• 대한지역사회영양학회지
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• 제7권3호
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• pp.293-303
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• 2002

The purpose of this study was to compare dietary attitudes, dietary behaviors and diet qualities of Food and Nutrition major and non-major female student at a university located in Inchon. The subjects included 74 female Food and Nutrition and majors and 45 non-Food and Nutrition major female university students. This cross-sectional survey was conducted using a self-administered questionnaire, and the data were analyzed by a SPSS 10.0 program. The nutrient intake data collected from Three-day recalls were analysed by the Computer Aided Nutritional Analysis Program and then the diet quality was estimated using the Mean Adequacy Ratio (MAR), the Nutrient Adequacy patio (NAR) and the Index of Nutritional Quality (INQ). There was no significant difference in dietary behaviors between Food and Nutrition majors and non-majors. However, most of the female university students had poor eating habits, such as overeating, unbalanced meals, and skipping of meals. In particular, more than 50% of the female university students skipped breakfast. As for weighing themselves once a week, changing dietary lifestyles, calculating food calories and having interest in information on nutrition on health, the ratio of Food and Nutrition majors was significantly higher as compared to that of the non-majors. There was a significant difference in food consumption frequency except for mick and milk products, and iron-rich foods between the Food and Nutrition majors and non-majors. However, there was a significant difference in the frequency scores of iron-rich floods between the Food and Nutrition majors and non-majors. The MAR of Food and Nutrition majors and non-majors were 0.80$\pm$0.13, 0.79$\pm$0.13, respectively. However, in the Food and Nutrition majors and non-majors, the NARs of calcium were 0.61$\pm$0.21 and 0.59 $\pm$ 0.20, and that of iron were 0.61$\pm$0.21 and 0.59$\pm$0.16, respectively, which was extremely low when compared to that of the other nutrients. This result was similar to that of the INQ. Therefore, nutritional education is necessary if female university students are to practice optimal nutrition, including well-balanced diets and eating foods of high nutritional quality.

• 한국가정과교육학회지
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• 제22권4호
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• pp.77-90
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• 2010

본 연구는 고등학생들의 식생활영역 실천도 및 교육 요구도를 조사하기 위해 대구 경북지역의 1, 2학년 고등학생 463명을 대상으로 자기기입식 설문조사로 실시되었다. 식생활교육에 대한 필요성 인식수준은 3.47/5.00점으로 높았다. 식생활 교육이 필요한 이유로는 건강관리와 성장에 필요하기 때문이 54.6%로 가장 높았다. 일상생활에서 식생활 지식의 활용도는 3.16점, 식생활 영역에 대한 흥미도는 3.23점이었고, 식생활교육이 흥미로운 이유는 내용이 다양하고 재미있어서가 28.3%로 가장 높았으며, 직업선택을 위해(21.2%), 행복한 가정생활을 위해(20.7%), 실습이 많아서(19.7%) 등이었다. 식생활 영역의 난이도는 2.82점으로 낮은 편이었고, 식생활교육 요구도는 3.24점으로 조리능력 향상을 위한 요구도가 3.59점으로 가장 높았고, 다음으로 우리나라 식생활 문화(3.46점)에 대한 요구도가 많았다. 식생활 영역의 실천도는 3.43점으로 위생적이고 안전한 식품선택(3.72점)이 가장 높았고, 다음으로 손 씻기 등의 위생적인 식생활(3.71점)이 높았지만 건강한 생활을 위한 식생활, 식생활 평가, 생애주기를 고려한 식생활에 대한 실천도가 낮았다. 식생활교육 실천도는 필요성 인식, 활용도, 흥미도, 요구도와 양의 상관관계를 나타내었지만 난이도와는 음의 상관관계를 나타내었다. 따라서 고등학교 시기의 식생활교육은 성장과 발달, 건강과 행복한 가정생활을 위해 더욱 강화되어야 하며, 일상생활에서의 실천율을 높이기 위해 교육내용과 방법의 개선이 요구되었다. 또한 식생활교육은 학교교육 뿐 아니라 가정과 사회와 연계한 통합교육으로 이루어져야 할 것이다.

