• Journal of Nutrition and Health
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• v.43 no.5
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• pp.513-523
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• 2010

The food and nutrient intakes on weekdays and weekends was examined with 196 high school girls residing in Seoul using the 3-day food record. Frequency for skipping breakfast was higher than that for lunch and dinner. Frequencies for skipping breakfast and lunch were significantly higher on weekends than on weekdays (p < 0.05). The daily average food, vegetable food, and animal food intakes were 1,074.8 g, 680.0 g, and 317.3 g, respectively. The total food and vegetable food intakes on weekdays were significantly higher than on weekends (p < 0.05). The daily average dietary variety score (DVS) was 20.5, and was significantly higher on weekdays (23.3) than on weekends (15.1)(p < 0.05). The daily averages of energy, protein, fat and carbohydrate intake were 1,732.9 kcal, 68 g, 56.2 g, and 240.9 g, respectively. Energy, protein, carbohydrate, phosphate, iron, sodium, potassium, thiamin, niacin, folate and vitamin C intakes were significantly higher on weekdays than on weekends (p < 0.05). Fat intake was significantly lower on weekdays than on weekends (p < 0.05). The daily average percentages of energy intake from carbohydrate, protein, and fat were 55.4%, 15.6%, and 29.0%: 56.1%, 15.8%, and 28.2% on weekdays and 54.7%, 15.3%, and 30.1% on weekends, respectively. The percentages of energy intake from carbohydrate on weekdays and weekends were below 60%, and that from fat was above 28% on weekdays and weekends. The daily averages of energy, vitamin A, riboflavin, niacin and phosphate intake were above 80% as compared with the estimated energy requirement (EER) or the recommended intake (RI). The intakes of calcium, potassium and folate were below 50% as compared with the adequate intake (AI) or (RI). The daily average mean adequacy ratio (MAR), an index of overall dietary quality, was 0.77, and significantly high school girls was worse on weekends than on weekdays.

• Journal of Nutrition and Health
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• v.49 no.5
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• pp.378-394
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• 2016

Purpose: Screening of preschool-age children for nutrition programs to improve dietary intake and behaviors requires cost-effective and easily administered validated assessment tools. The purpose of this study was to develop a parent/caregiver-administered instrument for measuring diet quality and behaviors of preschoolers as a nutrition quotient for preschoolers (NQ-P). Methods: Development of NQ-P was carried out in three steps: item generation, item reduction, and validation. The 24-h dietary record was selected as the gold standard reference tool. The 38 items of the NQ-P checklist were derived from a systematic literature review, expert in-depth interviews, statistical analysis of the fifth Korean National Health and Nutrition Examination Survey data, and national nutrition policies and recommendations. Self-administered questionnaires were delivered to parents who recorded 24-h dietary intakes of 100 responders aged 3~5 yr. Pearson's correlation was used to measure the level of agreement between questionnaires. Item reduction was performed, and 20 items were selected based on survey results, expert reviews, and priorities of national nutrition policy and recommendations. The 412 nationwide subjects sampled through daycare centers completed the 20-item checklist questionnaire. The construct validity of the NQ-P was assessed using confirmatory factor analysis, LISREL. Results: After analyses of exploratory factors, NQ-P items identified three dimensions of diet (balance, moderation, and environment). The three-factor structure accounted for 49.28% of the total variance. Standardized path coefficients were used as weights of the items. The NQ-P and three-factor scores of the subjects were calculated by the obtained weights of the questionnaire items. Conclusion: A food behavior checklist for preschoolers' NQ would be a useful and suitable instrument for evaluating nutrition adequacy and dietary quality of Korean preschoolers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.212-222
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• 2013

We studied the eating habits and sleeping patterns of 682 middle and high school students in their third year in Gwangju. According to the body mass index (BMI) of the subjects, obesity (over weight) was significantly higher in the third graders of high school students ($20.8{\pm}4.0$, 32.9%) than middle school students ($19.4{\pm}3.8$, 14.2%) (p<0.001). In addition, 71.1% of high school students experienced a lack of sleep compared to 48.8% of middle school students (p<0.001). There was a difference between good and bad sleepers in the number of times they ate snacks and the quantity of their snacks. Good sleepers had more fruit and dairy products (e.g. fruit juice 2~4 times (p<0.05), milk 2~4 times (p<0.001), apples 2~4 times, strawberries 2~4 times (p<0.01), and bananas 2~4 times a week), while bad sleepers consumed more beverages, frozen desserts, flour-based foods, fast food, bread, and rice cake. Bad sleepers clearly consumed snacks more frequently. From analyzing the correlations between sleep quality and snack intake, eating fruits 2~4 times a week (30 g~200 g/once) and drinking dairy products 2~4 times a week (120 mL~400 mL/once) appears to promote better sleeping habits.

