Study on Sodium Reduction: 'Healthy Restaurant for Sodium Reduction'

This study compared total sodium amounts in 'Healthy Restaurant for Sodium Reduction' menu items located in Seoul, Chungcheong, and Gyeongsang in 2011 and 2012. In addition, this study explored reduced sodium cooking methods in 'Healthy Restaurant for Sodium Reduction'. This study monitored and collected menu samples from a total of 103 restaurants participating in 'Healthy Restaurant for Sodium Reduction' in 2011 and 2012. We also surveyed restaurant employees to identify reduced sodium cooking methods in 2012. The results showed significant reductions in total amounts of sodium in menu items of restaurants located in Seoul, Chungcheong, and Gyeongsang between 2011 (310.8+/-156.8 mg/100g) and 2012 (211.6+/-110.3 mg/100g). Amounts of sodium in all seven foodgroups showed significant reductions between 2011 and 2012: 'Gook/Tang' (from 226.6+/-127.7 mg/100g to 168.5+/-74.3 mg/100g), 'Jjigae/Jeongol' (from 385.8+/-111.7 mg/100g to 257.1+/-82.53 mg/100g), 'Noodle/Dumpling' (from 263.8+/-116.9 mg/100g to 194.1+/-55.6 mg/100g), 'Gui' (from 390.3+/-120.6 mg/100g to 258.8+/-92.7 mg/100g), 'Steamed dish' (from 305.3+/-124.3 mg/100g to 175.6+/-76.6 mg/100g), 'Bob' (from 273.7+/-162.5 mg/100g to 167.1+/-93.1 mg/100g), and 'Stir-fried dish' (from 368.6+/-116.6 mg/100g to 219.0+/-72.4 mg/100g). The survey results showed that responses for 'Reducing salt amount' were 75.7%, responses for 'Using enchovy stock, shrimp, radish, or fruit soup' were 64.1%, and responses for 'Liking the taste because it is bland' were 50%. This study indicates that 'Healthy Restaurant for Sodium Reduction' nutrition policy was successful for reducing sodium contents of restaurant menu items, and also consumers were satisfied with the tastes.

Development of Menu Labeling System (MLS) Using Nutri-API (Nutrition Analysis Application Programming Interface)

Now a days, people eat outside of the home more and more frequently. Menu labeling can help people make more informed decisions about the foods they eat and help them maintain a healthy diet. This study was conducted to develop menu labeling system using Nutri-API (Nutrition Analysis Application Programming Interface). This system offers convenient user interface and menu labeling information with printout format. This system provide useful functions such as new food/menu nutrients information, retrieval food semantic service, menu plan with subgroup and nutrient analysis informations and print format. This system provide nutritive values with nutrient information and ratio of 3 major energy nutrients. MLS system can analyze nutrients for menu and each subgroup. And MLS system can display nutrient comparisons with DRIs and % Daily Nutrient Values. And also this system provide 6 different menu labeling formate with nutrient information. Therefore it can be used by not only usual people but also dietitians and restaurant managers who take charge of making a menu and experts in the field of food and nutrition. It is expected that Menu Labeling System (MLS) can be useful of menu planning and nutrition education, nutrition counseling and expert meal management.

Analysis of Different Dietary Habits by Classification of Body Mass Index of Middle School Male Students in Ulsan City / 대한지역사회영양학회지

