• Journal of the Korean Dietetic Association
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• v.14 no.4
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• pp.325-336
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• 2008

The principal objective of this study was to determine how weaning by mothers of preschool children between the ages of five and seven years influences the children's eating habits and food preferences. The results of this study will help to educate mothers about good weaning practices and facilitate the development of weaning programs by providing basic data on the subject. The results demonstrated significantly positive correlations between children's scores on eating habits and the level of vigorous weaning practices, the consistency of their practice, and the child's reaction to the foods provided (p<0.001). A positive correlation was noted between the frequency of providing solid food and the preference toward the food, with the exception of boiled rice and brightly colored vegetables. Thus, the results of this survey showed that the frequency and variety of solid foods that mothers try to actively provide their young children affect their food preferences and eating habits in general. These conclusions suggest that mothers should be educated about the significance of proper weaning so that their children can develop appropriate eating habits, and that there should be nutritional education for mothers, regarding the best weaning practices.

• Journal of Korean Home Economics Education Association
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• v.24 no.4
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• pp.91-104
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• 2012

The purpose of this study was to examine a questionnaire survey on nutrition knowledge, dietary behaviors and the evaluation of nutrient intakes in regard to frequency of eating breakfast for a total 383 high school female students in Chuncheon area. The subjects were categorized into 3 groups according to frequency of breakfast : eating breakfast group (6-7 times/week, 49.1%), sometimes eating breakfast group (3-5 times/week, 22.2%), skipping breakfast group (${\leq}2$ times/week, 28.7%). The eating breakfast group and sometimes eating breakfast group have better grades on nutrition knowledge related to breakfast than the skipping breakfast group. The skipping breakfast group have a smattering of nutrition knowledge like, the importance of having breakfast, maintaining calories, and the brain's energy resource. There was a strong correlation between the frequency of breakfast and dietary behavior grades. The students who skip breakfast have irregular eating habits and their eating speed was improper. Also, their frequency of taking in cereals, proteins, fruits, vegetables, and dairy products was poor. The results of the survey on nutrition intake show that while, students who eat breakfast are consuming only folate, calcium and iron at a less than recommend intake, the students who skip breakfast are consuming vitamin $B_2$, niacin, vitamin C, vitamin $B_1$ as well as folate, calcium, and also iron at a less than recommended intake. Based on these results, it is necessary to develop an awareness program that emphasizes the importance of breakfast and accurate nutrition knowledge for students.

• Journal of Korean Academy of Nursing
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• v.39 no.4
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• pp.459-468
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• 2009

Purpose: The purpose of the study was to investigate psychological factors such as eating psychopathology, depression, and obsessive-compulsion that might influence self-harm behavior in patients with eating disorders. Methods: Patients with eating disorders (n=135) who visited "M" clinic for eating disorders participated in the study. Data were collected from March to August 2007 using the Eating Disorder Inventory-2, Beck Depression Inventory, Maudsley Obsessional-Compulsive Inventory, and Self-Harm Inventory (SHI). Results: The participants scored high on self-harm as well as on depression and obsessive-compulsion. On the SHI, a high frequency of self harm behavior such as 'torturing self with self-defeating thoughts', 'abused alcohol', 'hit self', and 'suicide attempt' were found for the participants. There were significant correlations between most eating psychopathology variables, depression, obsessive-compulsion, and self-harm behavior. 'Interoceptive awareness' (eating psychopathology), depression, and 'checking' (obsessive-compulsion) were significant predictors of self-harm behavior. Conclusion: Future interventions for patients with eating disorders should focus on assessing the possibility of self-harm and suicidal attempts, especially in those patients with high levels of eating psychopathology, depression, or obsessive-compulsion. Early intervention for depression and obsessive-compulsion could contribute to preventing self-harm and suicide in patients with eating disorders.

