• Journal of Korean society of Dental Hygiene
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• v.20 no.6
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• pp.949-961
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• 2020

Objectives: This study investigated the relevance of dietary behavior and oral management for oral heath in adults to extend the recognition of the importance of food intake in oral health and to provide basic information for oral health management. Methods: A survey and clinical assessment were conducted for 119 adults over 20 years of age. The chi-square test and logistic regression analysis were carried out using SPSS Statistics 20.0. Results: Gingivitis was influenced less when ham and sausage in the sub-area of meat, fish, egg, and bean were consumed once a week rather than the cases when consumed rarely (3.47 times) or when consumed two times or more a week (7.87 times) (p<0.05). Periodontitis was influenced more in the groups of 30s and 40s age than in that of over 50 years of age (14.97 times, 7.73 times) and in the group without drinking experience than in group with that (4.17 times) (p<0.05). Conclusions: The results verified the close relationship between food intake frequency and oral health in patients with periodontitis and gingivitis. Thus, it would be necessary to study the relationship between dietary behavior and oral health continuously.

• Journal of Nutrition and Health
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• v.46 no.3
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• pp.250-260
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• 2013

The purposes of this study were 1) to investigate eating behaviors and patterns in breast cancer patients using a newly developed food frequency questionnaire and 2) to examine perception and use of nutritional information about breast cancer treatment among cancer patients treated with radiation therapy. Sixty breast cancer patients (case group) undergoing radiation therapy in Ajou University Hospital, Suwon, South Korea and 79 healthy women (control group) participated in this study. Mean age of subjects in the control group was $46.00{\pm}7.88$ years and BMI was $23.12{\pm}2.85kg/m^2$, and that of the case group was $50.06{\pm}11.64$ years and $22.32{\pm}3.24kg/m^2$. The results of eating behaviors showed several significant differences between control and case groups. Breast cancer patients ate meals on a more regular basis, on time, and more frequently compared to control subjects. In addition, they preferred more salty or spicy and bland food compared to healthy women. According to answers from the food frequency questionnaire, breast cancer patients consumed significantly lower amounts of boiled white rice, meats and processed food, fish and shellfish, coffee, milk, and cheese, whereas they consumed a significantly large amount of boiled multigrain rice, vegetable, seaweeds, soybean and processed food, and yoghurt compared to healthy women. This study also observed the way in which cancer patients and healthy control subjects obtain information about breast cancer treatment and its reliabilities. Results showed that healthy women did not hesitate to obtain information from mass media, while breast cancer patients would obtain nutritional information from specialists rather than mass media. Results of this survey confirmed that breast cancer patients avoided intake of red meat protein, even though they already recognized the importance of dietary protein intake for recuperation and treatment of the disease. These results could be used for future diet and nutrition guidelines for breast cancer patients.

• Journal of Korean Home Economics Education Association
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• v.20 no.4
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• pp.125-137
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• 2008

The purpose of this study was to improve the interest of food and nutrition area in Technology Home Economics subject as well as food safety and choice. For that, we developed new teaching-learning plan by using reading education method and applied to the 9th grade students in Buchun, Kyunggi-do. Experimental and control groups were selected based on their test score in nutrition section. Control and experimental groups were educated by general lecture or reading education method for 4 weeks and the effect of different educational methods was tested. The results of study as follow: First, teaching-learning plan by using reading education method has been developed. To apply reading education method, we developed reading record cards which could help students to understand the terminology and nutritional problems. In addition, students had time to discuss about food safety and choice after reading education which could improve the interest in Technology Home Economics subject and communication skills. Second, after applying the developed lesson plan, the results showed that reading education method improved the interest and attitude about Technology Home Economics subject and teacher, and food choice attitude. However, reading education method had no effect on the interest on reading book about food and nutrition, and These results suggested that reading education method improved the interest and recognition about Technology Home Economics subject and teacher and food choice attitude. Therefore, to establish the proper dietary behavior in junior high school students, we need to develop and apply diversity of teaching-learning plan by using reading educational method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.699-708
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• 2010

This study looked into the obesity status, recognition of obesity, attitude towards obesity, eating and exercise habits, and lifestyles of Korean (n=101) and Japanese (n=123) female college students. All students were 21-years-of age, with an average height of 161 cm and the average weight of 54 kg. Korean female students responded that obesity complicated friendships, and hindered study and exercise. Japanese students did not express these opinions. Both Korean and Japanese students tended to over-consume their favorite food. Korean students ate breakfast about 24.8% everyday, while 48% of Japanese students did; both regularly ate dinner. Snack preference was mainly biscuits. The factor most influencing eating habits were TV advertisement for Korean students (57.4%) and parents for Japanese students (47.2%). Once-weekly exercise was done regularly by 34.7% of Korean students but only 20.3% of Japanese students. The main reason for Korean students to exercise was weight reduction (53.5%), while 78.2% did not exercise because it was tiring. Korean and Japanese students had similar life styles, although stress relief in Korean students was sought through conversations with friends and by reading books or listening to music for Japanese students.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.349-355
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• 2004

