• 한국식생활문화학회지
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• 제22권2호
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• pp.225-234
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• 2007

This study was performed to investigate the preference and perception on fruits especially, focusing on apples and pears served in elementary school lunch programs. The subjects of this study were 1,106 students (504 female and 595 male students)from seven elementary schools in Seoul. The survey was conducted by using self-administered questionnaire from July 10 to July 20, 2006. Based on the frequency analysis results, 45% of respondents ate fruits every day and 42% had fruits 2-3 times per week. Approximately, 53% of respondents indicated their usual time to eat fruits was after dinner and secondly 27% had fruits between lunch and dinner. Majority of respondents chose a watermelon as the most preferred fruits and the first chosen among nine fruits (apple, pear, madarin, strawberry, cherry tomato, watermelon, grape, melon, and peach). Cherry tomato was found as the least preferred fruits by 30% of students, however cherry tomato was most frequently offered fruits in elementary school lunch menu. About 50% students were satisfied with the served fruits in their school lunch program. In addition, most students said that they would have fruits more frequently in their lunch menu. However, one fifth of students addressed that they were not satisfied with the fruits in school lunch program because of kinds of fruits, freshness of fruits, taste of fruits, and quantity of fruits. Almost 71% of students preferred apples. Seventy three percents of students preferred eating apples without peel and 78% of students ate apples as slices of apples. In addition, 61% of students indicated their preference of apple salads. Many students responded they did not eat apples and pears frequently since they do not have a chance to eat them. The implications to increase the chance to eat fruits and promote elementary children's fruits consumption were discussed.

• 한국가정과학회지
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• 제10권2호
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• pp.77-87
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• 2007

This research investigated the eating out and snack intakes situation of five hundred eighty five $5^{th}\;and\;6^{th}$ graders living in the city and rural parts of Jeonbuk province. The results of this study are as followed: Nuclear families in urban area and rural community are 84.5% and 64.7% respectively. On the other hand, extended families are 7.9% in urban area and 18% in rural communities. Out of all the households, 34.3% (urban: 37.2%, rural community: 31.5%) answered they like to eat out. Over 50.3% preferred eating Korean style food and the reason was 'the taste': urban (71.4%) and rural community (67.8%). People living in urban communities seemed to eat out more frequently than rural places and $3{\sim}4$ times a month was the average. Usually people seemed to eat out during the weekends and in the evening time 84.3% (after 7:00 p.m.). Based on each family's living standard, people answered 'we hardly ever eat out' for those in the lower class (59.1%), the middle class said once or twice a week (47.1%), and the upper class (35.7%). It was obvious that people in the middle and upper class tend to eat out more frequently than those in the lower class. The most common period of time which snacks were taken was after school (38.5%), on the way back from educational institute (35.0%) and the choices of snacks which they purchased were frozen sweets (56.4%)chips & cookies (25.2%) beverages (9.9%) Fast foods (4.6%) and fried foods (3.9%) in order. Urban children seem to eat more frozen sweets and rural children ate more chips & cookies. Also, amount of snacks between meals showed a higher percentage to those who had more pocket money, The type of snacks were fruits (37.1%) chips and cookies et cetera (19.2%) instant foods (12.8%) dairy products (11.1%) confectionary (10.3%) fried foods (5.1%) in order. The result shows that urban children eat out more frequently than those in rural areas, Eating around 7:00 p.m. was most common and the middle and upper class tend to eat out more frequently than those in the lower class, Also, snacks were most often bought before and after school. After 10:00 p.m frozen goods and chips were the most preferred choice. Specially, the reason for eating fast foods was because of the pleasing taste. From this study, it is clear that eating out and having snacks became pervasive into our lives in both urban and rural areas. Hereafter, an appropriate eating habit should be correctly educated to elementary students by spoken words and textbooks in a curriculum. In reality, snacks are classified as being the leading factor of obesity. Therefore more products containing balanced nutrition should newly develop rather than snacks with high fat content.

