• Journal of Nutrition and Health
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• v.46 no.5
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• pp.461-469
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• 2013

This study was conducted in order to investigate body awareness and dietary life according to gender. Subjects of the study were 120 men and 127 women aged 20 to 30 years, who exercise regularly at a fitness center in Seoul. The subjects were asked to fill out a questionnaire on body awareness, reason for regular exercise, dietary behaviors, and nutrition knowledge. The percentage of overweight and obesity was 69.2% in men, and 25.2% in women. The percentage of subjects who considered themselves as overweight was 38.3% in men and 59.8% in women. Intake of protein in men was higher than the recommended nutrient intake (RNI). Intake of energy in women was lower than the estimated energy requirement (EER). Men who considered themselves as overweight showed lower energy intake than men who considered their body weight as under and normal, whereas no difference in energy intake was observed between women who considered themselves as overweight and women who considered their body weight as under and normal.

• Journal of agricultural medicine and community health
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• v.43 no.2
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• pp.85-96
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• 2018

Purpose: This study was to compare health behaviors, DM management and HRQoL among Diabetic patients according to education experience. Methods: Data were obtained from Community health Survey(CHS) of 2015. The participants were 22,937 diabetic patients who had education experience or not. Data were analyzed on complex sample anaysis using SPSS 24 program. Results: The education experience group showed higher percentages of health behaviors and DM Management and higher HRQoL. The significant negative factors influencing HRQoL were Bed ridden experience, higher subjective stress, depression expereince, age, low education and positive factors were good subjective health status, walking, mod-exercise, drinking, employment, spouse, good subjective happiness. Conclusion: These results show that education experience is a way to help diabetic patients' health behavior, DM management, HRQoL.

• Journal of Nutrition and Health
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• v.53 no.3
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• pp.255-270
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• 2020

Purpose: The purpose of this study was to identify the factors that influence the consumption of convenience foods among Korean adolescents. Methods: This study had a descriptive cross-sectional study. Data were obtained from the 15th (2019) Korea Youth Risk Behavior Web-based Survey, which involved a nationwide representative sample of 57,303 middle- and high-school students. Convenience-food consumption was defined by frequency of adolescents consuming convenience foods obtained from convenience stores, supermarkets, and cafeterias over the previous 7 days. The analyzed variables were related to sociodemographic, mental health, and health behavior. The Rao-Scott χ² test was applied to examine the difference in the rate of consuming convenience foods obtained from convenience stores according to each factor. Hierarchical logistic regression was conducted to examine the factors that influence convenience-food consumption among Korean adolescents. Results: It was found that 29.1% of Korean adolescents consumed convenience foods obtained from convenience store more than three times per week. The significant influencing factors were female sex; low subjective academic achievement, and subjective household economic status; high perceived stress; low subjective sleep sufficiency; experience of depression; suicidal ideation; lower physical activity; skipping breakfast; lower consumptions of fruit, milk, and vegetables; higher consumptions of soda drinks, sweet drinks, caffeine, and fast food; lower water intake; current smoking and drinking; drug use; and experience of violence. Conclusion: These findings provide a better understanding of the sociodemographic, mental-health, and health-behavior factors that influence the consumption of convenience foods among Korean adolescents. We suggest that differentiated policies, strategies, and nutrition education need to be developed and implemented, in order to address the above-mentioned factors and thereby reduce such behaviors among Korean adolescents.

• Journal of Korea Association of Health Promotion
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• v.3 no.2
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• pp.199-218
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• 2005

