• 한국식품영양과학회지
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• 제35권4호
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• pp.448-455
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• 2006

본 연구는 부산지역 중 고등학생(중학생 532명, 고등학생 436명) 958명을 대상으로 패스트푸드에 대한 견해, 선호도와 영양지식에 따른 이용, 개선사항 등을 설문지를 통해 조사하였다. 패스트푸드 이용실태에서 조사대상자들은 햄버거점을 선호하였고 이용횟수는 '월1-4회 미만'이 가장 많았으며 주로 '세트메뉴'를 선택하고 '간식용으로 먹는다'는 비율이 높았다. 패스트푸드를 이용하는 주된 이유는 중 고등학생 모두 주변에서 '쉽게 이용할 수 있어서'>'음식의 맛이 있어서' 순으로 나타났다. 패스트푸드 선호도에 대한 견해에서 '좋아한다(47.4%)'와 '그저 그렇다(47.9%)' 등 대상자의 95%가 보통이상의 선호도를 보였으며 중학생이 고등학생보다 선호도가 유의적(p<0.01)으로 높게 나타났다 '패스트푸드 음식이 한 끼 식사로 적당하다(42.8%)'는 견해와 '패스트푸드에 대한 영양 지식정도가 적다(43.1%)'는 의견이 높게 나타났다. 패스트푸드의 선호군일수록 패스트푸드 이용횟수가 많고 한 끼 식사로 적당하다고 인식하며 세트메뉴를 선택하고 식사가 불규칙 한 비율이 유의적 (p<0.01)으로 높았다. 패스트푸드에 대한 영양지식이 많은 군이 한 끼 식사로 가능하다고 인식하는 비율이 유의적 (p<0.01)으로 높았다. 패스트푸드에 대한 개선사항에서는 '가격을 낮추었으면'>'기름기가 적었으면' 순으로 높게 나타났다. 패스트푸드의 이용과 견해의 상관관계에서 패스트푸드를 선호할수록 패스트푸드에 대한 영양지식은 적은 반면 식사대용으로 적합하다고 인식하며 이용횟수도 많은 것으로 나타났다. 이상에서 패스트푸드를 식사대용으로 선택하는 비율이 높은 반면 패스트푸드에 대한 영양지식은 부족한 것으로 나타나 체계적인 영양교육과 영양정보제공 프로그램 개발이 시급한 것으로 나타났다.

• 보건교육건강증진학회지
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• 제21권4호
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• pp.35-49
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• 2004

The purpose of this study was to analyze variables associated with smoking and selected health behaviors. This study targeted adult men and women over 20 of age. The sample population was drawn from the national sample, and the samples were chosen from the telephone book. A total of 1,500 cases were collected through a telephone based interview survey. As a tool for this study, a structured questionnaire was developed. the variables included self-perceived health status, and selected 7 health behaviors; smoking behavior, physical activities, eating habit, weight control, alcohol consumption, stress management, and cancer exam. The healthy life practice actions of Trans-theoretical model have been classified into five stages. Smokers were more likely than non-smokers to positive attitudes toward smoking and the impact of smoking in this study. This means that smokers's awareness toward the impact of smoking is very week. Smoking behavior was significantly related to other health related behaviors based on the correlation analysis. However, gender, engaging in regular physical activities, moderate consumption of alcoholic beverages, and receiving a cancer examination were the variables that can explain and predict a person's stages of adopting a non-smoking behavior. Self perceived health status was closely related to other health behaviors. Gender, age, and monthly household income were important demographic variables that have significant relationship with the self-perceived health status. Among the health behaviors, regular physical activities and weight control were significant predictable variables. Similar results have been found in the National health and Nutrition examination survey in Korea. As a result of this study, it was found that among the selected health behaviors, engaging in physical activity was an important variable to increase positive sense of health and non-smoking behaviors. Educational and policy level input is needed to increase awareness and provide chances to participate in fitness activities. To those who maintain exercise, the environmental support and diffusion of knowledge information and education data should be strengthened. To change attitudes toward smoking, more in-dept awareness campaign and education should be provided according to people's different behavioral status. In addition, not only diffusing health education data and delivering knowledge information through related programs, but also environmental support system that helps an individual maintain his/her action is required. Such a support system means settlement of the health enhancement base of school, workplace and community should be carried out, and the policy level support and regular programs should be provided and spread to the unit of community.