• 한국식품조리과학회지
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• 제27권2호
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• pp.61-71
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• 2011

This study was conducted to estimate the shelf-life of Kimbab manufactured using a Hazard Analysis and Critical Control Point (HACCP). We performed a microbiological verification after applying the HACCP plan to Kimbab. Additionally, the shelf-life of Kimbab at each holding temperature was calculated as a regression equation between the aerobic plate counts and holding time during the storage period. The critical control points of the HACCP plan, that were applied to Kimbab, included: cold-holding of refrigerated foods, checking the endpoint cooking temperature of heated food, and cold-holding of cooked foods. As a result of the microbiological verification of Kimbab, the aerobic plate counts averaged 3.46 log CFU/g. In contrast, the coliforms, E. coli, Staphylococcus aureus, and Salmonella spp. were not detected in any of the samples. The estimated shelf-life of Kimbab was calculated to be 45 hours at $10^{\circ}C$, 29 hours at $15^{\circ}C$, 6 hours at $25^{\circ}C$ and 3 hours at $35^{\circ}C$. In conclusion, manufacturers should apply a prerequisite program and a HACCP system for a safe consumption of ready-to-eat foods and label products with a proper shelf-life. Distributors should control the proper holding time-temperature until sale and consumers should eat immediately after purchasing ready-to-eat foods.

• 대한영양사협회학술지
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• 제4권2호
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• pp.113-122
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• 1998

To investigate the children's food habit, one thousand of children from eleven elementary school food service were randomly selected in Taejon. The survey was conducted by questionnaires and data were analyzed by SAS program. The results are summarized as follows. 1.The average height and weight for the 3th grader are 132.0cm and 29.4kg for boys. 131.2cm and 27.9kg for girls. In the case of the 6th grader the average height and weight are 147.1cm, 41.1kg for male, 148.6cm, 41.0kg for female, repectively. Those values are less than national averages. 2. The third grader eats breakfast more regularly than the sixth grader(p<0.001) and 51.5% of the children answer that they take foods for their health. The third grader has better eating habits that the six grader. This survey shows that the sixth grader eat more cereal, milk and vegetable and the third grader has less fruits than the sixth grader. 49.3% of the total children likes eating food at home, 36.6% eating outside and 14.1% school meal service. 25.8% of the children reply that they do not eat now foods during school meal service. 82.5% of the total children are willing to eat foods served from school meal service if a teacher explains about the information of foods.

• 여성건강간호학회지
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• 제9권4호
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• pp.457-466
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• 2003

Purpose: To provide the epidemiological information for developing preventive programs encourage appropriate eating and weight control behaviors. Method: 349 college students in Seoul were administered self-report question- naires to examine eating habits, trend of disordered eating, weight reduction practice and body size evaluation from September to October 2002. Data were analyzed by SAS program for frequency, t-test, ANOVA with Scheff test. Result: The mean eating score was moderate and it differed by subjects' characteristics. The mean score of EAT-26 was relatively lowered, and 3.4% of the subjects score showed disordered eating behavior. It differed significantly by subjects' general characteristics. 30.4% of total sample were currently trying to lose weight and had interested in trying to lose weight. EAT-26 was significantly different by weight reduction practices and interest. Perceived body size differed by the score of eating habit and EAT-26. Conclusion: It can be suggested weight preoccupation have a relation to eating habits, weight control practice and disordered eating. Further study is recommended educational interventions targeting at-risk subjects.

• 한국식품영양학회지
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• 제20권2호
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• pp.202-208
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• 2007

This study had two purposes: first, to develop various health nutrition education materials for preschool children as well as their teachers and parents, and second, to apply the health nutrition education programs systematically. The health nutrition education materials consisted of : 'Salt! I know what it is and eat it', 'Friend! Let's have breakfast.', 'I eat vegetables(rainbow)', 'I hate fat', 'I enjoy exercise', 'I am growing very fast'. 'I am curious about my body', 'My body is important', 'Cigarettes, what are they?', 'What's included in cigarettes?'. 'Smoking, it gives my family pain', 'Let's quit smoking', and 'Let's drink moderately'. During the education period, booklets, wall charts, photographs, food models, videos, animated films, and demonstrations were utilized. Based on age, there were significant differences in the effects of 'I am curious about my body'(p<0.05), 'What is included in cigarettes?'(p<0.01), and 'Smoking, it gives my family pain'(p<0.05). There were also significant differences in 'Salt! I know what it is and eat it', 'Friends! Let's have breakfast.', 'My body is important.' and 'Let's quit smoking'. As a result, to improve food habits and health nutrition knowledge, health nutrition education programs must be presented to day care center children as well as their parents, and persistent education is necessary.