• Journal of Korean Home Economics Education Association
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• v.32 no.3
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• pp.111-133
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• 2020

The purpose of this study is to analyze the contents of global citizenship education in the 2015 revision of Home Economics textbook and examine the relevance of global citizenship education in the subject of Home Economics. To this end, the contents of global citizenship education included in the 2015 revision of middle school Home Economics textbook were extracted and analyzed from the viewpoint of the UNESCO Topics and Learning Objectives (TLO), according to the procedure of the concurrent triangulation design. When the frequencies of inclusion of the 9 topics of TLOs were counted, about 54.6% of global citizenship education(GCED) content covered in the 2015 revision of Home Economics textbooks in total was related to the socio-emotional aspects. In particular, TLO 4 (Different levels of identity) showed the highest ratio, followed by TLO 5(Different communities people belong to and how these are connected) and TLO 1 (Local, national and global systems and structures). As a result of categorizing global citizenship education learning topics extracted from Home Economics textbooks of middle school by Home Economics sub-topic area, the child and family(94) area showed the greatest relevance to all learning topics. Food and nutrition(13), clothing(13), housing(15), and consumption (14) showed similar distributions of learning subjects. Child and family area is related to global citizenship education in the topics of adolescent development and its characteristics, family relations, sexual and domestic violences prevention, change in family structures and healthy families, aging society and work-family balance, and life planning and career exploration. The food and nutrition area is related to global citizenship education in the topics of nutrition and eating behavior, and adolescents' food selection and safe cooking. The topic of clothing management and recycling of clothing area, housing culture, residential space utilization, and residential life and safety of housing area, consumer life in adolescence of consumption area were related to the learning subject of global citizenship education. As such, high relations between GCED learning topics and Home Economics learning content elements were found. It is expected that the data of this study will be used as basic data for program development, class improvement, and textbook development with global citizenship education as a content element in Home Economics education.

• Korean Journal of Ecology and Environment
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• v.39 no.4 s.118
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• pp.462-470
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• 2006

The zooplankton community dynamics and grazing experiments was evaluated along a 40 km section of the lower Seomjin river system. Zooplankton was sampled twice a month from January 2005 to June 2006 at three sites (River mouth; RKO, Seomjin bridge: RK12 and Gurae bridge: RK36) in the main river channel. During the study period, the values of most limnological parameters in the three sites were fairly similar, except for conductivity. Annual variation of conductivity in River mouth and Seomjin bridge was more dramatic than which of the other site. There were statistically significant spatial and seasonal differences in zooplankton abundance (ANOVA, P<0.01). Total abundance of major zooplankton groups at both stations was much higher than in Gurae bridge. Among the macrozooplankton, cladocerans abundance was negligible in study sites during study periods. Community filtering rates (CFRs) for phytoplankton and bacteria varied from 0 to 50 mL $L^{-1}\;D^{-1}$ and from 0 to 45 mL $L^{-1}\;D^{-1}$, respectively. The spatial variation of CFRs for phytoplankton was significant (ANOVA, P<0.05). The CFRs of copepods for phytoplankton and bacteria was much higher than that of cladocerans at study sites. Total zooplankton filtering rates on bacteria were slightly lower than filtering rates on phytoplankton. The CFRs of microzooplankton (MICZ) for bacteria were much higher than for macrozooplankton (MACZ) at all sites. Considering the total zooplankton community, MICZ generally were more important than MACZ as grazers of bacteria and phytoplankton in freshwater zone, while MACZ were more important than MICZ as grazers of phytoplankton in brackish zone.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.352-363
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• 2002

