSS analysis was applied to evaluate the acquired statistics and compare the nutritional status of South and North Korean IYC. @*Results@#WAZ, HAZ and WHZ of North Korean IYC were observed to be lower than values obtained for South Korean IYC as well as the median values of World Health Organization Child Growth Standards across all ages. Similar patterns were observed for average height and weight.The nutritional status of North Korean IYC revealed a prevalence of highly underweight (9.3%), stunting (19.1%) and wasting (2.5%) values, and was determined to be significantly lower than values obtained for South Korean IYC (0.8%, 1.8%, and 0.7%, respectively). @*Conclusion@#This study has yielded valid statistics that compare the nutritional status of North and South Korean IYC. Results of this study confirm the prevalence of nutritional status difference between South and North Korea.
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Researchers have endeavored to identify the etiology of inflammatory bowel diseases, including Crohn’s disease and ulcerative colitis. Though the pathogenesis of inflammatory bowel diseases remains unknown, dysregulation of the immune system in the host gastrointestinal tract is believed to be the major causative factor. Omics is a powerful methodological tool that can reveal biochemical information stored in clinical samples. Lipidomics is a subset of omics that explores the lipid classes associated with inflammation. One objective of the present systematic review was to facilitate the identification of biochemical targets for use in future lipidomic studies on inflammatory bowel diseases. The use of high-resolution mass spectrometry to observe alterations in global lipidomics might help elucidate the immunoregulatory mechanisms involved in inflammatory bowel diseases and discover novel biomarkers for them. Assessment of the characteristics of previous clinical trials on inflammatory bowel diseases could help researchers design and establish patient selection and analytical method criteria for future studies on these conditions. In this study, we curated literature exclusively from four databases and extracted lipidomics-related data from literature, considering criteria. This paper suggests that the lipidomics approach toward research in inflammatory bowel diseases can clarify their pathogenesis and identify clinically valuable biomarkers to predict and monitor their progression.
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BACKGROUND/OBJECTIVES@#The coronavirus disease 2019 (COVID-19) outbreak has dramatically changed nearly every aspect of our lives. Although Dietary lifestyle includes attitudes and behaviors to meet their most basic needs, but few studies have examined the pattern of changes in dietary lifestyle driven by COVID-19. This study explores changes in dietary attitudes and behaviors among Korean consumers after COVID-19. @*SUBJECTS/METHODS@#An online survey was conducted with 549 Korean adults aged 20 and older to identify general demographics and changes in dietary attitudes and behaviors. Data were collected from Oct 12 to Oct 18, 2020. Frequency, percentage, and mean values were calculated and a K-means cluster analysis was performed to categorize consumers based on the 5S of dietary attitudes (i.e., savor-oriented, safety-oriented, sustainability-oriented, saving-oriented, and socializing-oriented). @*RESULTS@#Findings indicate consumers considered safety, health, and freshness to be most important when choosing groceries and prepared meal such as home meal replacement and delivery food. Among the types of services, a large proportion of consumers increased their delivery and take-out services. Regarding retail channels, the increase in the use of online retailers was remarkable compared to offline retailers. Finally, consumers were classified into four segments based on changes in dietary attitudes: “most influenced,” “seeking safety and sustainability,” “abstaining from savor and socializing,” and “least influenced.” Each type of consumer exhibited statistically significant differences by sex, age, household composition, presence of disease, and perceived risk of COVID-19. @*CONCLUSIONS@#This exploratory study provides initial insights for future research by identifying various aspects of dietary attitudes and behaviors among Korean consumers after COVID-19.
