Moon S, et al. Nutr Res Pract. 2024 Aug;18(4):567-585. https://doi.org/10.4162/nrp.2024.18.4.567

임지민, et al. J Nutr Health. 2024 Feb;57(1):136-152. https://doi.org/10.4163/jnh.2024.57.1.136

Background: Adolescence is a critical period for adopting lifestyle behaviors that influence long-term health. While dietary habits are well-documented, the broader socio-cultural and environmental factors impacting these behaviors are underexplored. This study aimed to develop a dietary adherence tool for adolescents that aligns with the Dietary Guidelines for Koreans, incorporating individual and environmental factors for a comprehensive understanding of dietary behaviors. Methods: A nationwide survey was conducted with 1010 adolescents in Korea to develop and validate a dietary adherence tool based on the Dietary Guidelines for Koreans. Factor analyses and structural equation modeling confirmed the construct validity of the tool, and a grading system was established to evaluate adherence based on survey responses. Results: The survey included participants from 17 regions across South Korea. The original 22 candidate items were revised through factor analysis, resulting in the deletion of 4 items and the addition of 6 new items, leading to a final 24-item tool encompassing three domains: food intake, dietary and physical activity behaviors, and dietary culture. The validity of the revised tool remained intact. The mean dietary guideline adherence score of the participants was 54.5 (SD = 12.1), with domain scores of 39.1 (SD = 14.4) for food intake, 51.6 (SD = 16.6) for dietary and physical activity behaviors, and 66.8 (SD = 15.4) for dietary culture. Conclusions: The dietary adherence tool offers a comprehensive framework for assessing adolescent dietary behaviors by integrating food intake, dietary and physical activity behaviors, and environmental factors. By considering sustainability and family support, it promotes healthier and more sustainable eating patterns among adolescents.

Background: Adolescence is a formative period for lifelong dietary patterns, yet Korean adolescents show low fruit and vegetable intake, high sugar and sodium consumption, and rising obesity, highlighting the importance of multidimensional assessment that integrates behavioral, cultural, environmental, and competency-related factors. Methods: A total of 1010 adolescents aged 12–18 years completed an online cross-sectional survey assessing food intake, dietary and physical activity behaviors, dietary culture, and Food Literacy (FL) competencies. Standardized scores were used for hierarchical and K-means clustering to identify dietary practice patterns, and between-cluster differences were examined using ANOVA. Correlation and regression analyses were conducted to examine associations between Dietary Guideline Adherence (DGA) and FL. Results: Four clusters were identified—selective intake–low support (20.4%), regular habits–unbalanced intake (33.3%), high adherence (23.2%), and low adherence (23.1%)—with significant differences in DGA total and domain scores (p < 0.001). The high-adherence cluster showed balanced intake, regular routines, and strong household support, whereas the low-adherence cluster showed poor diet quality, irregular behaviors, and lower socioeconomic status. FL differed across clusters (p < 0.001) and correlated with DGA (r = 0.496, p < 0.01). Total FL predicted DGA (β = 0.496, p < 0.001), explaining 25% of its variance (R² = 0.246). Conclusions: Adolescent diet quality appears to be associated with behavioral, cultural, and competency-related factors. These findings suggest that cluster-specific strategies—such as fat–sugar–sodium reduction, promotion of low-sodium and diverse diets, and maintenance of balanced-dietary patterns—may support tailored school- and community-based nutrition programs and inform further longitudinal and intervention research.

김민아, et al. J Nutr Health. 2024 Apr;57(2):244-260. https://doi.org/10.4163/jnh.2024.57.2.244

Sevenband grouper (Hyporthodus septemfasciatus) is a premium aquaculture species with a high-protein, low-fat profile, yet cooking-related quality data remain limited. This study evaluated the effects of boiling, steaming, oven cooking, and microwave cooking on the physicochemical, flavor-related, and microstructural properties of grouper fillets. Weight loss differed significantly among methods (p < 0.001); oven cooking produced the greatest loss (32.42 ± 3.17%) and boiling the least (16.66 ± 3.89%). Shear index decreased after cooking; boiling produced the softest texture (75.57 ± 28.49 g·s), while steaming remained the firmest (192.46 ± 9.12 g·s; p < 0.001). pH and lightness (L*) increased after heating in most methods, but microwave-cooked samples showed pH similar to raw fish, whereas oven cooking produced the greatest yellowness (b* = 21.54 ± 0.44). E-nose analysis (PC1 = 53.79%, PC2 = 20.51%) separated moist-heat samples from oven-cooked samples. E-tongue analysis showed increased sourness after oven and microwave cooking and decreased saltiness after microwave cooking, while umami showed no clear change. Microstructural analysis showed the widest inter-fiber spacing in oven-cooked samples, matching greater moisture loss. These findings provide physicochemical, flavor-related, and microstructural data for sevenband grouper and support future processing and product development.