• Journal of Nutrition and Health
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• v.48 no.3
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• pp.248-257
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• 2015

Purpose: The aim of this study was to estimate total sugar intake and sugar intake-related dietary habit and nutrient intake of middle school students. Methods: Subjects included 1,184 middle school students (476 males and 708 females) residing in Jeju. This research analyzed daily dietary intakes of subjects using the 24 hour recall method and surveyed the dietary habit related to total sugar intake using questionnaires. Descriptive analysis, chi-square test, t-test, and ANOVA, using the SAS program were used for analysis of data. Results: The average daily total sugar intake was 60.3 g (male 50.5 g, female 66.9 g). Total sugar intake per meal was 6.5 g (10.8%) from breakfast, 9.0 g (14.9%) from lunch, 11.8 g (19.6%) from dinner, and 33.0 g (54.7%) from snacks. Food groups that contribute to the majority of total sugar intake were grains and their products (23.0 g), milk (11.0 g), fruits and their products (7.3 g), sugars and sweets (6.1 g), and vegetables and their products (5.8 g). In terms of total sugar intakes by cooking methods, desserts showed a greater amount than main and side dishes, and indicated in order of amount as follows: bread and cookies (11.5 g), dairy products (7.5 g), ice cakes (6.2 g), beverages (5.3 g), and fruits (4.5 g). Total sugar consumption was high for rice and side dishes such as noodles (10.2 g), fried foods (2.9 g), stir-fried foods (2.0 g), and cooked rice with seasoning (1.7 g). The daily intake of natural sugar, added sugar, and natural and added sugar was 18.3 g, 35.8 g, and 6.2 g, respectively. The high sugar intake group, which was over 20% of the energy from total sugar intakes, consumed significantly less Fe, Zn, vitamin B6, niacin, and vitamin E than the low sugar intake group, which was below 20%. Conclusion: Total sugar intake of second graders of middle schools on Jeju Island was 60.3 g/day, mostly obtained from snacks (54.7%). Therefore, nutritional education for proper selection of better snacks and for reduction of dietary sugar intake is needed for middle school students.

• Journal of Korean Home Economics Education Association
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• v.17 no.2
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• pp.79-93
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• 2005

The purpose of this was to present the efficient directions of nutrition education for elementary school children. We examined the problems of eating habits. nutrition knowledge, and perception and expectations on nutrition education of elementary school children in school. This study was carried out using a self-administered questionnaire and subjects were 562 elementary school children in Gyeonggi Province. All data in this research was analyzed through SAS program, and the frequency$(\%)$ and the $mean{\pm}S.D.$ on each question were calculated. Data for each group was analyzed according to sex and the difference among the groups were treated for significance by using chi-square test and Student t-test. About $87.6\%$ of the children have a meal over three times a day, and $76.7\%$ answered that they ate at a certain time regularly everyday. Only $69.6\%$ of subjects said that they ate breakfast everyday, showing very high levels of skipping breakfast. The most common frequency of eating snacks was 'once a day' in both sexes(male $52.2\%$, female $48.6\%$). In the perception on the eating habits, $69.3\%$ of children recognized problems on dieting habits, such as unbalanced diet. irregular eating time, and overeating. The perceived and correct knowledge of nutrition were $99.5\%$ and $86.9\%$, respectively. Most of the children$(99.1\%)$ acknowledged that nutrition education need to be carried out in school. And children want to deeply deal with 'cooking', 'growth and nutrition', 'good eating habits', 'nutrition and disease', These results indicated that elementary school children tended to have undesirable eating behaviors, but the rate of children who recognize the importance and the needs of nutrition education in school was high. Therefore, their parents and teachers need to perform continuous education through a curriculum and life instruction so that students have healthy habits by considering what the problems of nutrition habits are, as the elementary students considerably recognize problems of their own dietary habits and needs of nutrition education.

