• Proceedings of the KSCN Conference
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• 2003.11a
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• pp.1055-1056
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• 2003

식습관이나 식품 기호도는 식품의 선택에 있어서 중요한 변수이며 어릴 때 형성이 되는 어린이의 식품 기호도는 부모의 태도에 크게 영향을 받는다. 특히 유아기는 사회적, 인지적 능력이 발달하고 모방을 통하여 학습되는 시기이므로 이 시기의 식품에 대한 올바른 인식과 경험은 평생의 건강을 위해서도 부모의 역할은 중요하다. 근래 과잉 영양과 관련된 비만이 우려되고 있지만 아직도 유아에서는 부적절한 식사패턴으로 인한 영양소 결핍이 문제가 되고 있다. 선행 연구에서 유아나 어린이의 식습관이 부모, 특히 어머니의 영향을 많이 받는다고 지적하고 있지만 상호 관련에 대한 연구는 미흡하다. 또한 ‘무엇’과 ‘얼마나 많이’ 등이 중점이 되었던 양적 연구에서 이제는 ‘어떻게’ ‘왜’라는 것에 관심을 두는 사례연구의 중요성이 대두되고 있으므로 본 연구에서는 취학전 아동의 식습관과 영양상태에 관한 질적 연구로써 어머니와의 상호 관련성을 알아보고자 하였다. 대구, 부산지역에 거주하는 4∼7세 유아와 그 어머니(각 15명)를 대상으로 포커스 그룹 인터뷰를 실시하고 유아와 1:1면담을 실시하였다. 어머니들의 식품구매에 영향을 미치는 주요 요인은 어머니 자신의 기호도와 편리, 가치관으로 나타났다. 유아와 어머니의 식품기호도를 조사한 결과 좋아하는 식품의 경우 두 군 모두 육류의 선호도가 높았다. 싫어하는 식품은 어머니의 경우에는 ‘없다’가 73%이었으나 유아의 경우에는 ‘야채류’가 73%이었다. 유아와 어머니의 식품 기호도 일치정도는 좋아하는 식품이 67%, 싫어하는 식품이 33%로 나타났다. 유아는 야채류를 싫어한다고 대답하면서도 건강에 좋은 식품을 ‘야채류’라고 생각하고 있었다 유아의 특정 식품의 선호도나 거부의 주된 이유는 ‘맛’이었으며, 유아의 편식습관은 어머니가 간편성 위주, 가족의 기호도 만을 고려하여 식단을 구성하는 것과 관련이 있었다. 조사대상 유아의 33%가 비타민제, 47%가 칼슘제제를 복용하고 있었으며 27%가 근래에 보약을 복용한 경험이 있었다. 어머니들은 영양제나 보약이 유아의 건강 유지에 많은 도움이 된다고 여기고 있었고 어머니의 임신 중 식품섭취나 이유기의 식품경험정도가 어린이의 식품 기호도에 영향을 미친다고 생각하고 있었다. 어머니가 식품구매시 질적으로 고려하는 부분은 건강과 관련된 무농약 식품, 인스턴트 식품 제한, 외식의 절제가 대부분 어머니의 관심사였다. 본 연구에서 어머니는 유아의 식습관과 식품기호도에 크게 영향을 미침을 알 수 있었으며, 유아 영양교육에서 어머니의 참여와 식품에 대한 인식 개선은 유아의 영양수준 개선에 필수적이라고 생각된다.

• Journal of Nutrition and Health
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• v.42 no.8
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• pp.682-690
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• 2009

The purpose of this study is to analyse the relation between dietary habit and nutrition knowledge, and ADHD (Attention Deficit Hyperactivity Disorder) in the middle school students in Seoul, Korea. Total study subjects were 631 students, 51.8% was male and 48.2% was female. In the assessment of predisposition of ADHD, 93% was normal group and 7% was ADHD group. As for the gender in ADHD group, 56.8% was male and 43.2% was female. Normal group showed the higher breakfast consumption rate than ADHD group (p < 0.05). Dietary habits were better in normal group than ADHD group. Nutrition knowledge scores of normal group was 7.38 out of 15 and scores of ADHD group was 5.77 out of 15 (p < 0.01). The nutrition knowledge score and the dietary habits score showed a positive correlation (p < 0.01). The nutrition knowledge score and snack meal purchasing frequency showed a negative correlation (p < 0.05). There are significant negative correlation between attention deficit hyperactivity score and nutrition knowledge score (p < 0.01). In conclusion, ADHD group showed lower level of nutrition knowledge and worse dietary habits than the normal group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.283-289
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• 2011

