No single macronutrient was associated with BMI when all subjects were combined. However, when stratified by age, polyunsaturated fatty acid intake in younger women, and animal protein intake in older women, were positively associated with BMI. In the future, we recommend a larger study to confirm these results.

The purpose of the study was to examine nutritional management and nutritional care demands of home-visit care service and the nutritional status of serviced elderly. The survey was carried out from 5 t h to 21 s t

The purpose of the study was to examine the current status of nutritional management at elderly nursing homes. A survey was performed of 83 nursing homes from January 5, 2011 to January 21, 2011 via mail. A total of 34 nursing homes responded to the survey and 149 elderly subjects were analyzed according to the presence of a dietitian. Among the 34 nursing homes, 70.6% had a dietitian on duty. All of the facilities with a dietitian had the dietitian making the meal plan, whereas 70% of the facilities without dietitian served meals planned by a non-professional person. Overall, however, a low proportion of nursing homes implemented dietetic treatments for residents with diseases. For the nutritional assessment of these residents, a mini nutritional assessment (MNA) was performed. MNA scores were significantly associated with body mass index (BMI), mid-arm circumference (MAC), calf circumference (CC), ingestion problems, and weight loss during the last 3 months (P＜0.001). Among the elderly studied, 5.4% were malnourished, and 36.9% were at risk for malnutrition by MNA score. The results of this survey show that the current management of nutrition at nursing homes is insufficient because the elderly who needed dietetic treatment did not receive proper care. Dietetic management is the most important service in all nursing homes. Therefore, to improve the nutritional status of elderly residents in nursing homes, systematic nutrition management by nutrition experts should be implemented.

This study was conducted to identify differences in growth based on the obesity index in sixth grade. Heights and weights of 141 students from first to sixth grades were collected from school records. Other information was gathered by survey, and the weight length index (WLI) was calculated. Subjects were classified into three groups: underweight (n 57, UG), normal (n 53, NG), and obese (n 31, OG) using the WLI. Differences in weight, height, and growth velocity were compared among the three groups from the first to sixth grades. With regard to growth, the past physical status of the three groups was maintained. More than 50% of the OG was in the overweight range when they were in the third to fifth grades. Approximately 60% of NG was in the normal weight range between the first and fifth grades. More than 70% of UG was in the underweight range when they were in the first to fifth grades (p < 0.001). Growth velocity was faster in OG than that in NG and UG (p < 0.001). The annual growth rate of children was the highest when they moved from the third to the fourth grade (p < 0.001). The results indicate that general balanced diet education should be implemented in lower grades, because physical growth formed in lower grades tended to be maintained in senior grades. It would be better to educate students about diet to prevent obesity before the fifth grade when a major change in body structure has occurred.. (Korean J Nutr 2011 44(3) 212 ~ 221)

This study was performed to construct a fatty acids database (DB) for use with a nationally representative population survey, the Korea National Health and Nutrition Survey (KNHANES). The DB was designed as multi level from 0 to 3. Level 0 DBs were food composition data sources, which were graded according to the reliability and validity of the data sources and compiled to level 1 DB. The coverage of individual fatty acids of level 1 DB was C14:0, C16:0, C18:0, C18:1, C18:2 n‐6, C18:3n‐3(α), C20:5 n‐3(EPA), C22:6 n‐3(DHA), SFA, MUFA, and PUFA (n‐3, n‐6, n‐9). Food list of level 2 DB consisted of 5,144 foods used for dietary analysis in KNHANES. The fatty acid composition of level 2 DB was filled with analytical values of food items from level 1 DB. One analytical value for each food item was selected according to quality of data sources and priority guideline in data selection. Missing values were replaced with calculated or imputed values based on the analytical values of similar food items from level 1 DB. Level 2 DB comprised of 1,543 analytical values, 2,589 calculated values and 1,012 imputed values. Fatty acid intake was calculated with food consumption data in 2010 and 2011 KNHANES and level 3 DB was compiled with fatty acids composition of 2,112 food items used in the calculation. Mean intake levels of total fatty acid and saturated fatty acid were 38.3g/day and 12.7g/day, respectively. SFA: MUFA: PUFA was 1.1: 1.2: 1. Estimation of fatty acid intakes with newly developed fatty acids DB based on national survey data will shed light on the establishment of nutrition policy solving related public health concerns. Grant Funding Source: Supported by the Research Program funded by the Korea Centers for Disease Control and Prevention (fund code 2013E3501200)