• Journal of Korean Home Economics Education Association
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• v.32 no.3
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• pp.111-133
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• 2020

The purpose of this study is to analyze the contents of global citizenship education in the 2015 revision of Home Economics textbook and examine the relevance of global citizenship education in the subject of Home Economics. To this end, the contents of global citizenship education included in the 2015 revision of middle school Home Economics textbook were extracted and analyzed from the viewpoint of the UNESCO Topics and Learning Objectives (TLO), according to the procedure of the concurrent triangulation design. When the frequencies of inclusion of the 9 topics of TLOs were counted, about 54.6% of global citizenship education(GCED) content covered in the 2015 revision of Home Economics textbooks in total was related to the socio-emotional aspects. In particular, TLO 4 (Different levels of identity) showed the highest ratio, followed by TLO 5(Different communities people belong to and how these are connected) and TLO 1 (Local, national and global systems and structures). As a result of categorizing global citizenship education learning topics extracted from Home Economics textbooks of middle school by Home Economics sub-topic area, the child and family(94) area showed the greatest relevance to all learning topics. Food and nutrition(13), clothing(13), housing(15), and consumption (14) showed similar distributions of learning subjects. Child and family area is related to global citizenship education in the topics of adolescent development and its characteristics, family relations, sexual and domestic violences prevention, change in family structures and healthy families, aging society and work-family balance, and life planning and career exploration. The food and nutrition area is related to global citizenship education in the topics of nutrition and eating behavior, and adolescents' food selection and safe cooking. The topic of clothing management and recycling of clothing area, housing culture, residential space utilization, and residential life and safety of housing area, consumer life in adolescence of consumption area were related to the learning subject of global citizenship education. As such, high relations between GCED learning topics and Home Economics learning content elements were found. It is expected that the data of this study will be used as basic data for program development, class improvement, and textbook development with global citizenship education as a content element in Home Economics education.

• Journal of Nutrition and Health
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• v.41 no.1
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• pp.77-88
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• 2008

This research was carried out a to investigate the food habit and preference of parents' social and economic level with 681 children (145 of Kindergarten, 300 of Children, 236 of Adolescences) in Seoul and Gyeonggi area using question naires. The parents' income level divided into 2 groups, less than 4 million won and equal or greater than 4 million won. Most of the middle years were over-weighing but kindergarten and adolescences had standard weights. The majority of parents had Bachelor degrees, most of father were office workers, majority of mothers of kindergarten with parents' income level less than 4 million won were professional women and mothers of the rest of the groups were mostly house wives. The middle years with parents income level less than 4 million son were skipping meals most frequently, but other groups didn't show much differences in their eating habits. All age groups showed that they like meats the most and dislike vegetables the worst. All age groups also showed that they mostly eat out 1-2 times a week and the next was 3-4 times a week. All age groups preferred ice creams, fruits, juices and snacks for their desserts. The middle years with parents' income equal or greater than 4 million won also showed high preference on strawberry and chocolate flavored milk, burgers and pizzas. The food s that preferred to eat when dining out were Chinese foods (Ja-jang-myeon and sweet and sour pork) for kindergarten group, Korean foods (kalbi and bulgogi) for the middle years with parents' income level less than 4 million won, family restaurant food (steak and rib) for the middle years with parents' income level equal or greater than 4 million won and Korean foods (kalbi and bulgogi) for the adolescences. The preferred cooking methods were roast (fish and sea weeds) for the kindergarten, roasted meat for the middle years, Kimchi and bean paste pot stew for the adolescences with parents' income level less than 4 million won and roasted meats for the adolescences with parents' income level equal or greater than 4 million won. The results showed that the adolescences with higher parental income lever preferred meats.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.3
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• pp.187-194
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• 2010

The soybean stay green mutant genotype (SSG) derived from the nuclear gene, d1d2, and cytoplasmic gene, cytG, inhibit the breakdown of chloroplast in the leaves, pod walls, seed coats, and embryos during maturity. Soybean seed with black seed coat and green cotyledon (SBG) are preferred than black seed coat with yellow cotyledon (SBY) especially for cooking with rice and as source of traditional food in Korea. The researchers evaluated the seed's chlorophyll content of SSG and introduced SSG to the SBG variety breeding program. The seed chlorophyll content of SSG with d1d2 was $39.93{\sim}60.80\;{\mu}g/g$ and SSG with cytG $38.08{\sim}39.89\;{\mu}g/g$. The Korean SBG variety which was derived from SSG with cytG, contains $16.35{\sim}37.73\;{\mu}g/g$. The composition of seed chlorophyll differs according to the genetic background of SSG genotype. Inheritance study showed that cotyledon color was segregated 15:1 (yellow:green) at $F_2$ seed indicating two recessive genes control green cotyledon as revealed by previous study. Only less than 3% soybean lines showed black seed coat with green cotyledon among crosses SBY and SSG (d1d2). Results showed that SSG with d1d2 can be used as a good source for SBG with high chlorophyll content in the seed cotyledon, but due to the complex genetic behavior, breeding resource of SBG with d1d2 should be prepared to improve the breeding efficiency for development SBG variety.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.385-391
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• 2011