The preference and satisfaction for Korean food by Chinese students studying at Mokpo National University of Korea were surveyed. The students (n=167) were 53.9% males, 58.1% Korean residents for 6 months and 47.9% in healthy condition. The recognition of Korean food was highly light taste ($3.36{\pm}0.95$) and the preference of Korean food materials was in the order of beef (46.7%), hairtail fish (28.7%), baechu (24.4%), tangerine (49.1%), milk (38.9%) in each food category. Eating habits were feeling of hunger on reason for eating (43.1%), moderate satiety degree for a diet (58.7%), no time for reason to skip diet (48.5%), family for impact factor of eating habits (55.1%) and irregular diet time for the problem of eating habits (40.1%). The recognition of Korean food menu was in the order of baechukimchi, bulgogi, ggakdugi, samgyupsal, ddeokbokki, galbitang, and gomtang; the preference order was bulgogi, doejigalbijjim, soegalbijjim, dakgalbijjim, samgyupsal, galbitang, and dakdoritang. The recognition and preference of Korean food menu were significant in bibimbap, tteokguk, doenjang jjigae, kimchi jjigae, ddeokbokki, japchae, baechukimchi, and ggakdugi (p<0.001), as well as jeonbokjuk, bibimguksu, soegalbijjim, doejigalbijjim, dakgalbijjim, saengseonmaeuntang, gomtamg (p<0.01), hobakjuk, bulgogi, and dakdoritang (p<0.05). The actual dormitory foodservice was twice daily (47.3%), <10~20 min for diet time (65.3%). The reason for using university foodservice was compulsory diet (37.1%) whereas the reason of not using university foodservice was tastelessness (45.5%); kimchi was the most leftover (27.5%). According to foodservice quality attribute, the importance and satisfaction were the highest in hygienic part. Foodservice quality attribute was significant between importance and satisfaction in all items except location of facilities foodservice (p<0.001).

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.668-679
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• 2010

The purpose of this study was to analyze the relations of children's skipping meals after researching eating habits and lifestyle, parents' appreciation in nutrition behavior and dietary intake, throughout the research based on 4th to 6th grade students, total of 362 children at an elementary school in Inchoen. There were 104 students in skipping meals group and 258 students in eating meals group, with the average ages of 10.9, and 10.8, respectively. The average height and weight were 144.5 cm, 38.6 kg for skipping meals group, and 145.7 cm, 39.3 kg for eating meals group. Parents' appreciation of importance in breakfast showed a significant difference in whether children skip the meals or not (p<0.01). 43.7% of parents in skipping meals group answered that they serve breakfast everyday, compared to eating meals group with the percentage of 94.9%, showing significant difference in frequency of serving breakfast for their children (p<0.001). The skipping meals group answered that the reason they do not have breakfast is because they do not have time, which showed the highest percentage of 41.2%. For the eating meals group, 40.5% of students answered that they do not have appetite, which also showed difference (p<0.001). The skipping meals group tended to wake up later than those who have breakfast in the morning(p<0.01). The breakfast time for skipping meals group was later than the eating meals group, and according to whether they have breakfast of not, it showed a difference as well(p<0.01). Total score of nutrition attitude in skipping meals group and eating meals group were 30.8 and 32.1, showing that eating meals group showed more good in nutrition attitude (p<0.05). Daily intakes of energy (p<0.01) and protein (p<0.01) in skipping meals group were significantly lower than those in eating meals group. Skipping meals group bad lower rates in INQs of protein (p<0.01) and zinc (p<0.01), showing that skipping meals group is having low quality meals in nutrition. In conclusion, this study revealed that students with skipping meals are more likely to have meals that lacks nutrition or have low quality meals, and the time of rising hour in the morning, frequency of eating snacks can also affect whether or not they skip meals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.926-933
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• 2014

