3 (43.4) 9 (17.0) 6 (11.3) 7 (13.2) 7 (13.2) 0.3 0.5 1.0 1.3 6.3* 2.0 16.8*** 19.7*** 11.6* 8.7* 8.5* 0.4 2 or t4)25 (13.4) 109 (58.3)4. Eat grains (rice, breads, noodles, potatoes, sweet 19 (7.9) potatoes, etc.

3 (43.4) 9 (17.0) 6 (11.3) 7 (13.2) 7 (13.2) 0.3 0.5 1.0 1.3 6.3* 2.0 16.8*** 19.7*** 11.6* 8.7* 8.5* 0.4 2 or t4)25 (13.4) 109 (58.3)4. Eat grains (rice, breads, noodles, potatoes, sweet 19 (7.9) potatoes, etc.) more than 2 meals per day.95 (39.7) 125 (52.3) 63 (26.3) 53 (22.1)71 (38.0) 100 (53.5) 93 (49.7) 93 (49.7) 51 (27.3) 72 (38.7) 46 (24.7) 34 (18.3) 68 (36.4) 86 (46.2) 42 (22.5) 38 (20.3) 35 (18.7) 34 (18.3) 7 (3.8) 4 (2.2) 10 (5.3) 21 (11.3)5. Eat protein foods (meat, fish, eggs, beans, tofu) 63 (26.3) 114 (47.5) more than 2 meals per day. 6. Eat vegetables or BLU-554 manufacturer vegetable side dishes more 68 (28.3) 119 (49.6) than 2 meals per day. 7. Eat Fruit or fruit juice once or more per day. 113 (47.1) 8. Eat dairy products (milk, yogurt, cheese, etc.) 88 (36.8) once or more per day. 9. Eat seaweeds (laver, seaweed, sea lettuce, etc.) 165 (69.0) 10. Eat anchovy or dried strip of icefish. 187 (78.2) 11. Eat green vegetables such as pepper BLU-554 price leaves, 129 (53.8) perilla leaves, leaf beet and broccoli. 12. Eat out. 73 (30.4) 94 (39.3) 58 (24.3) 42 (17.6) 94 (39.2)54 (22.5) 101 (54.0) 57 (23.8) 16 (6.7) 10 (4.2) 17 (7.1) 28 (11.7) 80 (43.0) 133 (71.5) 148 (79.6) 109 (58.3) 79 (42.5)103 (43.1) 108 (45.2)Min Ju Kim and Kyung Won KimTable 5. continued Calcium intake level Variables (days/week) 0-2 Total (n = 240) 3-5 6-7 76 (32.1) 42 (17.6) 10 (4.2) 15 (6.3) 20 (8.3) 0-2 30 (16.2) 94 (50.5) 109 (58.3) 97 (51.9) 77 (41.4) Low (n = 187) 3-5 90 (48.6) 64 (34.4) 72 (38.5) 80 (42.8) 95 (50.8) 33.6 ?5.0 6-7 65 (35.1) 28 (15.1) 6 (3.2) 10 (5.3) 14 (7.5) 0-2 19 (36.5) 20 (37.7) 22 (41.5) 27 (50.9) 19 (35.8) High (n = 53) 3-5 22 (42.3) 19 (35.8) 27 (50.9) 21 (39.6) 28 (52.8) 34.8 ?4.6 6-7 11 (21.2) 14 (26.4) 4 (7.5) 5 (9.4) 6 (11.3)2 or t 10.9** 4.5 5.5 1.2 1.1 -1.4)13. Eat sweets (chocolate, ice cream, cookies, etc.) or 49 (32.1) 112 (47.3) soft drinks. 14. Drink caffeine beverages (coffee, tea, energy 114 (47.7) drinks, etc.). 15. Eat fatty foods such as has burger, pizza, fried 131 (54.6) chicken and pork cutlet. 83 (34.7) 99 (41.3)16. Eat instant foods (instant noodles, convenience 124 (51.7) 101 (42.1) foods). 17. Eat spicy and salty foods (salty snacks, salted fish, 96 (40.2) 123 (51.5) pickles, spicy soup). Total score1) 33.9 ?4.93)* P < 0.05, ** P < 0.01, *** P < 0.001 1) Possible score: 17-51, the total score of 17 items. To calculate the total score, each item was coded from 1 (0-2 days/week) to 3 (5-7 days/week). Six items (items from 12 to 17) were coded reversely. 2) n ( ) 3) Mean ?SD 4) 2 value by 2-test or t value by t-testSeven out of 17 eating behavior items were significantly different by calcium intake group. The percentage of subjects who consumed `dairy foods once or more per day' almost every day (6-7 days/week) was significantly higher in the HC group than LC group (43.4 vs. 18.3 , P < 0.001). Other eating behaviors contributing to calcium intake were also significantly different by calcium intake level. The percentage of those who consumed seaweeds frequently ( 3 days per week) was 39.6 in the HC group and 28.5 in the LC group (P < 0.05). Subjects in the HC group also consumed anchovy more frequently; 11.3 of the HC group and 2.2 of the LC group ate anchovy or dried strip of icefish 6-7 days per week (P < 0.05). Consumption of green vegetables, such as pepper leaves, leaf beat, and broccoli, was also more frequent