• Journal of Nutrition and Health
• /
• v.48 no.3
• /
• pp.248-257
• /
• 2015

Purpose: The aim of this study was to estimate total sugar intake and sugar intake-related dietary habit and nutrient intake of middle school students. Methods: Subjects included 1,184 middle school students (476 males and 708 females) residing in Jeju. This research analyzed daily dietary intakes of subjects using the 24 hour recall method and surveyed the dietary habit related to total sugar intake using questionnaires. Descriptive analysis, chi-square test, t-test, and ANOVA, using the SAS program were used for analysis of data. Results: The average daily total sugar intake was 60.3 g (male 50.5 g, female 66.9 g). Total sugar intake per meal was 6.5 g (10.8%) from breakfast, 9.0 g (14.9%) from lunch, 11.8 g (19.6%) from dinner, and 33.0 g (54.7%) from snacks. Food groups that contribute to the majority of total sugar intake were grains and their products (23.0 g), milk (11.0 g), fruits and their products (7.3 g), sugars and sweets (6.1 g), and vegetables and their products (5.8 g). In terms of total sugar intakes by cooking methods, desserts showed a greater amount than main and side dishes, and indicated in order of amount as follows: bread and cookies (11.5 g), dairy products (7.5 g), ice cakes (6.2 g), beverages (5.3 g), and fruits (4.5 g). Total sugar consumption was high for rice and side dishes such as noodles (10.2 g), fried foods (2.9 g), stir-fried foods (2.0 g), and cooked rice with seasoning (1.7 g). The daily intake of natural sugar, added sugar, and natural and added sugar was 18.3 g, 35.8 g, and 6.2 g, respectively. The high sugar intake group, which was over 20% of the energy from total sugar intakes, consumed significantly less Fe, Zn, vitamin B6, niacin, and vitamin E than the low sugar intake group, which was below 20%. Conclusion: Total sugar intake of second graders of middle schools on Jeju Island was 60.3 g/day, mostly obtained from snacks (54.7%). Therefore, nutritional education for proper selection of better snacks and for reduction of dietary sugar intake is needed for middle school students.

• The Korean Journal of Food And Nutrition
• /
• v.9 no.4
• /
• pp.521-528
• /
• 1996

This study was conducted to investigate the nutritional status and food habits according to obese index of high school girls in seoul. Average height, weight, obesity rate, BMI and R hrer index of subjects were 160.2cm, 52.3kg, 96.3, 20.3 and 1.27, respectively. The average food habit score of subjects was 44.17 Subject's conceived ideal weight was lower than ideal body weight. Energy, carbohydrate, fats and protein intake of subjects were 1804kcal, 70g, 41g, 272g, respectively. Subjects had lower intake of energy, calcium, iron, thiamin, reboflavin and niacin. Nutrient intake showed positive correlation with educational level of parents, monthly family income, meal times, snack times and food habit score.

