Hak-Seon Kim

Body composition changes were related to nutrient intakes in elderly men but elderly women had a higher prevalence of sarcopenic obesity in a population of Korean adults

In this study, we examined the relationship between sarcopenic obesity (SO) and nutrition status, according to sex in Korean adults who were 60 years or older. Body composition was categorized as SO, sarcopenic nonobesity, nonsarcopenic obesity, and nonsarcopenic nonobesity. Obesity was defined by body mass index. Sarcopenia was defined as an appendicular skeletal muscle mass divided by weight (Wt) of less than 1 SD below the sex-specific mean for young adults. Subjects included 1433 subjects (658 men and 775 women) who were 60 years or older and who participated in the fifth Korea National Health and Nutritional Examination Survey 2010. Sarcopenic obesity was more prevalent in women (31.3%) than in men (19.6%). Individuals with SO had significantly higher fasting insulin, homeostasis model assessment of insulin resistance (male: 3.2 ± 1.4, female: 3.4 ± 2.1), and triglycerides (male: 167.3 ± 90.6 mg/dL, female: 160.7 ± 85.0 mg/dL). High-density lipoprotein was under the normal criteria (50 mg/dL) in women. Intake of nutrients associated with muscle loss (protein, vitamin D, calcium, and vitamin C) was significantly different among the male but not the female groups. Although protein intake was normal, calcium and vitamin D intakes were insufficient in all groups. In conclusion, body composition changes were related to nutrient intakes in elderly (60 years or older) men but not elderly women. Women had a higher prevalence of SO than did men, suggesting that early nutritional intervention in elderly women may help them address age-associated body composition changes.

Can nutrition label recognition or usage affect nutrition intake according to age

OBJECTIVES The aim of this study was to investigate the effect of the use of nutrition labeling on nutritional intake according to age groups, focusing on Korean elderly. METHODS Study participants (N = 5223) were adults at least 20 y of age and had participated in the Korean National Health Examination and Nutrition Survey in 2012. Data for recognition/use of nutrition labels were obtained by self-report. Nutrition intake also was estimated by 24-h dietary recall. Participants were categorized into three age groups: 20 to 39 y, 40 to 59 y, and ≥60 y. Generalized linear model was conducted to test mean differences between nutrition label recognition (NLR) and nutrition label use (NLU) groups for nutrient intake, according to the age groups. RESULTS Results from this study indicated that younger individuals (age groups of 20-39 and 40-59 y) in the NLU group showed a significant association with nutrient intake compared to those in the NLR group. Additionally, nutrition intake status in the NLU group improved positively. Whereas older participants (≥60 y) in the NLR group showed a significant association with most nutrient intake compared with the NLU group. The study also found that protein intake was reduced in the NLU group compared with the non-NLU group across the age groups, except for older participants (age group 20-39 y: 79.16 versus 86.30 g, P = 0.050; age group 40-59 y: 69.97 versus 75.58 g, P = 0.040; age group of ≥60 y: 64.72 versus 64.89 g, P = 0.967). CONCLUSIONS The present study revealed that nutrition labeling cannot be effective for the elderly, and there were several areas of misunderstanding. Therefore, more systematic education on the topic of nutrition labeling is required to help the elderly make healthier food decisions.

Impact of dining out on nutritional intake and metabolic syndrome risk factors: data from the 2011 Korean National Health and Nutrition Examination Survey

The frequency of dining out has rapidly increased; however, the independent associations between dining out, metabolic syndrome risk factors and nutritional status have not been well characterised. The aim of the present study was to investigate the associations between dining out, nutritional intakes and metabolic syndrome risk factors among Korean adults, using data from the 2011 Korean National Health and Nutrition Examination Survey. Frequency of dining out was significantly associated with intake of nutrients such as energy, water, protein, fat, carbohydrate, Ca, Na, vitamin A and carotene. Especially, the result revealed that Korean adults had insufficient Ca intake compared with the Korean reference intake (700 mg). As the frequency of dining out increased, so did energy intake. In addition, individuals who dined out seven or more times per week experienced a 64% higher likelihood of blood pressure abnormalities, an 88% higher likelihood of waist circumference abnormalities, and a 32% higher likelihood of low HDL-cholesterol levels than those who dined out less than once per week. BMI was not associated with the frequency of dining out. Our findings suggest that strategies to modify dining-out behaviour could reduce metabolic syndrome risk factors via improved nutrition.

Relationships among Knowledge of Healthy Food, Health Concern, and Behavioral Intention: Evidence from the United States and South Korea

This study explores the correlations among knowledge of healthy food, heath concern, and behavioral intention among college students. This study also examines the perception of these factors by students in the United States and South Korea. This study employed a distribution of 630 questionnaires, of which 550 (203 from the United States and 347 from South Korea) represent the dataset for analysis. The findings show that knowledge of healthy food had a significant effect on behavioral intention and positively affected health concern among college students in the United States and South Korea. In addition, health concern has a significant impact on college students’ behavioral intention. Results also showed that the links among the three constructs were consistently important to the participating college students. Additionally, the moderating effect of culture differences on knowledge of healthy food and behavioral intention were observed.

Evaluation of the On-Campus Dining Services Using Importance-Performance Analysis

The objectives of the current study were to explore the perceived importance and performance/satisfaction of on-campus dining service consumers, to investigate the importance-performance difference between patron and nonpatron customers, and to examine the differences between gender groups. The study compared the respondents’ perceived importance and performance ratings of the dining-service-quality attributes using importance-performance analysis. The resultant importance-performance analysis grid illustrated that food quality and sanitation fell into Quadrant 2 (Keep up the Good Work); price into Quadrant 3 (Low Priority); and service and environment into Quadrant 4 (Possible Overkill). However, the importance-performance analysis comparison of patron/nonpatron groups and gender groups showed that the service attribute was allocated differently.

