Representative Nutrients Contents and Nutritional Adequacy Evaluation of Single-Dish Meal for Middle School Students / 대한지역사회영양학회지

OBJECTIVES: With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal. METHODS: From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich·burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/warm noodle, cold noodle, seasoned noodle, dukgook/porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation. RESULTS: The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of single-dish meals were ≥ 5.00 (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ≥ 1/week. The representative energy of steamed rice, noodle, sandwich·burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich·burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups. CONCLUSIONS: The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk·dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.

Representative Nutrients Contents and Nutritional Adequacy Evaluation of Single-Dish Meal for Middle School Students / 대한지역사회영양학회지

OBJECTIVES: With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal. METHODS: From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich·burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/warm noodle, cold noodle, seasoned noodle, dukgook/porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation. RESULTS: The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of single-dish meals were ≥ 5.00 (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ≥ 1/week. The representative energy of steamed rice, noodle, sandwich·burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich·burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups. CONCLUSIONS: The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk·dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.

Nutritional Adequacy Analysis of Recommended Menu in Dietary Reference Intakes for Koreans 2015 / 대한지역사회영양학회지

OBJECTIVES: Recommended Menu (RM) prepared according to the Target Pattern expected to meet the dietary reference intake (DRI) of nutrients. Nutritional adequacy of RM in ‘DRI for Koreans 2015’ were analyzed to verify whether such expectation was fulfilled. METHODS: Dishes in RM are categorized by 5 food groups, and number and types of dishes for main meal and between-meals were analyzed. The energy and 12 nutrients (protein, dietary fiber, Ca, P, Fe, Na, K, vitamin A, thiamin, riboflavin, niacin and vitamin C) contents in 10 RMs were calculated using the food composition table (CD) in ‘DRI for Koreans’. Energy, energy contribution ratio, and nutrient contents in 10 RMs for 18 age groups were evaluated based on the ‘DRI for Koreans 2015’. RESULTS: Number of dishes per meal were 4.83, and representative table setting consisted of cooked rice + soup (or stew) +3 side dishes. Energy contents of RM were 75~109% of estimated energy requirement (EER). None of the RM met the DRI of all 12 nutrients examined. Calcium was the most insufficient nutrient. Only 1-2 years' RM met the DRI, all the other RMs did not meet the calcium DRI. Dietary fiber and potassium contents were also insufficient in most RM. In adult male's RM, only 1 nutrient, i.e. calcium did not meet the DRI, but in female adult's RM, 5~6 nutrients did not meet the DRI. Energy contribution ratio of carbohydrate, protein, and fat in RM were 59.0~70.4%, 15.7~17.5%, 12.1~23.5%, respectively. And 4 RMs out of 10 exceeded the upper limit of acceptable macro-nutrient distribution range (AMDR) of carbohydrate and 3 RMs out of 10 RM were below the lower limit of fat AMDR. Contribution ratio of nutrients were ≥ 40% by food groups were as follows: grain group in energy and carbohydrate; meat·fish·egg·legume group in fat, protein, and niacin; vegetables group in dietary fiber, vitamin A, and vitamin C; milk·dairy products group in calcium. CONCLUSIONS: RM prepared according to the Target Pattern did not meet nutritional adequacy as expected. Especially calcium, potassium, and dietary fiber contents are needed to be increased in many RMs. Further, energy content in RM needs to be adjusted for fat·sugar food group assigned in Target Pattern and condiment.

Analysis of New Patient's Willingness to Pay Additional Costs for Securing Satisfactory Consultation Time / 보건행정학회지

