• 대한영양사협회학술지
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• 제26권2호
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• pp.101-115
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• 2020

The purpose of this study was to increase the utilization of traditional snacks in the Daejeon, Chungnam and Sejong regions by investigating the awareness of traditional snacks by parents and teachers of Children's foodservice facilities. The survey method was a self-monitored survey, and 576 people (298 parents, 278 teachers) were used for statistical analyses. 66.4% of parents believed that the snacks provided at facilities are nutritious, and that traditional snacks are rich in nutrition but difficult to cook (66.1%). Further, 77% of parents preferred traditional snacks, and 92% thought that traditional snacks should be passed on to future generations and continuously developed. Increasing the number of stores selling traditional snacks (41%) and a generalized awareness of traditional snacks (34%) are needed to expand the use consumption of traditional snacks. For teachers of Children's foodservice facilities, 92.8% said that the number of snacks provided per day was twice, and snacks were made and served more than twice a week (77.7%). The reasons for not making these traditional snacksit more often were the long cooking time (47.1%) and lack of labor (20.5%). There were no differences in the perceptions of traditional snacks among the types of children's foodservice facilities, but the private and public facilities showed a higher usage demand than the family type foodservice facilities for of traditional snack-focused food education programs. In order to increase the utilization of traditional snacks, it is necessary to create programs according to the facility types and to develop traditional snacks to meet the needs of consumers. The results of this study are expected to be used as basic data for the development of instructions and programs for increasing the consumption of traditional snacks at children's foodservice facilities.

• 한국식품영양학회지
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• 제18권3호
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• pp.279-285
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• 2005

The purpose of this study was to get adequate substitute snacks for atopic dermatitis children. For this purpose food preference was surveyed by questionnaires to atopic dermatitis children in the kindergarten of Incheon area. As a result, anthropometric measurements were not significantly different by gender Most of atopic children were severe malnutrition by Rohrer index average 1.375. $13.3\%$ of atopic dermatitis started during newborn baby. $62.3\%$ of atopic dermatitis symptom started from 7 months to 3 years old. $48.9\%$ of atopic children didn't know the causes of the symptom. Though parents didn't thought instant/retort food, fried food, egg, snacks, milk were good for atopic dermatitis, they have offered egg, milk, meat, mackerel to their atopic dermatitis children for growth. Snacks of atopic dermatitis children were positively correlated between children's eating and favorite snacks(r=0.84), children's eating and parents' wishing snacks (r=0.615) and children's favorite and parents' wishing snacks(r=0.23). Therefore $83.7\%$ of atopic dermatitis children and their parents wanted reliable processed foods, $83.3\%$ of them despite high cost.

• International Journal of Human Ecology
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• 제12권2호
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• pp.39-50
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• 2011

This study surveys the state of 'children's snacks' sold within the Green Food Zone and that of High Calorie Foods with Low Nutrition Value (HCFLNV). The main purposes are the analyses of foods in accordance to KFDA Program for HCFLNV and an analysis of differences in HCFLNV that are dependent on relevant factors such as food types, school types, origins, the scale of manufacturing company, area and price. Based on the analyses, educational and political implications have been sought that will form nutritious dietary habits, contribute to the prevention of obesity, and improve health in child consumers. The methodologies of this study are literature studies and surveys. The results of this study can be summarized as following. First, the number of children's snacks is 517 items of total 645 gathered within 150 Green Food Zones. Candies are the most popular item, next are cookies, chocolates, and breads. Second, in the real state survey there are 186 HCFLNV (36.0%) among children's snacks sold within Green Food Zone. Based on the survey results, the marking of HCFLNV on the package of children's snacks and the extension of the ban of HCFLNV sales to all stores within the Green Food Zone are strongly suggested. This provides preliminary data related to children's snacks and food safety. With enforcement of the Special Act on the Safety Management of Children's Dietary Life, the rate of HCFLNV has decreased and the child snack product environment in stores has improved. However, it is necessary to supervise low-priced snacks and promote an awareness of HCFLNV along with the child consumer education of food safety is needed.

