Soongeui Women's College

ObjectivesThis study aimed to analyze dietary factors associated with sleep duration in postmenopausal middle-aged women using data from the Korea National Health and Nutrition Examination Survey (KNHANES), with particular emphasis on the postmenopausal period.MethodsA total of 3,040 postmenopausal women aged 40–64 years from the 2019–2023 KNHANES were included. Sleep duration was classified into four categories: “appropriate sleep duration” (ASD; 7–9 hours), “short sleep duration” (6–7 hours), “very short sleep duration” (VSSD; < 6 hours), and “long sleep duration” (LSD; > 9 hours). Nutrient and food intake were compared among groups using analysis of covariance. Multinomial logistic and polynomial regression models assessed associations, adjusting for demographic and health covariates.ResultsThe VSSD group had higher body mass index and waist circumference than the ASD group, despite lower total energy intake, and also consumed more snack energy and skipped breakfast and dinner more often. This group also had lower intakes of monounsaturated fatty acids and nuts and seeds. In the late menopausal group, greater consumption of cereal grains, fish and shellfish, and beverages was associated with elevated LSD risk. Conversely, higher folate intake in the early menopausal group was inversely associated with VSSD risk. Cholesterol intake was positively associated with LSD risk in both groups. A negative nonlinear association between sleep duration and dietary intake was observed in the early menopausal group when polyunsaturated fatty acid intake exceeded 19.86 g/day and riboflavin intake exceeded 1.76 mg/day. In the late menopausal group, riboflavin intake was strongly correlated with increased LSD risk (odds ratio = 4.776, P = 0.004). Sugar and beverage intake showed a positive linear relationship with sleep duration at average intake levels.ConclusionDietary factors associated with sleep duration differed by postmenopausal period, with specific nutrients and food groups exhibiting variable associations with sleep duration above mean intake levels.

Objectives: This study examined the characteristics and nutritional risk of the elderly who receive home delivery services. We then analyzed the effects of the characteristics of the elderly who receive the home-delivery meal service on their nutritional risk.

In this study, garlic powder, tomato extract and a mixture of both were analyzed for anti-thrombotic effects using a collagen and epinephrine induced thrombosis model. Rats were randomly assigned to control, thrombosis induced control (COL/EP), garlic powder (G), tomato extract (T) and mixture of garlic powder and tomato extract (GT) groups. Test materials were administered for 7days and thrombosis was induced by collagen and epinephrine injection. The results showed that G, T, and GT delayed activated partial thromboplastin time and reduced the expression of intracellular adhesion molecule-1 mRNA. Histological analysis of aorta and lung revealed that thrombosis was partially improved by G, T, and GT. Although there was no synergistic effect in GT compared to G and T treatment, this study showed that G, T, and GT have anti-thrombotic effect.

Gastrodia elata Blume (GEB), a traditional herbal medicine, has been used to treat a wide range of neurological disorders (e.g., paralysis and stroke) and skin problems (e.g., atopic dermatitis and eczema) in oriental medicine. This study was designed to investigate the antioxidant ability of GEB and its antiaging effect on human dermal fibroblast cells (HDF). The total phenolic and flavonoid contents of GEB were 21.8 and 0.43 mg/g dry weight (DW), respectively. The ergothioneine content of GEB was 0.41 mg/mL DW. The DPPH and ABTS radical scavenging activities of GEB at 5 and 10 mg/mL approximately ranged between 31% and 44%. The superoxide dismutase activity of GEB at 10 and 25 mg/mL was 57% and 76%, respectively. GEB increased procollagen type 1 (PC1) production and inhibited matrix metalloproteinase-1 (MMP-1) production and elastase-1 activity in UVA-irradiated HDF. PC1 messenger RNA (mRNA) levels decreased upon UVA irradiation, but recovered in response to high doses of GEB in HDF. On the contrary, GEB significantly decreased MMP-1 and elastase-1 mRNA levels, which were markedly induced in UVA-irradiated HDF. Collectively, these results suggest that GEB has sufficient antioxidant ability to prevent the signs of skin aging in UVA-irradiated human skin cells, suggesting its potential as a natural antiaging product.

The adequate dietary intake is important to maintain the nutritional status of the patients after pancreatic cancer surgery. This prospective study was designed to investigate the dietary intake and the nutritional status of the patients who had pancreatic cancer surgery. Thirty-one patients (15 men, 16 women) were enrolled and measured body weight, body mass index (BMI), nutritional risk index (NRI), and Malnutrition Universal Screening Tool (MUST). Actual oral intake with nutritional impact symptoms recorded on the clinical research foam at every meal and medical information were collected from electronic medical charts. The rates of malnutrition at admission were 45.1% (14/31) and 28.9% (9/31) by NRI and MUST method, respectively, but those were increased to 87% (27/31) and 86.6% (26/31) after operation on discharge. The median values of daily intake of energy, carbohydrates, fat, and protein were 588.1 kcal, 96.0 g, 11.8 g, and 27.0 g, respectively. Most patients (n = 20, 64.5%) experienced two or more symptoms such as anorexia, abdominal bloating and early satiety. There were negative correlations between C-reactive protein (CRP) levels and the intake of total energy, protein, fat, and zinc. The rates of malnutrition were increased sharply after surgery and the dietary intake also influenced the inflammatory indicators. The results suggested that need of considering special therapeutic diets for the patients who received pancreatic surgery.

