• Journal of Korean Home Economics Education Association
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• v.8 no.2
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• pp.105-119
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• 1996

This study was to investigate the dietary behavior and fast foods use among Korean youth in order to obtain basic information of nutrition education for them. Survey was carried out through questionnaire and the subjects were 236 boys and 388 girls of 4 middle schools in Seoul. The questionnaire included use frequency of Korean and Foreign fast-foods, preference, concepts regarding prices, fullness, choice factors, dietary habits and nutritional knowledges. The results are summarized as follow：1. Overweight students(52.8%) were more than normal(43.1%) and low body weight students (4.2%), classified by Roher index. 2. Most students (78.9%) had very good or good food habit, 52.6% of boys and 44.0% of girls were having breakfast regulary. 46.1% of subjects had fast-foods once or twice in a week and girl subjects used more than boys. 3. Nutritional knowledge of the subjects was satisfiable and normal and overweight groups were better than underweight group. 4. Fast-foods most students like were duckbocki(81.1%) fried chicken(80.9%) french fried potatos(80.4%) mandoo(78.1%) kimbab(78.9%), and fried chicken(77.9%). 5. 57.9% of the subjects wished to develope Korean traditional food items into fast-food style.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.83-94
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• 1989

A secondary survey was conducted of 503 customers, to investigate eating out behaviours at five fast food restaurants of Youido apartment compound in Seoul, in April of 1988. The results are summarized as follows: The majority, 84% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. In contrast to the previous survey of 1986, in which no elderly customers were found, a small number of elderly customers were observed in this study. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent: 'convenient', 'allows for companionship', 'the pleasant place to eat', 'dining equipment and tableware are hygienic', 'to be able to stay as long as I want', and 'foods rapidly served'. Only 24.2% of the customers purchased the fast foods for a full meal, 38.3% purchased the foods for snacking, and others purchased ice cream only or drink only. The majority of the customers ate the purchased foods at the fast food restaurants. However, a limited number of female customers preferred to take the packed fast foods to their homes. Taste preference was a major factor in food selection from available menu items, among the younger customers; whereas customers over 30 years old were concerned with nutritive balance. Fried chicken, pizza, rolled rice with laver, ice cream, and juice were high on the list of liked foods; in contrast, lower preference was for fish burger, doughnut, spaghetti, Chajang noodles and chili beans. The survey discovered that the preference for fried chicken, pizza, and salad had increased compared to the previous survey of 1986. Preference by food nationality was highest for Korean food, then Western food, Chinese food, and Japanese food, in that order. Customers offered suggestions for better fast food service, such as lowering the price; greater variety in the menu; developing fast foods from the traditional Korean foods; and increasing the proportion of vegetables and fruits on the fast food menu. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malt drink and persimmon punch, as well as mungbean pan cakes and sweet- spicy rice noodles (docbokki), as fast foods.

• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.361-369
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• 1990

The objective of the study was to evaluate nutritional balance for fast foods selected by middle and high school students using INQ (Index of Nutritional Quality). A thousan students that is 0.09% of the population (middle and high school students in Seoul) were surveyed from January 21 to February 10 in 1989. A total of 835 subjects excluding incomplete answer were analyzed. All statistical data analyses were conducted using the SPSS. Fifty kinds of fast foods were analyzed for nutrient values calculation. INQ and % of std. values of selected fast food combination were calculated, and % of std. were charted with each first letter of menu items by using GW-BASIC program. Satiety of fast foods was low in hamburger and pizza chain, high in noodle chain. 66.3% of the subjects ate fast foods snack, 29.2% for meals and 6% for beverages. Protein content of hamburger sold in Korea by American brand name was insufficient compared to the data published in the U.S. for the same brand's menu item. As a result of INQ evaluation, the desirable case of both 'nutritious' and 'fitness for a meal' was only appeared in selecting several menu items at once. A total of 59% of combined fast foods surveyed were revealed as 'nutritious'. Both 'nutritious' and 'fitness for a meal' was 10.4% and 'nutritious' was 48.6%, 'Unfitness for a meal' but 'nutritious' was 48.6% and 'undernutritious' was 37%. Thus a total of 85.6% was 'unfitness for a meal'. 'Undernutritious' but 'fitness for a meal' was 3.5%

• Journal of Nutrition and Health
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• v.26 no.6
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• pp.804-811
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• 1993