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Purpose@#Previous studies have reported the difference in nutritional status between South and North Korean infants and young children (IYC). Clear understanding on the nature of such differences is essential for planning food and nutrition policies and programs to prepare for a possible re-unification of the two Koreas in future. This study was undertaken to yield valid statistics comparing the nutritional status between North and South Korean IYC. @*Methods@#Raw data obtained from the 2017 Korean National Growth Chart and the 2013–2017 Korea National Health and Nutrition Examination Survey were analyzed to determine the comparable statistics that include weight for age z-score (WAZ), height for age z-score (HAZ) and weight for height z-score (WHZ), with data reported in the Survey Findings Report of the 2017 DRP Korea Multiple Indicator Cluster Survey. The average weight and height by gender and month were estimated for North Korean IYC and calculated for South Korean IYC. SPSS analysis was applied to evaluate the acquired statistics and compare the nutritional status of South and North Korean IYC. @*Results@#WAZ, HAZ and WHZ of North Korean IYC were observed to be lower than values obtained for South Korean IYC as well as the median values of World Health Organization Child Growth Standards across all ages. Similar patterns were observed for average height and weight.The nutritional status of North Korean IYC revealed a prevalence of highly underweight (9.3%), stunting (19.1%) and wasting (2.5%) values, and was determined to be significantly lower than values obtained for South Korean IYC (0.8%, 1.8%, and 0.7%, respectively). @*Conclusion@#This study has yielded valid statistics that compare the nutritional status of North and South Korean IYC. Results of this study confirm the prevalence of nutritional status difference between South and North Korea.
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Objectives@#This study examined the dietary characteristics and needs for community kitchens among young adults of single-person households in Seoul according to the cooking attitude. @*Methods@#During April 2018, an online survey was conducted on young adults of singleperson households in their 20s and 30s residing in Seoul. The respondents were classified into the more positive cooking attitude group (More Positive Group; n=152, mean=4.11) and the less positive cooking attitude group (Less Positive Group; n=190, mean=3.03) based on the mean score (3.51) of the 4-item 5-point Likert scales measuring the cooking attitude. The responses of the two groups were compared. @*Results@#Approximately 90% of the More Positive Group had the cooking ability to prepare ordinary meals or more advanced cooking skills, whereas only 61% of the Less Positive Group had such skills. Approximately a half of the More Positive Group cooked at home three times a week or more; only 30% of the Less Positive Group did so, and more than 30% of the group seldom cooked. The More Positive Group had higher mean scores in the levels of satisfaction with dietary life and care for food safety and nutrition than the Less Positive Group. Approximately 30% of all the respondents expressed their needs for community kitchens. The most frequently answered reason for such needs was “being able to have a meal with others”. @*Conclusions@#The young adults of single-person households with a more positive cooking attitude possessed a higher cooking ability, cooked more often, and cared more about food safety and nutrition than those with a less positive cooking attitude. There were moderate needs for community kitchens among young adults of single-person households living in Seoul. Therefore, societal efforts to improve their cooking attitude would be meaningful for improving their quality of dietary life. Cooking lessons or social dining programs based on community kitchens could be an option.
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Methods@#An online survey was conducted on 452 Chinese international students from February 6 to 12, 2020. The respondents were classified into “the Low-frequency group” (< one time/week; n=144), “the Mid-frequency group” (one-two times/week; n=133), and “the High-frequency group” (≥three times/week; n=175) according to their frequency of using university foodservice. The dietary life was compared among the three groups.Binominal logistic regression models were constructed to determine the associations between the frequency of university foodservice use and the changes in dietary life. @*Results@#More than 2/3 (68.1%) of the respondents used the university foodservice at least once per week. Chinese international students who were males and Han Chinese people, lived on campus, had stayed longer in Korea, and had no cooking facilities tended to use the university foodservice more often. The level of satisfaction with the university foodservice was not high (3.52 out of 5-points). Only 20% ate meals three times per day, and only 22% ate breakfast almost every day. The frequencies of overeating and skipping meals increased after studying in Korea. The frequency of university foodservice use, along with the length of residence in Korea, was associated with these negative changes in dietary life. Overeating (OR=2.11) and skipping meals (OR=1.79) were more likely to increase after studying in Korea in the Mid-frequency group than in the High-frequency group. @*Conclusions@#The frequency of university foodservice use was associated with the dietary life of Chinese international students in Korea. A high frequency (i.e. ≥three times/week) of using university foodservice may positively affect the dietary life of Chinese international students in Korea.