• Sleep Medicine and Psychophysiology
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• v.18 no.1
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• pp.5-9
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• 2011

Sleep-related eating disorder (SRED) is a newly recognized parasomnia that describes a clinical condition of compulsive eating under an altered level of consciousness during sleep. Recently, it is increasingly recognized in clinical practice. The exact etiology of SRED is unclear, but it is assumed that SRED might share features of both sleepwalking and eating disorder. There have been also accumulating reports of SRED related to the administration of various psychotropic drugs, such as zolpidem, triazolam, olanzapine, and combinations of psychotropics. Especially, zolpidem in patients with underlying sleep disorders that cause frequent arousals, may cause or augment sleep related eating behavior. A thorough sleep history is essential to recognition and diagnosis of SRED. The timing, frequency, and description of food ingested during eating episodes should be elicited, and a history of concurrent psychiatric, medical, sleep disorders must also be sought and evaluated. Interestingly, dopaminergic agents as monotherapy were effective in some trials. Success with combinations of dopaminergic and opioid drugs, with the addition of sedatives, has also been reported in some case reports.

• Nutrition Research and Practice
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• v.9 no.5
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• pp.511-516
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• 2015

BACKGROUND/OBJECTIVES: This study aims to determine contribution of meal frequency, self-efficacy for healthy eating, and availability of healthy foods towards diet quality of adolescents in Kuala Lumpur, Malaysia. SUBJECTS/METHODS: This study was conducted among 373 adolescents aged from 13 to 16 years old. Diet quality of the respondents was assessed using the Healthy Eating Index for Malaysians. Meal frequency, self-efficacy for healthy eating, and availability of healthy foods were assessed through the Eating Behaviours Questionnaire (EBQ), self-efficacy for healthy eating scale, and availability of healthy foods scale, respectively. RESULTS: The majority of the respondents (80.7%) were at risk of poor diet quality. Males ($mean=34.2{\pm}8.2%$) had poorer diet quality than females ($mean=39.9{\pm}9.0%$) (t = -5.941, P < 0.05). Malay respondents ($mean=36.9{\pm}8.7%$) had poorer diet quality than Indian respondents ($mean=41.3{\pm}10.0%$) (F = 2.762, P < 0.05). Age (r = 0.123, P < 0.05), self-efficacy for healthy eating (r = 0.129, P < 0.05), and availability of healthy foods (r = 0.159, P < 0.05) were positively correlated with the diet quality of the respondents. However, meal frequency was not correlated with the diet quality of the respondents. Multiple linear regression analysis showed that being a male, being a Malay, low self-efficacy for healthy eating, and low availability of healthy foods contributed significantly towards poor diet quality among respondents. CONCLUSIONS: In short, sex, ethnicity, self-efficacy for healthy eating, and availability of healthy foods were associated with diet quality among adolescents. Health practitioners should take into consideration of differences in sex and ethnicity during implementation of nutrition-related intervention programs. Self-efficacy for healthy eating and availability of healthy foods should be included as important components in improving diet quality of adolescents.

• Korean Journal of Community Nutrition
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• v.26 no.6
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• pp.441-454
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• 2021

Objectives: This study investigated the association between the frequency and pattern of eating alone and the mental health status according to region in Korean adults. Methods: The data of 10,040 Korean adults aged ≥ 19 years from the Korea National Health and Nutrition Examination Survey (KNHANES) 2017 and 2019 were used. Participants were divided into 4 groups based on their frequency of eating alone: none (all meals together), 1, 2, and 3 meals/day alone. The regions were divided into urban and rural areas. Mental health status was assessed by stress recognition, depressive symptoms, and suicidal ideation. Multivariable logistic regressions were conducted to estimate the adjusted odds ratios (AORs) with 95% confidence intervals (CIs) on the association of the frequency and pattern of eating alone with poor mental health after controlling for covariates. Results: Among Korean adults, 74.1% ate more than one meal a day alone. Individuals having 3 meals a day alone tended to be less educated, single, single person households, or living in urban areas (all P < 0.05). In rural areas, those having 3 meals/day alone had higher odds of stress recognition (AOR: 1.55, 95% CI: 1.02-2.35) than those having all meals together. In urban areas, individuals eating alone 3 times/day had higher odds of stress recognition (AOR: 1.60, 95% CI: 1.31-1.96), depressive symptoms (AOR: 1.61, 95% CI: 1.23-2.12), and suicidal ideation (AOR: 2.14, 95% CI: 1.42-3.22) compared to those having all meals together. Urban residents having dinner alone had higher odds of depressive symptoms (AOR: 1.29, 95% CI: 1.05-1.58) and suicidal ideation (AOR: 1.66, 95% CI: 1.19-2.33) than those having dinner with others. Conclusions: Our findings showed that the frequency and patterns of eating alone were differentially associated with increased odds of poor mental health according to region of residence. Nutrition education is needed for those frequently eating alone, particularly those living in urban areas, to highlight the advantages of eating together and to ensure that they have balanced and healthy meals even if they eat alone.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.255-268
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• 1995

