• Journal of Nutrition and Health
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• 제39권5호
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• pp.494-504
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• 2006

This study compared eating habits, food preferences, and the nutrient intakes of university students and their parents. The subjects were 186 students (68 males and 118 females) and 143 parents (62 fathers and 81 mothers) in 2 middle-sized cities and 3 metropolises. Eating habits and food preferences were investigated by questionnaire, and nutrient intake by a self recoding for 24-hour. The university students ate out, and ate breads, fast foods, instant foods, and canned or frozen products more frequently than their parents. They had higher preferences for meats, but lower preferences for fish, beans and bean products, vegetables, and sea weeds than their parents. Students took in more energy, total fat, total cholesterol, and SFA (saturated fatty acids) than their parents. The energy ratio of carbohydrate to the total energy intake was lower in the students than in their parents, while the energy ratio of fat to the total energy intake was higher in the students than in their parents. The intake of fats by the students amounted to more than 25% of the total energy intake. In conclusion, the university students had developed a more Western eating pattern and food preference, and were exposed to more risk factors to health than their parents, They should therefore, learn how to manage their meals more carefully in order to reduce risk factors to health.

• 한국학교보건학회지
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• 제28권1호
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• pp.31-37
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• 2015

Purpose: The aim of this study is to investigate the relation of the unhealthy eating habit of high school students in Seoul with their school types. Methods: In cross-sectional study, secondary data was used, representative sample of 7,284 subjects, high school students in Seoul. Consumption rates of Ramyun, Fast-food, and a breakfast-skipping rate were compared by the gender, grade, and school type. Descriptive statistics, ${\chi}^2$ analysis, correlation, and multiple logistic regression were used for data analysis. Results: The odds ratios (OR) of associated factors on the breakfast-skipping were 1.25 times higher in the 11th grade, 1.26 times in the 12th grade (reference: 10th grade), 1.21 times in school for both gender (reference: only male gender), 2.63 times in the general high school, 4.82 times in the vocational (reference: the autonomous private). The odds ratios (OR) of associated factors on frequent Ramyun intake were 2.10 times in male, 1.79 times in both gender (reference: only male gender), 2.01 times in the general high school, vocational 5.26 times (reference: the autonomous private). The odds ratios (OR) of associated factors on frequent Fast-food intake were 1.89 times in school for both gender (reference: only male gender), 3.93 times in the vocational high school (reference: the autonomous private). Conclusion: Students of the vocational high school than those of the autonomous private had more and more the breakfast-skipping rate, and had more consumption rates of Ramyun and Fast-food. Therefore, in order to improve these problems, intervention for students, diversified school health policy as well as health education to right food intake consumption are needed.

• 대한지역사회영양학회지
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• 제11권4호
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• pp.520-533
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• 2006

The purpose of this study was to investigate satisfaction and preference for current military meal service and food behaviors and food habits of some military personnel in Chunchen and Wonju of the Kwangwon area. The results are as follows. In the anthropometric survey, average height of the subjects was 175.03 $\pm$ 5.30 cm, average weight was 69.15 $\pm$ 7.74 kg. As a result of surveying satisfaction in the current food service, an item high in satisfaction was adequacy of serving hours, whereas an item of low satisfaction was diversity of menu. The item of food service improvement needs of the subjects were in order more variety of menu, nutrition, preference, sanitation, cooking method. As a result of surveying eating behavior of the subjects, most items were high medium response. They preferred soju and relish and also they liked the bokkum cooking method. As a result of surveying food habits of the subjects, items of good habits were regularity of meals, marginal meals, diversity of food intake, dairy and dairy products, avoiding too exciting meals and natural food diet; whereas, items of bad habits were fast food intake, alcohol, smoking, carbonated and caffeine beverages, skipping breakfast. snacks, fatty food intake, yellow or green vegetable intake and fruit and seaweed intake. Following is the result of a survey on the preference of meals by cooking method serving the current military meal service. They liked one-dish meals such as Bokkeumbap, Bibimbap, Tteokguk, whereas, they disliked curryrice, Jajangbap. In case of soup, they liked soup made from meat better than vegetable soup or soup made with fish. Also they liked pot stem better than soup. Generally they liked meals containing meat in most cooking methods. These results suggest that continuous and practical nutrition education to change food habits in military life are necessary to Prevent chronic disease with increasing age.

