• Journal of Food Hygiene and Safety
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• v.7 no.2
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• pp.147-152
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• 1992

• Journal of Korean Home Economics Education Association
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• v.28 no.2
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• pp.41-50
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• 2016

Fast foods are very popular to adolescent and the sales are increasing due to the convenience, low price, and a broad scale advertisement through mass media. Fast foods are often named as junk foods because of high calorie and fat, low vitamins and minerals contents. This study investigated the intake frequency of hamburger, pizza and fried chicken, the 3 representative fast foods, in 306 male and female high school students living in Daejeon. Data were collected by food frequency questionnaire, and analyzed by SPSS(ver. 18.0). Intake frequency of hamburger, pizza and fried chicken were 33, 29, 17 times per year, respectively. Intake frequency of these 3 fast foods were not sig. different by BMI obesity, breakfast and supper meal frequency, and first time of fast foods intake. But intake frequency of fast foods were different by the allowance, intake frequence of pizza and fried chicken are higher in students with higher allowance. Restrain score of fast foods intake were higher in underweight and obese than normal weight students. There were no sig. difference of intake restrain score by preferable future body figure. As conclusion, the most effective way of reducing the fast food intake frequency in adolescent were cutting down the allowance. Besides that education based on analysis about what are the specific nutritional defects in each fast food may help to change the behavior of fast foods intake.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.225-235
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• 2009

For the purpose of encouraging healthy eating habits, this study surveyed 282 male and female university students in Busan to investigate the relationships between dining-out activities, eating habits, and the frequency of fast food intake and obesity. To confirm this, SPSS statistical programme 14.0 has been used to carry out the frequency analysis, fact and reliability analysis, $x^2$-test, t-test and the correlation analysis. As a result, it has been found that there is a correlation under p<0.01 between obesity and the habit of frequently eating unhealthy food, and there is a correlation under p<0.01 between obesity and the habit of frequently fast foods. Meanwhile, there is a correlation under p<0.05 between obesity and regular eating habits. Therefore, it has been concluded that there is a correlation between the obesity and eating habits as well as the frequency of fast food intake among the university students.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.516-534
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• 1998

To identify the kinds and the usage of Korean traditional foods, a survey was conducted for 112 housewives in Hansan-Do area by using a questionnaire. The data were collected from 1994 to 1998. The results showed that the development of traditional foods and their menu for fast foods was the highest, however the frequency to use the developed fast food was the lowest in their perception degree. Traditional foods were evaluated much better than the foreign foods.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.108-120
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• 2009

This study intends to examine the effect of the teenagers' selection attribute and satisfaction of fast food menu. Sampling was taken among the students of high schools at Changwon in Kyungnam province, and a total of 400 samples were distributed, among which 306 valid samples were used for analysis. After date cording, answers were processed by SPSS 12.0. As a result of the IPA analysis, the 1st quadrant included 8 variables, the 2nd quadrant 6 variables, the 3rd quadrant 5 variables, and the 4 quadrant 8 variables. Also, as a result of the factor analysis for menu selection attribute, 5 factors(atmosphere, food, staff, comfort, compensation) were extracted. It was found that only food has a statistically significant impact on satisfaction with fast food.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.346-355
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• 2003

The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.359-367
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• 1996

To study the dining-out behaviour of housewives, the frequency, food preference, expense for dining-out in social meeting, family gathering, daily meal were surveyed with a total of 454 housewives in Pusan. (1) In the frequency of dining-out, once or twice a month shows highest percentage, 59.7% and 45.8% for social meeting and family gathering respectively. The occasion of dining-out for the daily meal is less than 1 or 2 time per 6 month (62.6%). The frequency of dining-out is highly dependent on demographic variables such as age, academic background, family income, car ownership. (2) The preference for Korean dishes is found to be top in all occasions for dining-out. And then for the social meeting, chinese food, western style food, japanese cuisine and fast food are prefered in order, while western style food and chinese cuisine are rather prefered than japanese cuisine and fast food in occasion for family gathering. When they dine out just for daily meal, korean food is prefered first and preference for chinese food, western style food, fast food is followed in order. Japanese cuisine is prefered the last. (3) Housewives answered highly that the expense they spend for dining-out for social meeting (45.8%) or family fathering (46.8%) is 5,000 to 10,000 won per person. For these occasions, the expense is different with family income. Namely, if their income is higher than 3,000,000 won, they usually spend 10,000 to 15,000 won for the occasion. And for the daily dining-out, 34.7% respondents answered that they spend 2,000 to 3,000 won.

