• 한국식품조리과학회지
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• 제31권2호
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• pp.162-174
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• 2015

The purpose of this study was to evaluate the current status of dietary habits and dietary life competency of elementary school parents, who are influential to the dietary life of their children and family. A survey was conducted with 362 elementary school parents living in Seoul and Gyeonggi province by using a self-administered questionnaire consisting of 53 questions on dietary habits, dietary life competency, home cooking frequency, and dietary education needs. The results were as follows: The scores of dietary habits and dietary life competency were 76.35 and 74.51 out of 100, respectively, suggesting a need for improvement. Parents with higher monthly income, demonstrated higher scores of both dietary habits and dietary life competency (p<0.001). As expected, female parents showed higher scores of dietary life competency than male parents (p<0.01). there was also a close relationship between the scores of dietary habits and dietary life competency (r=0.58). The parents with high scores for dietary habits and dietary life competency showed a significantly higher frequency of home cooking (p<0.001) compared to medium- or low-scored parents. Most parents answered that dietary education need to be started earlier, and that their main source of dietary life information was mass media. They also showed a preference for real experience and practice for dietary education. The above results showed that there is a close relationship between dietary habits and dietary life competency, and suggest that continuous education is necessary to improve the dietary habits and dietary life competency of elementary school parents. Because monthly income appeared to be the most influential socioeconomic factor for the parents' dietary habits and dietary life competency, continuous efforts on dietary education are necessary to reduce the score gaps in these categories.

• 대한지역사회영양학회지
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• 제16권5호
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• pp.548-558
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• 2011

The purpose of this study was to compare eating habits and food attitudes between depressed and normal adults. The subjects were selected (n = 6217) from those who participated in the 2008 Korean National Health and Nutrition Examination Survey (KNHANES IV). The subjects were divided into the depressed (DG, n = 841) and normal groups (NG, n = 3969). DG was those who have depression now or who have experienced depressing feelings more than two weeks or per year. The general characteristics, anthropometric measurement, eating habits, the dietary guideline recognition and practices were compared by using chi-square test and t-test. Also the partial correlations were analyzed by SAS (Statistical analysis system, version 9.1) program. There was a significantly higher rate of DG among the female (74.32%), with low education (44.6%) and low-income (32.0%) subjects (p < 0.001). DG showed significantly lower snacking and dining out. There was significantly higher rate of DG who responded "none" in frequency of snack (27.10%) and dining out (29.50%) (p < 0.001). Also DG showed significantly lower rate of the subjects who ate with the family than NG. Also, DG showed significantly lower dietary guideline recognition level and practice than NG. Correlation between depression symptom and various factors showed that positive correlation with low snack intake and dining out frequencies. However, correlation was relatively weak. In conclusion, eating habits and recognition levels and practice of dietary guidelines of DG were significantly different from NG. DG showed significantly lower frequencies of snack, dining out, and eating with family.

• 동아시아식생활학회지
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• 제22권6호
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• pp.734-743
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• 2012

High sodium consumption is a significant nutrition problem in South Korea; however, few studies have examined the awareness and practice of dietitians with respect to low sodium diet in schools. In this study, we collected data from 211 dietitians in 2012. Most respondents indicated that sodium reduction was important in school meals (very important 40.5%, somewhat important 55.6%); however, they rarely checked the sodium content in the nutrition labels of processed foods (never/rarely 74.2%, sometimes 18.7%, always/often 7.2%). The main reason for not checking the sodium content was 'no nutrition table on some processed foods' (38.5%). The most important barrier to sodium reduction in school meals was overcoming the negative taste of students related to a reduced-sodium diet (70.4%). The most frequently used processed foods were processed meat (e.g. ham, bacon) (48.3%), frozen dumplings and noodles (33.8%), and sausage and dressing (14.5%) in school meals. The proportion of dietitians who used processed food ${\geq}$ 2 times per week for the school menu was 72.2% in high school, 28.4% in middle school and 12.4% in elementary school (p<0.05). Upon ranking of the importance of nutrients in school menus, calories received the highest score (4.35 points), followed by macronutrient ratios (4.30), calcium (4.06), iron (3.44) and sodium (3.20). Although most dietitians recognized that sodium reduction was important in school menu planning, they had poor dietary practices. It is suggested that we educate dietitians as well as students about the importance and practice of a reduced sodium diet. Furthermore, it is critical to develop diverse low sodium recipes and have a required nutrition labeling system for all processed foods. Overall, the results of this study could serve as a guide to planning effective nutrition programs to reduce sodium consumption in school feeding programs.

