• Journal of Korean Home Economics Education Association
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• v.28 no.2
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• pp.41-50
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• 2016

Fast foods are very popular to adolescent and the sales are increasing due to the convenience, low price, and a broad scale advertisement through mass media. Fast foods are often named as junk foods because of high calorie and fat, low vitamins and minerals contents. This study investigated the intake frequency of hamburger, pizza and fried chicken, the 3 representative fast foods, in 306 male and female high school students living in Daejeon. Data were collected by food frequency questionnaire, and analyzed by SPSS(ver. 18.0). Intake frequency of hamburger, pizza and fried chicken were 33, 29, 17 times per year, respectively. Intake frequency of these 3 fast foods were not sig. different by BMI obesity, breakfast and supper meal frequency, and first time of fast foods intake. But intake frequency of fast foods were different by the allowance, intake frequence of pizza and fried chicken are higher in students with higher allowance. Restrain score of fast foods intake were higher in underweight and obese than normal weight students. There were no sig. difference of intake restrain score by preferable future body figure. As conclusion, the most effective way of reducing the fast food intake frequency in adolescent were cutting down the allowance. Besides that education based on analysis about what are the specific nutritional defects in each fast food may help to change the behavior of fast foods intake.

• Monthly Korean Chicken
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• s.132
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• pp.82-83
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• 2006

• Monthly Korean Chicken
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• v.17 no.12
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• pp.100-101
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• 2011

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.290-307
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• 2011

Acrolein is highly toxic and may be formed from carbohydrates, vegetable oils, animal fats and amino acids during heating of food. In the present study, we investigated adults' intake level of cooked meat using high temperature cooking method such as pan frying or grilling directly over an open flame and indirect fire using pan. The 925 adults (438 men and 487 women) participated in this nationwide survey. According to the result of frequency intake of cooked meat at high temperature, the most frequently consumed cooked meat at high temperature was fried chicken, followed by indirect cooking-samgeybsal and directly grilled fish and mackerel pike among twenty five kinds of cooked meats and foods, which were eaten more than three times per month. The woman consumed direct grilled fish and mackerel pike more than three times per month, while the man consumed samgeybsal, pork cutlet, and fried chicken once per week. The order of total intake amount of cooked meat per adult for a year is 10.3 kg of fried chicken (man 13.1 kg, woman 8.04 kg), 6.7 kg of samgeybsal (man 9.4 kg, woman 4.7 kg) and 5.1 kg of jeyukbockeum (man 7.0 kg, woman 3.6 kg). The results of present study suggest that adult must realize the risk of consuming cooked meat at high temperature and the need for education for proper dietary habit to prevent geriatric diseases.

• Journal of Korean Home Economics Education Association
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• v.28 no.3
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• pp.79-88
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• 2016

The purpose of this study was to distinguish which food is fast foods and to define the characteristics of fast foods. The 14 kind of foods(hamburger, pizza, fried chicken, raymyeon, hotdog, doughnut, fried fish cake, jajangmyeon udong, ice cream, dukbokki, spaghetti, sandwich, gimbab, and salad) and 5 characteristics of fast foods(takeout, franchise, fast serving, unhealthy, and cheap price foods) were selected based on the dictionary and previous research papers about fast foods for this study. A total of 306 male and female high school student in Daejeon area were participated. The data were gathered by questionnaire and analyzed by SPSS/WIN 18.0 program. The participants evaluated the fast foods as delicious and convenient foods but non-nutritious, i.e. high fat but vitamin deficient foods. Among the 14 foods examined, hamburger, pizza, and fried chicken were the foods which more than 90% of the participants acknowledged to fast foods. Dukbokki, spaghetti, sandwich, gimbab, and salad were the foods which less than 50% of the participant acknowledged to fast foods. Among the 5 characteristics of fast food examined, unhealthy foods showed the highest sensitivity, specificity, predictive value, and odds ratio(0.803, 0.712, 0.597, and 2.79, respectively), and cheap price showed the lowest values of those(0.565, 0.335, 0.242, and 0.85, respectively) for acknowledging foods to fast foods. As conclusion, hamburger, pizza, and fried chicken were the representative foods of fast foods. Fast foods are generally considered as fast served cheap price foods, but the participants did not think the fast foods as fast and cheap foods. The most distinguished characteristics of fast foods in the students' minds was unhealthy foods.