Jee-Young Yeon

최인영, et al. J Nutr Health. 2026 Oct;59(5):460-474. https://doi.org/10.4163/jnh.2026.59.5.460

High-protein diets are increasingly used by young women for weight loss; however, concerns have been raised regarding their potential impact on bone health under insufficient calcium intake. This study investigated the associations between high-protein diet use for weight loss and bone status and diet quality among female college students. In total, 260 female college students residing in Chungcheong, Korea, participated in this cross-sectional study. Data were collected using questionnaires, anthropometric measurements, 24-h dietary recall, and calcaneal ultrasound assessment. Participants were classified according to self-reported weight loss attempts during the past year into non-weight control (NWC; n = 108) and weight control (WC; n = 152) groups. The WC group was further subdivided into high-protein diet (HP-WC; n = 82) and non-high-protein diet (NHP-WC; n = 70) groups on the basis of high-protein diet practices. The mean body weight and body mass index (BMI) were significantly greater in the WC group than in the NWC group (P < 0.001 for both). Although calcium intake was significantly lower in the HP-WC group, protein intake exceeded the recommended level more frequently in this group (P < 0.05). A dietary diversity score less than 3 was more common in the HP-WC group (P < 0.05). Osteopenia prevalence was highest in the NWC group (64.8%), followed by the HP-WC group (50.0%) and the NHP-WC group (41.4%; P < 0.05). After adjustment for BMI and other confounding factors, the bone quality index and speed of sound values were significantly lower in the HP-WC group than in the NHP-WC group. These findings suggest that high-protein weight-control practices may be associated with less favorable bone parameters among female college students during early adulthood, particularly in the context of lower calcium intake and reduced dietary diversity.

Objectives: With the increase in women’s workforce participation and changing family eating habits, home meal replacements (HMRs) have become more prevalent. However, research on how mothers incorporate HMR into meals of young children remains limited. This study examined mothers’ attitudes toward and use of HMR, as well as their association with young children’s HMR preferences.Methods: A survey was conducted between June 1 and July 3, 2020, involving 337 mothers of 5-year-old children in Sejong, South Korea. The questionnaire assessed mothers’ perceptions of HMR, consumption patterns, and their children’s preferences for HMR.Results: The average age of participating mothers was 38.3 years, with 93.2% living in nuclear families. Full-time homemakers constituted 40.1% of the respondents and showed lower HMR usage among them. HMR was primarily consumed as late-night snacks, side dishes, and dinners, with large discount stores (81.6%) being the primary purchase location. The high HMR consumption group exhibited more positive attitudes toward HMR (P < 0.001). HMR types varied in consumption frequency. Among ready-to-eat foods, kimbap (38.3%) was the most common, followed by meat side dishes (11.3%) and salads (11.0%). Among the heat-and-eat items, dumplings were the most frequently consumed. Simple cooking kits for Korean street food were used by 56.5% of mothers in the high-frequency HMR group, compared to 38.6% and 29.2% in the lower consumption groups (P < 0.01). Children’s preference for HMR was significantly associated with maternal HMR consumption frequency (P < 0.001). The most preferred items among children were rice porridge (P < 0.05) and meat side dishes (P < 0.001).Conclusion: Higher maternal HMR consumption was associated with increased acceptance by children. Mothers who frequently used HMR exhibited more positive attitudes toward its palatability, convenience, nutritional value, and variety. While HMR offers diverse and tasty meal options, overreliance on processed foods warrants caution. Importantly, high HMR consumption during early childhood may influence long-term dietary behaviors, including a continued preference for HMRs.

이은주, et al. J Nutr Health. 2023 Oct;56(5):537-553. https://doi.org/10.4163/jnh.2023.56.5.537

김미현, et al. J Nutr Health. 2021 Oct;54(5):560-572. https://doi.org/10.4163/jnh.2021.54.5.560

김미현, et al. J Nutr Health. 2021 Aug;54(4):383-397. https://doi.org/10.4163/jnh.2021.54.4.383

Kim MH, et al. J Nutr Health. 2018 Oct;51(5):433-444. https://doi.org/10.4163/jnh.2018.51.5.433