This study investigates differences in middle school male students' anthropometric variables and dietary habits using BMI (Body Mass Index) classifications. chi-square-test for frequency and ANOVA test for mean value and duncan value were used to analyze results. Averaged results of three groups of middle school male students' anthropometry including height (normal group 164.4 cm, overweight group 165.0 cm, obese group 167.0 cm), weight (normal group 56.0 kg, overweight group 70.0 kg, obese group 83.2 kg) and waist circumference (normal group 20.7 cm, overweight group 79.8 cm, overweight group 89.6 cm) were resulted. Classification of obese group was based upon 2007 growth charts using BMI criteria. This study indicates the normal weight group boys have over-eating related dietary habits and the obese groups have less calorie dietary habits. They answered oppositely to normal recognition. The obese group reflected dietary problems, such as preferences for sweet fruit rather than normal group males. Dinnertime of the groups were significantly different and obese group's earlier dinnertime can influence on their late night snack eating. Forty precent of obese male group like fruits as late night eating food. Three meal amount of three groups were significantly different, as obese group answered they ate same amount at every meal. It can mean obese group ate more amount of food in every meal. Overweight and obese male students have dietary problem of fast eating and answers of unbalanced eating were higher in normal group. These could mean obese group eats well in every food and fast eating habit could lead a lot of food eating habit. Obese group chooses out-going food of less calorie and frequency of fast food eating was lower than normal group. In result, obese group answered that they have less calorie related dietary habits, it could mean their answers were false or fixed dietary habit. Therefore, more researches should be followed.

The Recognition and Requirement of Nutrition Labeling in Fast-Food Restaurants

This study was researched to provide the accurate nutrition information and the menu. We questionnaired an recognition and necessity of the nutrition labeling to 684 customers in fast-food restaurants. After data cleaning, we used spss package 14.0 and analyzed about the nutrition contents and place that display the nutrition labeling. First, we finded out lower recognition of nutrition labeling in restaurants than processed food. Second, many people hoped that calory and fat in various nutritions were displayed each 100 g or 100 mL. Third, the place displaying the nutrition information was the menu board and the counter to identify easily. Fourth, we analyzed the recognition and necessity of the nutrition labeling in fast-food restaurants by t-test and ANOVA. So, we knew that the recognition and necessity of the nutrition labeling was higher woman than man. And the more they earn much money and learned, the more the nutrition labeling are needed. But house-wife recognized the nutrition labeling lower than others.

NutriSyn: Knowledge Based Synonym Retrieval Service for Food and Dishes on the Web

Studies based on food analysis or food databases use the national standard food database. Although Internet information services are increasing gradually, users are only able to get definitive and profitable information using standard food terms. Until now, it has been uncommon to find food retrieval services that include users' regional or historical characteristics. Thus, this study introduces a prototype for Food and Dish Synonym Retrieval (NutriSyn) that includes synonyms and related words. The environments which NutriSyn was implemented were Linux for the server operating system, the Microsoft Windows series for the users' operating system and Apache for a web server. The development languages used are PHP, JavaScript and HTLM with a MySQL database. Users can access NutriSyn using Internet browsers. The main menu items are (1) Food Synonym DB, (2) Dish Synonym DB, (3) Food Information DB, (4) Dish Information DB, and (5) Food and Menu Synonym Retrieval. This system is expected to be a useful tool for food experts and inter- disciplinary research.

Construction of web-based nutrition education contents and searching engine for usage of healthy menu of children

A diet habit, which is developed in childhood, lasts for a life time. In this sense, nutrition education and early exposure to healthy menus in childhood is important. Children these days have easy access to the internet. Thus, a web-based nutrition education program for children is an effective tool for nutrition education of children. This site provides the material of the nutrition education for children with characters which are personified nutrients. The 151 menus are stored in the site together with video script of the cooking process. The menus are classified by the criteria based on age, menu type and the ethnic origin of the menu. The site provides a search function. There are three kinds of search conditions which are key words, menu type and "between" expression of nutrients such as calorie and other nutrients. The site is developed with the operating system Windows 2003 Server, the web server ZEUS 5, development language JSP, and database management system Oracle 10 g.

NutriSonic web expert system for meal management and nutrition counseling with nutrient time-series analysis, e-food exchange and easy data transition

This study was conducted to develop the NutriSonic Web Expert System for Meal Management and Nutrition Counseling with Analysis of User's Nutritive Changes of selected days and food exchange information with easy data transition. This program manipulates a food, menu and meal and search database that has been developed. Also, the system provides a function to check the user's nutritive change of selected days. Users can select a recommended general and therapeutic menu using this system. NutriSonic can analyze nutrients and e-food exchange ("e" means the food exchange data base calculated by a computer program) in menus and meals. The expert can insert and store a meal database and generate the synthetic information of age, sex and therapeutic purpose of disease. With investigation and analysis of the user's needs, the meal planning program on the internet has been continuously developed. Users are able to follow up their nutritive changes with nutrient information and ratio of 3 major energy nutrients. Also, users can download another data format like Excel files (.xls) for analysis and verify their nutrient time-series analysis. The results of analysis are presented quickly and accurately. Therefore it can be used by not only usual people, but also by dietitians and nutritionists who take charge of making a menu and experts in the field of food and nutrition. It is expected that the NutriSonic Web Expert System can be useful for nutrition education, nutrition counseling and expert meal management.