BACKGROUND: We evaluated new patient's satisfactory consultation time (SCT) and their willingness to pay additional costs (WPAC) for their SCT. METHODS: We surveyed medical service satisfaction, SCT, WPAC for their SCT, and payable amount to 612 new patients of single general hospital and measured their real consultation time (RCT). To compare WPAC and payable amount, we divided RCT into 4 groups (≤3 minutes, 3–5 minutes, 5–10 minutes, and >10 minutes), and SCT into 3 groups (≤5 minutes, 5–10 minutes, and >10 minutes). On the basis of WPAC, we estimated new patient's SCT. RESULTS: RCT was 6.2 minutes, SCT was 8.9 minutes, and medical service satisfaction score was 4.3 (out of 5). The number of patients having WPAC (payable group) was 381 (62.3%) and the amount was 5,853 Korean won. Their RCT and SCT were longer than non-payable group (6.4 minutes vs. 5.7 minutes, 9.3 minutes vs. 8.2 minutes). From multiple logistic regression analysis, WPAC of RCT 5–10 minutes was higher than that RCT ≤3 minutes (odds ratio=1.78). Payable amount was highest in RCT >10 minutes (6,950 Korea won) and SCT >10 minutes (7,458 Korean won). Intuitively we suggest 10 minutes as SCT, based on payable group's SCT (9.3 minutes) and cut-off time differentiating payable group with non-payable group (10 minutes). CONCLUSION: We found that new patient had WPAC for their SCT and the longer the SCT, the greater the amount. From this, we hope that current simplified new patient consultation fee calculating system should be modified combining the consultation time factor.

Recommended Intake and Dietary Intake of Vitamin A for Koreans by Unit of Retinol Activity Equivalent / 대한지역사회영양학회지

OBJECTIVES: New retinol activity equivalent (RAE) was introduced as vitamin A unit in Dietary Reference Intake (DRI) for Koreans 2015. The purpose of this study was to evaluate the adequacy of 2015 reference intake (RI) of vitamin A in RAE unit by the comparison with RI and dietary intake of vitamin A. METHODS: Analyses on RI of vitamin A were based on the Recommended Dietary Allowances (RDA) for Koreans (1962~2000) and DRIs for Koreans (2005~2015). Analyses on Koreans dietary intake of vitamin A were based on the Korea National Health and Nutrition Examination Survey (KNHNES) reports (1969-2014). For recalculation of RI and dietary intake of vitamin A in RE to RAE, 2013 Koreans intake of retinol: carotenoids ratio of 13: 87 was applied. RESULTS: RI of vitamin A was 600~750 RE for Korean adult, and 339~425 RAE when calculated by applying the retinol and carotenoids intake ratio. Vitamin A intakes of Koreans were 700 RE, >100% RI. When vitamin A intake was converted from RE to RAE (2005~2014), 718~864 RE became 405.8~488.1 RAE, decreased to 56.5% level. The recent 2015 RI of vitamin A is 850 RAE, two times of 2005 & 2010 RI of 425 RAE for adult male. CONCLUSIONS: When nutritional status of vitamin A was assessed for Koreans using the estimated average requirement (EAR) of 2015 (570, 460 RAE for male, female adults, respectively), ratio of deficient people increased significantly when judged based on the previous intake of Koreans, <490 RAE. We needs to examine the 2015 RI (EAR) of vitamin A, find a way to measure the accurate intake of dietary vitamin A, and to increase the dietary intake of this vitamin.

Revision of the Target Pattern based on Single Serving Size of Dishes for Korean Adolescent Meal Plan / 대한지역사회영양학회지

OBJECTIVES: Maintaining a balanced diet is very crucial for adolescents. However, adolescents, who may have a short notion about the amount of food, find it difficult to plan daily meals by applying the target pattern proposed by the Korean Nutrition Society. This study was carried out to revise the target pattern based on cooked dishes instead of raw material food groups as an easier way for Korean adolescents to plan their meals. METHODS: Target pattern for Korean adolescents were revised based on the following: 1st, categorize dish groups, 2nd, calculate representative values of each dish based on the adolescent' intake amount. 3rd, assign the recommended number of intake for each dish. Validity of the target pattern for Korean adolescent meal plan was examined by the energy content, energy contribution ratio, and NAR & INQ of nutrients. RESULTS: The 11 dish groups categorized were bab; gook.tang.gigae; side dishes of meat, fish, egg, legume, kimchi, vegetable, seaweed; and between meal of fruit, and milk.dairy product. Based on the representative energy values, recommended number of intake were assigned to each dish. For boys, bab and gook.tang.gigae: 3 each; meat, fish, egg, and legume: 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk.dairy product: 2 each were assigned. For girls, bab and gook.tang.gigae: 2 each; meat, fish, egg, and legume: choice of 3 dishes, 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk.dairy product: 2 each were assigned. Energy contents, energy contribution ratio of carbohydrate, protein, and fat for boys and girls were in adequate range. The NARs were 1.0 and INQs were > or = 1.0 for all nutrients examined. CONCLUSIONS: Revised dish-based, instead of food-based adolescent target patterns for boys and girls were easier and a valid way of Korean adolescent meal planning.

