• Korea journal of population studies
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• v.33 no.3
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• pp.123-142
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• 2010

This study explores the patterns of meal related activities of couples of pre-retirement age in Korea. Using 2004 Time Use Survey of Korea conducted by Korea National Statistics Office, the study examines whether the couple have breakfast and dinner together, who prepares the meal and who does the dishes after meal. The descriptive and statistical analysis, as expected, shows the patterns of such activities are heavily influenced by the working status of the couple. Currently working men or women are less likely to have meals together nor do participate in preparing meals or doing dishes. Nonetheless, it is apparent that women are more likely to involve preparation and clean-ups regardless of their working status. As a whole, the activities of meal preparation and doing the dishes remains in the domain of women's work while the proportion of married women working outside home is substantial.

• The Journal of the Korea Contents Association
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• v.22 no.2
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• pp.695-709
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• 2022

This study examined the mothers' stress level as it related to meal preparation and a change in food consumption during the Covid-19 pandemic. I asked mothers about the difficulties related to meal preparation, changes in food consumption, and their interest in food and health information using in-depth research methods. As a result, food delivery and online food consumption have markedly expanded as eating out has decreased. Mothers tried to serve fresh food at home because they perceived delivery food as unhealthy. They stick to it more vigorously with their younger children. As the result of analysis on determinants of food consumption, their interest in organic food is higher when mothers' ages are younger with higher income. However, mothers with a low level of education tend to be uninterested in it. Therefore, the ages of the children and mothers, household income, and education levels all had an effect on food consumption behaviors.

• Journal of Nutrition and Health
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• v.55 no.1
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• pp.141-154
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• 2022

Purpose: This study determined the relationships between maternal comprehensive feeding practices (CFP) and dietary practices of preschool children. Methods: Participants of the study were 227 mothers of children aged 3 to 5 years attending daycare centers and kindergartens in Seoul and Gyeonggi Province of Korea. The Comprehensive Feeding Practices Questionnaire was used to assess the maternal feeding practices. The Nutrition Quotient for Preschoolers (NQ-P) was measured to evaluate dietary practice and diet quality of children. Results: The balance of NQ-P for children was positively correlated with the modeling, restrictions for weight control, encouragement of balance and variety, pressure, and involvement among maternal CFP. Moderation of NQ-P was positively correlated with monitoring, modeling, teaching about nutrition, encouragement of balance and variety, environment, and involvement among maternal CFP. However, it was negatively correlated with emotion regulation, food as a reward, and child control in maternal CFP. Among maternal CFP, the environment of NQ-P was positively correlated with monitoring, modeling, teaching about nutrition, encouragement of balance and variety, environment, and involvement, and it was negatively correlated with emotion regulation. As a multiple regression analysis, maternal CFP that positively predicted balance of NQ-P indices were restricted for weight control, pressure, and involvement. Among maternal CFP, encouragement of balance and variety, and environment were positive predictors, while food as a reward, and child control were negative predictors for the moderation of NQ-P. Items of maternal CFP positively predicting environmental factors of NQ-P were monitoring and environment. Conclusion: Mothers are recommended to practice dietary guidance to their children, such as monitoring, modeling, teaching about nutritional information, recommendation of balance and diversity, healthy eating environment, and participation in meal plan and preparation, while they are advised not to conduct any adverse dietary guidance such as emotional control, compensation with food, child control, and food coercion.

• Journal of the Korean Society of Food Culture
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• v.11 no.4
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• pp.455-463
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• 1996

A survey was conducted to investigate the perceptions of health and foods, and the food habits among the elderly men who came to the Tap-Gol park on a daily basis. A total of 253 subjects were selected for this study. The data was analyzed through the $X^2-test$, Duncan's multiple range test and Pearson Correlation by the use of SAS program. The results were as follows. The majority of the subjects were in their 70's. 56.1% of them lived with their sons' families, 9.1% lived alone, and 27.3% lived with a spouse. 32% of the subjects were living with the expense less than 50,000 won per month. Although some were suffering from such diseases as arthritis, indigestion, and hypertension etc., the subjects were generally in good health. Their dependance on dietary supplements were insignificant. Most of the subject had a common-sensible notion as to health. They put emphasis on the three factors for the maintenance of good health: a balanced diet, a peace of mind and exercising. With regard to the food habits, the majority were fair in general. The subject living with family had more regular meals than the single people did. 41.5% of the subjects responded that they had irregular meals, mainly for lunch due to a poor appetite or a financial problem. The respondents cited protein food, milk, fruit, sea weeds and food cooked with oil as conducive to good health. But what they consumed did not match what they thought was good, particularly milk. The results of this study lead to the suggestion that Korea need to develop such a lunch program for the elderly as is practiced in the U.S., through which dietary motivation can be stimulated and a low-priced and balanced diet offered at least for one meal a day.