The purpose of this study was to analyze the importance and performance of sanitation management within childcare center foodservice facilities in Gyeongbuk province. The survey involved 248 people who participated in the food hygiene and safety education for childcare center managers in Gyeongbuk province from June to July 2010. A total of 236 survey papers were analyzed statistically by SPSS program. By the method, t-test and importance-performance analysis (IPA) was performed. Among the respondents, facility managers are 40s (41.9%) which accounted the most percentage, and for the type of facility, the largest amount was home (39.9%). The number of preschool children who are under 20 people accounted for 45.3% and food service staffs were accounted for 36.7%. No significant differences were observed for the four items on the IPA, except for the topics "the immediate deal with trash and leftover food" and "minimizing time (within 2 hours) for distribution after cooking" (p<0.001). The average score on the IPA was 4.14 points, and the average score for the importance of the evaluation was 4.49 points out of 5. Finally, childcare facility managers are aware of the importance that is lower than can be done. The results suggest that continuing education is necessary to administrators to manage the health care facility effectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.747-759
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• 2001

The sanitary status of 264 restaurants was investigated to develop a program of sanitary education at restaurants for improving sanitary levels of restaurant and consumers’ food safety. This investigation was performed through direct interviews on general items and sanitations for employees, facilities, equipments and food treatment. The restaurants are grouped into four different types according to the food served: Korean style food, Japanese style raw fish, roasted ribs, and western style food. It is found that sanitary education for employees are conducted at 66.5% of the total restaurants. The highest percentages are obtained by Korean style food restaurants (83.1%) and the lowest by western style food restaurants (55.6%).Washing facilities for employees are equipped at only 66.8% of the total restaurants. In the personal sanitation, 96.6% of the employees wash their hand after touching a dirty stuff, 77.5% after touching money and 57.1% after using telephone. It is also revealed that during food preparation shoes, overgarments, and caps are worn by 58.5%, 55.5%, and 20.6% of the employees, respectively. 73.5% of the restaurants are equipped with dish storages facilities while only 59.2% of restaurants have sterilizers for dishes. Also, chopping boards are sterilized more than once a week by 74.8% of them and knives everyday by 71.6%, 15.4% of restaurants sterilize their knives only once a week. 56.8% of restaurants check temperatures of the refrigerators and 26.2% of restaurants do not even sterilize the refrigerators. 31.8% of restaurants sterilize the kitchens with sodium hopochlorite after cooking. 93.3% of the restaurants store the raw food and the cooked foods separately. 49.8% of the restaurants refroze thawed food and 19.4% of the restaurants reuse leftovers. The frozen foods are thawed at room temperature by 49.4% of the total restaurants and 66.7% of the roasted rib restaurants.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.34 no.2
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• pp.16-26
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• 2016

In this paper, we collected information on Palgyeong of the Gangneung area that were scattered around several literatures, and analyzed and interpreted regional distribution, elements of scenery and inherent meanings from various angles. we shed light on the origin and the meaning of Palgyeong, which have been passed down in the Gangneung area. Palgyeong of the Gangneung area have been accumulated and expanded for a long period of time, since Goryeo up to the modern times, and it does not simply reflect the beauty of natural scenery, but also reflect historical facts and sentiments rooted in this region. In addition, given the comprehensive veiw of Palgyeong of the Gangneung area and in consideration of its type and distribution of the eight sceneries the most common format is similar to Sosang(瀟湘類似型). What are repeatedly appearing among them include 'smoke from cooking supper' and 'catching fish', showing the living conditions of local residents of Gangneung at the time, which refers to the fact that Palgyeong consisted of village units. Palgyeong in the Gangneung area are distributed in diverse ranges between the city and Nujung. Most of Palgyeong are clustered in the east of Gangneung city and in the region tangent to Gangdong-myeon and Gujeong-myeon. When we consider the situation where most of Palgyeong in the Gangneung area are distributed in this region, it suggests that the region occupies the heart of scenery of Gangneung. Palgyeong of the Gangneung area consists of 60% natural factors, 36% humanity factors, and 4% other factors, where the natural factors hold the beauty of nature itself and the humanities and other factors hold the legends and history contained in the targets. The sceneries expressed by Palgyeong cannot be individually separated. Namedaecheon, Jukdobong, Sumseokcheon, Sumdulmaeul, Gunseongang, Pungho and Kyungpoho were connected to Nujung and Hongjamam, and they eventually became a panorama. Hansongjung, Hwanseondeung, Hansongsa, Pungho and Gunseongang are related to Hwarang of Silla and have become representative historical sceneries of the Gangneung area. Judging from the fact that currently non-existing sceneries such as Kyeonjodo, Hansongjung and Gulsansa remained in Palgyeong and been passed, Palgyeong have positioned imaginary spaces of the Gangneung people beyond simply expressing sceneries. In conclusion, Palgyeong in the Gangneung area are aesthetical objects and while at the same time, they are historical and cultural space, and furthermore, we can see that they still remain as imaginary spaces.