in the HC group than LC group (P < 0.05). The percentage of those who consumed `protein foods more than two meals per d.3 (43.4) 9 (17.0) 6 (11.3) 7 (13.2) 7 (13.2) 0.3 0.5 1.0 1.3 6.3* 2.0 16.8*** 19.7*** 11.6* 8.7* 8.5* 0.4 2 or t4)25 (13.4) 109 (58.3)4. Eat grains (rice, breads, noodles, potatoes, sweet 19 (7.9) potatoes, etc.) more than 2 meals per day.95 (39.7) 125 (52.3) 63 (26.3) 53 (22.1)71 (38.0) 100 (53.5) 93 (49.7) 93 (49.7) 51 (27.3) 72 (38.7) 46 (24.7) 34 (18.3) 68 (36.4) 86 (46.2) 42 (22.5) 38 (20.3) 35 (18.7) 34 (18.3) 7 (3.8) 4 (2.2) 10 (5.3) 21 (11.3)5. Eat protein foods (meat, fish, eggs, beans, tofu) 63 (26.3) 114 (47.5) more than 2 meals per day. 6. Eat vegetables or vegetable side dishes more 68 (28.3) 119 (49.6) than 2 meals per day. 7. Eat Fruit or fruit juice once or more per day. 113 (47.1) 8. Eat dairy products (milk, yogurt, cheese, etc.) 88 (36.8) once or more per day. 9. Eat seaweeds (laver, seaweed, sea lettuce, etc.) 165 (69.0) 10. Eat anchovy or dried strip of icefish. 187 (78.2) 11. Eat green vegetables such as pepper leaves, 129 (53.8) perilla leaves, leaf beet and broccoli. 12. Eat out. 73 (30.4) 94 (39.3) 58 (24.3) 42 (17.6) 94 (39.2)54 (22.5) 101 (54.0) 57 (23.8) 16 (6.7) 10 (4.2) 17 (7.1) 28 (11.7) 80 (43.0) 133 (71.5) 148 (79.6) 109 (58.3) 79 (42.5)103 (43.1) 108 (45.2)Min Ju Kim and Kyung Won KimTable 5. continued Calcium intake level Variables (days/week) 0-2 Total (n = 240) 3-5 6-7 76 (32.1) 42 (17.6) 10 (4.2) 15 (6.3) 20 (8.3) 0-2 30 (16.2) 94 (50.5) 109 (58.3) 97 (51.9) 77 (41.4) Low (n = 187) 3-5 90 (48.6) 64 (34.4) 72 (38.5) 80 (42.8) 95 (50.8) 33.6 ?5.0 6-7 65 (35.1) 28 (15.1) 6 (3.2) 10 (5.3) 14 (7.5) 0-2 19 (36.5) 20 (37.7) 22 (41.5) 27 (50.9) 19 (35.8) High (n = 53) 3-5 22 (42.3) 19 (35.8) 27 (50.9) 21 (39.6) 28 (52.8) 34.8 ?4.6 6-7 11 (21.2) 14 (26.4) 4 (7.5) 5 (9.4) 6 (11.3)2 or t 10.9** 4.5 5.5 1.2 1.1 -1.4)13. Eat sweets (chocolate, ice cream, cookies, etc.) or 49 (32.1) 112 (47.3) soft drinks. 14. Drink caffeine beverages (coffee, tea, energy 114 (47.7) drinks, etc.). 15. Eat fatty foods such as has burger, pizza, fried 131 (54.6) chicken and pork cutlet. 83 (34.7) 99 (41.3)16. Eat instant foods (instant noodles, convenience 124 (51.7) 101 (42.1) foods). 17. Eat spicy and salty foods (salty snacks, salted fish, 96 (40.2) 123 (51.5) pickles, spicy soup). Total score1) 33.9 ?4.93)* P < 0.05, ** P < 0.01, *** P < 0.001 1) Possible score: 17-51, the total score of 17 items. To calculate the total score, each item was coded from 1 (0-2 days/week) to 3 (5-7 days/week). Six items (items from 12 to 17) were coded reversely. 2) n ( ) 3) Mean ?SD 4) 2 value by 2-test or t value by t-testSeven out of 17 eating behavior items were significantly different by calcium intake group. The percentage of subjects who consumed `dairy foods once or more per day' almost every day (6-7 days/week) was significantly higher in the HC group than LC group (43.4 vs. 18.3 , P < 0.001). Other eating behaviors contributing to calcium intake were also significantly different by calcium intake level. The percentage of those who consumed seaweeds frequently ( 3 days per week) was 39.6 in the HC group and 28.5 in the LC group (P < 0.05). Subjects in the HC group also consumed anchovy more frequently; 11.3 of the HC group and 2.2 of the LC group ate anchovy or dried strip of icefish 6-7 days per week (P < 0.05). Consumption of green vegetables, such as pepper leaves, leaf beat, and broccoli, was also more frequent in the HC group than LC group (P < 0.05). The percentage of those who consumed `protein foods more than two meals per d.