Purpose: We recruited 118 women in their early 20s to examine the relationship between sodium intake and salty taste thresholds and preference. We also examined the association of salty taste preference with sodium-related dietary behaviors and major dishes contributing to sodium intake. Methods: Daily sodium intake was estimated using a 127-item dish-frequency questionnaire. Salty taste thresholds and preference were measured using rating scales using water solution of NaCl and a self-administered questionnaire based on a Likert scale, respectively. Results: Salty taste preference showed positive correlation with daily sodium intake and sodium intake-increasing behaviors, and inverse association with sodium intake-decreasing behaviors, including salt and soy sauce use at the table, the frequency of eating out and home delivery of foods, broth consumption of soup, stew or noodle soup, the use of ready-to-serve or processed foods, fresh vegetable intake, and the accommodating attitude toward bland food. Intake of sodium-contributing dishes, including ramen, spicy soft-tofu stew, radish kimchi, and dishes containing kimchi, also showed positive association with salty taste preference. Unexpectedly, detection and recognition thresholds of salty taste showed no association with salty taste preference, sodium intake, and sodium-related dietary behaviors. Conclusion: These findings suggest that salty taste preference could reflect sodium intake of individuals rather than thresholds of saltiness, and may be used as a simple and effective proxy for usual sodium intake.

Purpose: Despite the popularity of dietary supplements, little data are available on their use by university students. The purpose of this study was to examine the use of vitamin mineral supplements and to identify factors related to supplement use among university students. Methods: University students (N = 345) in Seoul were surveyed. Survey questions included descriptive demographics, types of vitamin and mineral supplements used, health related lifestyle factors, mini dietary assessment, and knowledge and behaviors related to supplement use. Results: Of university students surveyed, 41% consumed vitamin and mineral supplements. Among the supplement users, multivitamins were the most commonly used dietary supplements (68.6%), followed by vitamin C (31.4%) and calcium (17.1%). In particular, the use of vitamin C and iron supplements was more common in females than males (p < 0.05). For the number of supplements taken daily, 32.1% of supplement users consumed 2 or more supplements; 20% of supplement users had almost no knowledge of the supplements being taken. Based on the results of multivariable logistic regression analysis, supplement use was associated with higher interest in their own health, non-smoker, and supplement use by family (p < 0.05). In addition, supplement use was slightly associated with healthy dietary behavior such as consuming a variety of foods (p = 0.05) and current disease status (p = 0.05). Conclusion: University students with relatively healthy lifestyles appear to take vitamin and mineral supplements, but they had little knowledge of the supplements. Given high prevalence of dietary supplement use among university students, nutrition education regarding supplement use is needed.

The purpose of this study is to elucidate how two young children understand force in rough-and-tumble play. For this purpose, a form of microanalysis They regarded black as the strongest color due to their daily experiences. They assumed that a structure made of black Lego-color-bricks would be strongest and made an experiment of beating it against blocks of other colors. Such repetitive behavior ultimately led them to realize that color had no correlation with strength. They also understood mechanical energy by which a boy's pushing power moves against an object. They tried to strike a bigger or protruding structure and understood that parts might be broken more easily by striking. This experience enabled the boys to realize the principle of resistance. That is to say, in the process of rough-and-tumble play, their misconceptions were gradually removed and they obtained scientific knowledge, including understanding of mechanical energy and the principle of resistance. This study found that two young children constructed knowledge together through the process of tool making and in contending for victory in rough-and-tumble play.

A research was conducted on Seoul regional elementary, middle, and high school nutritionists to study about their perception of HACCP control standards & performance conditions and sanitation & safety inspection, to seek for more efficient methods of school meals' sanitation system settlement. All surveys were distributed and collected via email. A total of 305 survey papers were collected, and out of these, 300 school results were analyzed. As for CCP 1 performance conditions, 43.3% of the nutritionist put emphasis on temperature control for cooking duration and 71.0% said that they manage both temperature and PHF food control. In CCP 2 stage, 65.8% of the nutritionists maintained the food's temperature, and 56.7% documented the recordings after cooking. A total of 79.3% of the schools scored above 90 points on school meal sanitation & safety inspection, 3.72 points on necessity for revisions, 3.38 points on objectivity, and 3.34 points on reliability. As for these results, a clear CCP control criteria as well as training must be set. Also, because the necessity of revision for sanitation & safety inspection is higher than reliability and objectivity, appropriate complementary measures must be taken.