• Journal of Nutrition and Health
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• v.49 no.3
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• pp.189-200
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• 2016

Purpose: This study analyzed job importance, job performance, and job satisfaction in 38 dietitians working at geriatric hospitals and elderly healthcare facilities in Jeju surveyed from September 15-24, 2014 with the aim of providing basic data for improving the quality of meals and nutrition management for elderly patients. Methods: Data were analyzed using descriptive analysis, ${\chi}^2$-test, t-test, ANOVA, and Pearson's correlation coefficients using the SPSS Win program (version 12.0). Results: Regarding job importance, the average score was 4.29 (out of 5), indicating that hygiene and safety management scored the highest at 4.77 (out of 5), and nutrition management scored the lowest at3.86. In terms of job performance of subjects, the average score was 2.87 (out of 5), indicating that cooking operation management scored the highest at 4.42 (out of 5). Regarding the Importance-Performance Analysis (IPA) of job importance and job performance, hygiene and safety management and cooking operation management scored high for importance and performance (B quadrant) menu management, human resource management, and nutrition management scored low for importance and performance (C quadrant) and purchasing management and financial management were included inD quadrant and A quadrant, respectively. For the level of job satisfaction of subjects, the average score was 3.37 (out of 5), indicating that relationships with colleagues scored the highest at 3.72, and improving professionalism scored the lowest at 2.95. Additionally, job importance and performance of subjects were positively correlated withjob satisfaction (r = 0.395, r = 0.386, both p < 0.05). Conclusion: In conclusion, scores for job importance and job performance of nutrition management were low, and job satisfaction of improving professionalism scored low. Therefore, continuous training and education programs of nutrition management should be provided to improve professionalism of dietitians at geriatric hospitals and elderly healthcare facilities.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.43-54
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• 2001

This study was to investigate the behavior related to health, food habits, food consumption pattern and nutrient intakes of female students who residing in dormitory(self cooking) according to BMI(Body Mass Index). This study was carried out by questionnaired on June, 2000. Three hundred nine students were answered. The results were as follows: 1. The means of height, weight and BMI were 162.37$\pm$4.36cm, 52.48$\pm$5.54kg and 19.89$\pm$1.89. Under 20 of BMI among students were 53.1% and 20-25 of BMI were 46.9% of students. 2. In the self recognition of body shape, 63.4% of under weight subjects answered that their weight were normal. 73.1% of normal weight regard themselves more obese than their actual body shape normally shows. 51.2% of under weight subjects had attempted to control their weight. This results suggest that their weight control attempts were unnecessary. 3. 81.4% of subjects were answered irregular meals regardless BMI. 89.6% of subjects skipped breakfast. The main reasons were due to lack of time or not to eat proper food. Under weight subjects had less snack than normal weight subjects did(p '||'&'||'lt; 0.05). Normal weight subjects had more bun and cake than under weight subjects(p '||'&'||'gt; 0.05). 4. The consumption of vegetables and fruits were low regardless BMI. Mean energy, protein, Fe, Vit A, B$_1$, B$_2$, niacin, Vit C were above 75% of RDA, except calcium, in subjects. This study suggest that a comprehensive nutrition education program is need for college student in dormitory to improve their eating habits about skipping meal and breakfast and to increase the consumption of vegetables and fruits.