• 한국융합학회논문지
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• 제10권10호
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• pp.43-50
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• 2019

노인구강관리 전문가 교육을 받은 경험이 노인을 대하는 태도에 영향을 미치는 관계를 파악하고자 치과병의원, 종합병원, 대학병원에 근무하고 있는 치과위생사를 264명을 대상으로 설문 조사하였다. 통계프로그램은 SPSS win 25.0을 이용하였으며 유의수준은 .05에서 검증하였다. 노인 구강보건지도 교육(p<0.05), 노인의 구강조직 재생 교육(p<0.01), 노인 섭식 연하 기능 훈련 교육(p<0.01)을 받은 유경험자의 노인에 대한 태도 점수는 무경험자보다 높게 나타나 유의한 차이가 나타났다. 노인구강전문가 교육경험 유무와 노인을 대하는 태도의 상관관계는 노인 구강보건지도 교육경험은 노인을 대하는 태도(r=0.160, p<0.01), 노인 구강조직 재생 교육경험은 노인을 대하는 태도(r=0.178, p<0.01), 섭식 연하 기능 훈련 교육경험은 노인을 대하는 태도(r=0.173, p<0.01)로 정적 상관을 나타내었다. 따라서 노인구강관리 전문인력인 치과위생사들을 대상으로 보수교육 및 노인전문가 과정에 대한 프로그램 개발과, 학교 교육에서도 노인치위생학 관련 교과목이 개설 운영되어야 할 것이다.

• 한국식품영양학회지
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• 제25권4호
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• pp.719-728
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• 2012

This study focused on the yearly-dietary habits, nutrition status, and health of female students residing in Seoul. A number of classes were assess based on their dietary behaviors in oder to attempt to determine differences in their attitudes to nutrition, according to age. The students of class 2011 (sophomore) ate meals more regularly than the female students of the 2008 class (p<0.05). It was found that sophomore female students of class 2008 consumed higher than average nutrient intake. Sophomore female students of the 2011 class consumed lower than average vitamin $B_2$, C, Ca, and Fe intakes. Folic acid in take was lower than average in both groups. Phosphorus and sodium intakes in both groups were excessive (p<0.05). When surveyed, sophomore female students of the 2008 class believed that the most important thing for health was exercise, whereas students of class 2011 believed that nutrient intake was the most important factor (p<0.05). Female students of the 2008 class exercised 1~2 times a week generally, whereas students of class 2011 exercised three times (43.2%) (p<0.05). Therefore, it is necessary to study changes in dietary habits and health status according to the age of students, and develop specific nutrition education programs for female students.

• 한국식품조리과학회지
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• 제26권5호
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• pp.596-602
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• 2010

The objective of this study was to investigate parents' behavior and attitudes regarding their kids' snacking and dietary life education. A survey was conducted with the parents (N=412) of elementary students from seven provinces, includeing Seoul, Busan, Daegu, Kwangju, Gyungnam, Chungnam, and Kangwon. Kids' snacks consisted mainly of purchased foods rather than homemade foods. Parents' main concerns regarding kids' snacks were nutrition (44.9%), taste (24.3%), and safety (23.5%). Over 50% of parents checked food labels, especially expiration date (96.4%), food ingredients (49.5%), and food additives (33.5%). The snack items frequently provided to kids were fruits (62.8%), milk (55.5%), bread (47.1%), and snack items (23.3%). Parents responded that the amount of their kids' snacking was adequate (47.8%), small (33.7%), or large (18.2%). The results show that more research is needed regarding the adequacy of kids' snacking, considering that 15.7% and 22.4% of the children ate more and less, respectively, than their daily energy requirement. 76.5% of the parents performed home education regarding their kids' dietary habits, especially on the topics of 'balanced diet' (83.9%), 'healthful food' (53.7%), and 'eating three meals a day' (40.2%). Parents obtained dietary information from TV (65.2%), internet (12.0%), and newspapers (7.0%). From this study, we found that parents perceived their kids' snacking behavior correctly, and considered home-education for their kids' dietary habits positively. However, the information resources were limited, which makes it necessary to develop parents' education programs.