The iron status, clinical symptom and anthropometry between normal and anemic groups of middle school girls

This research analyzed the iron status, clinical symptoms and physical characteristics between normal and anemic group of middle school girls in the Ulsan metropolitan area. It was carried out with 237 subjects (normal 190, anemic subject 47). They were evaluated with a questionnaire and measurement of hematological indices. BMI (kg/m2) of the two groups were 19.54 +/- 2.44 (normal girls) and 19.22 +/- 2.27 (anemic girls). The hemoglobin concentration of the anemic girls were 10.84 +/- 1.17g/dl and the serum iron of the anemic girls represent 35.15 +/- 27.47 microgram/100 ml. The TIBC (Total Iron Binding Capacity) of the anemic girls showed significantly high to 449.30 +/- 64.87 microgram/100 ml. The serum ferritin of the anemic girls was 20.53 +/- 42.29 microgram/l, it represented significantly low. The symptom of 'pale face' of the anemic girls were higher than the normal girls. Hemoglobin and serum iron were negatively correlated with 'pale face'. The TIBC was negatively correlated with 'Get a cold easily'. The duration and amount of menstruation were correlated with iron status. This research is to be utilized as basic data for dietary support and nutritional education to improve their iron status.

MenuGen: Menu Planning and Recommended Menu Search System for Promotion of Self Sufficiency of Korean Food

This study was conducted to develop menugen program: Korean recommended menu planning and search based on internet to promote self sufficiency of food in Korea. This program manipulate menu and search 432 Korean recommended menus which have been developed in combination of population characteristics of 9 age level, 3 residential areas, 3 income groups, four seasons and male or female. Clients can select the high self sufficiency recommended menu by inputting their age, residental area, income, season and sex in using Menugen program. MenuGen can analyze nutrients and compare with Korean Recommended Allowance about clients' menu based on their age and sex. It can access the food, dish and menu databases. And also client can use MenuGen program for menu planning and analysis nutrients. Client's menu data can be store, delete, modify and print through MenuGen too. It will be able to read the nutrition analysis data of the foods, the dishes and the menu. Therefore it provides convenient user interface to not only users but also dietitians and nutritionists, who take charge of making a menu, and experts in the field of food and nutrition. MenuGen will help the nutrition policy accomplishment and the food self-supply rate improvement of the nation with use of menu drawing up program of internet base.

Manipulation System for Nutrition Counseling Based on Internet

The purpose of this study was to develop a manipulation system for nutrition counseling based on internet. This system offers convenient user interface and the synthetic counseling results with various utilities. This system consists of the general information of clients, the anthropometry data and the calculation of obesity and body index, the state of eating habits, calorie expenditure, clinical symptoms, the convenient method for analysis of nutrients, biochemical data and nutrition prescription. Having interoperability, these functions preserve the information of clients and manage the historical data. This system can insert, store, print out and generate the synthetic information of clients to provide a suitable and efficient nutrition counseling information. With accumulated client data, It does the nutrition education and counseling simultaneously. As it is developed based on internet, it provides friendly user interface. Also, Managing clients' information connected to database, it can provide a systematic and formal information. It is possible for the system to retrieve information and counsel in real time. It is expected that the nutrition counseling management system can improve the national health with animated nutrition counseling.