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Purpose@#This study examines the attitude of South Korean adults toward food aid to North Korea and factors associated with it. @*Methods@#An online survey involving 1,000 adults aged 19–69 years was conducted between September–October 2019. Throughout South Korea, the subjects were proportionally distributed with respect to gender, age, and region, to represent South Korean adults. @*Results@#A total of 44.6% of the respondents agreed (Agreement group), 36.7% disagreed (Disagreement group), and 18.7% neither agreed nor disagreed to food aid to North Korea. Compared to the Disagreement group, the Agreement group had a higher concern of food aid to North Korea and a more positive perception on the effect of it. The Agreement group selected “direct assistance from the government” whereas the Disagreement group chose “support through international organizations” as the most appropriate channel for food aid to North Korea. Logistic regression analysis revealed that South Korean adults showing a more positive perception on the effect of food aid to North Korea were more likely to agree to the aid (odds ratio [OR], 19.32). Moreover, compared to the conservatives, the progressives were more likely to agree to food aid to North Korea (OR, 5.94). South Korean adults in their 40–50s were more likely to agree to food aid to North Korea than those in their 20–30s (OR, 2.81). South Korean adults with a higher concern of food aid to North Korea (OR, 3.93) and a greater positive perception on Korean unification (OR, 1.88) were more likely to agree to food aid to North Korea. @*Conclusion@#The most important factor associated with the attitude of South Korean adults toward food aid to North Korea was their perception on the subsequent effect. As strategies to draw social consensus on food aid to North Korea, we recommend systematizing the monitoring process on the effect of providing food aid to North Korea and informing the public of the outcomes.
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PURPOSE: To determine whether eyeliner tattoo affects the meibomian gland (MG) and ocular surface.METHODS: The medical charts of an eyeliner tattoo group (16 eyes of 8 patients) and a control group (16 eyes of 18 patients) were retrospectively reviewed. The ocular surface disease index questionnaire, ocular surface staining score, tear film break-up time (TBUT), upper eyelid abnormality, meibum expressibility and quality, and MG loss and tear film lipid layer thickness (LLT) which measured with LipiView® (TearScience, Morrisville, NC, USA) were compared. In the tattoo group, the correlation between the distance from the MG orifice to the tattoo pigment and other indices were analyzed.RESULTS: Compared to controls, the tattoo group had a significantly higher ocular surface disease index (p = 0.002), shorter TBUT (p < 0.001), higher vessel engorgement of the upper lid (p = 0.016), poorer meibum expressibility and quality (p = 0.006 and p < 0.001, respectively), higher MG loss (p < 0.001), and thinner LLT (p = 0.024). In the tattoo group, the closer the tattoo was to the MG orifice, the more the upper lid vessel was engorged and the more MG loss occurred (r(s) = −0.560, p = 0.024; r(s) = −0.563, p = 0.023, respectively), and a thinner LLT was observed (r(s) = 0.567, p = 0.022).CONCLUSIONS: Eyeliner tattoos may be related to changes in the lid margin, loss of the MG, and thinning of the LLT.
Sujets)
Syndromes de l'oeil sec , Paupières , Glandes de Meibomius , Études rétrospectives , LarmesRésumé
Purpose@#The aim of this study was to measure the sodium content of the solid and liquid components of soup-based dishes (SBD) including Korean soup, stew, noodle/dumplings, and watery kimchi and to compare the sodium content in the dishes from home, schools, and restaurants in Seoul. @*Methods@#The dishes were divided into 3 groups, namely home, restaurant and school food.We separated the dishes into solid and liquid to measure the weight, salinity, and sodium content. The sodium content of the dishes was analyzed using inductively coupled plasma atomic emission spectrometry. @*Results@#The proportion of sodium content in the liquid component of SBD were 65.2%– 66.7% in soup, 49.8%–61.2% in stew, 48.7%–56.7% in noodle/dumpling, and 43.7%–73.2% in watery kimchi. The sodium content per 100 g of the whole dishes of the same kind from the schools was significantly lower than that from the restaurants and home. However, there was no significant difference in sodium content per 100 g of whole dishes between the restaurants and home. The sodium content per 100 g of liquid in the same kind of dishes from the schools was significantly lower than those from the restaurants and home, and that from home was significantly lower than from the restaurants. @*Conclusion@#The sodium content of the liquid in SBD accounted for at least about half of the total sodium content of the whole dishes. It is important to establish a separate database with the sodium content in the solid and liquid portions of SBD and to evaluate how much liquid and/or solid would be consumed to estimate individual sodium intake more accurately.Also, it should be noted that the sodium content varies with the origin of the dishes, whether dishes were from home, restaurants, or schools.
