• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.506-515
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• 2021

This study aimed to investigate the association between interest in beauty care and dietary behaviors of 581 (analysis rate 96.0%) high school girls in Incheon using a survey done in May 2019. Based on the degree of interest in beauty care, subjects were classified as "Beauty care group (n=346)", and "Non-beauty care group (n=235)". The mean age of the subjects was 16.5 years old. The beauty care group had significantly lower BMI than the non-beauty care group (p<0.01). The beauty care group showed a significantly higher interest in weight control than the non-beauty care group (p<0.001). The most time-consuming preschool morning activity in the beauty care group was beauty care, while that of the non-beauty care group was eating breakfast (p<0.001). The beauty care group had significantly higher frequency of exercise than the non-beauty care group (p<0.05). The number of individuals who skipped breakfast was significantly higher in the beauty care group. In addition, the beauty care group had a significantly higher frequency of taking morning snack, convenience food (p<0.01), sweet snacks (p<0.05), and processed beverages (p<0.05) than the non-beauty care group. Our result findings provide important information on the priority groups for nutrition education based on beauty care interest.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.970-978
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• 2015

The purpose of this study was to investigate the lifestyle, food habits, image, perception of beauty and nutrition knowledge between beauty major and non-major college female students. A total of 392 women aged 20s in the survey. SPSS version 21.0 was used for analysis of data. The BMI was high in non-major students (p<0.05), proportion of underweight (p<0.001) and non-drinker (p<0.01) were significantly higher in beauty major students than non-major students. Proportion of total subjects skipped meal by the lack of time. Importance of appearance was significantly higher (p<0.05) in beauty major students. Nutrition knowledge score was significantly higher in beauty major students compared to non-major students (p<0.001).In beauty major students, food intake of meats (p<0.001) and cooked food with oil (p<0.01) were lower white vegetables (p<0.05) and fruits (p<0.01) were higher than non-major students. In conclusion, these results suggest that non-major students need to systematic education program about nutrition and diet.

• Food Science and Preservation
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• v.23 no.6
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• pp.899-905
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• 2016

In this study, beauty food activities were determined for extracts of Saurus chinensis as functional beauty food. Tyrosinase inhibitory effect was increased as more 4 folds by ultra-fine grind technology than normal grind technology in ethanol extracts from Saurus chinensis. A ultra-fine ground technology was used to increase the extraction yield for bioactive compounds from medicinal plants. Tyrosinase inhibitory activity, which is related to skin-whitening, was confirmed to be 100% for ethanol extracts at 1,000 ppm of phenolics. Anti-wrinkle activity was determined showing 30% of inhibition effect at above 1,000 ppm phenolic concentration. The elastase inhibitory activity of water and ethanol extracts from ultra-fine ground Saurus chinensis showed higher inhibition activity than compared to extracts from normal ground Saurus chinensis. Astringent activity in ethanol extracts was determined showing over 70% at 250 ppm of phenolics. Based on these results, Saurus chinensis extracts can be used as a functional beauty food and cosmetic with whitening, anti-wrinkle and pore contraction effects.

• Food Science and Preservation
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• v.18 no.5
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• pp.636-642
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• 2011

The chemical components of four muskmelons (Thankyou, Beauty, Picnic, and Symphony), according to the cultivars, were investigated during storage at $7^{\circ}C$ for 28 days. After the storage period, the Picnic cultivar indicated a weight decrease of up to 4.70% whereas the Symphony cultivar showed the best weight maintenance during storage (1.02%). The Thankyou and Symphony cultivars had higher sugar content and acidity levels than the Beauty and Picnic cultivars during storage. While the Symphony and Beauty cultivars showed high hardness at the start of their storage, their hardness decreased much during storage while the Thankyou and Picnic cultivars showed little change in hardness during storage. Further, the Thankyou cultivar not only maintained its unique muskmelon yellow color but also showed lower microorganism growth than the other cultivars. The stem water loss seen in this cultivar, however, tends to be the first thing seen by the consumers and may thus determine its merchantable quality. In addition, as the Thankyou cultivar showed the least quality change during storage, it will be useful for the development of a technology for minimizing the moisture content of a muskmelon's stem.

• Bulletin of Food Technology
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• v.22 no.3
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• pp.430-444
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• 2009

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.717-724
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• 2011

We evaluated the physicochemical properties of four varieties of muskmelons (Thankyou, Beauty, Picnic, Sympony) during storage at $7^{\circ}C$. We stored Thankyou, Sympony, and Beauty varieties for 28 days at $7^{\circ}C$, while the Picnic variety was stored for 21 days. After the storage period, the mineral content of the Thankyou variety changed the least, by 2.36%, while that of the Sympony and Picnic varieties changed the most. The Thankyou variety also lost the least amount of free sugar content during storage. The Sympony variety had the highest vitamin C content at the beginning of the storage (26.0 mg%/100 g). After 14 days of storage, there was little difference in the vitamin C content of the varieties, which ranged from 11.5 to 12.5 mg%/100 g. The Picnic variety, which had the highest respiratory quotient, indicated lower storability than the other varieties. In a sensory evaluation, the Thankyou variety was considered to be the best in terms of consumer preference. However, the stem water loss seen in this variety tends to be the first thing that consumers see and may determine its merchantable quality.

• Journal of the Korean Dietetic Association
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• v.30 no.2
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• pp.125-139
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• 2024

This study assessed the beauty care behavior and the dietary attitudes, eating behaviors, and dietary quality related to beauty care in accordance with the level of interest in beauty care by examining 558 female high school subjects in the Incheon area. The study aimed to identify the interest in beauty care on the part of adolescent girls that impacts their dietary life and provide basic data for nutrition education forming desirable dietary habits. The interest in beauty care on the part of female high school students is relevant to dietary life and dietary attitude, with the high-level interest group attempting to use diet foods more frequently and attempting weight control because of their low satisfaction with their body type. On the other hand, a high level of interest in appearance failed to lead to the practice of a varied and balanced dietary life. Therefore, nutritional education is necessary to avoid a high level of interest in beauty care, leading to an incorrect perception of body shape and excessive weight control. Furthermore, nutrition education is necessary to link interest in appearance to the beauty of a healthy body based on nutritional balance by connecting the interest in appearance to a varied and balanced dietary life that goes beyond the category of practice.

• Journal of the Korean Society of Fashion and Beauty
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• v.5 no.1 s.12
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• pp.24-33
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• 2007

This study was undertaken to find out how much influence eating habits and food preferences have on basic skin types, namely dry skin, normal skin, oily skin, and combination skin, as well as troubled skin, such as acne skin, sensitive skin, pigment disorder skin and unbalanced oil and moisture skin. The aim of this study was to help establish good eating habits and to reform food preferences in order to maintain healthy skin. For this study, a suey on the eating habits and food preferences of 206 college women in the metropolitan area was conducted. Statistics Program SPSS (ver130.0) was used to analyze the results of the material obtained from the survey. The survey revealed that participants with basic skin types ate a variety of foods, enjoy soft drinks, juice and supplementary food, while those with troubled skin types had daily breakfast and substitute snacks for meals. The survey also showed that alcohol is the dangerous factor for the cause of both sensitive skin and pigment disorder skin. And it showed that various nutrition intake is the main factor for unbalanced oil and moisture skin.

• Food Science and Industry
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• v.40 no.4
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• pp.3-9
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• 2007

• Food Science and Industry
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• v.40 no.4
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• pp.19-26
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• 2007