• 한국식품조리과학회지
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• 제31권5호
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• pp.660-675
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• 2015

This study was performed to assess the nutrient intake and dietary diversity of Korean children and adolescents using the Korean dietary pattern index developed in previous studies. For this study, 6,462 children and adolescents aged 7~18y who participated in the dietary intake survey (24h recall method) of the 2007~2013 KNHANES were sampled. The food items included in the Korean dietary index were jusik-ryu, guk/tang-ryu, gui/jjim-ryu, namul-ryu, yeomjangchaeso-ryu, jang-ryu and mitbanchan-ryu. All the subjects and both age groups (7~12y, 13~18y) were divided into quartiles. According to the results of this study, the range of the Korean dietary pattern score was 0~58 for all of the subjects and also in the 13~18 age group, and was 0~52 in the 7~12y age group. When the pattern score for each food group was compared across the quartiles of the Korean dietary pattern score, in all the subjects as well as in the 7~12y and 13~18y age groups, the pattern score for jusik-ryu and yeomjangchaeso-ryu was highest in Q1~Q4. or all the food groups, the mean pattern score was highest in Q4. These results suggested that the Korean dietary pattern score is highly associated with jusik-ryu including rice and yeomjangchaeso-ryu including kimchi. Accordingly, it is considered necessary to develop an index that reflects the characteristics of Korean cuisine and, at the same time, assesses the nutritional status and food consumption tendency of Korean children and adolescents.

• 대한교통학회지
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• 제29권4호
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• pp.65-71
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• 2011

도로교통 분야에서 제시되는 다양한 정책들과 운영전략들을 평가하기 위해 사용해 오던 지금까지의 자료와 방법으로는 실제 도로에서 주행하고 있는 많은 차량들의 연료소모량을 정확하게 측정하기에는 불가능한 것이 현실이다. 특히 차량의 연료소모량은 속도뿐만 아니라 가속도에도 밀접한 관련이 있음에도 불구하고 현재의 방법으로는 가속도를 포함한 차량의 미시적 주행패턴을 고려하지 못하고 있다. 그러므로 본 연구에서는 교통운영전략과 차량운행비용의 연료소모량 변화에 대한 보다 정확한 효과를 평가할 수 있도록, 차량의 속도와 가속도를 고려한 차량 연료소모량 관계식을 산정하고자 한다. 차량시뮬레이션 프로그램인 AVL Cruise를 이용하여 차량의 속도 및 가속도에 따른 연료소모량 원단위를 산출하고, 이러한 결과를 이용하여 시뮬레이션이나 차량운행비용 추정에 적용할 수 있는 차량 연료소모량 관계식을 산정하였다. 마지막으로 이렇게 도출된 본 연구의 차량 연료소모량 관계식과 기존 연료소모량 관계식을 비교하였다. 분석결과, 교통운영전략의 효과 평가 시 기존 연료소모량 관계식에 비해 주행패턴에서 발생하는 가속도 변화를 고려한 본 연구의 연료소모량 관계식이 보다 현실적으로 연료소모량을 산정할 수 있음을 확인할 수 있었다.

• Asian Pacific Journal of Cancer Prevention
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• 제16권6호
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• pp.2537-2542
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• 2015

Background: Nutrition transition is a global health problem, especially in developing countries. It is known as an important factor for development of different types of health conditions including cancers. Objectives: We aimed to assess the pattern of nutrition transition in a high-risk area for upper gastrointestinal cancers in Northern Iran during the last decade. Materials and Methods: This cross-sectional study was conducted on households of Golestan province, Iran. Data on household food consumption between 2001 and 2010 were obtained from the Statistical Center of Iran. The proportions of households with medium/high consumption of main foods were calculated for each year. Joint point software was used for assessing trends. Annual percent changes (APCs) and 95%CIs were calculated. Results: In total, 12,060 households were recruited. The APCs (95%CI) of the proportion of households medium/high consumption of cereals, vegetables, legumes, fish, dairy products and meats were -3.1 (-4.1 to -2.2), -2.9 (-3.8 to -2.1), -2.3 (-3.2 to -1.4), -2.8 (-3.3 to -2.4), -1.9 (-3.0 to -0.9) and 2.7 (1.2 to 4.3), respectively. Conclusions: We found significant increase in meat consumption among our population between 2001 and 2010. Our results also suggested significant decreasing trend in consumption of so-called healthy foods including, plant foods, fish, and dairy products. Regarding its correlation with health conditions including cancers, nutrition transition should be considered as a priority in health policy making in our region as well as other high-risk populations. It is recommended to conduct community level interventions to increase consumption of plant foods, fish, and dairy products.