• 동아시아식생활학회지
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• 제26권2호
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• pp.141-151
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• 2016

This study looks into the relationship between mother's nutrition knowledge and the actual situation of snacks consumption by mothers living in Daegu and Gyeongbuk. The data were analyzed by statistical methods such as frequency, percentage, Chi-square, ANOVA and Duncan with the SPSS Windows 19.0 program. Regarding level of education, most of the subjects in the 'High' and 'Medium' Groups were university graduates, whereas most of those in the 'Low' Group were college graduates. Most of the subjects ate used processed snacks, produced snacks, or cooked snacks themselves, and most added fruits, followed by milk products and confectionery as snacks. Most of the subjects were satisfied with their experiences of purchasing snacks for children. In selecting the snacks, most of them attached importance to 'balanced nutrition', followed by 'food additives', 'allergy', and 'sanitation.' These results show that nutrition education is necessary for choosing correct and good quality snacks for children.

• 급식외식위생학회지
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• 제2권1호
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• pp.51-57
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• 2021

The purpose of this study was to analyze the amount of sugar from the afternoon snack menu of childcare facilities in Gyeongsangbuk-do. The amount of sugar was analyzed for afternoon snacks provided by childcare facilities between March and April 2016. The snacks provided were the same for processed and non-processed foods at 50.0% respectively. White milk accounted for the largest portion with 26.4%, followed by fruits with 19.9% and grains (sweet potatoes, rice cakes, etc.). It has been confirmed that the larger the facility, the lower the frequency of provision of non-processed foods, and the higher the provision of processed foods (p<0.05). Snacks served as non-processed foods showed the highest frequency of fruits and sweet potatoes. On the other hand, processed foods provided many sugar-rich products, such as liquid yogurt, hot cakes, and cereal, excluding white milk. The average sugar content was highest in processed milk products (13.9 g), followed by white milk (8.6 g), bread and snacks (8.0 g), other (4.6 g), and mixed grains (1.6 g). Of the total 216 snacks, banana flavored milk had the highest sugar content of 27.0 g, followed by strawberry milk (15.0 g) and castella (21.6 g). The findings are expected to be used as basic data for choosing the right snacks provided by childcare facilities and practicing reducing sugar intake.

• 한국식생활문화학회지
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• 제26권1호
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• pp.11-16
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• 2011

This study was conducted to examine purchasing behavior and satisfaction for imported processed snacks of mothers with preschool children and to provide nutrition education information for mothers. 81.4% of the respondents often purchased imported processed snacks and the main reason (51.0%) for purchasing imported processed snacks was preference of children. A total of 58.0% of the respondents purchased imported processed snacks at a large-scale discount store. 41.9% of the respondents purchased imported dairy products everyday, and 24.8% of them purchased the products once per week. The percentage of not purchasing at all was very high for imported confectionary, jelly and candy, nuts, and drinks. The food additive checking score was very high when purchasing imported processed snacks. The graduate school group and unemployed mothers checked significantly more often for food additives (p<0.05). The taste satisfaction score was very high, and employed mothers were satisfied with taste significantly more than unemployed mothers. Nutrition education using imported processed food labeling should be performed, and quality management before importing processed food should be carried out.

• 대한지역사회영양학회지
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• 제28권6호
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• pp.449-465
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• 2023

Objectives: This study aimed to analyze menu patterns and food group diversity in daycare centers managed by the Center for Children's Foodservice Management in South Korea. Methods: Data from 18 Center for Children's Foodservice Management centers across various provinces (excluding Jeju Island) were analyzed. We examined 8,796 meals served in February, May, August, and December 2021, focusing on seasonal lunch and snack menus for children aged 3-5. Foods were categorized into 19 groups for lunch and 21 for snacks. The frequency of food groups and dietary patterns were assessed using the Dietary Diversity Score. Analyses were conducted using Excel 2016 and IBM SPSS Statistics version 28. Results: Most lunch menus (89%) included five menu items, with a ratio of grain, meat, and vegetables at 88%. Snack menus typically had one item (57%), with significantly more items in the afternoon compared to the morning (P < 0.001). Regarding snack patterns, 75.2% of morning snacks and 61.1% of afternoon snacks contained only one solid food and drink (P < 0.001). Fruit and milk (22.4%) was the most prevalent pattern in morning snacks, while grain and milk (31%) dominated afternoon snacks (P < 0.001). Only 48% of daycare center menus (all snacks and lunch) included all five food groups (grain, meat, vegetables, fruit, and milk). Notably, only 83% included milk and 57% included fruit. Conclusions: These findings highlight the need to improve food variety and diversity in the Center for Children's Foodservice Management-managed daycare center menus. Developing more detailed guidelines for menu structure and food composition is crucial to ensure children receive balanced and diverse nutrition.