Proposition and Application of a Dish-Based Target Pattern for Korean Adolescent Girls / 대한지역사회영양학회지

OBJECTIVES: Maintaining a balanced diet and thus health is crucial for adolescents, and the first step for balanced diet practice is meal planning. Adolescents, however, find it difficult to plan their meals. This study thus was set out to design an easier way of planning meals for adolescent girls. METHODS: A dish-based target pattern for adolescent girls was tabulated, and validity of this was examined. Meal plan applying a dish-based target pattern was prepared by 150 female middle school students, and nutritional adequacies of those meal plans were examined. Validity and adequacy were tested by energy content, energy contribution ratio, nutrient adequacy ratio (NAR), probability of nutrient inadequacy, index of nutritional quality (INQ) calculation. RESULTS: A dish-based target pattern with 11 dish groups was validated for nutritional adequacy. Though the NAR of calcium was 0.96, the INQ of calcium was 1.00. The average energy supply from the meal plans was 2,379 kcal, higher than the estimated energy requirement of a female middle school student, but the energy contribution ratio of carbohydrates, proteins, and fats were all adequate according to the acceptable macronutrient distribution range (AMDR). NAR of all nutrients examined were 1.0, except for calcium. The NAR and INQ of calcium were 0.87 and 0.75, respectively, and the meal plans at risk for calcium inadequacy was 19.30%. CONCLUSIONS: A dish-based target pattern proposed for adolescent girls was valid, but the meal plan prepared by female middle school students using this approach was high in energy and low in calcium supply. To cut down the energy supply from the meal plan, it is necessary to recommend dishes low in fat and use low fat cooking methods. To increase the calcium supply, it is important to recommend seaweed and legume group dishes with higher Ca INQ food items.

The Differences in Preference for Vegetables among Primary School to University Students in Gyeongbuk Area / 대한지역사회영양학회지

OBJECTIVES: Vegetables are the most left over side dishes in school lunch programs. This study intended to analyze the differences in preference for vegetables among the students of different age groups in order to determine potential ways of increasing vegetable consumption in this study group. METHODS: A total of 308 primary to university students in Gyeongbuk area were recruited and a questionnaire-based survey was conducted. The preference score (7-Likert scale: very much dislike (1)~so-so (4)~like very much (7)) and intake frequency (5-Likert scale) of 48 kinds of vegetables in 4 vegetable groups, such as vegetable (fruit-, root-, leaf-, and stalk- vegetable), seaweeds, mushrooms, and kimchi were investigated, and data were analyzed by SPSS WIN (ver 12.0). RESULTS: The preference scores of vegetables except for seaweeds were significantly different among school groups, university was the highest, followed by high school. Primary and middle school students showed the lowest preference score, especially for leaf- and stalk- vegetables. The preference score for seaweeds was the highest of 5.28, followed by kimchi of 4.99. With regard to kimchis, the preference score was the highest in university', followed by high school, middle school, and primary school' was the lowest. The number of vegetables with < 4.0 preference score was the highest in primary school of 16, 15 in middle school, 11 in high school, and 7, the lowest in university. The vegetable with preference score of < 4.0 in all 4 school groups were mallow, chard, bud, radish leaf, mugwort, butterbur and sweet potato stalk. With regard to the intake frequency of vegetables, kimchis, an indispensable part of the Korean diet, was the highest of 2 times/day, followed by cooked vegetables of 1.5 times/day. The correlation coefficients between preference scores and intake frequencies were statistically significant in all groups of vegetables. As for the coefficient of variation (CV) of preference score, primary school' was the highest and university' was the lowest. The number of vegetables with high CV and high inexperience were highest in primary school students. CONCLUSIONS: Providing more opportunities for consuming a variety of vegetables, such as leaf- and stalk- vegetable, it may be possible to increase vegetable consumption, especially for the primary school students.