• 한국지역사회생활과학회지
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• 제24권4호
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• pp.567-581
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• 2013

This study aimed to investigate fruit and vegetable consumption status of school children and adolescents and factors influencing their consumption from focus-group interviews with school nutrition teacher(s) and nutritionists. Most of all the evaluated fruit and vegetable intake levels of school children and adolescents was very low. They mentioned the intake of fruit and vegetable was similar between children and adolescents and boys tended to have less vegetable intake than girls. There was substantial difference in the serving frequencies of fruit between schools due to budgets. Fruit was consumed more than vegetables and fruit without seeds or peeled fruit was more preferred by children and adolescents. Factors affecting fruit and vegetable intake of children and adolescents were analysed by personal, family and school. Personal factors were gender, child development level, the lack of knowledge or perception on vegetables, westernized diet pattern and the preference of spicy foods. Family factors were the perception of parents, family meal environment, and income disparity. The factors related to schools were the principal, class teacher, friends, nutrition teacher, cooking and serving methods, cooking personals, budget and so on.

• Preventive Nutrition and Food Science
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• 제7권2호
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• pp.201-206
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• 2002

Findings from European and American studies have indicated such health behaviors as smoking, drinking, lack of exercise, and insufficient intake of grains, fruits and vegetables as risk factors for hypertension. However, because dietary pattern and health behaviors of Korean differ from people of other countries, the risk factors for Koreans could be different. Therefore, the aim of this study was to identify food consumption patterns and health behavior characteristics of Korean hypertensive adults. Data on food consumptions and other health behaviors such as smoking, drinking, and exercise together with development of hypertension were collected from 597 persons aged 20 to 69 years in a local community. The first stage of analysis utilized cluster analysis to aggregate individuals into different health behavior and food consumption groups. Four health behavior groups were characterized by passive cluster, smoker cluster, fitness cluster and drinker cluster. Food consumption patterns of the subjects were also aggregated into 4 different clusters: dairy cluster, grain & vegetable cluster, fruit cluster, and fish & meat cluster. Then univariate analysis was followed to identify the variables associated with hypertension. The final stage of analysis was the identification of the relative importance of the variables selected from the univariate analysis on hypertension, using multiple logistic analysis. The results showed that heavy drinking was the most significant health behavior associated hypertension, which was similar to the findings in European and American studies. However, unlike the findings from foreign studies, grain and vegetable consumption appeared to be a risk factor for hypertension. A possible reason for the contradictory results between Korean and Western studies may be the dependence of Koreans on white rice as the major staple food, and/or the frequent consumption of salted vegetables, rather than fresh vegetables as is customary in Europe and America.

• 대한공간정보학회지
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• 제19권3호
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• pp.83-90
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• 2011

본 논문의 목적은 공업용수 사용 추세패턴 모형을 개발하고 개발된 모형이 GIS시스템내에서 활용될 수 있는 청사진을 제시하는데 있다. 연구내용은, 사용데이터의 수집을 위해 실시간 모니터링 테크닉이 도입되었고 실시간 데이터는 5분단위로 센서 및 현장서버로부터 관리서버로 전송되었다. 취득된 데이터는 선택된 다항식에 대입되었고 결과로 요일별, 각 월의 일평균 수요모형들이 개발되었다. 도출된 모형들은 일련의 검증과정을 거쳐 최종 모형으로 압축선택되며 평균모형으로 변환되었다. 변환된 평균모형의 도식화를 통해 공업용수 수요패턴분석이 이루어졌다. 연구결과로, 수요패턴은 상당한 일관성을 보이고 있어 확률높은 요일별, 또는 계절별 수요예측이 가능하다는 결론이 도출되었다. 또한 이러한 예측모형을 활용할 정보화도구로서 GIS의 활용방안이 제시된다.

• 대한가정학회지
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• 제37권11호
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• pp.139-156
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• 1999

Food choice is influenced by many factors including physical, social, psychological and food technological developments. This research is based on the survey on Puchon housewives dietary culture according to season and special occasions and the current consumption pattern of traditional fermented foods. The objective is to find out the current consumption and to use this data as the principal element needed to explore changes in consumption patterns and to uphold and develop the consumption of traditional fermented food. Questionnaires were collected 282 housewives in Puchon city. Data were analysed with SAS software package for t-test, F-test and Duncan’s multiple range test. Results of relationship between dietary culture of Puchon housewives and consumption patterns of traditional fermented food items; 1. If we look at seasonal foods, Puchon housewives responded that they normally prepare traditional foods for such special occasions as Chusok(89%), New Year(84%) and January full moon Day(77%). For family celebrations, they cook on their in-laws birthdays(91%), their husbands birthday(84%), childrens birthdays(73%) and their own birthday(32%). They also responded that they eat out on their own birthday(41%), on Christmas Day(19%), on childrens birthdays(17%) and on their husbands birthday(11%). 2. If we look at the age of housewives and their dietary culture, more young housewives tend to eat out on their own, their husbands and their childrens birthdays. As for their educational background, less educated housewives tend to prepare flood at home on New Years Day, while more educated housewives would eat out on their own birthdays. As for the type of family, mere housewives in nucleus families eat out on Christmas Days compared to those in extended families. Also, those in extended families tend to make food at home rather than eating out on their own birthdays. In case of the husbands birthday, there was some difference according to family income (p<0.03).