Improvements in e-Food Exchange of commonly used Foods and Search System (ENECC/E-Food Exchange) based on Internet

The food exchanges are frequently used to nutrition education and counseling for diabetes, weight control, hyperlipidema and etc. But it is difficult to find out food exchange lists with food exchange groups in the food composition table. This study was conducted to select e-food exchange of commonly used foods(456 foods) and improve search system based on internet. Also, the e-food exchange database was developed as having the proximate composition, mineral and vitamin content such as energy, moisture, protein, fat, carbohydrate, ash, calcium, phosphorus, iron, sodium, potassium, retinol equivalent, retinol, a-carotene, thiamin, riboflavin, niacin, ascorbic acid, refuse per 100g of each food. The e-food exchange database developed is basically based on the 6th food composition table(2001) of the National Rural Living Science Institution in Rural Development Administration, Korea. The 456 commonly used foods or 2,262, all foods can be searched easily in a new system. A specific food of e-food exchange can be searched by a given set of food groups or food name and can give information about food one exchange lists, weight and nutrient value per 100g of each food user-friendly on internet. It can be used to make a nutritionally balanced meal plan, nutrition education and counseling.

Improvements in e-Food Exchange of commonly used Foods and Search System (ENECC/E-Food Exchange) based on Internet

The food exchanges are frequently used to nutrition education and counseling for diabetes, weight control, hyperlipidema and etc. But it is difficult to find out food exchange lists with food exchange groups in the food composition table. This study was conducted to select e-food exchange of commonly used foods(456 foods) and improve search system based on internet. Also, the e-food exchange database was developed as having the proximate composition, mineral and vitamin content such as energy, moisture, protein, fat, carbohydrate, ash, calcium, phosphorus, iron, sodium, potassium, retinol equivalent, retinol, a-carotene, thiamin, riboflavin, niacin, ascorbic acid, refuse per 100g of each food. The e-food exchange database developed is basically based on the 6th food composition table(2001) of the National Rural Living Science Institution in Rural Development Administration, Korea. The 456 commonly used foods or 2,262, all foods can be searched easily in a new system. A specific food of e-food exchange can be searched by a given set of food groups or food name and can give information about food one exchange lists, weight and nutrient value per 100g of each food user-friendly on internet. It can be used to make a nutritionally balanced meal plan, nutrition education and counseling.

Iron Status and Anemia of Middle School Girls in Ulsan Metropolitan City / 대한지역사회영양학회지

This study was designed to assess the nutritional iron status and anemia of middle school girls. Three-hundred-fiftythree female subjects in Ulsan metropolitan city were evaluated using a questionnaire, and hematological indices. The average height and weight of the respondents were 157.19 +/- 5.57 cm and 51.06 +/-9.42 kg, respectively. The average Body Mass Index (BMI, Kg/m2) was 20.63 +/-3.23, which was within the normal range. With regard to clinical symptoms, the greatest number of respondents reported that they experienced 'decreased ability to concentrate'. The total caloric intake of each subject was 1743.28 +/- 343.47 kcal (83.01% of the Korean RDA) and the calcium intake was 634.98 +/- 201.43 mg (79.37% of the Korean RDA). The mean daily intake of iron was 14.76 +/- 4.36 mg (92.25% of the Korean RDA) and the heme iron intake was 6.12 +/- 2.30 mg, which was 41.5% of the total iron intake. The average hemoglobin (Hb) concentration of the subjects was 13.24 +/- 1.01 g/dl, and the average hematocrit (Hct) level was 37.79 +/- 4.10%. The transferrin saturation {TS (%)} was 19.41 +/- 9.21%, and the ferritin level was 26.26 +/- 18.60 ng/ml. The iron deficiency anemia among the subjects was estimated at 6.1% by using Hb (< 12 g/dl), 20.5% by using Hct (< 36%), 30.8% by using TS (< 14%), and 23.1% by using ferritin (< 12 ng/ml). The total iron binding capacity (TIBC) showed a negative correlation with the Hb, iron, ferritin and TS. With regard to the correlation between blood biochemistry and clinical symptoms related to anemia, the Hb concentration was negatively correlated with 'pale face' (p < 0.05). In addition, the level of iron was significantly and negatively correlated with 'poor memory' (p < 0.01) and the ferritin concentration was negatively correlated with 'no appetite' (p < 0.05), 'pale face (p < 0.05). These results suggest that the prevalence of iron deficiency among middle school girls is very high; therefore, guidelines on dietary support and nutritional education to improve their dietary iron status should be provided.