• Korean Journal of Rural Living Science
• /
• v.2
• /
• pp.1-23
• /
• 1991

농촌주민들의 영양 섭취실태에 대한 동향을 요약해 보면 1. 총 섭취식품중 약 90% 정도를 식물성식품으로써 섭취하고 있으며, 곡류가 차지하는 비율은 점차 감소되는 반면 콩류, 채소류 및 과일류의 섭취 비율은 현저히 증가하고 있다. 2. 총 열량섭취는 감소하는 추세이고 총열량에 대한 탄수화물 :단백질 :지방의 비율이 74 : 12 : 12의 수준이다. 총 단백질 섭취에 대한 동물성 단백질 섭취율은 36%로써 질적으로 바람직하게 변화되고 있다. 칼슘의 섭취수준이 권장량의 90%정도로서 조금 부족한 듯 하지만 철분, 비타민 등 대체로 영양섭취상태는 많이 개선되었음을 알 수 있다. 3. 농촌 영아들의 경우는 모든 영양소가 권장량에 현저히 미달되는 상태이다. 이유식품 개발 및 이유 방법에 대한 상담 지도가 적극 필요한 실정이다. 4. 새마을 유아원의 설치 및 유아급식의 혜택으로 농촌 유아들의 영양 섭취 상태는 두드러지게 개선되었으나 철분섭취 상태는 권장량에 미달되는 실정이다. 취학전 아동의 영양향상을 위해서는 유아 교육시설 확충 및 간식의 중요성에 대한 농촌 주부 대상의 영양 교육 확대 실시가 요청된다. 5. 국민학교 아동들에게서는 빈혈의 발생 빈도가 높게 나타났다. 성장 발육기에 있는 이들의 심신발달에 필요한 영양공급 및 올바른 식습관 형성을 위해서는 학교에서 일정한 지도 목표를 설정하여 계획적으로 실시하는 학교 급식의 필요성이 강조된다 하겠다. 6. 청소년기 및 임신 수유부의 경우도 철분의 섭취상태가 부족하기는 하지만, 철 결핍성 빈혈증상이 나타날 정도는 아니고 영양섭취상태도 대체로 양호하다. 7. 노인들의 식품 영양 섭취실태는 권장량에 크게 미달되는 실정이기는 하지만 혈액검사의 수치들이 대체로 정상인 범위에 있고 건강상태도 양호한 편이다. 식품 개발 및 조리법에 관해서 요약해 보면 1. 식량수급의 안정을 기하고자 다수확 품종인 통일계통 쌀의 취반 및 가공적성에 대한 검토가 진행되었으며, 잡곡류 및 감자류의 효과적인 이용을 위해 복합분의 사용에 의한 식품가공 적성에 대한 연구들이 실시되었다. 2. 콩류에 대한 연구로는, 기름을 추출하고 남은 탈지대두박의 단백질 식품으로의 이용을 위해 추출법의 검토 및 탈지대두박을 이용하는 두부제조법 등 다각적으로 식품에의 적용에 관해 연구가 진행 되었다. 3. 발효식품 중 김치에 대해서는 농촌지역에서 제조되는 김치의 종류와 섭취실태에 관한 연구 및 김치의 저장성을 증진시키기 위한 일련의 검토가 있다. 간장, 고추장, 된장에 대해서는 Koji를 이용한 개량식 제조법 및 팽화시킨 곡분을 사용하는 간편 제조법, 비용 절감을 위한 대체원료 이용에 대한 연구 등이 진행되었다. 4. 이밖에도, 병조림 제조방법, 어린이를 위한 고영양 보충식 개발, 생선의 폐기 부분을 이용하여 칼슘 급원 식품으로서의 유용성에 관한 조리과학적 검토 등이 실시되었다. 식습관 및 식생활 관리 지도에 관한 연구에 의하면, 농촌여성의 농업역할이 가중되면서 자녀들의 식생활을 방임하기 쉬운 실정이므로 유아 교육시설 및 학교 급식 등을 통해서 바람직한 식습관 형성을 위한 프로그램이 개발되어져야 하며, 한편, 식생활 담당자인 농촌주부에 대한 규칙적이고 정확한 영양교육이 이루어져야 하리라 본다.

• Journal of the East Asian Society of Dietary Life
• /
• v.6 no.1
• /
• pp.33-39
• /
• 1996

The aim of this study is to estimate the prevalence of obesity and factors with it Ulsan secondary school girls. A cross-sectional study involving a sample of 485 students aged 12 to 15 years was obtained form secondary schools. Obesity was determined using body mass index(BMI=wt/Ht$^2$). The findings revealed that the average BMI was 19.3, and 4.5% of girls were either overweight and obese(BMI$\geq$25). Subjects were grouped into three categories based on the BMI, sibling obesity, self-consciousness of obesity, eating patterns such as eating snack after dinner and prejudice in food selection, and food frequency score were significantly associated nth BMI, while nutrition knowledge score was not associated with BMI. The fact that several social, environmental and health factors are associated with obesity means that a multisectorial intervention program must be considered in order to decrease the problem of overweight among secondary girls. Such program should include dietary intervention to modify food habits, nutrition education through mass media, introducing information on prevention and control obesity in school curriculum, and allocating sufficient time in the school schedule for exercise activities.

• Journal of Nutrition and Health
• /
• v.48 no.1
• /
• pp.81-93
• /
• 2015

Purpose: The aim of this study was to estimate total sugar intake and sugar intake-related dietary habit and nutrient intake of elementary school students. Methods: Subjects included 701 elementary school students (351 boys and 350 girls) residing in Jeju. The research analyzed a sample and was carried out using the 24 hour recall method and one day consumption of total sugar. Results: The average daily total sugar intake was 55.3 g (male 53.1 g, female 57.6 g). Total sugar intake per meal was 6.3 g (11.4%) from breakfast, 6.9 g (12.5%) from lunch, and 7.2 g (13.0%) from dinner, 34.9 g (63.1%). Major food groups of total sugar were milks (17.04 g), grains and their products (12.79 g), fruits and their products (9.40 g), and sugars and sweets (7.30 g). In analysis of the amount of total sugar consumption from several recipes, much was taken in from dessert and snacks such as dairy products (15.08 g), bread and snacks (6.4 g), beverages (5.5 g), fruits (5.1 g), and ice cakes (4.8 g). Total sugar consumption was high for rices and side dishes such as noodles (5.1 g), stir-fried foods (2.3 g), fried foods (1.4 g), cooked rice with seasoning (1.4 g), and hard-boiled foods (1.1 g). In comparison of total sugar consumption for sugar sources, daily intake of natural sugar, added sugar, and natural and added sugar were 25.8 g, 23.3 g, and 6.2 g, respectively. High sugar intake group, which was over 20% of the energy from total sugar intakes, consumed significantly less Fe, Zn, and niacin than the low sugar intake group, which was below 20%. Conclusion: Total sugar intake of fifth graders of elementary schools on Jeju Island was 55.4 g/day, and it was usually intake from snacks. Therefore, elementary school students need nutritional education for proper selection of better snacks and for reduction of dietary sugar intake.