이 연구는 우리나라 20세 이상 성인에서의 대사증후군 유병률을 파악하고 보건의식행태와 대사증후군간의 상관관계를 분석함으로써 대사증후군의 예방 및 치료를 위한 보건교육·건강증진 프로그램의 기초자료로 활용코자 시행되었다. 연구재료로 1998년 국민건강영양조사에 참여한 20세 이상 성인 24,469명 중 건강검진조사를 받았고 건강면접조사, 보건의식행태조사, 식생활조사에 응답한 7,854명의 조사결과를 활용하였으며, 2001년 미국에서 발포된 제 3차 콜레스테롤 관리지침(NCEP-ATP3)에서 제시된 대사증후군 진단기준 및 WH0 아시아/태평양지역 허리둘레를 기준으로 대사증후군 유병률을 분석하였다. 결과는 다음과 같다. 우리나라 20세이상 성인의 대사증후군 유병률은, NCEP-ATP3 기준에서 13.3%(남자 10.1%, 여자 16.0%), 아시아/태평양지역기준에서 19.8%(남자 16.7%, 여자 22.4%)로 아시아/태평양지역 기준에서, 남자보다는 여자에서 더 높았다. 대사증후군 진단항목 중복부비만, 저 HDL-콜레스테롤의 유병를은 여자에서, 고중성지방혈증, 공복시고혈당 유병률은 남자에서 더 높았고, 연령이 증가할수록 대사증후군의 유병률이 증가하였다. 또 대사증후근 진단할목의 보유경향은 ATP3진단기준에서 남자는 복부비만을 제외한 4개항목을 70%이상에서, 특히 고중성지방혈증은 95.0%에서 보유하였다 여자는 저HDL-콜레스테롤과 고중성지방혈증을 70%이상에서 보유하였다. 아시아/태평양 진단기준에서는 남자의 경우 고중성지방혈증을 88.0%에서, 여자의 경우 복부비만 및 저 HDL-콜레스테롤을 80%이상에서 보유하고 있었다. 대사증후군과 보건의식행태 간의 상관관계를 분석한 결과, 교육수준이 낮을수록, 결혼하지 않은 사람에 비해 결혼한 사람에서대사증후군 위험이 증가하였으며, BMI가 증가할수록 대사증후군 위험이 급격히 증가하였고, 고혈압·뇌졸중, 당뇨병 가족력이 있는 남자에서 대사증후군 위험이 증가하였다. 또 스스로 건강하지 않다고 생각하는 사람일수록 현재 흡연자의 PACK- YEAR가높을수록, 자주 술을 마실수록, )회 음주량이 많을수록, 과음빈도가 많을수록 대사증후근 위험이 증가하였으며, 알코올 의존 경향이 있는 경우에서도 유의한 결과를 보였다. 최근 1년간 체중이 감소 혹은 증가된 경우에서 유의한 결과를 보였으며, 체증감소정도가 클수록 대사증후군 위험이 증가하였다. 이상의 결과를 종합해 볼 때, 우리나라 성인의 대사증후군 유병률은 비교적 높으며 대사증후근의 발생에는 보건의식행태, 특히 음주 흡연비만 연령 교육수준 등이 밀접하게 관여한다고 할 수 있다. 그러나 앞으로 대사증후군의 예방을 위한 건강증진 프로그램의 기획 및 치료방침 수립을 위해서는 우리 나라대사증후군의 유병에 영향을 미치는 진단기준항목 및 관련요인의 상호 연관성, 우리나라에 적합한 진단기준 설정 등에 대한 지속적이고 깊이 있는 연구가 이루어져야 할 것이다.

• Journal of the Korean Society of Food Culture
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• v.10 no.5
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• pp.391-404
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• 1995

This study was carried out to investigate the differences of the dietary behavior of the college students by the type of the residence, that is, home-living, dormitory-living, and self-cooking. The responses of 307 students to the questionaire were analyzed. The average meal frequency of the students was 2.4 times a day. Breakfast was skipped most frequently, especially in dormitory-living and self-cooking students compared to home-living ones. Forty-three percent of the students were found to eat breakfast less than twice a week. Such a poor eating habit was mainly due to insufficient time or idleness. When the quality of the meal was evaluated, dormitory-living and self-cooking students had worse scores than home-living ones. The formers had poor dietary habit in terms of balanced breakfast and food diversity of each meal compared to the latter. Fast foods and coffee were consumed more frequently by dormitory-living and self-cooking students than home-living ones. The main food they eat was rice. However, female dormitory-living students had a higher tendency to enjoy bread for breakfast and noodle for dinner compared to the other groups. Home-living and self-cooking students had snack more frequently than dormitory-living ones, and female than male. In terms of snack time, most of the respondents had snack between lunch and dinner or after dinner. The percentage of those who had snack after dinner was greater in dormitory-living and self-cooking students than home-living students. Results of the food preference test showed that their favorite dishes were fruit salad, Bulgogi, uncurdled Tofu stew, Kimbab, and boiled rice. We observed that dormitory-living and self-cooking students had more problems in their dietary behavior. Therefore, they need to learn how to manage their own meals. This study might be helpful to develop nutrition education materials for the dietary improvement of the college students.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.623-630
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• 2013

The purpose of this study was to determine the differences in perception of food hygiene and interest in dietary information among university students. A total of 550 college students from Seoul and the surrounding metropolitan area participated in this questionnaire using one-to-one interviews from September 20th to 28th, 2012. Three groups were classified according to level of awareness and practice of food safety. The highest education level of food safety was in the active-practice group (69.6%), with 58.0% in the want-practice group and 24.6% in the low-practice group. There were significant differences between the awareness and practice groups in terms of importance of food safety (p<0.001). Exactly 74.3% interest in food hygiene was measured in the active-practice group. Interests in dietary and food information were different between the groups: 71.4% for the active-practice group versus 24.6% for the low-practice group (p<0.001). Low-practice group showed the lowest scores for interests in organic food, pesticide-free food, low-pesticide food, slow food, LOHAS, healthy-functional food, nutritional labels, and expiration dates. In conclusion, appropriate levels of food hygiene and food safety education should be provided by the food industry according to perception of food awareness and practice of food safety.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.621-634
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• 1996

