• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.829-840
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• 2008

The principal objectives of this study were : 1) to classify groups via cluster analysis for undergraduate's attributes of restaurant choice, and 2) to assess differences in dining-out behaviors among each restaurant choice cluster. Self-administered questionnaires were completed by 387 students, and the data were analyzed via frequency analysis, chi-square, one-way ANOVA, factor analysis, reliability analysis, cluster analysis and discriminant analysis. Three clusters were obtained by the attributes of restaurant choice from cluster analysis : Cluster 1 "indifferent style", Cluster 2 "ordinary style", and Cluster 3 "highly interested (careful) style". As for connections between the attributes of restaurant choice and distinctive dining-out behaviors in different undergraduates clusters, an indifferent style was rampant among the male students in their lower academic years. This group of students responded that they ate out only to satisfy their hunger, and stayed in a restaurant for one hour or less. Their friends made the choice of a restaurant on their behalf. The students in the "ordinary style" group spent between 5 and 10 thousand won to dine out, and stayed in a restaurant with their friends for two hours or less. They made the choice of a restaurant on their own, or together with their friends. A highly interested (careful) style prevailed among the female students in the upper academic year. This group of students ate out in order to mingle with their friends or colleagues rather than to satisfy their hunger, and they generally made a choice of a restaurant on their behalf.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.62-67
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• 2012

In this research, mulberry fruit was processed into mulberry fruit syrup (MFS) using sugar and then used as stabilizer for anthocyanine pigment in yanggeng. MFS was added to the yanggeng in order to make mixture ratio of 0%, 5%, 10%, 15% and 20%. The resulting sensory and physicochemical aspects, as compared between the various MFS ratio were investigated. The yanggeng L and b values decreased with increasing ratio of MFS. With addition of MFS the sensory evaluation results for, taste, color, flavor, texture and overall acceptability improved. The yanggeng prepared using MFS found to possess more effective antioxidants behavior as observed by in vitro evaluating 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging and superoxide radical activities. The $IC_{50}$ of the antioxidant was found to be proportional to the mulberry fruit syrup concentration in the yanggeng.

• Korean Journal of Rural Living Science
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• v.9 no.1
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• pp.19-31
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• 1998

The purpose of this study was to compare the consciousness health status and food habit for farmers in Korea. Eight hundred persons were surveyed by rural leader of RDA, composed with 35.1% of male and 64.9% of female. Data collection includes height weight and blood pressure by measuring method and personal & family situation by interview for influential factor of health status and food habit. The questionnaire was included dietary habit of salt, sugar, dietary fiber and fat intake and other behavior questions related with diet. The subjects were composed 32.5% of elementary school graduated and 50% of middle size farming. Of the all subjects, 54% of were rice planted farming mainly and 19 were over 65 year-aged group. In the concept of disease prevalence. gender difference was exist, liver and heart complains were more frequency in male and waist pain and urinary complain in female, shoulder pain and nervousness were frequently prevalent to all group of farmers. The hypertension prevalence of farmers were 16% by measuring blood pressure, but consciousness of hypertension was very low (5%). The correlation of health status with personal factors were analysed, body weight, number of family, education level, and working level were significant with CMI score and Farmers' syndrome score. The food habit status was negatively correlated with weight and BMI, age was negatively correlated with CMI score and farmers' syndrome. The consciousness of health status and food habit score were significantly correlated with smoking and alcohol drinking. It concludes that good food habit contribute wellness of health. Nutrition education for better food habit would be helpful on health status.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.263-286
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• 1995

This study was undertaken to investigate the current meal management situation and behaviors of the housewives in Seoul during the period January in 1933. The aim of this study was to improve meal managenment in 1980. This study has been performed by questionnaire about kitchen forms, cooking machines. foodstuffs buying forms, plan of the price in meal and meal management behaviors. 1. 85% of the housewives had stand-up fashioned kitchen forms, and they were equipped with variety of cooking machines and high possession percentage that. 2. 66.7% of the housewives spent the price of meal under plan, 3.1% of them purchased foodstuffs daily. 3. The time spent in preparing the table of breakfast and lunch was about 60 minutes and dinner was about 90 minutes. the time spent in clearing the table of breakfast and lunch was about 20 minutes and dinner was about 40 minutes. 4. The numbers of daily cooking rice was the higher percentage twice a day than once a day, but increased higher percentage once a day than 1980's. 5. In preparing kimchi most of housewives were making it in their homes and number of making kimchi once a 15day and a month was high percentage. 6. When they prepared meals they gave higher percentage to the tastes of families than nutrition. The number of preparing a side dish in breakfast and lunch was 3~4, and dinner was 5~6. 7. In most cases housewives cooked for themselves, and the number of husbands who help their wives for kitchen work was increased in group of younger housewives than older. 8. The environment of kitchen work is improved to many facility but not to be desired facility, and meal management behavior is changing gradually into more convenience but not to be changing into more scientific forms.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.802-811
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• 2010