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Objectives@#Changes in the pancreatic volume (PV) are useful as potential clinical markers for some pancreatic-related diseases. The objective of this study was to measure the volume of the pancreas using computed tomography (CT) volumetry and to evaluate the relationships between sex, age, body mass index (BMI), and sarcopenia. @*Methods@#We retrospectively analyzed the abdominal CT scans of 1,003 subjects whose ages ranged between 10 and 90 years. The pancreas was segmented manually to define the region of interest (ROI) based on CT images, and then the PVs were measured by counting the voxels in all ROIs within the pancreas boundary. Sarcopenia was identified by examination of CT images that determined the crosssectional area of the skeletal muscle around the third lumbar vertebra. @*Results@#The mean volume of the pancreas was 62.648 ± 19.094 cm3. The results indicated a negative correlation between the PV and age. There was a positive correlation between the PV and BMI for both sexes, females, and males (r = 0.343, p < 0.001; r = 0.461, p < 0.001; and r = 0.244, p < 0.001, respectively). Additionally, there was a positive correlation between the PV and sarcopenia for females (r = 0.253, p < 0.001) and males (r = 0.200, p < 0.001). @*Conclusions@#CT pancreas volumetry results may help physicians follow up or predict conditions of the pancreas after interventions for pancreatic-related disease in the future.
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Objectives@#The number of schools offering school lunches has increased in China. This study examined the dietary quality of the lunches consumed by Chinese school-age children and adolescents, with a focus on comparing school lunches with home lunches. @*Methods@#The first weekday 24-hour dietary recall data of 6~17-year-old students (n=1,084) from the 2011 China Health and Nutrition Survey were analyzed. The subjects were divided into the school lunch group and the home lunch group, and the dietary quality of lunches was compared between the two groups among 6~11-year-old students (n=634; 177 in the school lunch group and 457 in the home lunch group) and 12~17-year-old students (n=450;144 in the school lunch group and 306 in the home lunch group), respectively. Frequently consumed foods, amount of food group intake, food group intake pattern, Dietary Diversity Score (DDS), and Dietary Variety Score (DVS) were examined. @*Results@#The most frequently consumed foods in both lunch groups were rice and pork. An excessive intake of meat and insufficient intake of seafood were noted in both lunch groups. The school lunch group showed a lower level of vegetable consumption than the home lunch group (P=0.017 in 6~11-year-old students, P=0.003 in 12~17-year-old students).Although more students ate meals with a better dietary pattern in the school lunch group than the home lunch group, there were no significant differences in DDS and DVS between the two groups. @*Conclusions@#Overall, the dietary quality of lunches was not superior in the school lunch group compared to the home lunch group. This suggests that much room remain for improving dietary quality of school lunches in China.
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Objectives@#The number of schools offering school lunches has increased in China. This study examined the dietary quality of the lunches consumed by Chinese school-age children and adolescents, with a focus on comparing school lunches with home lunches. @*Methods@#The first weekday 24-hour dietary recall data of 6~17-year-old students (n=1,084) from the 2011 China Health and Nutrition Survey were analyzed. The subjects were divided into the school lunch group and the home lunch group, and the dietary quality of lunches was compared between the two groups among 6~11-year-old students (n=634; 177 in the school lunch group and 457 in the home lunch group) and 12~17-year-old students (n=450;144 in the school lunch group and 306 in the home lunch group), respectively. Frequently consumed foods, amount of food group intake, food group intake pattern, Dietary Diversity Score (DDS), and Dietary Variety Score (DVS) were examined. @*Results@#The most frequently consumed foods in both lunch groups were rice and pork. An excessive intake of meat and insufficient intake of seafood were noted in both lunch groups. The school lunch group showed a lower level of vegetable consumption than the home lunch group (P=0.017 in 6~11-year-old students, P=0.003 in 12~17-year-old students).Although more students ate meals with a better dietary pattern in the school lunch group than the home lunch group, there were no significant differences in DDS and DVS between the two groups. @*Conclusions@#Overall, the dietary quality of lunches was not superior in the school lunch group compared to the home lunch group. This suggests that much room remain for improving dietary quality of school lunches in China.