• 대한한의학회지
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• 제32권6호
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• pp.30-40
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• 2011

Objectives: The purpose of this study was to determine whether gocho (苦椒) extract mesotherapy can effectively reduce weight and abdominal fat in obese patients. Methods: Forty obese participants were recruited and randomly assigned to two groups. Five participants dropped out voluntarily during the course of the study and four men were excluded from the analysis to avoid gender bias. Results are presented on a total of thirty-one women. Over an eight-week period, the treatment group (n=13) received gocho (苦椒) extract injections (100mcg/3cc) in the abdominal skin, twice per week; the control group (n=18) received normal saline injections (3cc). A mixed lidocaine and prilocaine cream (2.5%/2.5% EMLA cream) was applied before the injection. At baseline and 8 weeks, body weight, body-mass index (BMI), waist circumference (WC), waist-hip ratio (WHR), abdominal fat, energy expenditure, and questionnaires (eating attitudes and physical activity) were evaluated in both groups. Results: Reductions in body weight (p<0.005), BMI, and WC (p<0.05) were greater in the treatment group. WHR, total fat area, and visceral fat area decreased only in the treatment group (p<0.05). Resting metabolic rate (RMR) change was correlated with weight loss only in the control group (r=-0.498, p<0.05). Before and after the treatment, there were no significant differences between the two groups in questionnaire variables (p>0.05). Conclusion: his study suggests that abdominal gocho (苦椒) extract mesotherapy might be an effective way to promote weight and abdominal fat loss in obese Korean women.

• 한국지역사회생활과학회지
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• 제19권4호
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• pp.481-495
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• 2008

The aim of this study was to investigate the effects of socio-demographic and health-related perceptions and twenty dietary behaviors on the superiority and preference, convenient use of and purchase motives of vegetables among 370 women(mean age 43.9) in Seoul and metropolitan and Gangwon area. Data was collected using a questionnaire developed in advanced studies. Almost all subjects rated vegetables more predominantly than grains or meats on the basis of health, diversity, and convenience to purchase. Recognition of healthly funcions of diet, purpose of diet and some dietary behaviors had influence on preference for vegetables. Those who recognized that diet had the function of disease control and prevention, knew the healthy options vegetables provide us, such as, preventing us from geriatric diseases, good sources of vitamins and minerals and considered other motives aside from health issues. From Pearsons's correlation analysis, it was revealed that sufficient time for meal preparation and pleasant eating and desirable life style and dietary attitudes, and a better understanding of nutrition were positively correlated with consumption of more vegetables and convenient use of vegetables. The subjects who recognized the ability of food to help prevent diseases, had a preference for vegetables and attitude to use nutritional knowledge and also considered the nutrition values of vegetables and environment friendliness. Everyday use of vegetables such as consuming a variety of different vegetables, a families favorite vegetables and variation of cooking methods had correlated positively with purchase motives. Therefore to encourage consumption of vegetables, it is important to notice three points continuously; first, practical information of nutritive values of vegetables, the contribution of vegetables in current animal protein foods centered diet and healthful functionalities. Second, the importance of regular diet and steadfast attitude and lifestyle. Finally, the quality of the market where the products are bought such as, quality control of freshness, sanitation, expression of producer and a pleasant environment to shop in.