• Nutrition Research and Practice
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• 제11권6호
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• pp.500-506
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• 2017

BACKGROUND/OBJECTIVES: Food composition databases are necessary for assessing dietary intakes. Developing and maintaining a high quality database is difficult because of the high cost of analyzing nutrient profiles and the recent fast-changing food marketplace. Thus, priorities have to be set for developing and updating the database. We aimed to identify key foods in the Korean diet to set priorities for future analysis of foods. SUBJECTS/METHODS: The food consumption data of the Korea National Health and Nutrition Examination Surveys 2013-2014 were used. We modified the US Department of Agriculture's key food approach. First, major foods were analyzed, contributing to 75%, 80%, 85%, or 90% of each nutrient intake. Second, the cumulative contributions to nutrient intakes were compared before and after excluding the foods least commonly consumed by individuals. Third, total nutrient score for each food was calculated by summing all percent contributions times 100 for nutrients. To set priorities among the foods in the list, we sorted the score in descending order and then compared total percent contributions of foods, within the 100, 90, 85, 80, and 75 percentiles of the list. Finally, we selected the minimum list of foods contributing to at least 90% of the key nutrient intake as key items for analysis. RESULTS: Among the 1,575 foods consumed by individuals, 456 were selected as key foods. Those foods were chosen as items above the 80 percentile of the total nutrient score, among the foods contributing at least 85% of any nutrient intake. On an average, the selected key foods contributed to more than 90% of key nutrient intake. CONCLUSIONS: In total, 456 foods, contributing at least 90% of the key nutrient intake, were selected as key foods. This approach to select a minimum list of key foods will be helpful for systematically updating and revising food composition databases.

• 동아시아식생활학회지
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• 제25권1호
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• pp.1-11
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• 2015

This research was designed to examine the dietary habits and unbalanced diet of middle school students by gender and region. The survey was conducted using questionnaires on dietary habits and unbalanced diet administered to 726 students (urban: 367, rural: 359). The obesity index using BMI showed that the largest proportion of girls was 'underweight' in both regions, which showed a significant difference by region (p<0.001). Male students in urban areas prefer salty taste more than rural students (p<0.05). In urban areas, problems relating to dietary habits were 'unbalanced diet' and 'overeating' in male students and 'frequent snacks' and 'irregular mealtime' for female students (p<0.01). The frequencies of skipping breakfast (p<0.01), snack intake (p<0.001), eating out (p<0.001) and fast food consumption (p<0.001) were significantly higher in urban students than in rural students, and the reason for eating snacks was 'hungry' in urban students and 'habitually' and 'delicious' in rural students (p<0.01). Unbalanced diet was significantly higher in rural students compared with urban students (p<0.001) and male students compared with female students in urban (p<0.05), and the factors affecting dietary habits were mostly related to family. Male students in urban areas showed a significantly lower intake frequency of 'fish, tofu and beans' (p<0.05) and 'milk and yogurt' (p<0.05), but higher intake frequency of 'vegetables' (p<0.001) compared with female students. Male students in rural areas showed a significantly lower intake frequency of 'meat' (p<0.05) but higher intake frequency of 'milk and yogurt' (p<0.05) compared with female students. Urban students showed a significantly higher intake frequency of food groups compared with rural students. To conclude, desirable nutrition education on meal regularity, snack choice, and problems relating to unbalanced diet should be conducted in schools.

• 한국식생활문화학회지
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• 제29권6호
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• pp.511-518
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• 2014

This study was conducted to investigate the degree of practice of dietary behavior and dining out in accordance with intake of sodium among male and female adults aged 20 years or older residing in the Seoul Metropolitan area or Chungcheong Province. A total of 530 copies of the questionnaire were distributed from May to July, 2014. The SH group who responded that they eat a lot of sodium constituted 30.6% (158 people), followed by the SM group who responded that their sodium intake is about average at 55.7% (288 people) and the SL group who answered that they do not eat much sodium at 13.7% (71 people). Those in the SL group showed positive results for dietary behavior patterns. The SL group showed the lowest rate in terms of how often they eat harmful foods, including processed foods, sweet foods, salty foods, or food with high animal fat content such as pork belly. Positive results among the SL group were prominent in terms of avoiding over-drinking, regular exercise, and nutritional knowledge, indicating greater health management. The distribution of each group in terms of self-perceived sodium intake showed significant differences across age, gender, and household income in terms of frequency of fast food intake, regularity of meals, purchase of foods with consideration of sodium amount, frequency of missed meals, balance of food intake, and health management habits.