The purpose of this study was to evaluate vegetable intakes according to body mass index (BMI) of adolescents. For this, 400 middle and high school adolescents living in Buyeogun, Chungnam were classified into underweight group, healthy weight group, and overweight group according to BMI, after which eating habits, daily intake levels of vegetables, perception of vegetables, and vegetable-related eating habits were compared and analyzed. As the reason for skipping breakfast, 'Lack of time (44.3%)' was the most frequently cited. In the case of unbalanced food intakes, the underweight group and overweight group showed the highest response for 'grain' while the healthy weight group showed the highest response for 'vegetables' with significant differences (P<0.001). Daily intakes of one serving size of vegetables was 3.3 in the underweight group, 3.8 servings in the healthy weight group, and 3.8 servings in the overweight group, but there was no significant difference. However, frequency of vegetable intake at lunch was once in the underweight group, which was significantly lower than 1.3 servings in the healthy weight group and 1.4 servings in the overweight group (P<0.05). Regarding perception of vegetables, perception of 'Vegetable consumption helps to get beautiful skin' (P<0.01) and 'I eat vegetables or don't eat depending on a cooking method' (P<0.05) were significantly higher in the underweight group. In the evaluation of vegetables-related eating habits, preference for vegetables in the underweight group was lower than that in the healthy weight and overweight groups (P<0.05). Summarizing the above results, vegetable intake by adolescents was generally low, and the frequency of vegetable intake at lunch as well as preference for vegetables were significantly lower in the underweight group. Studies to identify the relationships between adolescent body types and vegetable intakes are required.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.995-1009
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• 2007

The purpose of this study was to investigate the dietary habits, behaviors, and food consumption frequency according to gender and obesity level among middle school students in the Jeonju area. Subjects for the questionnaire were 450 middle school students (male 255, female 195) and were classified as either obese students (n=150 or non-obese students (n=299) by the obesity assessment method. The results were analyzed with SAS program (Version 9.1), and were as follows. 1. Dietary behaviors were significantly different in the rate of 'Skipping breakfast (p<0.05)', 'Duration of meal time (min) (p<0.05)' and 'Unbalanced diet (p<0.01)' between males and females. Dietary habits and behaviors also differed significantly for the rate of ‘Taste preferences (p<0.05)’, and 'Unbalanced diet (p<0.01)' between obese students and non-obese students. 2. Food consumption frequency per week was as follows. First, males were significantly higher than females in 'Instant noodle (p<0.05)', 'Milk (p<0.01)', and 'Soda pop (p<0.01)'; on the other hand females were significantly higher than males in 'Chocolate, Candy (p<0.01)'. Second, non-obese students were significantly higher than obese students in 'Instant noodle (p<0.05)', 'Hamburger, Pizza (p<0.05)', and 'Chocolate, Candy (p<001)'. Especially, non-obese male students were higher in 'Instant noodle (p<0.05)' and 'Hamburger, Pizza (p<0.05)'; non-obese female students were higher in 'Chocolate, Candy (p<0.01)'. In conclusion, an action program is needed to encourage healthful dietary behaviors, increased physical activity, and forming good lifelong habits.

• Proceedings of the Korea Society of Poultry Science Conference
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• 1998.04a
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• pp.51-86
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• 1998