• 식품문화 한맛한얼
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• v.6 no.1
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• pp.91-94
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• 2013

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.183-195
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• 2011

This study was conducted to investigate dietary behavior patterns of high school students. As for regularity of meal, female students were significantly more regular than those of the male students in a day. They answered 'between 4th and 6th grades in elementary school' as 'the time for formation about number of meal intake'. As for a highly influential meal, males were higher answered 'lunch (41.0%)' while females were higher answered 'breakfast (39.8%)'. About 'number of meals per day by the grade', they ate 3 times per day mostly. As for the time for formation about number of meal intake: 'before 4th to 6th in elementary school'> 'before elementary school'. In the result of regularity of meal and general characteristics, a family of 5 was higher in regularity and those with pocket money showed lower regularity in meal. As for the person who prepares a meal, mothers prepared meals regularly. Also, higher parents age and education level resulted in more regularity in meals. In number of meals per day and general characteristics, they were eating 3 times; moreover, this trend was evident as parents' age and education level and the household income was higher. Students answered generally regularity in meal in family where parents' jobs were administrative assistant (father job (56.9%)) and housewife (mother (56.9%). In the formation time of meal intake number and general characteristics, they answered order 'middle school'> 'before elementary school'. A highly influential meal, they answered as the highest 'lunch' (37.6%). This study may provide information on dietary behavior of high school students, suggesting that nutrition education or counseling can improve food habits and develop positive behavior.

• 건강소식
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• v.30 no.9 s.334
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• pp.22-23
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• 2006

금연은 흡연이 일상의 즐거움이고 오랜 습관이었던 것을 바꾸는 과정이므로 금연하는 동안에는 당연히 담배를 대체할 것을 찾게 된다. 금연자들이 평소 거들떠보지도 않던 사탕이나 과자를 즐기는 것도 이 때문이다. 이때 잘못된 식사 습관은 비만을 가져올 수도 있으므로 주의가 필요하다. 기름진 음식은 피하고 채식 위주의 식사를 하며 커피 등 자극성 있는 음식은 피한다. 껌, 사탕, 땅콩, 과자류는 금물이며, 당분, 지방, 탄수화물 성분이 적은 간식을 준비한다.

• 발명특허
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• v.10 no.4 s.110
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• pp.61-61
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• 1985

아침 6시, 자동으로 기상음악이 흘러 나온다. 침대가 저절로 위로 치켜지면서 안마기가 등을 두드린다. 이와함께 침실의 커튼이 열리고 부엌에서는 자동전기밥솥이 식사를 준비한다. 욕실에서는 적당한 온도의 물이 욕조를 채우고 있다. 목욕을 마친 후 준비된 아침을 들고 문을 나서면 자동으로 문이 잠긴다. 차고의 승용차는 이미 원격조정으로 시동이 걸려 있다. 꿈 속의 이야기가 아니다. 컴퓨터 실험주택에서 실제로 현실화되고 있는 일이다. 컴퓨터에 의한 가정자동화(HA)의 모습이다.

• Proceedings of the SOHE Conference
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• 1999.10a
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• pp.148-150
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• 1999

• Journal of Korean Home Economics Education Association
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• v.25 no.2
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• pp.65-78
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• 2013

The following experiment was designed to test the students' involvement in the interactive activities and objectives of the relevant chapters in the newly revised curriculum of 2007. The experiment was carried out with the purpose of understanding the level of participation of the Grade 9 students who have successfully completed the Grade 8 "Choice of Food and Diet" and "Table Manners and Dining Etiquette" courses with classified materials such as tables/diagrams/pictures, reading, and activity resources from Technology Home Economics textbooks. The chapters "Choice of Food and Diet" and "Food Preparation and Etiquette" generally emphasize the practical and experiential part of domestic life through using various activity resources; while the tables/diagrams/pictures and reading materials do not provide the students with first-hand experience, they support the students' learning by explaining the basic knowledge required for doing the activities and solving various problems. Within the main training courses, the objectives which the students achieved the highest marks were(in a descending order) "Table Manners and Dining Etiquette" (3.24), "Checking Nutrition Labels, Food Expiration Date, Country of Origin When Buying Food" (3.18), Additionally "Making Food" and "Planning a Healthy, Balanced Diet" hardly met the goals, the result of which shows clear relations to the well achieved objectives from the list of in-class activities that students directly participated in. Therefore, in order to increase the students' interest in the Food and Diet section of Technology Home Economics textbooks, it is recommended to encourage the students to actively engage in the class activities by developing various learning resources and teacher education/pedagogical materials, rather than following the conventional lecture-based teaching methods.