• 대한가정학회지
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• 제42권6호
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• pp.55-72
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• 2004

Alcohol has as much effect on our lives as the different taste for foods that people have all of the world. Recently, the interest about drinking habits has increased with the rise in health problems for college students with poor health related behavior. The purpose of this study was to evaluate alcohol consumption, smoking and eating behavior of college students in the Kyungsan area. This survey was administered through questionnaires, and the subjects were 177 male and 189 female college students. The self-administered questionnaire was composed of questions concerning social-demographic factors, general characteristics, cigarette smoking, alcohol consumption and eating behavior. The data were analyzed by $\chi$$^2$-test and t-test. According to the survey results, almost of all of the survey subjects drank alcohol. The mean alcohol consumption level per day for male students (33.9${\pm}$29.7g) were significantly higher than for the female students (18.5${\pm}$16.5g), and more than 39.6% of the subjects drank alcohol 1-3 days a week. Alcohol consumption changed the students eating habits. Most students had dietary problems such as fast eating, skipping meal and spending too much money on fast food. The survey about eating behavior of the students showed the male students had more problems when compared with female students. Alcohol consumption levels and alcohol dependence showed a significant positive correlation with smoking cigarettes (r=0.386, p＜0.001). The correlation coefficient between alcohol consumption and eating behavior was negatively correlated with skipping meals (r=-0.121, p＜0.001). However, there were significant and positive correlations with overeating when students were depressed (r=0.130, p＜0.05), with eating meals when watching TV or videos (r=0.085) and with spending money on fast food(r=0.235, p＜0.235). The results indicate that health related behaviors of college students in the present study were fairly good. More attention should be given to college students and their habits of skipping meal, alcohol drinking and smoking, and the fairly good students can act as a model for correct dietary behavior so as to improve overall student health.

• 한국가정과교육학회지
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• 제22권1호
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• pp.117-135
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• 2010

이 연구는 학교교육에서의 식생활교육의 본질과 방향을 살펴보고자 하는 목적에서 수행되었다. 식생활교육이 아동과 청소년을 대상으로 하는 학교교육이라는 시스템 속에서 어떻게 기능하고 소통하여야 하는가를 밝히는 것이 이 연구의 주된 관심과 맥락이다. 이 연구에서 다룬 구체적인 내용은 다음과 같다. 첫째, 학교 식생활육에 대한 기본적 이해를 돕기 위하여 인간의 삶에서 먹는다는 것의 의미, 식생활을 교육한다는 것의 의미, 학교 식생활교육의 의의와 책무성을 살펴보았다. 둘째, 학교 식생활교육을 재조명하기 위해 사회, 학습자, 교과교육과정의 측면에서 고찰하였다. 즉, 식생활과 관련된 사회적 현상과 변화, 학습자의 성장과 발달특성, 실과와 가정과교육과정에서의 식생활교육내용을 살펴보았다 셋째, 학교 식생활교육에서 무엇을 어떻게 가르쳐야 하는 가를 살펴보았다. 이를 위하여 학교 식생활교육의 지향점, 구조, 요소들에 대해 해석하고, 학교 식생활교육의 교육적 철학과 배경, 학교 식생활교육의 내용 체계와 구조, 교수학습방법을 살펴보았다. 마지막으로 학교 식생활교육의 수월성을 제고하기 위한 방안을 살펴보았다. 구체적으로 학교 식생활교육의 목표와 내용설정의 새로운 패러다임을 탐색하고, 교육과정에서 체계적인 프로그램을 마련하며, 식생활교육을 담당할 초등교사와 가정과교사의 교육 강화, 시설설비의 확충, 다양한 프로그램과 교수 학습자료의 마련, 다양한 주체들 간의 유기적 협력과 네트�p 구축 등을 제안하였다.

• 한국조리학회지
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• 제22권3호
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• pp.155-165
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• 2016

본 연구는 식생활 관련 교양 교육서비스 품질요인이 학생 만족과 충성도에 미치는 영향을 분석하기 위해 부산 지역 K대학의 4개의 식생활 관련 교양수업 수강자를 대상으로 SPSS 20.0 version 통계 패키지 프로그램을 활용하여 분석하였다. 사용된 통계기법은 빈도분석, 요인분석, 신뢰도 분석, 회귀분석을 실시하였다. 가설 검증 결과, 첫째, 교육서비스의 품질요인(지식, 흥미, 강사)은 교육 만족도에 정(+) 영향을 미치는 것으로 나타났다. 둘째, 교육서비스의 품질의 교육 만족도는 충성도에 정(+) 영향을 미치는 것으로 나타났고, 셋째, 교육서비스의 품질요인(지식, 흥미, 강사)은 학생 충성도에 정(+) 영향을 미치는 것으로 나타났다. 식생활 관련 교육서비스 품질 요인에서 교육 만족도는 지식요인과 흥미요인에 가장 큰 영향을 주었고, 교육서비스 품질 요인에서 학생 충성도는 강사요인이 가장 큰 영향을 주었다.