A Basic Study of Food Exchange Database Construction and Search System (ENECC/E-Food Exchange) Based on Internet

The food composition tables are frequently used to health and nutrition practices. But it is difficult to find out food exchange lists with food exchange groups in the food composition table. Over 2500 items and many kinds of nutrients are in the food composition table. But now food exchange lists are used a few foods. The internet demands the users needs for obtaining more food exchange lists and nutrient information from food composition. This basic study is to solve the users need and the supply more efficient and effective manipulation system for e-food exchange database construction and search system:ENECC/e-food exchnage(E-Nutrition Education and Couseling Center/e-food exchange). This paper introduces the food exchange database construction and search system(ENECC/e-food exchange) using the formula which calculates the food exchange quantity of 6 food exchange groups and added one extra groups(alcohol) based on the internet. The ENECC/e-food exchange database is basically based on the 6th food composition table(2001) of the National Rural Living Science Institution in Rural Development Administration, Korea. The e-food exchange database are consisted of 2,261 foods in 6 basic food groups and one extra groups by using ENECC calculating formula. Also, the e-food exchange database has the proximate composition, mineral and vitamin content such as energy, moisture, protein, fat, carbohydrate, ash, calcium, phosphorus, iron, sodium, potassium, retinol equivalent, retinol, a-carotene, thiamin, riboflavin, niacin, ascorbic acid, refuse per 100g of each food. To calculate e-food exchange, ENECC/e-food exchange calculating formula was developed. The one food exchange weight and ENECC/e-food exchange weight were significantly correlated. It shows that the use of this formula is valuable and easily usable. A specific food of e-food exchange can be searched by a given set of food groups or food name and can get information about food one exchange lists, weight and nutrient value per 100g of each food user-friendly on internet. It can be used to make a nutritionally balanced meal plan and nutrition education and counseling.

A Basic Study of Food Exchange Database Construction and Search System (ENECC/E-Food Exchange) Based on Internet

The food composition tables are frequently used to health and nutrition practices. But it is difficult to find out food exchange lists with food exchange groups in the food composition table. Over 2500 items and many kinds of nutrients are in the food composition table. But now food exchange lists are used a few foods. The internet demands the users needs for obtaining more food exchange lists and nutrient information from food composition. This basic study is to solve the users need and the supply more efficient and effective manipulation system for e-food exchange database construction and search system:ENECC/e-food exchnage(E-Nutrition Education and Couseling Center/e-food exchange). This paper introduces the food exchange database construction and search system(ENECC/e-food exchange) using the formula which calculates the food exchange quantity of 6 food exchange groups and added one extra groups(alcohol) based on the internet. The ENECC/e-food exchange database is basically based on the 6th food composition table(2001) of the National Rural Living Science Institution in Rural Development Administration, Korea. The e-food exchange database are consisted of 2,261 foods in 6 basic food groups and one extra groups by using ENECC calculating formula. Also, the e-food exchange database has the proximate composition, mineral and vitamin content such as energy, moisture, protein, fat, carbohydrate, ash, calcium, phosphorus, iron, sodium, potassium, retinol equivalent, retinol, a-carotene, thiamin, riboflavin, niacin, ascorbic acid, refuse per 100g of each food. To calculate e-food exchange, ENECC/e-food exchange calculating formula was developed. The one food exchange weight and ENECC/e-food exchange weight were significantly correlated. It shows that the use of this formula is valuable and easily usable. A specific food of e-food exchange can be searched by a given set of food groups or food name and can get information about food one exchange lists, weight and nutrient value per 100g of each food user-friendly on internet. It can be used to make a nutritionally balanced meal plan and nutrition education and counseling.