Comparisons of Consumption Attitude toward Vegetables and Fragrance Vegetables Preference among Primary School to University Students in Gyeongbuk Area / 대한지역사회영양학회지

OBJECTIVES: The purpose of this study was to provide the preliminary data for dietary education to increase students' vegetables intake. METHODS: The attitude of vegetables consumption (5-Likert scale), preference score (7-Likert scale) and eating frequency (5-Likert scale) of 9 fragrance vegetables were investigated by survey questionnaire. A total of 370 students enrolled in primary, middle, high schools, and university participated in the study and data were analyzed by the SPSS WIN (ver 12.0). RESULTS: About 40% of those surveyed answered that they do not eat some kinds of foods and 16% of students do not eat vegetables, the most unfavorable foods. The students in all groups (primary 2nd and 5th, middle and high school, university students) answered that they liked vegetables with the highest score in university students, and they did not often eat fragrance vegetables. Lower age student group, especially primary school 2nd showed more positive attitudes of eating challenge toward no experience, bad taste, and dislike but nutritious vegetable foods. The most important factor of vegetable preference was taste, the biggest reason of both like and dislike. Only 4 students designated nutrition as for vegetable dislike reason, means that all students knew about the nutritional importance of vegetables. It was shown that the color and flavor of the vegetables act as dislikable reason rather than likable reason. The significant correlations between preference score and intake frequency of fragrance vegetables were confirmed, and the younger the students the greater the correlation coefficient. CONCLUSIONS: Thus providing more chance to experience vegetables, such as fragrance vegetables and education about the importance of balanced diet will be an effective way of increasing vegetables intake, and the younger the students the greater the education effect.

Revision and Application of the Target Pattern in Food Guidance System: Administered to 2nd grade middle school students / 대한지역사회영양학회지

OBJECTIVES: The objective of this study was to revise the target pattern in food guidance system for adolescents' balanced menu planning. METHODS: The food groups in the target pattern were divided into detailed food items, and intake number were assigned to each food items based on the revised standard food composition table. The validity of revised target pattern was examined. Menu planning according to the revised target pattern was made available to 305 male and female middle school students and the nutritional assessment of the menu plan were carried out using SPSS WIN 12.0. RESULTS: The energy contents, energy contribution ratios of carbohydrate, fat, and protein, and 4 minerals' and 6 vitamins' contents of the revised target pattern were adequate. The average energy contents of the menu planned according to revised target pattern were 400~500 kcal higher than that of the revised target pattern when the revised standard food composition was applied. The energy contribution ratios of fat were 28.9%, close to maximum of acceptable macronutrient distribution range (AMDR) (30%), and that of carbohydrate were 54.5%, lower than minimum of AMDR (55%). The nutrient adequacy ratios (NARs) of calcium and vitamin C were less than 1.0. According to index of nutritional quality (INQ) of food items, kimchi, milkdairy products, and soybean curd were energy efficient source for calcium, kimchi, fruit, vegetable and seaweed were energy efficient source for vitamin C, with INQ of food items were higher or close to 2.0. Kimchi was the best energy efficient source of calcium and vitamin C. CONCLUSIONS: Revised target pattern based on the adolescent's foods intake was not good enough for balanced menu planning by adolescents, because what they ate and what they wanted to eat were very much different. Detailed guidance for food selection is necessary in each food items.

Assessment of Menu Plan Prepared by Middle School Students According to Ordinary Meal Pattern and Single Serving Size / 대한지역사회영양학회지

It is important to prepare and execute the menu plan for proper and balanced intake of nutrients in the adolescence. This study investigated the new approach for planning menu by ordinary meal pattern based on cooked foods groups. The amounts of cooked foods in the menu plan assumed to be single serving size. The middle school second graders participated for the study. A total of 313 questionnaires were analyzed using CAN-pro 3.0 and SPSS WIN 12.0 program. The average content of energy in the menu plan was 2,453 kcal, the average ratios of energy contribution by carbohydrate, protein and fat were 54.3%, 17.9%, 27.8%, respectively. A total of 56.9% menu plans (94.9% of male and 8.7% of female students') were below the lowest limit of optimum carbohydrate energy ratio of 55%. A total of 29.1% menu plans (33.1% of male and 23.9% of female students') were exceed the highest limit of optimum fat energy ratio of 30%. The NAR of minerals and vitamins were all 1.0 except for calcium (0.92) and folate (0.88). When INQ of the individual cooked food groups were calculated, kimch was the highest in all minerals and vitamins examined, suggesting that kimch may be the best source for all minerals and vitamins, including calcium and folate with the minimum change in energy content. In conclusion, the menu plan by ordinary meal pattern in this study was low in carbohydrate, high in fat, and contained enough minerals and vitamins except for calcium and folate for middle school students.