This study was to investigate utilization state of various fast-foods among Korean youth in big cities in order to provide basic knowledge for nutrition education of Korean youth. Total 29 questions were asked to 1680 middle, high school and college students in Seoul. Pusan and Taejon. General information of the subjects were analyzed according to variables such as utilization state of fast foods(hamburger, pizza, chicken, noodles & mandoo, ice cream), preference, concenpts regarding price, fullness, choice factors and influences on food habits. All statistical data analysis were conducted using the SPSS/PC+. The results obtained are summarized as follows: 1) Fast-food eaten most frequently was noodles & mandoo where the least frequently eaten was pizza. 2) The area used fast-feeds the least frequently was in Pusan where hamburger was used by 51.1% of the subjects, pizza by 26.5% 64.1%, 38.9% of the subjects in Seoul and 64.7%, 31.3% in Taejon ate hamburger & pizza, respectively. 3) 38.5%, 34.2%, 32.8% and 17.5% of chicken, pizza, noodles & mondoo and hamburger eaters commented on saltiness. Also 82.2% of ice cream eaters suggested ice creams taste too sweet. 4) 94.2%, 72%, 69.5%, 38.5% and 23.8% of pizza, chicken, hamburger, ice cream, noodles & mandoo eaters suggested the price of these fast-foods too expensive. 5) 39.6% of the subjects wished to developed Korean traditional food items into fast-food styles.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.131-137
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• 1994

This study was to investigate fat content and fatty acid composition of 19 various fast-foods. Fat content per serving in double cheese burger was 38.8g, shrimpburger 27.5g, gogi-mandoo 26.3g, pizza 25.8g and chicken nuggets 18.8g, respectively, Fatty acid contained in fast-foods mostly were oleic acid, palmitic acid, linoleic acid and stearic acid. The ratio of P/S in yubuLchobab was 3.l/l, ccochinoodle 2.3/l, pork cutlet 2.3/l, bibimbab 1.511 and shrimpburger 1.3/l when all the other tested fast-foods'P/S were less than 1. The ratio of P/M/S in ham cheese sandwich was 1/1/1, shrimpburger 1.3/1.5/l, bibimbab 1.s/l.5/l, which are similar to recommended 1∼1.5/1∼1.5/l. The ratio of 6/3 fatty acids was found to be kimbab(34.0/l), chicken nuggets(25.3/l), ccochi noodle(20.0/l), yubu-chobab (16.5/l), fried chicken(16.3/l), chickenburger(12.6/l) and hot dog(10.2/1), which were higher than 10/1. Also pizza(3.511), spaghetti(3.7/l) were lower than 4/1. The rest of the fast-foods were within the range of 4/1∼10/1.

• Journal of Korean Home Economics Education Association
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• v.21 no.4
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• pp.19-33
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• 2009

The purpose of this study was to investigate fast food consumption, awareness of fast food and food habit of middle school students in Wonju area according to their intake frequency of fast foods. Subjects were categorized into 3 groups according to intake frequency of fast foods : frequent users($\geq$ 1 times/week, 29.5%) users(2~3 times/month, 50.7%), non-users($\leq$ 1 time/month, 19.8%). As for the purpose of eating fast food, many ate fast food between meals. The most favorite fast food was chicken regardless of intake frequency, followed by pizza, hamburger, the reason being that it tasted good. Regarding if there was any room for improvement, the largest number of the students asked for inexpensive price, irrespective of fast food intake frequency. Compared to users, non-users intake more diverse foods, vegetables, dairy products, fruits, protein foods and seaweed. Users or frequent users of fast food more felt drowsy, cold in the hand and foot, rough skin symptoms than non-users. In conclusion, frequent consumption of fast foods can lead unbalanced diet intakes for middle school students, and those who consumed fast foods frequently showed undesirable food habits in their daily meal.

• Journal of the Korean Home Economics Association
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• v.39 no.10
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• pp.111-124
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• 2001

The relation between dietary behavior and fast food consumption was investigated among 117 male and 164 female students at a high school in Seoul. The main reason for eating fast foods was convenience. In addition, they used fast food chain stores as a get together place with friends. They enjoyed taste of fast foods as well as the atmosphere of stores but they regarded fast foods somewhat expensive for high school students. Among them, 30.1% of the female students had irregular meals and they ate more irregularly than males. More students took too much or too little amount(45.3% of male, 52.5% of female students) than those who took adequate amount. They skipped breakfast the most frequently because they are in a hurry. Most students took snacks once a day and they considered taste of snacks was more important than nutrition or price. They consumed less calorie, calcium, iron, and riboflavin than RDA. Mean caloric intakes of males and females were 79.0% and 97.1% of RDA, respectively. Mean calcium and iron intakes were less than 70% of RDA. Among many factors that may influence nutrient intake, anthropometric indices turned out to be the most influential. Body weight showed significantly positive correlation with caloric, protein, thiamin, and ascorbic acid intakes in male students where both height and weight showed positive relation with calorie, protein, and iron intakes in females. Therefore, this study suggested that fast food stores should make efforts to provide more foods and beverages which are supplemented with calcium and iron. Also, better nutrition education programs should be established to improve high school students dietary habit to complement these nutrients.