• 동아시아식생활학회지
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• 제21권6호
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• pp.844-852
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• 2011

The purpose of this study was to determine the optimum chemical composition, color value, salinity, pH, total acidity, and texture for the production of short-term Green Gochujang using Cheongyang pepper powder and Meju powder. The results were as follows. The moisture content for Green Gochujang made from Cheongyang pepper powder was 33.50% for CON, and 27.21% for GG1. Crude fat and crude protein contents increased as the amount of added Meju powder increased (p<0.001). GG1 and CON contained 9.47% and 9.05% crude ash contents. Water activity was between 0.89 to 0.90. A higher amount of added Meju powder resulted in an increased color L value (p<0.001). CON showed the highest a value and b value compared to GG4, which had the lowest a and b values. Salinity was between 5.10% to 5.83%, which was lower compared to a former study. CON had a pH of 5.25, and GG4 had a pH of 6.06. Regarding total acidity, CON had a total acidity of 0.85, and GG4 had a total acidity of 0.44. Hardness value was highest in GG1 (1535.63), and lowest in CON (422.07) (p<0.001). GG1 showed the highest value in the adhesiveness property test, whereas CON showed the lowest value. GG1, which contained the highest amount of Cheongyang pepper powder showed the highest gumminess value (698.47). In an acceptance test, CON and GG3 showed the best appearance and scent value. GG3 received the highest interest in taste, texture, and overall quality. Through these results, GG3 made with 150 g of Chengyang Green pepper powder, 200 g of Meju powder, 600 g of starch syrup, 500 g of water, and 75 g of salt showed fine overall sensory interest, and therefore can be used for the production of fine Green Gochujang and Gochujang sauce.

• 대한지역사회영양학회지
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• 제4권2호
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• pp.207-218
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• 1999

The increased number of elderly in Korea presents great challenges for community nutrition programs. Strategies to enhance elderly nutrition are needed, as well as dietary advice that are reality-based and tailored to the need of the elderly. The purpose of this study was to evaluate the overall effectiveness of an elderly nutrition improvement program(ENIP), by assessing changes in nutrition knowledge, attitudes, and behavior after program completion. ENIP was conducted in Suwon for 4 months in 1998 at 5 centers for the elderly. The program provided individual nutrition counseling and brief biweekly group education sessions. To stimulate participation and motivation, the elderly in two centers were served free milk packs(200ml) three time a week during the program(milk＋education group), and the elderly in 3 other centers were served yoghurt on the program day(education group). Altogether, 102 subjects finished the program(milk＋education group 67 ; education group 35). Data about nutrition knowledge, dietary attitudes, diet records(24 hour recall) and dietary habit was collected before(baseline) and after the program(follow-up). The Drop-out rate for the milk＋education group(2.9%) was significantly lower than that for the education group(30.0%)(p<.001). The Nutrition Knowledge fo females milk＋education group increased significantly after the program, but no significant differences were observed in other groups. Over 60% of all the elderly showed positive responses to the healthy eating attitudes. Energy, protein, vitamin A, riboflavin, Calcium and Potassium intakes improved in the male milk＋education group. The Vitamin C intake improved in the male education group. Energy and vitamin A intakes improved in the female milk＋education group and energy, vitamin A, thiamin, riboflavin, niacin, Ca nad P in the female education group. A stepwise multiple regression analysis was performed to examine the effects of food intake changes on overall nutrient quality. For all elderly, the fish intake explained 12.6% of the variance, followed by candy intake and vegetable intake(model $R^2$=19.6%). Dietary habits such as meal time regularity and salty food reduction were markedly improved in both groups. Sixty-one percent of the milk＋education subjects stated their participation was voluntary and active, while 51% of education subjects did. Sixty four percent of the subjects stated their interest on diet increased remarkably through program participation. Considering the results, it is conjectured that ENIP had a great impact on nutrient intake, dietary attitudes and habits. Milk supplement showed no direct effects on elderly nutrition improvement, but it encouraged the program by reducing drop-out rates and inducing voluntary participation. Therefore milk supplement could enhance the community nutrition education program. Moreover it is strongly suggested that the ENIP be expanded to other communities.

• 가정과삶의질연구
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• 제34권3호
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• pp.15-26
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• 2016

Food is a kind of unconditional element for the health and survival of humanity. Eating is the most principle desire for humans among others, which can make humans feel stability and pleasure when the desire is well satisfied. The attention to food safety is increasing and food safety accidents are happening constantly, which makes the anxiety to food safety become more serious. Especially after the WTO, the floating of food hazards between countries are increasing, which makes the problems of food safety not just limited to inland but has become a matter of common interest internationally in this liberalization era. Therefore, institutional preparation and persistent management and supervision are necessary for increasing dietary life satisfaction as well as securing food safety. Meanwhile, the consumers also need to understand and trust the food safety information, and have the ability of personally pursuing a safe diet. In this study, sentiment index about food safety and dietary satisfaction were centered on Korean consumers and the factors having an effect on dietary satisfaction were analyzed. Moreover, whether the reliance to food safety information had a moderating effect on the sensory level of food safety and satisfaction to dietary food was also confirmed. The main results were different with those concluded by J. Yun and S. Joo (2014). The sensory level of food safety was decided by the reliance to food production distribution provision safety, anxiety to food varieties, and food token. The reliance to food production distribution provision safety was lower than the average level. The anxiety to food varieties was slightly higher than the average level. The reliance to food safety information was generally lower than the medium level which showed the distrust to food safety information. The satisfaction of diet by the consumers showed a slightly lower level than the average level. In addition, the reliance to food safety information had a moderating effect on the sentiment index about food safety and dietary satisfaction. Therefore, the consumer organizations or the government should actively expand various consumer education related to food safety in order to apprehend the concrete variables which can have effects on the satisfaction of diet and transform the precise information into accurate knowledge.

