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KMID : 0665420140290010009
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Korean Journal of Food Culture
2014 Volume.29 No. 1 p.9 ~ p.17
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Development of Han-sik Database Utilizing an Expert Focus Group and Assessment of Han-sik Effects on Diet Quality
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Kang Min-Ji
Jung Hyun-Ju
Joung Hyo-Jee
Shim Jae-Eun
Lee Sang-Eun
Park Young-Hee
Paik Hee-Young
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Abstract
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This study was conducted to develop a Han-sik database as well as to assess the effects of Han-sik on dietary quality
among Koreans. The Han-sik database was developed by a focus group composed of food and nutrition specialists
considering the results of Han-sik perception surveys conducted in previous studies for frequently consumed dishes. Among the 1,322 dish items identified in the 4th (2007-2009) Korea National Health and Nutrition Examination Survey
(KNHANES), 973 items (73.6%) were classified as Han-sik. Han-sik usage was defined as the percentage of Han-sik items of all individually consumed dish items in the dietary data of 22,113 subjects who participated in a 24-hour diet recall in the 4th (2007-2009) KNHANES. Dietary quality was evaluated based on adherence to the Korean Food Guidance System
(KFGS), which was calculated as the percentage of the number of servings consumed in each food group out of
recommended servings according to age and sex. Mean usage of Han-sik was 80.1% and was higher in older age groups, rural areas, as well as in households at the lowest income level. Han-sik usage was also higher on weekdays as well as for breakfast. Adherence to the KFGS was significantly higher for grains, meat · fish · egg · beans, vegetables, and fruits (p<0.001) but lower for milk · dairy products and oils · fats · sugars (p<0.001) across the quartiles of Han-sik usage. The results of this study indicate that Han-sik usage is high among Koreans. Further studies are needed to update the Han-sik database as well as investigate the association between health-related factors and Han-sik use.
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KEYWORD
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Han-sik, database, Korean foods, KNHANES
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