We evaluated the nutritional and socioeconomical factors of 100 children aged $5{\sim}6$ years. Forty five children (45%) were selected from families with low socioeconomic status, while 55 children (55%) were from those with high socioeconomic status. Some differences of the nutritional factors (eating behavior, food preference, food frequency) were found between low and high socioeconomic groups. This survey suggest that eating behavior, food preference and food frequency may be useful in estimating nutritional factors. And the nutrition education for the children and their meal planners is necessary to improve the nutritional status of the subjects.

• Nutrition Research and Practice
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• v.8 no.6
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• pp.670-678
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• 2014

BACKGROUND/OBJECTIVES: Eating-out among Korean people has become an important part of modern lifestyle due to tremendous growth of the food service industry and various social and economic changes. This study examined trends in meal patterns and meal sources while eating-out among Korean adults aged 19 years and older. SUBJECTS/METHODS: Data were from the 1998-2012 KNHNES (Korea National Health and Nutrition Examination Survey) by the 24-hour dietary recall method. This study included 55,718 adults aged 19 years and older. For analysis of eating-out frequency, data were categorized by source of meals and serving place. RESULTS: Average frequency of meals consumed away from home increased from 1998 to 2012, although it remained lower than that of meals at home. In addition, male, unmarried, employed, higher educated, and high income individuals more frequently consumed meals away from home. Moreover, sodium intake while eating-out significantly increased from 2,370 mg in 1998 to 2,935 mg in 2012. Lastly, percentage contributions of daily total protein intake, fat intake, and sodium intake from eating-out increased to more than half (53-55%) in 2012 compared with 47-48% in 1998. CONCLUSIONS: As eating-out has grown in popularity, greater recognition of public health and nutritional education aimed at promoting healthy food choices is needed. In addition to developing consumer education for overall healthier eating patterns, individuals who are younger, unmarried, higher educated, and males are especially at risk and require attention.

• Korean Journal of Community Nutrition
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• v.20 no.1
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• pp.11-20
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• 2015

Objectives: The purpose of this study was to examine mothers' eating behavior and salty taste and its relationship to their preschool children's eating behaviors. Methods: This survey was conducted by self-report after getting permission from sixty one mothers who had preschool children. The questionnaire was focused on mothers' salty test and salt-related eating behavior of both mothers and their preschool children. Results: Comparison of eating behavior score between mother and their preschoolers showed that mothers' score was lower than their preschoolers' one. Salty foods with high preference and intake frequency by mothers and preschoolers were 'salted dry fish, stock fish' and 'soup, stew, noodle soup'. In addition, there were strong positive correlations between preference and intake frequency on most of the salty food items. Intake of Ramen soup was significantly different (p < 0.001) between the two groups. Preschoolers ate less ramen soup compared to their mothers. Conclusions: Overall results showed that preschoolers' dietary behavior was better than the mothers' one. However, preschoolers' dietary behavior was significantly influenced by their mothers. Therefore, mothers should have an appropriate eating behavior in order to have a positive influence on their children's eating habits. In addition, the results suggested that proper nutrition education is needed for mothers of preschool children.

• Women's Health Nursing
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• v.9 no.4
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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.