Evaluation of the diet and nutritional states of elementary and middle school students in the Daegu area by using nutrition quotient for children / 한국영양학회지

The purposes of this study are to assess the diet and nutritional states of elementary and middle school students in the Daegu area by using nutrition quotient (NQ) for children. A survey was conducted with 366 elementary school students and 364 middle school students. Elementary school students showed higher total NQ scores (66.2) than middle school students (58.3), without gender difference. Elementary school students showed higher NQ scores in all 5 domains (balance, diversity, abstinence, regularity, practice) than middle school students. As for gender difference, boys showed higher scores than girls in balance and diversity, and girls showed higher scores in abstinence than boys. When scores of 5 domains were evaluated as good or bad, the percentage of good was highest in abstinence (63.4%) and lowest in diversity (22.9%). The percentage distribution of NQ of 1st (excellent) to 5th (bad) grades were 8.4%, 13.6%, 44.5%, 19.3%, 14.2%, respectively. In the 1st grade, there were 9.5%p more elementary school students, and in the 5th grade, there were 11.6%p more middle school students. No gender differences were found in the distribution of the NQ grades. Since NQ for children presents a convenient method of evaluating the diet and nutritional states of many subjects simply and simultaneously, a follow-up study will hopefully revise and supplement the question items and standards of judgement by the age groups.

A Study on Classification of Obesity for Koreans based on the Articles in the Korean Journal of Community Nutrition: Articles Enlisted from 1996 to 2011 / 대한지역사회영양학회지

The purpose of this study was to provide information on obesity assessment for Koreans. Among total of 1012 research papers enlisted in the Korean J Community Nutrition form 1996 to 2011, 248 articles were examined in which subjects were divided into more than 2 groups by obesity rate. About the method of anthropometric data collection, more than half of the research papers examined 52.5% and 28.7% of studies utilized the directly measured data and self-described data, respectively. About the utilization of obesity assessment methods, indirect methods of weight-height index (BMI, BMI percentile, and Rohrer index) and PIBW (WLR, Broca index, and KDA) were 62.4% and 23.2%, respectably, and the direct method of percent body fat assessment was only 9.3%. The most frequently utilized methods were WLR in under primary and primary school children, and BMI in the middle and high school students and in adults. For primary school students, WLR was the most frequently utilized method up to 2007, but it changed to BMI percentile afterward. Broca Index was no longer utilized since 2008. There were no articles utilizing BMI percentile and Rohrer index for obesity assessment in adults. Criteria for obesity assessment were not consistent among research papers: for example, % body fat, 19~40%; BMI, 20~30; BMI percentile, 85th or 95th. In the case of PIBW, 120% of ideal weight was the most frequently utilized criterion for obesity. Based on these findings, we suggest that proper methods and criteria of obesity assessment for each age group should be determined and proclaimed.

The Analysis of Activity Energy, Total Energy, and Estimated Energy Expenditures in 5th and 6th Grade Primary School Students / 대한지역사회영양학회지

This study was conducted to investigate the time spent, activity coefficient and energy expenditure on 7 different types of activity. Total of 386 5th and 6th grade primary school boys and girls in Seoul participated in this study. The participants spent 8 hrs for rest, 4 hrs for out of school study, 3 hrs for leisure, 1 hr 45 mins. for hygiene, 1 hr for commute, and 15 mins. for house choir activity in the day of 6 class hours. The average activity coefficient of 1 day for boys and girls were 1.69 and 1.64, respectively. The TEEs were 2,382 kcal and 2,050 kcal for boys and girls, respectively. The energy cost for study related activity (in school and study activities) was 40% of the TEE, and for rest 20%, for commute 9%, and for hygiene 10% of the TEE. The energy cost for house choir was only about 2% of TEE. The 91.2% participant's EER was higher than the EER shown in the table of 2010 DRI for Koreans. When the participant's EER was compared with the energy allowance calculated by the method in 2000 RDA for Korean, 81.6% was in the range of +/- 5%, and the correlation coefficients between the 2 values were 0.981 for boys and 0.978 for girls, which means high agreements.