• 한국식생활문화학회지
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• 제25권4호
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• pp.366-377
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• 2010

We surveyed 553 middle school students living in Incheon using questionnaires to compare their food behaviors and snack intake patterns according to weight groups based on BMI. Mean BMI was 20.3 for males and 19.6 for females. The rate of underweight, normalweight and overweight students was 33.3, 51.7, and 15.0%, respectively. Compared to the other two groups, the overweight students perceived their body shape more accurately (p<0.01). Regarding the reasons for skipping dinner, the most frequent answer by the underweight students was 'because of snacks', while that of the overweight students was 'to lose weight' (p<0.01). The normalweight students were found to eat a Korean traditional type breakfast more frequently than the other weight groups (p<0.05). The overweight female group was more likely to overeathabitually, whereas the normalweight and underweight groups tended to overeat when they were under stress (p<0.05). As for the amount of the snack intake, the overweight male students replied that they eat quite a lot of snacks. As a conclusion, the problems found in the underweight group were unbalanced diet and the disturbance of regular meal patterns due to inappropriate snack intake. The problems shown in the overweight group were overeating due to habit or stress, fast eating speed and large amount of snack intake.

• 동아시아식생활학회지
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• 제9권3호
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• pp.289-301
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• 1999

The purpose of this study is to investigate the food habits and the dietary intake of female college students at day and night class in the Kyunggido area. The questionnaires were collected from 294 students(151 day class and 143 night class students) out of 350 in total. The results are as follows: Breakfast for day class students and breakfast and dinner of night class students were skipped more than 3 times a week. The main reason was short of time. In the behavior of food intake, the frequency of yellow-green vegetables, milk and seaweeds intake was low in all respondents. 18.4% of night class students ate out 3 times a day. In the kind of menu for eating out, Korean food was the most frequent. snack food the second, and fast food came last. 23.9% of students ate something 2 or 3 times a day between meals. The main reason for eating between meals was the desire to eat for day class students, and hunger for the night time students. Consumption of coffee was 0.76 cup a day Daily mean of calory intake was 1.394 kcal and the ratio of carbohydrate. protein lipid was 61:14:25. The intakes of iron and niacin of the day class students were higher than those of night class students. There was no significant difference in intake of other nutrients between day and night class students. Intake of calcium and iron did not reach 50% of Korean RDA.

• 한국식품영양학회지
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• 제36권4호
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• pp.286-295
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• 2023

The purpose of this study was to investigate the association between household economic changes by COVID-19 and dietary habits in Korean adolescents. The study analyzed data from the 17th Korea Youth Risk Behavior Survey in 2021. A total of 54,848 middle and high school students, 28,401 males and 26,447 females, participated in this study. COVID-19 lead to deterioration of household economy in the lower level of household economic status (p<0.001). The deterioration of household economic status by COVID-19 was associated with dietary habits such as lower breakfast intake, and higher fast food, soda drinks, and sweet drinks consumption (p<0.001). Logistic regression analysis showed that deterioration of household economic status was significantly decreased in frequency of breakfast intake (OR: 0.73, 95% CI: 0.67~0.80). The deterioration of household economic status by COVID-19 was also significantly associated with increased frequency of fast food (OR: 1.28, 95% CI: 1.16~1.41), soda drinks (OR: 1.42, 95% CI: 1.30~1.56) and sweet drinks (OR: 1.35, 95% CI: 1.24~1.46) consumption (p<0.001). In conclusion, it was confirmed that the change in household economy caused by COVID-19 was associated with dietary habits in adolescents. As the household economy deteriorated, there was an increase in undesirable dietary habits including skipping breakfast and fast food consumption.

• 한국식품조리과학회지
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• 제32권3호
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• pp.333-341
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• 2016

Purpose: In this study, we comparatively investigated the nutrition knowledge, dietary attitude, and dietary behavior related to salt according to the types of dietary life style for differences between the groups. Methods: The survey was conducted between May 1 to July 31, 2014 among 500 adults aged >19 years in Seoul, Gyeonggi-do and Chungcheong-do areas. Results: Factor analysis of the dietary life style, indicated 4 factors including food convenience factor, food information emphasis factor, behavior factor of pursing food taste, and food purchase standard factor, which were classified into 3 groups according to differentiated dietary life style types; group 1 emphasized convenience and diversity of food, and price sensitiveness. and included subjects who had low interest in health and nutrition and were less likely to take care of their health through regular exercise,; group 2 emphasized food ingredients, food additives, usage and food purchase standards. and included subjects who were more likely to take care of their health through exercise and showed lower intake of fast food and less cases of eating out.; and group 3 showed relatively higher tendency toward dietary life style factors than the other two groups. The level of nutrition knowledge in sodium intake differed according to dietary life styles, and showed a significant difference in the dietary practice of sodium intake. Conclusion: Nutrition education on the healthy dietary habit of reducing sodium intake be based on ge and gender. In addition, an effort is required to improve behavior, interest, and attitude according to the important tendencies of the dietary life style.