광주광역시 유아의 체중별 식행동과 영양지수

한규상,양은주,Han, Gyusang,Yang, Eunju 한국식생활문화학회 2021 韓國食生活文化學會誌 Vol.36 No.4

This study aimed to assess the association between the weight status and dietary behavior of preschool children. The survey included 412 preschool children aged 2-5 years in 31 childcare facilities in Gwangju. General characteristics of children and their mothers, weight, height, feeding type, complementary feeding, food allergy, and dietary behavior of children based on the Nutrition Quotient for preschoolers (NQ-P) questionnaire were considered. Children were classified into 4 groups by weight status; underweight, normal, overweight, and obese, based on the 2017 Korean National Growth Charts. The percentage of children in the respective groups was 5.3, 70.9, 10.7, 13.1%. Weight status was not related to breast feeding duration nor the starting time of complementary feeding. The NQ-P scores of underweight, normal, overweight, and obese groups were 55.4, 60.0, 60.8, 60.0. Among the three factors covered by the NQ-P, 'balance' and 'environment' scores of the underweight group were lower than that of other groups. Underweight children consumed beans, fish, and white milk less frequently. The 'moderation' scores of the overweight/obese group were lower than those of the normal or obese groups. Obese children more frequently ate processed meat and fast foods. Proper nutrition education is thus needed for not only obese children but also underweight children based on their age, along with their parents, and caregivers.

한국 노인의 비만도에 따른 만성질환 및 영양섭취 실태조사 - 국민건강영양조사 2016~2018 자료를 이용하여 -

한규상,Han, Gyusang 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.4

The purpose of this study was to investigate the current status of chronic diseases according to obesity in the elderly older than age 65 using data from the 7th Korea National Health and Nutrition Examination Survey (2016~2018). The subjects of the survey were 3,245 elderly older than age 65 who participated in the health survey and nutrition survey, 45.8% of the subjects were males and 54.2% of the subjects were female. 37.5% of all the elderly were obese, and the females (42.4%) were more obese than the males (31.8%) (p<0.001). Diabetes, hypertension, and hypertriglyceridemia had a similar prevalence of 24.6%, 63.0%, and 12.7% in males and females, respectively. Hypercholesterolemia was higher in the elderly females (44.2%) than in the elderly males (24.9%) (p<0.001). Through the logistic regression analysis, it was found that the prevalence of chronic diseases was higher in obesity than normal in elderly males and females (p<0.001). The total food intake increased from 'under weight' to 'obesity' in males (p<0.01) and females (p<0.001). In the case of the elderly males, the higher the degree of obesity, the higher the energy intake (p<0.05), and 'pre-obesity' consumed the most energy in elderly females. As a result of this study, the higher the obesity rate of the elderly, the higher the prevalence of chronic diseases.

충북지역 취약계층 아동을 위한 가정배달 반찬도시락의 섭취현황 및 만족도

한규상,권수연,Han, Gyusang,Kwon, Sooyoun 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.5

The aims of this study were to investigate usage status, menu preference, quality evaluation and satisfaction of home-delivered meal box for children from low-income families in Chungcheongbuk-do, Korea. A total of 320 children and their guardians who had received home-delivered meal boxes participated in 2015. A total of respondents (62.2%) were children and teenagers, and 37.8% were guardians. The 47.7% of children and 43.8% of guardians were using the home delivery service more than one year. Most of the children and guardians answered 'eat almost', 'eat all meals' served meal box, 75.3%, 81.8%, respectively. After receiving the meal box at home, 35.2% of children consumed meals within 1~2 hours, whereas 32.8% of the guardians were ate within 2~6 hours. It was founded that 'throw away leftovers' was the highest and followed 'give it others' in a way to treat leftovers. The results of preference survey on meats, seafood, showed that 'chicken nugget' (4.07) and 'stir-fried fish cake with vegetable' (3.63) were the highest points for children, whereas 'grilled LA beef ribs' (3.98) and 'stir-fried anchovies' (3.72) were the highest point for guardians. 'Seasoned leaves marinated in soy sauce' was the highest preference among vegetables and another dish for respondents. Frozen products were the most preferred types of meal boxes on the menu. In the quality evaluation of home-delivered meal box, although satisfaction with service and packaging of the meal box were high, the satisfaction of food quality was relatively low.