A Study on the Current Situation and Needs for the Internet Program of the Nutrition Computing

This study was reviewed databases and outcomes of national/international off-line and on-line(Internet) nutrition softwares to identify the present conditions of nutrition softwares, and investigated user's needs and determine which component should be included in nutrition software. The most frequently used databases for the national programs were the food composition table provided from the National Rural Living Science Institution in Rural Development Administration and the food composition table and the nutrient contents of foods provided from the Korean Nutrition Society. For international programs, the food composition table from the USDA was commonly used. The analysed outcomes included the degree of obesity, nutrient analysis and nutrient intake compared with RDA, food intake from each by food group, food habits and the frequency of food consumption. As to the result of needs assessment for the Internet nutrition softwares, it was suggested that the needs of the Internet nutrition softwares were high because most of the respondents replied that 3-point('it is needed') or 4-point('it is necessary') on 4-points likert scale. As to the databases, the needs of 'food composition analysis' and 'the suggestion of the Korean RDA' were high. For the basic information for foods, the respondents replied that 'the classification of foods', 'foods codes', 'the amount of ingredients' and 'nutrient analysis' should be included. The needs of 'nutrient analysis of meal', 'diet therapy' and 'meal plan by caloric requirements' were high. As for utilizing the Internet meal planning programs, the respondents replied that 'it should be easy to use' most and demand for 'data saving and the saved data should be usable later' and 'meal planning education tools' were high. In conclusion, the Internet nutrition software that satisfies various needs of users should be developed for policy making that promote public health, nutritional care and self-supporting of foods.

Effect of Calcium Intake and Health Status on Blood Lipids in Middle-aged Women

The purpose of this study was to confirm that calcium intake and healthy status play a role in reducing the risk of cardiovascular disease, to assure that calcium intake and regular exercise are important in reducing serum lipid levels in middle-aged women. Daily nutrient intakes were analyzed by convenient method. Anthropometric measurement such as body weight and height and blood pressure were measured. The subjects divided into two groups : women in group I under 50 years of age( or = 50 yr group). Average ages of group I and II were 43.87 and 53.46 years. The nutrients intake of subjects were higher than Korean recommended dietary allowances(KRDA) except calorie, iron, calcium, vitamin B1. They showed significant difference each other in vitamin B2(p or = 50 yr group. The levels of serum cholesterol, triglyceride, blood pressure, Atherogenic Index(AI), LDL/HDL and Cardiac Index(CI) were increased with age. The triglyceride and total cholesterol concentrations and LDL/HDL in > or = 50 yr group were significantly higher than those of < or = 49 yr group. There was a highly significantly positive correlation between age and triglyceride, total cholesterol and Atherogenic Index(AI). Triglyceride, total cholesterol, LDL-cholesterol concentration and Atherogenic Index(AI) were positively correlated with body weight and WHR(waist-hip ratio). Also ther was a significantly negative correlation between exercise and Cardiac Index(CI). Also a significantly negative correlation was found between Ca intake and LDL-cholesterol. Exercise and Cardiac Index(CI) also had a significantly negative relation. The results suggest that increased habitual physical activity and calcium intake should be recommended as a way of decreasing blood lipids and blood pressure in middle-aged women.

A Study of Iron Status and Anemia in Female High School Students in Ulsan / 대한지역사회영양학회지

This study was designed to assess the iron nutritional status and anemia of high school students. 383 female subjects in Ulsan Metropolitan city were evaluated using a questionnaire, and a measurement of hematological indices. The average height and weight of the respondents were 161.24+/-4.90 cm and 53.12+/-6.37 kg, repectively. The average BMI(body mass index) was 20.43+/-2.26 which was in the normal ramge. The average hemoglobin(Hb) concentration of the subjects was 13.14+/-0.97g/dl, and the average hematocrit(Hct) level was 40.84+/-17.40%. Transferrin saturation{TS(%)} was 20.86+/-10.32%, and the ferritin by Hct(0.05)' and 'cold hands and feet' significantly(r= -0.109, p<0.05). The level of Mean corpuscular volume(MCV) was negatively correlated with 'feel dizzy when standing up', 'tired out easily', and 'decrease ability to concentrate' significantly(p<0.05). In particular, the level of Fe was negatively correlated with 'shortening of breath when going upstairs' and 'feeling blue' significantly(p<0.01). These results suggest That the prevalence of iron deficiency of female high school students is very high, therefore guidelin......