This study aimed to determine a tourist family's perceptions of dining at a holiday destination. A key assumption of this study was that dining at an unfamiliar locale at a tourist resort is engaging in risk-taking behavior by the tourist family. In this unfamiliar setting, participation in the local food market takes on a significant role in the tourist family's sense of satisfaction and loyalty. For the purpose of this study, involvement pertains to the family's perceived relevance of the objective of this study based on inherent needs, values, and interests. For this study, 151 subjects vacationing with his/her family on Jeju Island participated. To perform research on perceived risk and involvement in terms of the decision maker's capacity, only one member of each family responded to the survey, which examined the impact on sense of satisfaction of perceived risk and involvement in the local food scene. Perceived risks were divided according to financial, performance, physical, social-psychological, and time-risk factors. Perceived risk and involvement were found to be significant predictors of the overall satisfaction of the tourist family's local food consumption. Furthermore, performance risk was determined to be significantly linked to the tourist family's dining sense of satisfaction and loyalty. These findings provide some meaningful marketing implications for Jeju Island's tourism industry. Reducing the performance risk and increasing the local food involvement may activate rural tourism and local food consumption. Theoretical and practical contributions to local food marketing are discussed.

• Korean Journal of Community Nutrition
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• v.16 no.1
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• pp.155-168
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• 2011

This study was conducted to assess needs of self-management nutrition program for diabetic patients. The survey was conducted among 100 diabetic patients, and the mean age of the subjects was 54.2 years old. Thirty three percent of the subjects were diagnosed diabetes less than 2 years ago. The average nutrition knowledge score about diabetes was 10.2 point, and percentages of correct answers were very high in 'foods rich in fiber' (97.0%), 'relevance of exercise and insulin' (97.0%), 'quantity of insulin injection' (91.0%), and 'diabetes menu' (91.0%). The sources of nutrition information were hospitals/healthcare centers (56.1%), TV/radio (19.2%), and internet (13.1%). Sixty nine percent of the subjects have experienced nutrition education on subjects as 'menu planning skills'(22.4%), 'selecting foods' (22.4%), 'relevance of blood glucose and eating foods' (21.5%) by personal counseling (54.4%). The total score of eating behavior was higher after diagnosed diabetes (35.3) than before (30.0) (p < 0.001). The preferred topics in developing diabetes nutrition information websites were 'diabetes mellitus', 'relevance of blood glucose and foods', and 'selecting foods for diabetes'. The subjects wanted the websites developed by 'using mainly illustrations, pictures, tables' (22.8%) and 'using simple design' (19.6%). The preferred contents in developing diabetes self-management nutrition program were 'dietary life diagnosis', 'chronic disease risk diagnosis', 'calorie control by selecting foods and cooking skills', and 'dietary assessment'. In designing the program, the subjects' most wanted designs were 'be handy and simple in using' (29.3%), 'using simple design' (17.9%), and 'using mainly illustrations, pictures, tables' (15.7%).

• Korean Journal of Community Nutrition
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• v.14 no.1
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• pp.12-21
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• 2009

The study was performed to investigate the relationship of regular exercise to body composition and nutrient intakes of male college students by comparing anthropometric measurements and one-day dietary intakes by 24-hour recall of physical education (PE) majors and non-major male college students. The subjects were 253 students residing in the Gyeonggi area. Only 64.1% and 32.1% of PE majors and non-major students exercised over 4 times a week and PE major students did stronger exercise than the non-major students did. Mean BMI and WHR (Waist Hip Ratio) of the two groups were not different. But percentages of body fat and lean body mass in PE major students were lower and higher, respectively, than those of non-major students. PE major students consumed significantly more energy and other nutrients except iron, niacin, vitamin C, and vitamin E than non-major students. Nutrients consumed less than KRDA was calcium in PE major students and energy, calcium, zinc, vitamin $B_{12}$, folate, and vitamin C in non-major students. Mean adequacy ratio (MAR) of PE major students (1.00) was significantly higher than that of non-major students (0.94). Index of Nutritional Quality (INQ) of all nutrients except vitamin A of PE major students was also significantly higher than that of non-major students. Nutrients below 1.00 in INQ of both groups were calcium, zinc, vitamin B2, and folate. Our data supports that regular exercise may positively influence on body composition and increase diet quality in male college students. Therefore, an educational program focused on regular exercise along with proper dietary behavior would be needed.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.280-288
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• 2000