중국인의 삼계탕에 대한 인지도 및 관능적 특성

한규상,권수연,최지유,Han, Gyusang,Kwon, Sooyoun,Choi, Jiyu 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.3

This study was conducted to investigate the awareness and preference regarding Korean Samgyetang by the Chinese. An online survey was conducted to determine the awareness regarding Korean Samgyetang among the local Chinese, and a consumer preference test was performed to design the recipe of Samgyetang for Chinese students in Korea during April 2016. The results of the online survey showed that 88.2 % and 88.4 % of local Chinese men and women, respectively, were aware of Korean Samgyetang. Samgyetang recognition by the local residents of China was the highest in the Hubei region that includes Beijing. Traditional Samgyetang received the highest preference and Samgyetang with mung bean received the lowest preference in the preference test based on the Samgyetang type. In consumer preference tests among Chinese students, Samgyetang with broth of chicken feet (Sample-1) and Samgyetang with medicinal herbs (Sample-3) showed high acceptability than Samgyetang in water (Sample-2) in terms of the overall sensory properties. According to the results of the electronic tongue, Sample-1 showed a high value in terms of the strength of the saltiness and Sample-3 showed a high value in terms of the strength of bitterness and sweetness. Sample-2 showed a high value in terms of the strength of umami and sourness.

한국 성인의 음료 및 수분 섭취 현황 - 국민건강영양조사 2019 자료를 이용하여 -

한규상,Han, Gyusang 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.5

This study was conducted to investigate the intake status of beverages and water in Korean adults using data from the 8th National Health and Nutrition Examination Survey. The 'total water' intake was 2,250.6 g for men and 1,871.2 g for women. Men and women consumed an average of 314.9 g of 'total beverages', of which 'coffee' was the largest at 107.5 g, followed by 'others'(65.4 g), 'milk' (44.8 g), 'soda' (44.1 g), 'teas' (20.9 g), and 'fruits and vegetables' (18.5 g). The intake of 'plain water' was 1,059.9 g, and the intake of 'water from food' consumed was 547.3 g. The 'total water' intake decreased with increasing age in males and females (p<0.001). Both men and women showed a tendency toward increased 'total water' intake as income levels increased. 'Plain water' intake accounted for 51.4% of the 'total water' intake in males and females. The intake of all nutrients significantly increased from the Q1 group to the Q4 group by quartile ranges of total water intake. The results of this study showed that the intake of healthy water should be considered, and care and educational programs are needed, especially for older people, to ensure adequate water intake.

인구사회학적 요인에 따른 가정식 섭취 횟수 및 식생활 평가

한규상(Gyusang Han) 한국지역사회생활과학회 2018 한국지역사회생활과학회지 Vol.29 No.2

한국인의 잡곡밥 섭취 실태 및 관련 요인 분석

한규상(Gyusang Han),이영미(Youngmi Lee) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.6

This study aimed to investigate consumption status of cooked rice with different grains as well as examine related factors of Koreans. Based on the Korea National Health and Nutrition Examination Survey of the second year (2011) in the fifth stage, we extracted data on 7,190 people aged 1 year and higher who consumed cooked rice with one or more grains and legumes for at least one meal per day. A total of 15,250 meals were analyzed. Approximately 67.6% of subjects consumed cooked rice with different grains for more than one meal. Age was the strongest influencing factor for consuming cooked rice with different grains. Compared with people in their 40s, those aged 19∼29 and in their 30s showed lower probabilities (0.5 and 0.6, respectively) of intake of cooked rice with different grains, whereas those in their 50s and 60s showed relatively higher probabilities (1.9 and 5.0, respectively). The intake ratio of cooked rice with different grains was higher in subjects who were females (64.5%), aged 1~18, over 50s, and residing in a metropolis (62.0%). Breakfast (69.6%) showed a higher intake ratio of cooked rice with different grains compared to lunch (49.1%) and dinner (57.9%). Intake of cooked rice with different grains was highest at home (71.2%), whereas it was lowest in restaurants (11.2%). The findings of the current study may be useful in planning dietary guidelines for intake of cooked rice with different grains.