Effects of Iron Supplementation on Iron Status of Anomic High School Girls / 대한지역사회영양학회지

This study was designed to investigate the effect of iron supplementation on the iron nutritional status and anemia of high school girls in Korea. One hundred thirty-five female students residing in Ulian metropolitan city in Korea diagnosed as having anemia or iron deficiency participated in this study. One or two tablets of iron medicine(80-160 mg Fe as ferrous sulfate/day) were administered to all participants for 3 months. Subjects were evaluated with a questionaire, measurement of hematological indices before and after iron supplementation. The average height and weight of respondents were 161.62 +/- 4.68 cm and 53.87 +/- 6.10 kg, respectively. Daily intakes of energy were 1597.8 +/- 302.35 kcal(76.0% RDA). Iron intakes were 13.72 +/- 4.17 mg (76.3% of RDA) and calcium intakes were 580.74 +/- 177.21(72.5% of RDA) before iron supp]ementation. At baseline, 63% of all participants had depleted store(serum ferritin 12 ug/ml and/or transferrin saturation(TS)<14%). After iron supplementation, this proportion declined to 19.3%. 55.6% of subjects had 12 ug/m1 of basal ferritin concentration before iron supplementation, and this proportion declined to 16.3% after iron supplementation. The basal hemoglobin(Hb) concentrations were 12.13 +/- 1.01 g/dl and they increased to 12.79 +/- 0.81 g/dl, which showed significant difference artier iron supplementation(p<0.001). The basal ferritin and TS(%) were 13.24 +/- 11.66 ng/ml, 18.42 +/- 10.12% and they significantly increased to 32.95 +/- 21.14 ng/ml, 33.53 +/- 16.64%, respectively(p<0.001). The basal total iron binding protein(TIBC) were 467.81 +/- 97.24 ug/dl and they significantly decreased to 325.05 +/- 48.89 ug/dl(p<0.001) after iron supplementation. The number of tablets administered was positively correlated with serum iron(t = 0.553, p<0.01), serum ferritin(t = 0.557, p<0.01), TS(%)(t = 0.588, p<0.01) and negatively correlated with TIBC(t= -0.409, p<0.01). The anemia symptoms such as 'Shortening of breath when going upstairs(p<0.01)', 'Tired out easily(p<0.01)', 'Feeling blue(p<0.001)', 'Decreased ability to concentrate(p<0.01)', and 'Poor memory(p<0.001)'improved significantly after iron supplementation. In this study, daily iron supplementations were efficacious in improving the iron status and anemic symptoms of female high school students. Regular check-ups and nutrition education for adolescents are necessary because of their vulnerability to iron deficiency. Further studies are needed to determine the minimum effective dose of iron and to examine the adverse effect of long-term iron supplementation.

Effect of Ca Supplementation on Serum Ca Level and Psychological Conditions in Perimenopausal Women / 대한지역사회영양학회지

This study was conducted to investigate the relationship of serum calcium and magnesium level to depression and anxiety symptoms in 66 perimenopausal women. Daily nutrient intakes and dietary sources of calcium were analyzed by convenient method. General status was conducted by a questionnaire whereas the questionnaire of CED-S(the Center for Epidemiological studies-Depression Scale) was used for depression and Spielburger's STAI-S(state-Trait Anxiety Inventory-State) was used for anxiety. Fasting blood samples were collected, and serum calcium and magnesium concentrations were measured before and after calcium supplementation. The age distribution of the subjects was 49-55 years. Results indicated that serum calcium concentrations were significantly(P<0.05) increased to normal ranges after calcium supplementation. Depression and anxiety scores of the subjects with calcium supplementation were significantly(p<0.05) lower than those before calcium supplementation. There were significantly(P<0.05) decreased between serum magnesium concentration and depression and anxiety scores, but calcium concentration was not significantly decreased. These results suggest that psychological conditions of perimenopausal women are possibly effected by serum calcium and magnesium levels. More studies are needed to measure the long-term effects of calcium supplementation on psychological conditions in perimenopausal women.