The purpose of this study was to analyze health-related habits, weight control experience and body composition of 344 female students visiting nutrition counselling office. Dietary habits of the subjects were assessed by means of interview with questionnaire and nutrient intakes were evaluated by the simple dietary assessment method. Weight and height were measured to get body mass index(BMI) and waist-hip ratio and their body composition were measured by Inbody 3.0. The obtained results were as follows: 1) Among students, 14.5% were exercising on a regularly basis, of which the exercises were walking and gymnastic exercise(22.1%), jogging(14.1%), and rope-skipping(4.7%), 48.4% of students were little drinking and 30.5% were once a week and smokers were 4.1%. 2) 28.3% of students were little having breakfast and 15.1% were once or twice a week. Two third of total students were not having breakfast regularly. Also only 59.6% of students were having dinner everyday, which means many of them were even skipping dinner. The reasons why they were not having breakfast were because they don't have enough time to eat(66.0%) and for a diet(2.8%) and the reasons for skipping dinner were because they were not hungry(23.0%), for the weight loss(18.2%). It was shown that they would skip dinner rather than breakfast for a weight control. 51.6% of students were taking snack 1~2 times a day and 5.3% were having little snack. 55.4% of students were dining out once a day and 15.4% more am 2 times a day. 3) 46.7% of students were already experiencing weight control before visiting the counselling office. 78.5% of students tried on one kind of weight control method, 11.4% on two kinds, and 10.1 % on more than three kinds. The method they tried for a weight control most was the one food diet using egg, fruits and beans, which is the most popular among them, and the next were an aerobic exercise(23.6%). a diet tried by a famous entertainer (15.5%), and the fasting(14.5%). 4) The average BMI was 21.2 and the body fat rate was 28.1%. As a result of grouping BMI, 12.8% were underweight 67.6% normal weight 11.6% overweight and 8% obesity. Less than standard for the body fat rate were 0.6%, 50.6% standard, 48.5% more than standard. 49.2% of students as normal weight on a BMI were assessed the so-called "skinny obesity. 50% of consulted students situated fat intra-abdominally at the umbilical level(WHR>0.8). 5) The energy intake was 76.6$\pm$17.8% of RDA and constituent ratio of carbohydrate, fat and protein were 64.2$\pm$5.2%, 21.6$\pm$3.7% and 14.3$\pm$2.3%, respectively, which is little over of 20% of recommended ratio of fat. Protein and niacin intake were more than 90% of RDA and riboflavin and vit. C were taken more than 100% of RDA. But Fe intake was 69.4$\pm$19.3%, Ca 76.6$\pm$23.6%, which were the least constituents. There was not remarkable significance between energy intake and nutrient density based on the groups of underweight, normal weight, overweight and obesity of BMI. 6) It was shown that body fat rate had remarkably significant correlation(p<0.000) with BMI(r=0.760) and WHR(r=0.817) respectively, but body fat rate was more correlated with WHR than with BMI. There was not much significant difference between body fat rate and WHR whether they exercised or not. However. BMI was significantly higher in the exercise group because one who showed higher BMI started to exercise since they looked fat in appearance and perceived as they were fat. fat.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.133-146
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• 2012

University dining services have received less attention than commercial food services or other institutional food services. Marketing practitioners and researchers recognize the major impact that perceived value has on consumer behavior. The mediating role of value has not been verified in relation to satisfaction in university dining establishments, including Korea. This study intends to investigate the relationships among value, satisfaction and revisit intention of university dining attributes. This study also examines whether university dining service attributes dimensions influence value. Further, this study verifies the role of value as a mediator in the formation of customer satisfaction and revisit intention. Structural Equation Modeling has been applied to the collected data from students of three universities in Korea. The study resulted in that university dining attributes, such as food, menu and convenience, positively affected value of the university dining services. Further analysis with examination of indirect effects confirmed the positive impact of value on satisfaction in university dining services. This study verified the mediating role of value on satisfaction as student's satisfaction is enhanced through the elevation of value of university food services. Enhanced satisfaction via value also led to improvement in revisit intention. This study contributes to the academia by verifying the mediating role of value in the formation of customer satisfaction in a university dining context. This study also offers practical implications to the industry, such as suggestions on developing strategies for value-added products and services to the university dining establishments. This value research for university dining services is also meaningful by triggering future research on market segmentation, product differentiation and positioning policies. In the long run, improving value and satisfaction with university dining services need to be realized to enhance overall college experiences and other competitive advantages, such as student recruitment and enrollment, student academic evaluations, and university reputation.