$\bigcirc$ 재래닭 생산물의 소비 및 구매형태 등에 대한 조사에서 종합적인 결론은 최종 소비자의 응답자는 총 2,250명이었으며 연령, 성별, 직업, 거주지, 주거형태, 가족수, 소득분포등이 비교적 다양하게 분포되어 있다. 판매업소의 특성은 지역별, 매장면적, 업주연령, 성별, 경력등에서 매장위치는 약 60%가 농촌이고 관광지 21.3%, 도시 19.0%순이였으며 매장 면적은 10-30평이 66.9%, 경력은 3년이하 27.4%, 3-5년 22.7%, 5-10년 22.2%였다. $\bigcirc$ 재래닭고기의 소비형태에서 육류선호도는 쇠고기, 돼지고기, 닭고기 순이였으며 재래닭고기의 소비형태에서 전체 응답자의 64.4%가 먹어본 경험이 있었다. 주로 섭취시기는 74.5%가 여름철에 식구들과 같이 회식할 때 식사대용이나 부식용으로 섭취하였다. 소비자가 재래닭고기를 좋아하는 이유는 고기가 쫄깃쫄깃하여 씹는맛과 지방이 적으며 단백한 맛 때문에 독특해서 좋아한다고 하였으며, 싫어하는 이유는 너무 질기고 고기의 양이 너무 적다는 의견이 많았다. 선호하는 요리방법은 백숙, 삼계탕이었고 좋아하는 부위는 역시 다리부위였다. 재래닭고기의 섭취량에 대하여는 1회에 2인이 1마리를 먹는다가 36.4%, 3인이 1마리 31.8%로서 68.2%가 2-3인이 1마리를 먹는다고 하였으며, 가족구성원 중에는 가장이 제일 선호하는 것으로 나타났다. $\bigcirc$ 음식점에서 판매되는 요리한 재래닭의 1마리 가격에 대한 의견은 84.5%가 20,000원정도면 부담이 없이 먹겠다고 하였다. $\bigcirc$ 재래닭의 구입행동에서 구입주체는 주부였으며, 구입장소는 농.축협의 슈퍼와 정육점이었고 백화점과 재래닭 사육장에서 직접구입도 하고 있었다. 구입 동기는 가족들이 좋아하고 영양가를 생각한다가 62%였으며 구입정보는 주위사람의 권유로 구입하고 있었다. $\bigcirc$ 구입할 때 중점적으로 살펴보는 사항은 신선도와 순수재래종 여부, 위생상태였다. 한편 소비자가 언제나 구입할 수 없다는 의견이 85.2%나 되어 원활한 공급과 시장조성이 아직 정착되지 않고 있었다. $\bigcirc$ 현재 유통되고 있는 재래종닭은 소비자 대부분이 잡종으로 인식하고 있었으며, 재래종과 일반육계와의 구별은 깃털색, 피부색, 정강이색등 외관상으로 구별하고 있었다. 체중에 대한 반응은 너무 작다는 의견이었고, 식품으로의 인식도는 비교적 고급식품으로 인식하고 있다. $\bigcirc$ 재래종닭고기의 브랜드화에 대한 견해는 젊고 소득이 높은 계층에서 브랜드화의 필요성을 강조하고 있다. $\bigcirc$ 재래종달걀의 소비형태는 대부분의 소비자가 좋아하였으나 아직 먹어보지 못한 응답자가 많았다. 재래종달걀의 맛에 대해서는 고소하고 독특하여 차별성을 느끼고 있었다. $\bigcirc$ 재래종달걀의 구입장소는 계란판매점(축협.농협), 슈퍼, 백화점, 재래닭 사육 농장등 다양하였으며 포장단위는 10개를 가장 선호하였고, 포장재료는 종이, 플라스틱, 짚의 순으로 좋아하였다. $\bigcirc$ 달걀의 가격은 200원정도를 적정하다고 하였으며, 크기는 (평균 52g)는 가장 적당하다고 인식하고 있으며, 난각색은 대부분의 응답자가 갈색을 선호하였다. $\bigcirc$ 재래종달걀의 구입시 애로사항은 믿을수 없고, 구입장소를 몰라서, 값이 싸다 등이었고, 앞으로 신뢰할 수 있고 위생적인 생산 및 유통체계가 확립될 경우 더 많이 소비하겠다는 의견이었다. $\bigcirc$ 재래닭 판매업소(식당)의 판매형태는 66.7%인 대부분의 업소가 잡종과 개량종 유색닭을 판매하고 있었으며, 1개 업소에서 1일 판매수수는 5-10수의 영세한 판매형태였고, 계절적으로는 여름철에 대부분을 판매하였다. $\bigcirc$ 식당에서 판매하는 재래닭고기의 요리 종류는 주로 백숙이었고, 삼계탕, 닭볶음도 있었으며, 요리된 재래닭 1마리 가격은 20,000원 이상이었으며, 20,000원이하로 판매하는 잡종이 많았다. $\bigcirc$ 재래닭 판매업소에서 재래닭을 구입하는 방법은 재래닭 사육농장에서 1회에 수십마리 구입하여 판매업소의 간이 사육장에서 기르면서 판매하는 업소가 49.6%, 도계된 재래닭을 구입하여 판매하는 업소 26.9%, 직접 재래닭을 사육하면서도 도계하여 판매하는 업소가 21.7%였다. 판매업소에서의 재래닭 사육기간은 90일 이상이었으며 대부분의 업주는 야산에서 방사한 것을 좋게 생각하고 있었다.