섭취빈도가 높은 곡류의 혼합비율에 따른 곡류 혼합밥의 품질특성

한규상(Han, Gyusang),정혜정(Chung, Hae-Jung),이영미(Lee, Youngmi),윤지현(Yoon, Jihyun) 한국지역사회생활과학회 2012 한국지역사회생활과학회지 Vol.23 No.4

한국 노인의 식습관 및 영양섭취 실태 평가

한규상(Gyusang Han),양은주(Eunju Yang) 동아시아식생활학회 2018 동아시아식생활학회지 Vol.28 No.4

This study examined the dietary habits and nutrient intake of elderly people over 65 years of age using the data from the Korea National Health and Nutrition Survey (KNHANES) from 2013 to 2015. The study subjects were 3,476 (1,647 in men, 2,099 in women). Dietary information was analyzed using 24-hour recall data. Eighty seven percent of men lived with their spouse while 52.2% of women widowed. According to the dietary pattern, men (79.7%) were more likely to have breakfast, lunch, dinner, and snacks than women (69.7%). Seventy percent of elderly had meals at home. The results for food security showed that 44.5% of subjects had sufficient food and variety in their food intake, while 46.9% of subjects had a sufficient amount of food but not in variety. Regarding the nutritional education experience, 94.8% of elderly did not attend nutritional education programs and only 28.7% perceived nutrition labels. The most commonly consumed food at meals was cooked rice with multi grain (n=7,281) and commonly consumed snack was coffee (n=1,646). The average energy intake was 2,018 kcal, 1,740 kcal in men and 1,580 kcal and 1,361 kcal in women, aged 65∼74 years and over 75 years, respectively. The proportion of elderly people who consumed less than the EAR of Ca was, less than AI of K, less than the EAR of riboflavin, and less than the EAR of Vit. A was 82.3%, 79.6%, 71.0% and 61.7%, respectively. The energy contribution rate (%) of carbohydrate : protein : fat was 74.0 : 13.9 : 13.1. The nutritional status was lower in women than in men, and in those over 75 years of age than those aged 65∼74 years. The results of this study show that more nutritional education is needed to improve nutritional status and health of the elderly.

중국인, 일본인 대상 가정식사 대용식 개발을 위한 한식섭취 현황 및 요구도 조사

한규상(Gyusang Han),최지유(Jiyu Choi),권수연(Sooyoun Kwon) 동아시아식생활학회 2017 동아시아식생활학회지 Vol.27 No.4

This study investigated the status of Korean food consumption and the need for home meal replacement of Korean food for Chinese and Japanese in order to export Korean food to China and Japan. In total, 78.2% of Chinese and 33.0% of Japanese showed significant differences in their experiences of visiting Korea. The most common place to consume Korean food was a Korean restaurant for Chinese (55.8%), whereas Japanese (44.9%) consumed Korean food at Korean restaurants in Japan. In the purchasing experience of Korean home meal replacement, 59.2% of Chinese and 40.5% of Japanese responded that they had purchase experience, and the reason for purchasing was ‘delicious’ (32.5%) for Chinese and ‘convenience’ (34.8%) for Japanese. The place to purchase Korean home meal replacement was large marts in both countries. Most Chinese (92.2%) and Japanese (62.1%) respondents said they were willing to buy Korean home meal replacement. Both Chinese (54.8%) and Japanese (48.0%) said that ‘taste’ was the most important factor to consider when developing Korean home meal replacement. The favorite tastes were ‘spicy’ (35.3%) for Chinese and ‘savory’ (38.8%) for Japanese. For the taste of Korean home meal replacement, Chinese answered that the product should be developed by maintaining ‘Korean traditional taste as it is’ (57.7%), whereas Japanese responded ‘change according to the taste of Japanese’ (65.2%). For the preferred packaging form of home meal replacement, Chinese preferred ‘vacuum’ package while the Japanese preferred ‘frozen’. The results of this study can be used as basic data for domestic food companies to establish marketing strategies to enter the Chinese and Japanese home meal replacement markets.