Healthy Food Awareness, Behavioral Intention, and Actual Behavior toward Healthy Foods: Generation Y Consumers at University Foodservice

Abstract This study examined relationships among healthy food awareness, behavioral intention toward healthy foods, and actualbehavior of Generation Y consumers. This study hypothesized that Generation Y consumers are aware of healthy foods andmore likely to eat healthy foods while avoiding junk foods. According to structural equation modeling, all hypothesized pathswere statistically significant, meaning that the three constructs in the model showed positive relationships with each other.Results showed that this group of college students is generally aware of healthy foods and have positive intentions towardhealthy food choices. Therefore, university foodservice management needs to continue to improve their menus in order toattract this new generation of college student consumers.Key Words: Healthy food awareness, behavioral intention, Generation Y, university foodservice I. Introduction In the United States university foodservice is one of thelargest sectors of the foodservice industry, and the market isgetting considerably larger in terms of the number ofpotential consumers (Andaleeb & Caskey 2007; Kim et al.2004; Knutson 2000; Seo et al. 2012). According to a reportby the U.S. Census Bureau (2010), there were approximately19 million college students in 2008, indicating 22% increasefrom 2000. These numbers imply that there is an increasingdemand in university foodservice. A recent study by Technomicshowed that 62% of college/university students purchasedfood or beverages from on-campus foodservice at least oncea week (Technomic 2011). According to the report, collegestudent consumers are concerned with healthy food, such asones low in fat, calories, and sodium; meanwhile, increasingtheir interest in healthy, or eco-friendly, foods broughtchanges to university foodservice at students’ respectiveschools (Jang et al. 2011; Lee et al. 2013).The definition of the term “healthy foods” has not beenclearly settled and varies depending on the source andcontext. According to the FDA (Food and DrugAdministration 2013), food that is low in fat, limited in theamount of sodium/cholesterol it contains, and food thatprovides a certain amount of nutrients is considered to be“healthy food.” One challenge for university foodservicenow is that most consumers are Generation Y or Millennials,(people born between the mid-1970s and 1990s). Mostcollege students are Generation Ys. These consumers aresophisticated, eating out frequently, and willing to pay extrafor better foods/service; therefore, in order to successfullymarket to this generation, university foodservice operatorsshould understand college students’ behavioral intention andhow to satisfy them (Kim, 2013; Lee & Kim 2012). Thegeneral awareness of healthier food that dominated the 1990shas led to greater menu choices in foodservice for bothbusiness and industry. Kwon et al. (2010) defined a healthymenu item as “a menu item with an increased nutritionalvalue or decreased health risk attributed to a change of foodingredients or cooking methods.” Generally speaking, healthymenus are now being provided with more varied choicesincluding low-fat and lowered-calorie menu options. Thus,the foodservice industry is examining new ways of exploitingmarket opportunities to satisfy their customers.Even though there is some research regarding healthyfoods in university foodservice, behavioral intention toward

Exploratory Study of Korean Traditional Food, Rice Cakes’ Product Attributes, and Customers’ Satisfaction and Loyalty

This study investigated the relationships of rice cakes’ product attributes, overall satisfaction, and repurchase intentions. Rice cake attributes were investigated as well as consumers’ behaviors, with a total of 324 female respondents. All respondents purchase rice cakes at least 2 to 3 times per year, and 10.8% of respondents purchase rice cakes once a week, which was the highest frequency. The results of analysis indicate that commercialization attribute, consumers’ satisfaction, and repurchase intentions have effects on each other. Product attributes had a direct effect on repurchase intentions and overall satisfaction had a direct effect on repurchase intentions.

Nutritional Quality Assessment of Elementary School Lunches of South Korea and the United States

Nutritional quality of school meals is important to provide a balanced nutritional meal for children in many countries. However, few attempts have been made to examine and compare the nutritional quality of school meals between countries. This article analyzes the nutritional quality of school lunches in elementary schools in South Korea and the United States and compares the nutritional quality and adequacy of the school lunches between the two countries. Daily school lunch reports were collected from South Korea and the United States to evaluate and compare the quality and adequacy of school lunches. Dietary quality was assessed using the nutrition adequacy ratio, mean adequacy ratio, and index of nutritional quality. The calcium, vitamin B2, and vitamin C content of school lunches in South Korea were significantly different between schools. School lunches in South Korea and the United States provided sufficient energy, protein, iron, and vitamin C. The results indicated that both countries can increase the provision of micronutrients. Recognition of insufficient nutrient provision in school lunches can help to improve lunch programs to improve childrens health. Enhanced school lunches will place a greater emphasis on fruits and vegetables, which would lead to more nutritionally balanced lunches.

The Effect of Healthy Food Knowledge on Perceived Healthy Foods’ Value, Degree of Satisfaction, and Behavioral Intention: The Moderating Effect of Gender

ABSTRACT This study seeks to determine how knowledge about healthy food impacts its perceived value, satisfaction, and behavioral intention among college students to access healthy foods, and to investigate the moderating effect of gender on the formulated relationships. The results show that knowledge about healthy food positively influences perceived value and behavioral intentions, and perceived value is a significant predictor of satisfaction and behavioral intentions toward healthy foods. In addition, knowledge about healthy food does not significantly influence on satisfaction in this study. The results regarding the moderating effects of gender show that gender only moderates the relationship between satisfaction and behavioral intentions toward healthy foods. These results offer useful information for foodservice companies and educational institutions; more specifically, for gaining a better understanding of college students’ behaviors and perceptions toward healthy foods and developing marketing strategies accordingly.