• Nutrition Research and Practice
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• 제9권1호
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• pp.87-91
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• 2015

BACKGROUND/OBJECTIVES: This research was conducted to compare lecture- and experience-based methods of nutritional education as well as provide fundamental data for developing an effective nutritional education program in elementary schools. SUBJECTS/METHODS: A total of 110 students in three elementary schools in Jeollanam-do were recruited and randomly distributed in lecture- and experience-based groups. The effects of education on students' dietary knowledge, dietary behaviors, and dietary habits were analyzed using a pre/post-test. RESULTS: Lecture- and experience-based methods did not significantly alter total scores for dietary knowledge in any group, although lecture-based method led to improvement for some detailed questions. In the experience-based group, subjects showed significant alteration of dietary behaviors, whereas lecture-based method showed alteration of dietary habits. CONCLUSIONS: These outcomes suggest that lecture- and experience-based methods led to differential improvement of students' dietary habits, behaviors, and knowledge. To obtain better nutritional education results, both lectures and experiential activities need to be considered.

• 대한지역사회영양학회지
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• 제12권2호
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• pp.168-177
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• 2007

The purpose of this study was to improve the dietary attitudes of elementary students through nutrition labeling education. A class of fifth-grade elementary students was selected and educated for basic nutrition and reading of nutrition labeling for 8 weeks by using education materials from the KFDA. After the education, the children were subjected for the practice of reading nutrition labeling during winter vacation, and the changes in their dietary attitudes and practice were measured by using questionnaires for children and their parents along with measuring physical changes. The results were as follows: The level of nutritional knowledge was improved significantly after the education (p < 0.05). Nutrition labeling education Increased the children's frequency of reading nutrition labeling from 34.2% to 57.9% while purchasing processed foods (p < 0.05), and 92.1% of the children answered that their dietary attitudes improved by nutrition labeling education. However, no improvement in physical measurements was observed after education. This result suggested that 8-week of education were not enough to show the improvement in physical measurements, and long-term and repeated education is necessary. After the education, most children answered that they recognized the benefit of reading nutrition labeling and they would read the nutrition labeling when purchasing processed foods. Parents also recognized the necessity of nutrition labeling education in school and suggested the need of nutrition labeling be easy to read. The above results suggested that nutrition labeling education is an effective way for improving dietary attitudes of children.

• 동아시아식생활학회지
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• 제5권3호
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• pp.339-358
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• 1995

The purpose of this study was to investigate a dietary life style of university student at campus towns and the actual condition of F&B(Food and Beverage) shop. This survey about the dietary was carried out with a variety of questionares about the life style. The subjects are 364 males and 278 females university students in Pusan area. The collected data were analyzed by SPSS Package Program. The summary of the results are as follows : The most of the subjects have a meal in-cam-pus restaurant with rice during daytime. In out-campus popular restaurant is a flouryfood restaurant and the most of subject used to go the restaurant to take a meal more than once for 2~3 days. Although a half of the subjects are satisfied with the restaurant in out-campus. Some of the subjects are unsatisfied with a price of food. A taste is the most popular criteria for selecting food in the restaurant and almost of the subjects take a meal in price 2000~2500won. Cchachangmyun is the most popular with the subject in the flouryfood restaurant, coffee is popular with the subject in the coffee shop. A half of the subjects used to go a hof house to drink, and beer is the most popular liquor with them. More than a half of the subject have a drinking at least more than once for a week in the drinking shop. A half of male subjects are able to drink more than 2,ooocc beer and more than a half of female subjects are able to drink more than 500cc beer. More than a half of the subjects want to new F&B shop to got a new experience.