• 한국식품조리과학회지
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• 제23권6호
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• pp.867-876
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• 2007

This study was performed to determine the attitudes of 397 housewives on the function, preference, eating frequency, and manufacturing procedures of traditional doenjang and traditional soy sauce by age in Seoul. The results of the study can be summarized as follows: 95.5% of the housewives recognized a necessity for traditional doenjang and soy sauce, and 88.7% of them considered traditional doenjang and soy sauce as being 'good for health', as compared to marketplace doenjang and soy sauce. Also, the proportion of those holding this view of 'good for health' increased with increasing age. The believed functions for traditional doenjang and soy sauce were 'anti-cancer effects' (87.1%), 'prevention of obesity' (51.1%), and 'prevention of constipation' (38.5%). The preference for traditional doenjang or soy sauce by those in their 60s (4.65, 4.45) was higher than by those in their 20s (4.05, 3.65). The frequency of intake for traditional doenjang increased with increasing age. The main reasons for frequently consuming traditional doenjang and soy sauce were 'good for health' (64.0%, 59.2%) and 'delicious' (58.5%, 57.1%). The main reason for not frequently consuming traditional doenjang and soy sauce was 'I have no traditional doenjang or soy sauce' (71.4%, 71.6%). About 39.5% of the housewives manufactured traditional doenjang and soy sauce at home. Those in their 60s (78.1%) manufactured more traditional doenjang and soy sauce than those in their 20s (25.0%), 30s (22.4%), 40s (37.7%), and 50s (52.9%).

• 한국식품조리과학회지
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• 제24권6호
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• pp.919-930
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• 2008

This study was conducted to survey the attitudes of oyster consumers and to analyze their purchase behaviors based on demographic variables. To accomplish this, a questionnaire that was developed based on content analysis and panel discussion was distributed to 467 general consumers. The majority of the respondents ate oysters (90.6%), although the proportion of oyster consumers increased with age. The primary reasons for not-eating oysters were odor (33.3%), flavor (16.7%) and concern for safety (11.9%). Most respondents consumed raw oysters (96.1%) during winter (70.0%) at discount stores (51.3%). Fishery wholesale markets were the most common places to purchase oysters for respondents in their 60 s, while the other groups reported that discount stores were the most common place to purchase oysters. Most respondents ate oysters the day of purchased (53.2%). Furthermore, most respondents (39.2%) reported that they consumed the oysters only after evaluating the appearance and odor and that they avoided oysters during summer for safety. Women were more likely to check the expiration date than men, while housewives were the most likely to check the expiration and usually kept the oysters at refrigerator. Overall, the results of this study suggest that the various types of oyster products must be targeted toward different demographic markets. Moreover, this study will be useful for promoting the safer and more effective consumption of oysters.

• Journal of Nutrition and Health
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• 제37권8호
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• pp.701-711
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• 2004

This study investigated elementary, middle, and high school teachers' satisfaction, nutrition education, workload changes, and demands in school foodservice programs (SFPs). The subjects were 630 teachers at 12 elementary, 9 middle, and 9 high school within the nation. Ninety five percent of the teachers felt that there was a necessity for SFPs. Middle school teachers (MTs) and high school teachers (HTs) thought that it was necessary in order to reduce the students' burden of carrying lunch boxes. The teachers were relatively satisfied with their school's foodservice management types, food distribution types, meal quality, and sanitation. Elementary teachers (ETs) and HTs had a higher satisfaction than MTs. Teachers thought that SFPs had positive effects on their students' nutrition and health, enhancing desirable eating habits, and socialization. ETs had more positive opinions than MTs or HTs. ETs and MTs thought that their workload had been increased by SFPs more than HTs, but they had relatively positive opinions on the workload change. ETs taught nutrition and health through SFPs more frequently than MTs or HTs. Many teachers thought that there was a lack of appropriate teaching materials. Some teachers thought that the problems in the present SFPs were: a lack of cafeteria facilities, poor quality of meals, and management of leftovers. Their demands for SFPs were a improvement of meal quality and the establishment of cafeterias. In conclusion, MTs had more negative opinions than ETs or HTs. ETs perceived that SFPs had a function as an important educational activity as well as the supply of nutritional meals. MTs or HTs tended to consider only a meal. It is suggested that teachers, especially MTs and HTs, should modify their attitudes and recognize the educational functions of SFPs. Training programs should be developed under government auspices.