• 한국식생활문화학회지
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• 제16권4호
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• pp.378-387
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• 2001

This study was carried out to investigate breakfast behaviors of female college students. 500 questionnaires were distributed and 417 were used for statistical analysis(SAS program). This survey was conducted from June, 2000 to October, 2000. 44.7% of the respondents considered lunch to be the most important meal. 51.6% students thought that people must eat breakfast. 41.6% of the students always eat breakfast but 22.1% do not eat breakfast. Conventional type of breakfast was found to be the most popular (67.6%). But ￦400,000 monthly allowance group(P<0.05) and self prepared breakfast group preferred Western style breakfast. The main reason for eating breakfast was for health(34.6%). The group of students with less monthly allowance were more likely to skip breakfast due to lack of time (p<0.01). Physical discomforts after skipping breakfast were: lack of strength(42.5%), stomach ache(36.3%), giddiness(9.1%), and recovered temper(12.1%). In conclusion, it is needed that a convenient and nutritional education should be developed for college students' health.

• 한국식생활문화학회지
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• 제30권4호
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• pp.457-462
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• 2015

The goal of this study is to show that the investigate is preference of beetroot cookie is preferred by consumers and can help to replace calcium, which is depleted because of the stress. As the amount of beetroot powder is increased, pH value, spread factors, loss and leaving rates, and texture properties of cookies were decreased. As a result of the measuring of colorimetric characteristics, the values of "L", "a", "b" were all decreased as the amount of beetroot powder was increased. The cookies containing 30% of beetroot powder was estimated as the most suitable to eat because of the flavor, color, and taste of the beetroot. But cookies having 20% of beetroot powder were estimated as the best to eat because of the texture, sticking power, hardness, and general preference. According to the results, the cookies containing 20% of beetroot powder were selected as the most suitable cookies to eat.

• 한방비만학회지
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• 제4권1호
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• pp.13-22
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• 2004

Objectives: The purpose of this study was to investigate the prevalence of eating disorder high risk group and eating disorder among whom visit bariatric clinic for diet and its relationship with sex, ages and body measurement. Methods: 742 subjects who visit our clinic both at Seocho and Bundang from January to October in 2004 were surveyed by using EAT-26 to assess their eating attitude. Results: The prevalence of eating disorder high risk group was 17.9% and that of eating disorder was 3.2%. Mean score of EAT-26 was higher in females$(13.22{\pm}8.52)$ than males$(8.95{\pm}5.44)$ and was significantly higher in twenties than the thirties in females(p<0.05). Mean weight, BMI and % body fat were significantly lower in eating disorder high risk group than normal group(p<0.05). Conclusions: Eating disorder symptomatology was highly prevalent among whom visit bariatric clinic for diet.

• 대한가정학회지
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• 제43권11호
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• pp.225-234
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• 2005

The objective of this study was to develop a model for predicting Korean adult consumers who frequently eat food-away-from-home. A total of 7,032 adults aged 19 years and older from the 2001 National Health and Nutrition Survey in Korea were used as subjects. The data were analyzed using a data mining procedure including logistic regression and decile analysis. The model developed in the study was proven to be valid in predicting the consumers who frequently eat food-away-from home(once a day or more often). This model showed that consumers eating food-away-from-home frequently tend to be younger men, living in a big city, working full time, receiving more stress and eating snacks and fried food more frequently. The model could be used to identify targets for nutrition and related education and consumer segments for the marketing of restaurant businesses.