• 한국가정과교육학회지
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• 제35권1호
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• pp.89-103
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• 2023

본 연구는 프로그램 개선과 보급에 활용하고자 청소년 식생활교육 표준 프로그램을 개발하고 시범교육을 통해 교육효과 및 만족도를 평가하였다. 프로그램은 청소년용으로 '나탐(미각교육)', '우탐(전통 식생활교육)', '지탐(지속가능한 식생활교육)'의 3개 영역으로 구분하고 총 10개 소단원으로 구성하였다. 소단원별로 1차시(차시당 90분)를 배정해 총 10차시로 편성하였으며 전체 소단원을 조리실습 위주로 구성하였다. 일부 지역의 14~17세 남녀 청소년을 대상으로 식생활교육지원센터에서 활동하는 해당 지역 강사가 1주에 1차시씩 총 10주간 대면으로 시범교육을 실시하였으며 시범교육 기간에 교육효과(n=72) 및 만족도(n=82) 평가를 위한 설문조사를 실시하였다. 교육효과 평가를 위해 동일한 설문지로 사전조사, 사후조사를 실시하였으며, 만족도 평가를 위해 영역별로 마지막 수업시간에 설문조사를 실시하였다. 교육효과 평가에서 지식 정도는 '우탐'과 '지탐' 영역의 문항에서 사전보다 사후에 유의적으로 향상되었다. 태도·행동 정도는 전체 영역의 대부분 문항에서 사전보다 사후에 유의적으로 향상되었다. 만족도에서는 영역별 모든 문항에서 5점 만점에 4.10 이상으로 높았다. 이상에서 본 프로그램을 적용한 시범교육에서 대상자는 교육에 재미있게 참여하면서 식생활관리 역량을 향상시킨 것으로 확인되어 의의가 있었다. 연구 결과로 볼 때 바른 식습관 형성 관련 내용보다는 전통 식생활, 지속가능한 식생활 관련 내용에 비중을 두도록 프로그램을 조정하고 조리실습 위주의 교육방법을 유지해 나가야 할 것으로 생각되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제5권1호
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• pp.145-150
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• 1992

To determine the effect of dietary potassium and lysine levels on blood parameters, serum and bone composition, 360 male broiler chicks of 3 days of age were used in a completely randomized $3{\times}3$ factorial experiment for 6 weeks. Experimental diets contained three supplemented levels of dietary potassium (0.3, 0.6 and 1.2%) and three supplemented levels of dietary lysine (0.6, 1.2 and 2.4%). Dietary levels of potassium and lysine did not influence blood pH, $pCO_2$, $pO_2$, $HCO_3$ and total $CO_2$ and interaction between potassium and lysine was not shown (p > 0.05). Serum lysine and arginine contents were significantly different by the levels of dietary lysine (p < 0.05). Lysine-arginine antagonism was observed in high lysine diet. But increasing dietary potassium did not alleviated the lysine-arginine antagonism. Serum sodium, potassium and chloride were not affected by dietary potassium and lysine levels (p > 0.05). Femur weight, length and P contents were affected by the levels of dietary lysine (p < 0.01). But no difference was observed in femur ash and Ca contents (p > 0.05). Interaction between potassium and lysine was shown in ash and P contents (p < 0.01).

• 대한지역사회영양학회지
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• 제3권5호
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• pp.722-728
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• 1998

The purpose of this study was to compare dietary patterns, dietary behaviors and life styles before and after breast cancer surgery in Korea. The subjects were 220 females who underwent surgery for stage I-III breast cancer at general hospitals. Food intake, eating habits, snacks, eating-out, use of nutritional supplements and healthy foods, and drinking and smoking habits were studied using a questionnaire. SAS program was used for statistical analysis of the data. The results are as follows : 1) Most subjects were housewives aged more than 40 years. 2) After breast cancer surgery, intakes of fruits and vegetables were increased and those of meat, salty and spicy foods were decreased. 3) There was a significant difference in takes of caffeine beverages, snacks, fast foods and instant foods before and after breast cancer surgery. 4) There was a significant difference in meal regularity and skipping breakfast before and after breast cancer surgery. 5) The frequency of eating-out was decreased and low-fat foods, such as Japanese foods, were preferred after breast cancer surgery. 6) Nutritional supplements and natural healthy foods were used more after breast cancer surgery. 7) Most subjects were non-smokers and drank little alcohol and the rate of regular drinking significantly decreased after breast cancer surgery. Therefore, there was a significant difference in dietary patterns and behaviors resulting form breast cancer. Further more, dietary factors may be a contributing factor in the incidence at breast cancer in Korea.