• Proceedings of the Korean Environmental Health Society Conference
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• 2003.06a
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• pp.208-212
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• 2003

This study was performed to examine the effects of chaff as bulking materials on temperature, pH, weight and volume reduction and salinity in aerobic composting of food wastes. Volume ratios of food wastes to chaff in reactor Control, Ch-1, Ch-2, Ch-3 and Ch-4 were 4:0, 4:1, 4:2, 4:3 and 4:4, respectively. Reactors were operated for 24 days with 1 hour stirring by 1 rpm and 2 hours aeration per day. The lowering of the volume ratio of food wastes to chaff resulted in the ascending of the highest reaction temperature and the elongation of the high temperature reaction period. The lowering of the volume ratio of food wastes to chaff resulted in the more fast time of pH ascending. The lowering of the volume ratio of food wastes to chaff resulted in the more fast consistency in the weight and volume reduction rates. Salinities were condensed by reaction days. The final salinity of Control was 2.79%, and the final range of salinities of chaff mixtures was 2.18 - 2.37%.

• Journal of the Korean Society of Food Culture
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• v.39 no.3
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• pp.127-137
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• 2024

This study examined dietary habits and mental health according to generalized anxiety disorders (GAD) and caffeine consumption in adolescents. The data were collected from the 18^th Korea Youth Risk Behavior Survey with a sample of 51,850 students. The proportion of students in the GAD High-Risk·Caffeine consumption group (GHRCC) who consumed sweet drinks (p< .001), fast food (p< .001), and midnight meals (p< .001) every day was 15.6, 21.9, and 22.4%, respectively. These proportions were higher than those of students who consumed sweet drinks, fast food, and midnight meals 1-2 times a week, 3-4 times a week, or not at all. In addition, the proportions of GHRCC among students who responded "yes" to experiencing sadness and despair (p< .001), suicidal thoughts (p< .001), suicide plans (p< .001), suicide attempts (p< .001), and loneliness (p< .001) were higher than students who responded "no." The GAD High-Risk group (GHR) had higher odds with the consumption of midnight meals (OR: 2.51, 95% CI: 2.10-2.99), caffeine consumption (OR: 2.46, 95% CI: 2.21-2.74), and fast food (OR: 2.11, 95% CI: 1.75-2.55) than GAD Low-Risk group. Based on the above results, the risk of GHR was higher among students who consumed midnight meals, caffeine, and fast food daily than those who did not.

• Korean Journal of Community Nutrition
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• v.12 no.4
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• pp.462-476
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• 2007

This study aimed to develop a nutrition education internet program for correcting the eating-out behaviorial problems of youth. A survey was performed to investigate the eating-out behavior patterns of youth by questionnaires. A nutrition education program was developed on the basis of the survey results, and evaluated by teenagers. The results of the developed homepage are summarized as follows: The contents of this program (www.health14.net) consist of '${\times}$ Health (Teenager, My Health, Healthy life, Beautiful life)', '+ Nutrition (To find slow foods, Fast foods campaign, Selecting fast foods, The best menu for eating-out, Recipes for health, Golden bell nutrition quiz)', '${\div}$ Information (Diet mini-homepage, Q & A, My knowhow, Game, Community)' and 'Basic Menu (home, Log in, Information and news, Mini-homepage, Site map, Free bulletin board)'. It can be used as educational material for dietary behaviorial changes in school. Also teachers and parents could get information on eating-out menus. Through this site, we anticipate contributing to nutritional health promotion by correcting the eating-out habits of youth.