Criterion Development of 4 Activity Levels for Estimated Energy Requirement Calculation for Primary School Students / 대한지역사회영양학회지

The purpose of this study is finding the easy way of 4 categories activity level confirmation for estimated energy requirement calculation. Total of 386, 5th and 6th grade primary school students participated. The time spent on 7 kinds of activity were collected for 1 day by the internet program developed. Judged by the activity coefficient, sedentary were 6.7% and 5.1%, low active 33.2% and 40.4%, active 43.8%, and45.5%, and very active 16.3% and 9.0% for boy and girl, respectively. The highest and significant correlation coefficient between activity coefficient and time spent on activities shown were 0.339 in commute activity for boys, and 0.466 in leisure for girls. The sensitivity of the sedentary conformation by commute hour for boys was 0.79, and that of very active was 0.56. The sensitivity of the sedentary conformation by leisure hour for girls was 0.67, and that of very active was 0.63. The sensitivity of low active and active by 7 different types of activity was quite low, 0.04~0.37. The exact agreement of activity level conformed by easy way developed was 30.8% and 33.7%, for boys and girls, respectively. More accurate way to identify 4 categories activity level needs to be developed, especially sensitive to conformation of low active and active levels.

Nutritional Assessment of Menu Plan Prepared according to the Target Pattern: Menu Prepared by Home Economics Teachers and Middle-School Girls / 대한지역사회영양학회지

The nutritional balance of the menu plans prepared according to the target pattern was examined. Total of 81 home economics teachers throughout the nation and 161 3rd-grade middle-school girls in Chungnam area participated. The data was collected by questionnaire and analyzed by using SPSS WIN 12.0. Although both teacher and student groups had fairly good knowledge on preparing menu plans related concepts, they rarely make use any menu planning currently. More than 85% of menu plans investigated exceeded their energy goal in the target pattern. The energy contribution ratios of carbohydrate: protein: fat were 56.1%: 17.4%: 26.5% in teachers' menu plan and 55.1%: 17.2%: 27.7% in students' menu plan. The NAR of the protein, phosphorous, iron, zinc, vitamin A and C, thiamin, riboflavin, niacin, B6 was 1 or near 1. But in case of calcium, 56.5% of the menu plan prepared by the students was less than 1, and in case of folate 75.3% of teachers', and 85.1% of students' were less than NAR 1. The MAR of the 12 nutrients examined were 0.98, 0.97, and the DVS were 51, 49 for menu plan prepared by teachers and students, respectively.

Survey of Cookie Consumption and Nutrition Labelling of Cookie Consumed in High School Students / 대한지역사회영양학회지

The purpose of this study was to find out the information on nutrition labeling and how many calories and nutrients the high school students consumed for 1 day from cookies. A total of 74 male and female high school students in Suwon were surveyed and 56 cookies that they consumed were examined. Background data were collected by questionnaire, cookie intake by 24-hr recall, and the calories and nutrients content in cookies and the amount of intake by nutrition information on the wrapping paper of cookie. The statistical analysis for the data was done by SPSS 12.0. Energy contents in 1 serving size of cookie were 90~315 kcal, average of 170 kcal. The protein contents were 0~7 g, fat 2~20 g, cholesterol 0~55 mg, and sodium 30~390 mg in 1 serving size of cookie. Most of the cookies (80%) examined contained no trans fat at all, which is desirable. Among the types of cookies, snacks contained higher quantities of calories and sodium, the pie contained more sugar and cholesterol, and the biscuit had more trans fat. One fourth of the cookies examined belonged to 'high calorie, low nutritious food' according to the criteria proposed by The Ministry for Health, Welfare and Family Affairs. Thus the excessive intake of cookies might result in nutritional imbalance. There were large differences in calorie intake among students, from zero who did not intake any cookies at all to maximum 818 kcal/day, an average of 75 kcal/day. When the students who did not intake cookies were excluded, energy 205 kcal. fat 10g, sodium 177mg were consumed from the cookie for a 1 day on average.