• 한국식생활문화학회지
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• 제36권4호
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• pp.333-340
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• 2021

This study was performed to improve the effectiveness of dietary education using a food ethics approach. Dietary education is a way of practicing food ethics based on Korean culture. The core values of dietary education and the keywords related to food ethics can be combined into environment·life, health·wisdom, and consideration·happiness. Sustainable dietary life comprises the value system of dietary education based on core values. To reach the ultimate goal of food ethics-sustaining the survival of the human race, the coexistence of humans and nature, the coexistence of humans and humans, and the fulfillment of food requirements are needed. These needs yield certain core principles, including respect for life, environmental preservation, justice, the priority of consumers, dynamic equilibrium, and the priority of safety. The extended ethical matrix with six core principles and three interest groups can be used for an ethical analysis either qualitative or quantitative. It is believed that if food ethics are introduced into dietary education programs, the effectiveness of education can be improved.

• 한국식품영양학회지
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• 제21권1호
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• pp.79-86
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• 2008

In this study the sensitivity subjected to housing environmental as well as actual life and subjected to dietary living using experimental mice were investigated. In order to invest sensitivity for dietary life of the mice, using the dropwort(MINAISU) juice and the fermented with the extracted dropwort for change of weight on the mice, this was examined. The result of thus, group of infection through the mouth on dietary treatment for the high-fat foods and the dropwort more than compared with group of dietary treatment for the high-fat foods tended to be decreased. On fermented secretion group of the dietary treatment total cholesterol number also was decreased, the concentration of HDL cholesterol was shown a slight increased. The result of studying for the sensitivity controlled architectural structural material for the mice, coming under wooden living environment, making appearance with increasing weight as well as taking food and drink for psychological rest was considered. To examine changing weight through the mice in regard to the sensitivity for dietary life and living environment, in connection with promotion of health as well as diseases control the caused by those, would be achieve new balanced growth on basic study. Also that would be anticipated to making good use of thus results.

• 대한지역사회영양학회지
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• 제21권3호
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• pp.274-283
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• 2016

Objectives: The purpose of the study was to examine dietary life characteristics such as knowledge, self-efficacy and dietary behavior of preschoolers in Namyangju, Kyunggi-province, Korea. Methods: The survey questionnaire was developed based on literature review. Preschoolers aged 4-5 years (n=208) responded to the questionnaire to measure knowledge, self-efficacy, food preference, and dietary behavior. After excluding incomplete responses, the data of 197 subjects were used for analysis. Results: Mean score of dietary life knowledge was 8.0 out of 12, showing a low level of knowledge. Two out of 12 knowledge items were significantly different by gender. Percentage of correct answer on items of 'foods to make bones strong' and 'kinds of fast foods' was higher in girls than in boys (p<0.05). Total score of self-efficacy regarding dietary life was 40.1 (possible score: 12~48), on average. Compared to girls, boys had more confidence in 'not over-eating', and 'eating balanced meals with meat, fish and vegetables' (p<0.05). Boys scored higher on total score of food preference than girls (p<0.01). The preference for fruits was quite high. Among food items, boys scored higher on the preference for rice (p<0.01), fish (p<0.01), pork (p<0.05), beef (p<0.05), milk (p<0.01), and ice cream (p<0.05) than girls. Boys also liked fast foods more than girls did, showing preference for chicken (p<0.01) and soda (p<0.05). Compared to girls, boys showed more desirable behavior in 'eating breakfast everyday' (p<0.01). Dietary behavior was significantly correlated with self-efficacy (r=0.52, p<0.01), food preference (r=0.35, p<0.01), and knowledge (r=0.25, p<0.01) of subjects. Conclusions: In this study, we observed differences in food preference by gender. Dietary behavior of preschoolers was correlated with several factors, including dietary life related knowledge, self-efficacy and food preference. Thus, it is needed to develop nutrition education programs focusing on increasing dietary life related knowledge and self-efficacy, and consider the differences in food preference of preschoolers by gender.