This study was conducted to investigate the eating patterns of Korean men by analyzing the relation among their socio-demographic characteristics, value toward food and nutrition, and eating behavior. Nine hundred twenty nine Korean men were selected by the stratified random sampling method. The socio-demographic characteristics of the subjects had a significant influence on their value toward food and nutrition. After in their sixties had meals for physiological needs rather than for nutrition or preference. Highly educated people, professional workers, office workers and people in the higher incomes, placed a higher value toward food and nutrition. In addition, rural inhabitants had a significantly lower value toward food and nutrition. They mainly ate to satisfy their hunger. The subjects' eating behavior had a significant difference according to their socio-demographic characteristics. The aged and the less educated valued breakfast the most, and showed a preference for rice as the staple food. The rate of skipping meals for this group was low. The higher their income, their eating behavior score was equally high, while the primary industrial workers and rural inhabitants had a low eating behavior score. Value toward food and nutrition had a significant influence on eating behavior. Those that placed a high value toward food and nutrition showed a marked tendency to choose bread or noodles rather than rice. In addition, those who placed a high value on food and nutrition skipped fewer meals and had a higher eating behavior score.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.553-566
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• 2019

This study was undertaken to examine the dietary adaptation in Korea, and utilization of university foodservice (UF), according to the nationality of foreign students. The survey was conducted from April to June in 2017, and included 604 subjects studying in a university in Busan. The questionnaire was designed to examine the adaptability to Korean food and the consumption of UF. The nationalities included students from China (63.4%), Vietnam (13.2%), Central Asia (8.9%), Southeast Asia (5.0%), and others (9.4%). Vietnamese and Southeast Asians showed higher adaptation to Korean food than Chinese or Central Asians. The degree of contribution of UF to diet was highest amongst the Chinese, followed by Vietnamese. The main reason for not consuming UF for the Chinese and Southeast Asians was 'lack of menu variety', and for Central Asians was 'no menu that can be eaten, including due to religious reasons'. In order to improve UF, all groups asked for increased 'variety of menu', and Vietnamese and Southeast Asians also asked for 'decrease in price'. In meat, fish, and vegetable menus, there were significant differences in the types and recipes of foods preferred, as per the nationality. These results indicate that different approaches by considering the national characteristics are required, to help international students adapt to Korean food, and to increase their consumption of UF.

• Journal of the Korean Society of Food Culture
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• v.37 no.3
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• pp.265-277
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• 2022

This study investigated alterations in the health behaviors and eating habits due to the coronavirus disease 2019 (COVID-19) pandemic. An online survey was administered to 270 university students from September 22, 2021 to October 26, 2021. While the frequency of eating at home had increased during the COVID-19 pandemic compared to before the pandemic, there was a decrease in the frequency of eating out, drinking, and eating vegetables. However, the frequency of eating delivery, takeout, and convenience foods and the utilization of online shopping and delivery apps had considerably increased. In addition, when selecting menus, considerations of health, hygiene, and convenience were more important during the COVID-19 pandemic than before the COVID-19 pandemic. Physical activity more than 3 days a week had decreased, whereas sedentary time showed a proportionate increase. The percentage of people who perceived their health status to be worsening was determined to have increased during the COVID-19 pandemic. To prepare for the era of infectious diseases, future research needs to identify health behaviors and dietary problems by administering surveys that include a large sample size and participants of various ages. Moreover, health promotion and nutrition management plans should be prepared accordingly.

• Journal of Nutrition and Health
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• v.51 no.2
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• pp.153-167
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• 2018

Purpose: This study was conducted to identify differences in dietary behaviors, dietary life consumer education related situation competencies, and dietary lifestyles between baby-boom and echo generations by gender. Methods: Data were drawn from the 2016 Food Consumption Behavior Survey, and 2,474 subjects (baby-boom generation 1,304; echo generation 1,170) were selected. Results: The baby-boom generation more frequently ate meals at home with family than the echo generation, whereas the echo generation had meals more frequently at cafeterias, cafes, bakeries, convenience stores and with friends or colleagues than the baby-boom generation. However, no significant differences in dietary life related consumer education were observed between generations, and experience with food related consumer education and food related promotional/events was very low in general. Baby-boomers received their primary dietary information from surrounding people, whereas the echo generation received it from broadcasting. The information use competence was lower for the baby-boom generation (3.29) than echo generation (3.35), although this difference was not significant. Healthy dietary life competence did not differ significantly, whereas the baby-boom generation showed a higher level of practice competence than the echo generation. Additionally, the baby-boom generation was more likely to pursuit health and less likely to be concerned with convenience and taste quality than the echo generation. Conclusion: The frequencies of meal eating places, drinking, and eating-out differed significantly between the two generations, while the participation ratios of food related consumer education/events, attitudes toward education, and information use competence did not. Additionally, knowledge regarding healthy dietary life competencies did not differ, whereas practice level showed significant differences between generations. Among dietary lifestyles, the baby-boom generation showed higher pursuit of health and lower pursuit of convenience and taste quality than the echo generation.