Therapeutic Effect of Mandibular Advancement Device in Sleep-Related Breathing Disorders

BACKGROUND: The Mandibular advancement device (MAD) was known to be one of the effective treatments for the broad spectrum of sleep related breathing disorders. The aim of the present study was to evaluate the therapeutic effects and the determinants of success or failure of MAD in patients with sleep-related breathing disorders (SRBD). METHODS: We enrolled 20 patients with SRBD confirmed by overnight polysomnography. All patients were fitted with temporary MAD. Apnea-hypopnea index (AHI) and risk index (RI) were measured by a portable respiratory- monitoring device (MESAM IV) before and after temporary MAD use. RESULTS: Overall, MAD significantly reduced AHI (18.9+/-11.6/hr to 13.8+/-11.9/hr, p=0.029), but Epworth sleepiness scale was not improved (10.9+/-3.9 to 9.8+/-3.9, p=0.086). More than 50% of reduction in AHI was observed in 6 patients (30%, 6/20). When subjects were divided into patients who were satisfied with the temporary MAD and decided to keep wearing permanent MAD during the night (good response, GR, N=12) and patients who refuse to wear permanent MAD because they could not get accustomed to the temporary MAD (poor response, PR, N=8), There were no differences in age, body mass index, and pre-treatment AHI during the overnight polysomnography between both groups. There were significant reductions in AHI, and ESS were observed in GR, not in PR. Seven patients in GR group decided to apply the permanent MAD (two-piece Herbst type). CONCLUSIONS: These findings suggested that having good response to MAD determined the improvement of SRBD and daytime sleepiness. However, it is uncertain whether other factors affected the patients' compliance to MAD.

Identification of a Marker Protein for Cardiac Ischemia and Reperfusion Injury by Two-Dimensional Gel Electrophoresis and Matrix-Assisted Laser Desorption Ionization Mass Spectrometry

The purpose of the present study was to evaluate the expression of cardiac marker protein in rabbit cardiac tissue that was exposed to ischemic preconditioning (IPC), or ischemiareperfusion injury (IR) using two-dimensional gel electrophoresis (2DE) and matrix-assisted laser desorption ionization mass spectrometry (MALDI-MS). We compared 2DE gels of control (uninjured) cardiac tissue with those of IPC and IR cardiac tissue. Expression of one protein was detected in IR heart tissue, however the protein was not detected in the samples of control and IPC tissue. To further characterize the detected protein molecule, the protein in the 2D gel was isolated and subjected to trypsin digestion, followed by MALDI-MS. The protein was identified as myoglobin, which was confirmed also by Western blot analysis. These results are consistent with previous studies of cardiac markers in ischemic hearts, indicating myoglobin as a suitable marker of myocardial injury. In addition, the present use of multiple techniques indicates that proteomic analysis is an appropriate means to identify cardiac markers in studies of IPC and IR.

A Study on Eating Disorders and It's Related Factors in High School Girls / 대한지역사회영양학회지

The purpose of this study was to examine the prevalence of eating disorders and the dietary, and psychological factors that influence eating disorders in high school girls. Data was collected from 4 vocational and 4 general girls' high schools in Incheon. Among the total of 595 questionnaires collected, 581 were analyzed. For data analyses, frequency, percentage, average, t-test, one-way ANOVA, Duncan's Post-Hoc and regression were conducted using SPSS WIN ver 10.0 program. As a result, 25 out of 581 students (4.3%) are judged to have eating disorders. The mean BMI of the subjects is 20.2, but the BMI students think of as ideal is 17.6. Since the frequencies of diet trial, taking diet pills, and skipping dinner are higher, the average score of Eating Attitudes Test for Korean Adolescents (EAT-26KA) is higher, they are more likely to have eating disorders. The lower the degree of body satisfaction and self esteem are, the higher the average score of EAT-26KA is. It tells that the possibility of developing eating disorders is closely related to BMI and psychological factors specially body satisfaction.