• 한국식생활문화학회지
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• 제7권2호
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• pp.157-171
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• 1992

This study attempted to investigate the effect of housemaker's interest in dietary life on the knowledge of cooking principles and cooking methods, and on the daily meal management. Housemakers whose age ranged from 20 to 50 were surveyed in their residence. The results of this study were as follows. First, the level of interest in dietary life was positively related with ages, education and income levels. Moreover, housemaker who did not work or did not take care of relatives had higher level of interest in dietary life than those who did. Second, most housemakers bought foods and prepared a meal by themselves. The average time spent in preparing meals was 2 to 3 hours, and the number of side dishes cooked per day expect for the main dish was 5.46 percent of the total respondents ate out more than once a month for a 'family tie'. Third, there was no relation between the knowledge of cooking principle and the variables such as ages, education and income levels. Fourth, the level of the knowledge of cooking method about Korean traditional dishes was positively related with ages, education and income levels. In addition, housemakers who did not work or did not take care of relatives had less knowledge of Korean traditional dishes than those who did. Finally, the interest in dietary life was significantly correlated with the knowledge of cooking principle and cooking method of Korean traditional dishes.

• 동아시아식생활학회지
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• 제24권2호
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• pp.234-241
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• 2014

In this study, we assessed the antioxidant activities and quality characteristics of cookies containing various concentrations (0, 1, 3 and 5%) of Eleutherococcus sessiliflorus leaf powder. Antioxidant activity was estimated based on DPPH free radical scavenging activity and total content of phenolic compounds in Eleutherococcus sessiliflorus leaf powder and cookies. The quality characteristics of Eleutherococcus sessiliflorus leaf cookies were estimated based on spread factor, loss rate, leavening rate, color, texture and sensory evaluation, polyphenol contents, DPPH free radical scavenging activity, as well as spread factor of cookies significantly increased. L value, b value and hardness of cookies decreased with increasing Eleutherococcus sessiliflorus leaf powder content. Finally, the sensory evaluation showed the highest scores for cookies containing 3% Eleutherococcus sessiliflorus leaf powder. From these results, we suggest that Eleutherococcus sessiliflorus leaf is a good ingredient for increasing consumer acceptability as well as the functionality of cookies.

• 한국생활과학회지
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• 제22권2호
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• pp.375-389
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• 2013

This survey was conducted to compare the housewife's food habit and food purchase behavior on healthy dietary life. The questionnaires were collected from 151 working housewives and 159 housewives in Daejeon. The average meal time was 20~30 min., 67.6% of respondents ate breakfast and bap with guk(72.9%) was the most favourite foods. Almost half of them ate egg, fruit, vegetable everyday. They concerned highly about less intake of frozen foods(64.2%) and food additives(61.6%) for wellbeing dietary life. Because of close distance and various foods items, big discount store was chosen as food purchase place. The most considering purchase factor was food additives in working housewife and nutrition in housewife(p<0.05). In grocery shopping, working housewife considered children and their husbands(p<0.05). The most important purchase factor was the freshness in vegetables fishes fruits seaweeds eggs. TV or Radio was utilized the most frequently to obtain the useful knowledge on healthy foods. It is suggested that practical information should be offered housewives to purchase proper foods within their income and to manage dietary life according to their family's health condition.

• 동아시아식생활학회지
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• 제25권1호
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• pp.153-161
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• 2015

This study measured the functionality and quality characteristics of rice noodles pulverizing Cedrela sinensis leaves, whose antioxidant effects and various bioactive components were confirmed, and then producing rice noodles with different amounts of Cedrela sinensis powder. Total phenolic contents of Cedrela sinensis rice noodles, the control group lowest phenolic content, significantly increased as the amount of Cedrela sinensis powder increased. DPPH free radical scavenging activity was lowest in the control group and significantly increased as Cedrela sinensis powder content increased. In the sensory evaluation, all items significant differences, and 1% content specimen showed the highest values overall acceptability including color, appearance, taste and texture but not flavor. The possibility of developing rice noodles with Cedrela sinensis powder and rice noodles with functionality were confirmed through the above results.