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Purpose@#The aim of this study was to measure the sodium content of the solid and liquid components of soup-based dishes (SBD) including Korean soup, stew, noodle/dumplings, and watery kimchi and to compare the sodium content in the dishes from home, schools, and restaurants in Seoul. @*Methods@#The dishes were divided into 3 groups, namely home, restaurant and school food.We separated the dishes into solid and liquid to measure the weight, salinity, and sodium content. The sodium content of the dishes was analyzed using inductively coupled plasma atomic emission spectrometry. @*Results@#The proportion of sodium content in the liquid component of SBD were 65.2%– 66.7% in soup, 49.8%–61.2% in stew, 48.7%–56.7% in noodle/dumpling, and 43.7%–73.2% in watery kimchi. The sodium content per 100 g of the whole dishes of the same kind from the schools was significantly lower than that from the restaurants and home. However, there was no significant difference in sodium content per 100 g of whole dishes between the restaurants and home. The sodium content per 100 g of liquid in the same kind of dishes from the schools was significantly lower than those from the restaurants and home, and that from home was significantly lower than from the restaurants. @*Conclusion@#The sodium content of the liquid in SBD accounted for at least about half of the total sodium content of the whole dishes. It is important to establish a separate database with the sodium content in the solid and liquid portions of SBD and to evaluate how much liquid and/or solid would be consumed to estimate individual sodium intake more accurately.Also, it should be noted that the sodium content varies with the origin of the dishes, whether dishes were from home, restaurants, or schools.
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PURPOSE: The Dietary Reference Intakes for Koreans (KDRIs) suggest that the goal for the intake of sodium should be less than 2,000 mg, which is thought to be infeasible to achieve when eating the typical Korean diet. This study aimed to obtain the new intake goals for sodium with improved feasibility to achieve, and also to design optimized food intake patterns for Korean adults by performing linear programming. METHODS: The data from a one day 24-hour dietary recall of the 2010 ~ 2014 Korea National Health and Nutrition Survey were used to quantify food items that Korean adults usually consumed. These food items were categorized into seven groups and 24 subgroups. The mean intakes and intake distributions of the food groups and the food subgroups were calculated for eight age (19 ~ 29, 30 ~ 49, 50 ~ 64, and over 65 years old) and gender (male and female) groups. A linear programming model was constructed to minimize the difference between the optimized intakes and the mean intakes of the food subgroups while meeting KDRIs for energy and 13 nutrients, and not exceeding the typical quantities of each of the food subgroups consumed by the respective age and gender groups. As an initial solution of the linear programming, the optimized intake of seasonings, including salt, was calculated as 0 g for all the age and gender groups when the sodium constraint was inserted not to exceed 2,000 mg. Therefore, the sodium constraint was progressively increased by 100 mg until the optimized intake of seasoning was obtained as the values closest to the 25(th) percentile of the intake distribution of seasonings for the respective age and gender groups. RESULTS: The optimized food intake patterns were mathematically obtained by performing linear programming when the sodium constraint values were 3,600 mg, 4,500 mg, 4,200 mg, 3,400 mg, 2,800 mg, 3,100 mg, 3,100 mg, and 2,500 mg for the eight age and gender groups. CONCLUSION: The optimized food intake patterns for Korean adults were designed by performing linear programming after increasing the sodium constraint values from 2,000 mg to 2500 ~ 4,500 mg according to the age and gender groups. The resulting patterns suggest that current diets should be modified to increase the intake of vegetables for all the groups, milk/dairy products for the female groups, and fruits for the female groups except for the females aged 50 ~ 64 years.