This study was undertaken to compare the obesity related dietary factors among rural middle school students living in Korea. Anthropometric data showed that mean height and weigh were 161.7$\pm$13.0 and 49.8$\pm$10.3kg in 226 male students and 158.3$\pm$6.1 and 48.2$\pm$7.5kg in 212 female students. Mean BMIs for boys and girls were 19.10$\pm$2.47 and 19.26$\pm$2.35, respectively. 71.68% of male students and 72% of female students were underweight by the BMI index. The BMI of older students was higher than young ones in both sexes. Most nutrient intakes of the subjects were below the RDA. In particular Ca and Fe intakes were extremely low in both sexes. 66.88% of the students skipped breakfast and it was found that the reasons for missing a meal for both sexes were significantly different. Compared to males, more female respondents felt guilty and depressed related to eating. Furthermore, females were more significantly concerned with body image, diet, and body weight(p〈0.001), and they were not satisfied with their weight. The sources of information on obesity and diet were from radio and TV in males while females got information from magazines and friends. In male students their ideal body weight was higher was higher than actual body weight. In contrasting, female students desired a thin body shape. A different approach for nutrition education for adolescents should be developed and implemented based on sex.

• Korean Journal of Community Nutrition
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• v.8 no.1
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• pp.102-111
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• 2003

The purpose of this study was to investigate the relationship among serum leptin, nutritional status, and the obesity indices of 55 obese children in Daegu and Kyungpook area. Obesity was defined as fat percentage that exceed 25% of body fat mass. Energy and nutritional status were tended to be low, and dietary intake of calcium and iron were less than any other nutrients in all the subjects. Especially, beverage intake of obese group was more than non-obese group. The leptin level were significantly correlated with %RDA of energy (0.41, p < 0.001), protein (0.44, p < 0.001), phosphate (0.40, p < 0.001), iron (0.37, p < 0.001), vitamin A (0.31, p < 0.01), thiamin (0.40, p < 0.001), riboflavin (0.26, p < 0.05), niacin (0.51, p < 0.001), and vitamin C (0.24, p < 0.05). The leptin level were significantly correlated with MAR (mean adequacy ratio, r : 0.43, p <0.001) and INQ (index of nutrient quality) of thiamin (r : 0.22, p <0.05). Multiple regression analysis showed that %RDA of niacin in obese group ($R^2$: 0.208, p : 0.001) and total subjects ($R^2$ : 0.257, p : 0.000), MAR (p : 0.003) and INQ (p : 0.048) of niacin in obese group ($R^2$ : 0.255) and MAR (p : 0.000) and rNQ ofca (p : 0.024) in total subjects ($R^2$ : 0.231) may be important independent predictors to leptin level. MAR showed a significantly positive correlation with %fat (r = 0.42, p < 0.01), BMI (r = 0.46, p < 0.01), RW (r : 0.44, p < 0.01), WHR (r : 0.39, p < 0.01) and, "ieRnA (p < 0.05, p < 0.01). These data indicated relationships among leptin level, nutrient intake, %RDA, MAh, and INQ in children.dren.

• Korean Journal of Community Nutrition
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• v.21 no.5
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• pp.451-462
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• 2016

Objectives: This study was designed with the goal of understanding the factors affecting the frequency of skipping meals of prime-aged mothers with children as well as their nutritional status. Methods: Utilizing data from the 2010-2011 Korea National Health and Nutrition Survey, the frequency of skipping meals of mothers aged between 30 to 49 years with children aged between 3 to 11 years during a two day period was statistically analyzed. The number of meals skipped calculated and categorized into skipping no meals, skipping one meal, skipping two meals or more. Results: Compared to subjects who corresponded to mean nutrient adequacy ratio(MAR) of 4 quartile, subjects who corresponded to MAR of 2 quartile had 2.766 (95% CI: 1.552-4.931) probability of being in the 1 meal skippers group, while the probability of being in the more than 2 meals skippers group was 2.743(95% CI: 1.353-5.564). Also, compared to subjects who corresponded to MAR of 4 quartile, subjects who corresponded to MAR of 1 quartile had 3.471 (95% CI: 1.871-6.442) probability of being in the 1 meal skippers group, while the odds ratio for being in the more than 2 meals skippers group was 5.258(95% CI: 2.642-10.466). Conclusions: The results have the advantage of being generalized because the study selected subjects from probability sampling of the female population of Korea. The research results showed that the elements influencing skipping meals of prime-aged mothers with children were mean nutrient adequacy ratio and the number of nutrients, under estimated average requirement intake, and others. Therefore, to encourage dietary behaviors in the right direction, an integrated approach that considers the associated factors must be realized. Future studies are needed to understand how the frequency of skipping meals of mothers affects their children.