• 대한가정학회지
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• 제33권3호
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• pp.207-223
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• 1995

This survey was carried out to investigate the correlationship between the nutrition knowledge scores and food habit of the mothers and food preference and other factors of the 272 elementary school children in Masan. The results were summarized as follows : 1. Children's most favorite food was fruits, but they dislike spicy vegetables and some fermented foods. Preferences of the male children to food groups such as protein, calcium and carbohydrate were significantly higher than those of the female children. 2. The rate of the children who take between-meal snacks 2 o 3 times a day was high and those children who skip breakfast take snacks more often. They prefer to eat fruits, dairy products and cakes as their snacks. The body weight of the children who take snacks more frequently was rather lower. 3. As the mother's nutrition knowledge scores rise, so do those of food habit scores. The nutrition knowledge scores go up according to the education degree of the mothers, but the food habit scores seem to have little to do with their education degree. The nutrition knowledge scores of the working mothers were lower than those of the non-working mothers. 4. There was strong positive correlation between the food preference on the food group and those on the other food groups of the children. As the food habit scores of the mothers rise, the children prefer to take calcium and carbohydrate group. Those who take more fat showed higher body weight.

• 동아시아식생활학회지
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• 제24권5호
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• pp.614-620
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• 2014

This study was conducted to evaluate menu pattern and nutritional contents of snack menus provided by child care information centers in Seoul. Snack menus during March 2013 (morning snack : 125 cases, afternoon snack : 100 cases), including information on portion size, were collected from five child care information centers, after which the number of menu items, menu patterns, and nutritional contents were analyzed. About two-thirds of total snack menus included two menu items. There were significant differences in service time (morning & afternoon snacks). 'Beverage+Food' pattern (66.7%) was the most commonly used; 'Beverage' pattern was significantly higher in morning snacks (10.4%) than in afternoon snacks (1.0%). Morning and afternoon snacks provided 124.5 and 170.6 kcal of energy and 116.4 and 90.9 mg of calcium, respectively, which are 8.9% and 12.2% as well as 19.4%, and 15.2% of children's daily energy and calcium requirements. To improve the quality of food and nutrition offered to children through snacks at child carre centers, a more detailed snack menu plan as well as nutritional guidelines for institutions should be developed.

• 한국식생활문화학회지
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• 제18권2호
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• pp.151-159
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• 2003

This study was conducted to investigate eating behaviors of preschool children for development their snack. Eating habit, preference and nutritional state were investigated using a questionnaire answered by teachers of day-care centers, 548 preschool children(aged 4 to 6 years old) and their mothers. It was found that 93.6% of subjects thought children need to eat snacks not only at day-care center but also at home. For children, snacks clearly played an important role in dietary nutritional intake The frequency and rate of consuming Milk as snack were high$(1.51\;times\;per\;a\;day,\;459.8{\mu}l)$, 53.2% of calcium intake from Milk. The most favorite snack foods of children were fresh fruits, milk, yoghurt, juice. The correlation between frequency of eating food as snack and children's preference for food was low; because choosing food as children's snack was not by themselves but by their mothers and teachers, and variety of food(a taste, kinds) as snack was very weak. Subjects showed rather dissatisfactory view about commercial snack, and wanted new development of nutritionally balanced and natural-tasted snack for preschool children; they preferred dducks, biscuits and snacks as the form of newly-developed snack for preschool children.