• Journal of Evidence-Based Herbal Medicine
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• 제3권1호
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• pp.19-23
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• 2010

Gyeongsangbukdo is nation's leading producer of medicinal crop. Based on this, Gyeongbuk-specific measures for the development of oriental medicine industry is proposed. The aim is the development of oriental medicine industry and regional economic in Gyeongbuk. Production, research and development, manufacturing, distribution are constructed in industrial cluster. And each step need a quality control strictly. In production field, make the seed valley of medicinal crop and Good Agricultural Practice park. In research and development field, study on efficacy of oriental medicine with Good Laboratory Practice. In manufacturing field, make industrial park for foods, dietary supplements and drugs with Good Manufacturing Practice. In distribution field, supports advanced distribution program with Good Supply Practice.

• Nutrition Research and Practice
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• 제2권1호
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• pp.41-45
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• 2008

The purpose of this study was to analyze the relationships among zinc status, diet quality, glycemic control and self-rated physical activity level of type 2 diabetic patients. Dietary intakes for two non-consecutive days were measured by 24-hour recall method for seventy-six diabetic patients. Fasting blood glucose and HbA1c were measured for the assessment of glycemic control. We evaluated the extent of dietary adequacy by the percentage of subjects with a dietary intake of a nutrient less than the estimated average requirement(EAR), the dietary diversity score(DDS) and the dietary variety score(DVS). Zinc status was assessed from serum levels and urinary excretion. Dietary inadequacy was serious for five nutrients: riboflavin, calcium, thiamin, zinc and vitamin C. Dietary intakes from the meat, fish, and egg food groups and the milk food group were below the recommended level. We found that subjects with high levels of physical activities had significantly higher DVS and serum zinc levels compared to others (p

• Nutrition Research and Practice
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• 제1권2호
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• pp.84-88
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• 2007

The purpose of this study was to identify dietary patterns among children and adolescents in Korea and to examine their associations with obesity and some blood profiles. One day food consumption data measured by 24-hour recalls on 2704 subjects aged 1 to 19 were used from 2001 Korea National Health and Nutrition Survey. The data of blood profiles available in the ages of 10 or older was also used. After categorizing each food consumed into 29 food or food groups, five dietary patterns were derived through a factor analysis and subjects were classified into three major dietary patterns via a cluster analysis using the factor scores. Three dietary patterns were identified as 'traditional diet' (25.6%), 'westernized-fast food' (6.2%), and 'mixed diet' (68.2%). The 'traditional diet' pattern had a higher percentage in boys. Both the 'traditional diet' and the 'westernized-fast food' had higher proportions of adolescents (12-19 y) than younger children, while the 'mixed diet' had a higher percentage of preschool children (1-5 y). Obesity rate analyzed within each age group showed no differences among 3 dietary pattern clusters. Blood pressure and all plasma profiles were not different among dietary patterns when adjusted with age and gender. Conclusively, children and adolescents in Korea had three distinct dietary patterns, which were associated with gender and age. These patterns could be useful to plan nutrition interventions for teenager health promotion.

• Nutrition Research and Practice
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• 제8권4호
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• pp.476-481
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• 2014

BACKGROUND: A higher frequency of family meals is associated with good dietary habits in young people. This study focused on the relationships of family meal frequency with food neophobia and personality traits in adolescents. SUBJECTS/METHOD: For this purpose, we administered a survey to 495 middle school students in Seoul metropolitan city, after which the data were analyzed using the SPSS (18.0) program. Pearson correlation was used to determine the relationships among dietary habits, personality traits, and food neophobia according to frequency of family meals. RESULTS: Dietary habits, personality traits, and food neophobia all showed significant differences according to the frequency of family meals. Further, eating regular family meals was associated with good dietary habits (P < 0.001) and was linked with improved extraversion, agreeableness, conscientiousness, emotional stability, and openness/intellect (P < 0.001). On the other hand, it showed a negative relationship with food neophobia (P < 0.001). The relationship between dietary habits and food neophobia showed a negative correlation (P < 0.01). The relationship between dietary habits and personality traits showed a positive correlation (P < 0.01). Lastly, the relationship between personality traits and food neophobia showed a negative correlation (P < 0.01). Conclusion: Based on the results of the study, the frequency of family meals affects dietary habits, personality traits, and food neophobia in adolescents.