• 대한가정학회지
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• 제38권12호
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• pp.131-143
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• 2000

This research aims to examine the pro-environmental food consumption behavior of two groups; the housekeepers and the restaurant cooks. The rationale for choosing these groups as target of research lies in the fact that they are expected to be the most active subject for enhancing the desirable culture of food consumption, through their close involvement in the whole process of food consumption in society. This study assumes the four areas of activity to be the meaningful categories in the investigation of the pro-environmental food consumption behaviour; planning of menu and purchasing the food materials, cooking, eating, and disposal of the leftover. By using these four categories, we attempt to provide with the empirical typology of pro-environmental food consumption behaviour and the analysis of the relations of it with socio-demographical variables. Their pro-environmental behaviors are divided into four types: $\circled1$ The positive awareness of pro-environmental cooking and eating, $\circled2$ The positive awareness of pro-environmental food consumption behavior, $\circled3$ The passive awareness of pro-environmental cooking and eating, $\circled4$ The passive awareness of pro-environmental food consumption behavior. There is no significant difference among the numbers of the cases that belong to each behavioral type. Seen in overall, however, we can say that the larger number of the cases belong to the passive type of behavior. Two socio-demographical variables of tole housekeepers and the restaurant cooks show significant corelations with the behavioral types of pro-environmental food consumption with the confidence level P<0.05, but there is no significant co-relations in other variables like gender, marital status, age, income, Engel coefficient, education. We also found that there is no great gap between the housekeepers and the restaurant cooks in their positive awareness of pro-environmental food consumption, the percentage of each group belonging to the type being 51.9% and 48.1%, respectively, but that the former shows much greater number than the latter in belonging to the passive awareness type of the pro-environmental food consumption, 75.3% and 24.7%, respectively. Although the restaurant cooks can be said to be more ego-friendly than the housekeepers, if we consider the rapidly growing trend of outgoing-diner, more efforts should be exerted to develop the education and advertisement program for enhancing the restaurant cook's pro-environmental awareness and propagating the desirable food consumption cloture.

• 한국식품영양과학회지
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• 제19권4호
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• pp.356-374
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• 1990

This paper proposes to research on the actual conditions of dietary life of some children with similar living standard. They were in the 4th and 5th grades of two elementary schools located at Tongrae-ku Pusan City and the survey period was from March to April in 1989. One part was 0 elementary school childern with school lunch and the other part was ones in K elementary school without school lunch. This survey shows the effect of nutrition education of school lunch on the intake of food and nutrient the pattern of food consumption and untrient intake and the knowledge level of nutrition and results in calling attention to the importance of school lunch and the necessity f its expanded paractice and bringing up some problems to be solved in order to excute more improved program of school lunch. As the results of analysis first the school lunch group demonstrated desirable pattern of food consumption and nutrient intake school lunch aims at by the effect of nutritional education of the scheduled school lunch program and turned out to be superior in food and nutrient intake. physical index and level of nutrient knowledte to the non school lunch group. Secondly since both groups show the lack of calcium intake it is necessary to establish a meal plan to increase calcium source and in order to improve the quality of school lunch it is desirable to plan a program considering proper amount of meal service by age and sex selection of menu based on preference research various cooking methods and and food mixing fit for standard food consitiution of school lunch.

• Journal of Nutrition and Health
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• 제39권1호
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• pp.50-57
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• 2006

The aim of this study was to evaluate the food and nutrient intakes in 5th to 8th grade school boys and girls. A total of 1,333 students were recruited from 1 elementary and 1 middle school, both located in Seoul. The data on food and nutrients intake were collected by 3-day food record. The food intake was calculated as the percentage of total energy intake according to 21 food subgroups. The consumption of noodles, and meat's products (including ham and sausage) groups were higher in 7th and 8th grade than 5th and 6th grade. On the other hand consumption of vegetables and milk & its products groups were lower in 7th and 8th grade. As results, calcium, riboflavin, and vitamin C intakes were lower in 7th and 8th grade students. Dietary patterns by cluster analysis resulted in $77\%$ of subjects with traditional pattern based rice and kimchi, and $23\%$ with modified pattern. All students regardless of grades showed high fat intake, above 20 percent energy intake from fat, and high cholesterol intakes. In conclusion, there was significant difference between 5th and 6th grade primary school students and 7th and 8th junior school students regarding food and nutrient intakes; It should be necessary to provide proper nutrient education and monitoring in order to establish good dietary profile.