• Journal of Nutrition and Health
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• v.37 no.5
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• pp.394-405
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• 2004

The objective of this study is to develop a nutrition policy on food and nutrition labeling and education systems for fast food and carbonated soft drinks in Korea by identifying the fast food and soft drink use and by examining nutrition policies and labeling in Korea and other countries. Fast food is defined as food dispensed quickly at a restaurant generally offering a limited menu of inexpensive items, which may be mostly not nutritious. It is a growing component of the Korean diet, especially on children and adolescent population. Low nutrient dense beverages such as carbonated drinks are also increasing in the children and adolescent's diet in Korea and concern has been raised that these beverages may replace more nutritious beverage and provide empty calories. According to 2001 Korean national health and nutrition survey, fast food and carbonated soft drinks were most popular among 13 - 19 years old adolescents. Thirty six and 72 percent of adolescents consumed hamburger and carbonated beverage equal to or more than once a week, respectively. In United States, all processed food including soft drinks should disclose full nutrition information by nutrition labeling requirement.. Restaurant foods are not required to provide nutrition information currently, but legislation on mandatory nutrition labeling of fast foods with other restaurant foods has been proposed currently in US. The sales of foods of minimal nutritional value, such as soft drinks, in the nation's schools is regulated by the United States Department of Agriculture. Nutrition information about fast food in US has been provided by fast food companies, non-profit organizations, hospitals and government through internet, booklet and brochure, etc, but the information is available from only a few resources in Korea. This study suggests a nutrition policy on fast food and soft drink use which includes establishing mandatory nutrition labeling and developing nutrition education materials and programs by web-site, booklet and government and school programs in Korea.

• Korean Journal of Community Nutrition
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• v.12 no.5
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• pp.534-544
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• 2007

This study was carried out to investigate the fast food consumption patterns classified by age in Busan. The survey was conducted from October 15 to November 15, 2006 by questionnaires and data analyzed by SPSS program. The results are summarized as follows: Forty one point five percent of the elementary group, 40.5% of the high school group, 24.1% of the 30's, 35.0% of the 40's and 18.1% of the 50's took fast foods over once a week. Seventy two point five percent of the elementary group, 61.5% of the high school group, 16.8% of the 30's group, 10.0% of the 40's, and 14.6% of the 50's preferred fast foods. There was a significant difference in the basis for selecting menus among the groups. The most important basis for selecting menus was 'price' in the elementary group and the high school group, but was 'preference' in the adult groups. As their age increased, they spend more money for fast food. Forty six percent of the elementary group and 49.5% of the high school group, 32.1% of the 30's, 36.5% of the 40's, 34.7% of the 50's thought that fast food can substitute for a meal. The age affected significantly the substitutability for the meal of the fast food (p < 0.001). In the high school group, the ratio of skipping breakfast is higher than in the other age groups. Dietary attitude has direct effects on the preference of the fast foods. Nutrition knowledge, degree of unbalanced diet and obesity rate have direct and indirect effects which were mediated by dietary attitude. Nutrition knowledge showed the greatest total causal effect in relation to the preference of the fast foods. Therefore, nutrition education for the subjects is needed to encourage them to choose more nutritious food and have healthier dietary pattern.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.147-157
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• 2001

In order to investigate the eating out behavior of university students, this survey was conducted using the questionaires for 710 students(369 male, 341 female) from 11 universities in Seoul. It was revealed that 39.4% of the subjects spent $60,000{\sim}100,000$ won for monthly eating out cost and 57.8% of them ate out more than once a day. Most of them expended less than 3,500 won for lunch, while 36.5% of them spent $4,000 {\sim}5,000$ won for dinner. Dinner was regarded more important than lunch. Korean foods were the most preferred menu for eating out with friends and fast foods were the second. But Boonsik(snack bar foods), Chinese foods and Japanease foods were rarely selected. Frequency of selecting fast foods was 8 times greater than that of Boonsik. This indicates that the preference of western flavor and the pursuit of convenience is getting more obvious. While dating, western foods were preferred, followed by Korean foods, fast foods. The 80 kinds of foods were reported as favored eating out foods. Although 50 among 80 were Korean foods, the rest of them were Koreanized foreign foods most of those were western style. This may suggest that when the students become adults, they will be much fond of western dish for their dinning out. This tendency of preferring western flavor were much apparent in foods for dinner compared with lunch. In both sexes, the standard of food choice was in the order of taste, price, mood, hygiene, service and brand name. But male students were more conscious of price and service while female students were more concerned about taste and hygiene. Most unsatisfying feature in restaurant was unstable atmosphere for both sexes. Taste was the most important sensory factor in selecting the foods, followed by appearance, smell and texture. Major source of restaurant information was recommendation by friends or relatives. But the use of internet or magazine was negligible. Female students had more positive attitude, compared with male students, in using restaurant information and pursuing eating out for gourmet. The dining out menu of which price ranges about $3,000{\sim}5,000$ won could be preferable foods for most people. Therefore, instead of blaming them for eating too much fast foods, new menus which fit the food preference and affordability of the students should be developed.