• Journal of Korean Home Economics Education Association
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• v.33 no.2
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• pp.135-152
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• 2021

The purpose of this study was to examine the effectiveness of the curriculum implementation of 「Food Safety and Health」, a Home Economics elective course, for high school students. Accordingly, several units of the 「Food Safety and Health」curriculum were piloted in six high schools in Chungbuk, Gyeonggi, Daejeon, and Sejong, and 1,199 questionnaires collected from students who participated in the classes were analyzed. The results are as follows. The 「Food Safety and Health」class had a significant effect on improving the total score of 'food safety and health' knowledge of high school students and scores for sub-dimensional area. Compared to the pre-test, the overall rate of correct answers for the post-test has increased by 7.99%p, and schools that implemented the relevant unit class relatively more had higher improvement scores. In addition, the 「Food Safety and Health」class has positively changed the eating behavior of high school students, and had a significant effect on having a habit of eating a variety of foods evenly. High school students who participated in the 「Food Safety and Health」class evaluated their classes very positively (4.27 out of 5 points), and responded that the content of the class was interesting, easy to understand, and helpful for their diet in daily life. According to the responses to the open-ended questions, students responded that the class was helpful in acquiring food-related knowledge in their real lives, while there were so many limitations for experiencing lab class and group activities due to COVID 19. In preparation for the high school credit system, this study is meaningful that it has expanded the elective courses in home economics area, as well as the right to choose subjects for high school students.

• Journal of Nutrition and Health
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• v.56 no.6
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• pp.714-729
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• 2023

Purpose: Since the coronavirus pandemic, the number of obese people has increased, and accelerated aging has been reported, particularly among young population. Therefore, this study analyzed the dietary habits of university students according to their risk of obesity to provide data for improving their eating habits. Methods: Ninety students at Daegu Catholic University were surveyed for their eating habits and photo-enhanced meal intake. The obesity risk was categorized as normal if the body mass index (BMI) and percent body fat (PBF) were normal, at-risk if both indicated overweight or obese, obesity in BMI alone were analyzed as BMI group and those with obesity in percent body fat alone were analyzed as PBF group. Results: There were 23 (25.5%) in the normal group, 10 (11.1%) in the BMI group, 24 (26.7%) in the PBF group and 33 (36.7%) in the at-risk group. The dietary survey showed that the risk groups had lower consumption frequencies of vegetables (p < 0.05) than the normal group, had less sleep time (p < 0.05) and higher frequency of fast food consumption (p < 0.001). The intake of vegetables was significantly higher in the normal group than in the risk group (p < 0.05). In terms of the daily nutrient intake, there was no significant difference in energy intake according to the obesity risk, but the intakes of dietary fiber (p < 0.01), vitamin A (p < 0.01), vitamin C (p < 0.01) were higher in the normal group than in the risk groups. Conclusion: Therefore, it is important to consider the BMI and percent body fat together to diagnose obesity and provide nutrition education and counseling.

• Korean Journal of Community Nutrition
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• v.21 no.1
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• pp.53-64
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• 2016

Objectives: Nowadays, the multicultural families make up significant portion of Korean population and communities. Successful re-settling in a new country can be difficult, particularly when there are disparities in dietary behavior compared to home country. The objective of the study was to investigate the dietary behavior of marriage migrant women according to their nationality in multicultural families. Methods: The primary research was conducted targeting 94 marriage migrant women who came from China (40.4%), Vietnam (26.6%), and other countries except for Japan (33.0%). We investigated their dietary behavior, such as eating attitude and food choice behavior for Korea acculturation. We also studied dietary behavior among 14 selected subjects who had high level of integration and assimilation acculturation patterns by administering the Focus Group Interview (FGI). Results: The multicultural families had more integration acculturation patterns, which could have been influenced by their nationality. Vietnamese origin has the highest cultural adaptation as marginalization pattern. The common types of Korea acculturation were integration ($3.03{\pm}1.08$), separation ($3.10{\pm}0.59$), marginalization ($3.10{\pm}0.58$), followed by assimilation ($2.84{\pm}0.51$). There were significant differences in the four types of acculturation by marriage immigrant women's country of origin (p<0.05). According to dietary behavior, 'eliminating hunger' was the most important value in a meal. Chinese marriage migrant women, who had higher level of food intake attitude significantly, also considered 'being healthy' an important value. Regarding food choice behavior, Vietnamese had lowest frequency of homeland food intake. Most of marriage immigrant women were satisfied with the Korean food, and need for education was very high with interest for cooking, good nutrition, and managing their children's dietary life. Conclusions: Coping with a change in dietary behavior is one of the biggest transitional difficulties, and family members may need support to find their familiar food items and to continue their cultural food choice behavior in the local areas. Further researches with quantitative and qualitative analysis are needed to understand the effect of dietary behavior for acculturation in multicultural families.