• Journal of Nutrition and Health
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• 제44권3호
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• pp.255-263
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• 2011

본 연구는 무료급식소를 이용하는 아동의 가족유형에 따른 아동의 영양지식, 식습관 및 영양섭취상태를 파악하고 나아가 가족유형에 따른 차이를 비교, 분석하였다. 조사대상아동의 식습관은 아침 결식률이 매우 높게 나타났고, 특히 양부모 가정 아동보다 한부모 가정 아동의 경우 세끼를 모두 챙겨먹지 않는 비율이 유의적으로 높았다. 가족 유형별 영양지식점수 차이는 유의적 차이를 보이지 않았다. 그러나 성별에 따른 영양지식점수는 차이를 보여서 철분의 기능에 대한 문항에 대해 한부모 가정 저학년 여학생들의 정답율이 남학생들보다 더 높았다. 양부모 가정에서도 단백질과 물의 기능, 영양소 필요량의 문항에 대해 저학년 여학생들의 정답율이 남학생들보다 더 높았다. 각 영양소 섭취량은 가족유형, 성별, 학년에 따른 유의적 차이를 보이지는 않았다. 식이섭유소, 엽산, 칼슘의 섭취량은 모든 어린이들에 있어서 권장량보다 낮았으며 반면 나트륨의 섭취량은 권장량의 3배이상으로 높았다. 이상의 연구 결과를 살펴보면 양부모 가정 아동보다 한부모 가정 아동의 식습관 및 영양섭취상태가 좋지 못한 경향으로 나타났다. 이러한 결과는 한부모 가정 아동을 위한 영양 교육과 영양 지원 프로그램 개발을 위한 정부와 각 기관의 관심과 인적, 물적 지원이 필요함을 시사하고 있다.

• 한국가정과교육학회지
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• 제11권2호
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• pp.89-110
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• 1999

The purpose of this study was to investigate the perception and eating behaviors of middle school students in Kwangju area about food and nutrition section of Home Economics course. The subjects were 480 middle school students. The major results were as follows： On the perception f food and nutrition section, the 1st graders learned ‘how to settle the problems related to food and nutrition and food choices’. The 2nd graders learned ‘the knowledge and principle of food and nutrition for improving dietary life’. The 3rd graders learned ‘actual dietary life functions like arranging menu and preparing meals’. Consequently, there was a significant difference in each grade and all boy and girl students have the highest response to the item ‘they learn how to settle the nutrition problem and foods choices’. On the interests in food and nutrition section, lower graders and girl students have higher interest than hgiher graders and boy students. The area which was considered as most interesting in food and nutrition sections was ‘cooking’ in all students. The perception of the concern on dietary life after learning food and nutrition section was higher in the 1st graders. On the perception of the area where was a great change in their own dietary life after learning food and nutrition section, the 1st graders responded there was a great change in ‘balanced dietary life’, the 2nd graders in ‘eating habit and nutrition of adolescence’and the 3rd graders in ‘cooking’. Especially, girl students showed more changes. On the perception of degree which food and nutrition section gives a help to actual life, students over 50% responded that it was helpful to their actual life. This showed that the lower the grades, the more help it gave to those students. On the perception of mother’s job, the students with working mother considered that they learned ‘actual dietary life functions like functions like arranging menu and preparing meals’from the food and nutrition section. In addition, they had high interests in the area of ‘cooking’. It was recognized that as the family size was greater, the food and nutrition section gave more helps to actual life. On eating behaviors of breakfast, the higher the grade, the more frequent they don’t have breakfast, boy students have more frequencies of having breakfast than girl students and the primary reason of not having breakfast is poor appetite. On whether going without a meal affects study or not, most of the 1st, 2nd and 3rd graders whether they are boys and girls or not responded it affected their study. On eating behaviors of lunch, most of boy and girl students in the 1st, 2nd 3rd grade have lunch box. On eating behaviors of supper, eating time is usually between 7：00 and 8：00 p.m and eating hour is mostly 10 or 15 minutes. On eating behaviors between meals, frequency of eating between meals is mostly once or twice a day and girl students have more frequencies of eating between meals, and the cause was hunger commonly in boy and girl students and ‘killing time’in girl students. The focus in getting the foods is ‘taste’and favorite food is fruit regardless of the grade.