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

• Korean journal of food and cookery science
• /
• v.24 no.2
• /
• pp.251-257
• /
• 2008

The purpose of this study was to examine the relationship between snack food intakes and dental caries in 661 Korean elementary school children. After each meal, 59.6% of the surveyed children ate snack foods, in particular, they ate snack heavily after lunch. The snack food items causing dental caries contained high levels of sugar and were convenience foods, which the children had preference toward. In addition, the intake frequency of snack foods substituted for meals was greater than 54%. Based on the results, the eating behaviors of children are in need of correction, and nutrition education on snack foods inducing dental caries is required.

• Culinary science and hospitality research
• /
• v.19 no.1
• /
• pp.204-214
• /
• 2013

The purpose of this study is to identify instant noodle intake and consumption patterns of adults in metropolitan areas of Korea. There was a total of 702 subjects, 18 years of age and above, and data from the self-administrated questionnaires were collected and analyzed using comparative statistical analysis, including frequency, chi-square, t-test, and one-way ANOVA. According to the results, preference level for instant noodles among the adults was indicated to be $4.84{\pm}1.32$ and 54% of subjects either "liked" or "more than liked" noodles. People in 20s liked them the most. Noodles in envelope type package with soup are highly preferred. The most common reason why they chose to eat instant noodles was "convenience." At the same time, people avoid them because of their bad nutrition and calories. Half of the subjects consume instant noodles at least once a week mainly for lunch and dinner as a substitute for their meal. In the case of eating-together-with-family was the largest. 72.4% of subjects consumed entire soup additive content and 20.6% of them eat almost without soup because of being full and worrying that it might be harmful to health. Significant difference was shown in the preference level and intake patterns depending on respondents' general characteristics. Limitations and future research directions are also discussed.

• Journal of Food Hygiene and Safety
• /
• v.29 no.2
• /
• pp.105-116
• /
• 2014

Surveys on the consumption of caffeinated beverages by high school students (n=886) were performed. Of the students, 97.0% consumed a variety of caffeinated beverages, including carbonated drinks (90.0%), processed milk and cocoa (79.0%), coffee (63.0), teas (52.1), energy drinks (16.4%) and nourishment drinks (15.5%). The frequency of intake per student was 8.2 times per week. Caffeine intake through the caffeinated beverages was 41.53 mg/day, which was accounted for by coffee (51.5%), carbonated drinks (19.6%), processed milk and cocoa (11.5%), teas (11.4%), energy drinks (5.0%) and nourishment drinks (1.1%). Students with high levels of stress, those who consumed snacks twice a day, and those who used a computer (or smart phone) for more than 3 hours per day showed significantly higher caffeine intake. The groups with high caffeine intake experienced heart palpitations, insomnia and pollakiuria. Students indicated that they consumed the caffeinated beverages for the taste (57.9%), waking up (18.0%), thirst (13.2%), etc. (10.9%). They tended to consume drinks with a high content of caffeine to sleep less. In addition, they rarely checked the label, and showed a lack of awareness of the caffeine contents in the beverages, which calls for education.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.2
• /
• pp.253-266
• /
• 2010

This study describes the prevalence of nutrition labelling use and its association with demographic factors, knowledge and perception of nutrition labelling, and awareness of nutrition labelling usefulness among 282 college students, aged 21~23 years, in Busan Gyeongnam area. The subjects consisted of 150 of male (53.2%) and 132 of female (46.8%) students. 31.3% of male students and 50% of female students reported reading nutrition labelling always or usually, while 34.7% of male and 13.6% of female subjects reported that they don't use nutrition labelling. Although most of the subjects perceived the need of nutrition labelling, their knowledge and understanding of nutrition labelling and their awareness of nutrition labelling usefulness were not enough to apply the information from the nutrition labelling in their daily life, even in the subjects who reported reading nutrition labelling always or usually. This statement might be one of the reasons why there were no significant differences among the groups divided by nutrition labelling use in regards to the dietary habit or snack eating habit in this study. Therefore, a practical nutrition education program on nutrition labelling should be provided for the college students to increase nutrition labelling use and to apply the information from nutrition labelling in their daily life in order to maintain healthy dietary habit.