• 한국노년학
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• v.32 no.3
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• pp.729-745
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• 2012

The purpose of this study is to review person-centered care models and the scientific evidence for the impact of person-centered care in U.S. nursing homes, and to analyze the applicability of person-centered care for Korean long-term care system. The most commonly recognized person-centered care models were Eden Alternative, Green House, and Wellspring model. The core components of the three models were autonomy, close relationships, homelike environment, and staff empowerment. Thirty eight empirical studies including 10 model testing studies and 28 studies to examine the impact of person-centered care interventions indicated generally positive outcomes in terms of residents, family, and staff/organization level. The authors analyzed the current situation in the Korean long-term care system with respect to the specific core constructs of person-centered care, and proposed applicable models and practical suggestions in consideration of Korean context. Lastly, future considerations regarding policy and research were discussed.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.615-625
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• 2007

This study investigated the overall conditions related to family meals, including perceptions, attitudes, and behaviors, among middle and high school students. The data were collected from 773 male and female students attending middle and high schools in Seoul and Kyunggi-Do from March to May 2006, using pre-tested self-administered questionnaires. The results are as follows: 78.9% of the subjects lived with their parents and siblings, and 75.7% regarded family meals as meals eaten with all family members living together in a household. As for the frequency of family meals, 40.1% of the middle school subjects answered that they ate with their family 'more than once per day' and 20.8% answered '1 or 2 time per a week'. However 21.0% of the high school students had family meals 'more than once per day', and 31.7% had family meals '1 or 2 times per a week', showing a significant difference between the groups(p<0.001). When the degree of satisfaction with life was evaluated using a Likert scale(strongly satisfied 5 point, strongly unsatisfied 1 point), the middle school students showed a significantly higher level of satisfaction than the high school students towards daily life, health, nutritive conditions, and family care. feelings, attitudes, and behaviors toward family meals were also evaluated(strongly agree 5 point, strongly disagree 1 point), and the results showed that the subjects had positive psychological feelings, with significant differences based on the frequency of family meals. Likewise, the groups who ate frequent family meals scored higher on aspects related to having positive attitudes and behaviors toward the family meal, implying that eating family meals is associated with promoting friendship, psychological stability, and positive thinking in adolescents. These findings suggest that attention needs to he directed toward increasing the frequency of family meals and creating a positive family meal environment.

• Journal of Korean Home Economics Education Association
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• v.28 no.1
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• pp.59-69
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• 2016

The purpose of this study is to investigate the recognition of food allergies and dietary attitudes in elementary school students. For the food allergy symptoms, they responded 'skin trouble' 63.6% the most. For the causing foods of allergies, they responded, 'I don't know the causing foods' 33.5%, 'I was diagnosed' 51.0%, 'I was treated' 63.9%, and therefore 'I restricted foods' 53.5%, due to 'I restricted foods through hospital diagnosis' 40.5% the most. For family history, 67.9% responded the family history matters. 70.3% responded the seasons would not affect to the symptoms. 64.1% responded the cause of food allergy is specific foods. For allergy solution, they responded, 'I don't use any treatment' 42.8% the most. For effective treatment, they responded, 'I restricted causing foods' 45.1% the most. Recognition of food allergies by food allergy experience showed a significant difference in the items such as 'have heard or known about food allergies'(p<.001), 'whether participated in consultation and training'(p<.001), 'problems of growing children when putting limits on causing foods'(p<.001), 'interests in getting information about food allergy'(p<.001), 'feeling the needs of allergy education about careful foods'(p<.01), 'wish for schools to be educated'(p<.01). Dietary attitudes by food allergy experience showed a significant difference in reason of unbalanced diet(p<.001).