The purpose of this study was to estimate effect of academic examination stress on taste perception and nutrient intakes in university students. Physical status, blood pressure, stress score using stress test of 2 types, recognition threshold and preference for taste, nutrient intakes using diet record method were measured before and after examination in 20 subjects. Mean age, height, weight, and BMI of the subjects were 23.39$\pm$1.20 years, 164.56$\pm$7.99 cm, 60.66$\pm$13.23 kg, 22.28$\pm$4.56 kg/$m^2$, respectively. Stress scores before examination of the subjects were significantly higher than those after examination. There were no significant differences in blood pressure, pulse rate, recognition threshold and just right concentration for sweetness and saltness, and food and nutrient intakes between pre- and post-examination. There were significantly positive correlation between stress score and diastolic blood pressure. And threshold concentration for saltness was positively correlated with threshold concentration for sweetness and animal protein intake. These results show no effect of examination stress on taste perception and nutrient intakes in university students. This may be due to low level of stress. Therefore, it is needed to study about effect of more higher level of stress on taste perception and nutrient intakes.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.43-54
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• 2001

This study was to investigate the behavior related to health, food habits, food consumption pattern and nutrient intakes of female students who residing in dormitory(self cooking) according to BMI(Body Mass Index). This study was carried out by questionnaired on June, 2000. Three hundred nine students were answered. The results were as follows: 1. The means of height, weight and BMI were 162.37$\pm$4.36cm, 52.48$\pm$5.54kg and 19.89$\pm$1.89. Under 20 of BMI among students were 53.1% and 20-25 of BMI were 46.9% of students. 2. In the self recognition of body shape, 63.4% of under weight subjects answered that their weight were normal. 73.1% of normal weight regard themselves more obese than their actual body shape normally shows. 51.2% of under weight subjects had attempted to control their weight. This results suggest that their weight control attempts were unnecessary. 3. 81.4% of subjects were answered irregular meals regardless BMI. 89.6% of subjects skipped breakfast. The main reasons were due to lack of time or not to eat proper food. Under weight subjects had less snack than normal weight subjects did(p '||'&'||'lt; 0.05). Normal weight subjects had more bun and cake than under weight subjects(p '||'&'||'gt; 0.05). 4. The consumption of vegetables and fruits were low regardless BMI. Mean energy, protein, Fe, Vit A, B$_1$, B$_2$, niacin, Vit C were above 75% of RDA, except calcium, in subjects. This study suggest that a comprehensive nutrition education program is need for college student in dormitory to improve their eating habits about skipping meal and breakfast and to increase the consumption of vegetables and fruits.

• Journal of Korean Home Economics Education Association
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• v.22 no.1
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• pp.33-50
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• 2010

This study was conducted as a preparation for the operation of 2007 revised curriculum and an effort towards professional development for Home Economics teachers in clothing life culture area. The aim of this study was to develop an teacher training program based on the clothing life culture in three kingdoms period, apply it to teacher training, and evaluate the program by analyzing the purpose of participation, trainee expectation and gratification, change of recognition level about Han culture, trainee satisfaction, and willingness to apply to teaching and attend further training program. The characteristic of the training program was that it consisted of both highly qualified lectures on professional contents and practices with school classroom level, and it dealt with the ancient korean clothing as its central subject. The purpose of the training program was to elevate the recognition of Han culture and increase the possibility of application in the classroom situation. It showed that the trainees participated with high intrinsic motivations, aiming to improve their professionalism in subject content and expecting various subject content. It also showed that the trainee gratification was very high in professional knowledge of clothing culture area, and the trainees were gratified in most evaluation items. As to the recognition level of korean culture, even before the training program, it was generally higher than average. After the program, it increased meaningfully. Through the training program, the trainees became feel prouder of Han culture and people and themselves as Home economics teachers. The contents of the program were considered very helpful for the improvement of professionalism and the design of instruction and learning activity. It was revealed that Home Economics teachers had very high expectations of the development of instruction-learning models which could enable them to experience new and interesting ideas, help enhance their professionalism, and be applied to their teaching. Therefore, continuous development and operation of the teacher training program relating to the life culture such as clothing, food, and housing life are needed.

• Journal of Korean Home Economics Education Association
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• v.26 no.4
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• pp.1-19
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• 2014

The purpose of this study was to investigate perception of snack purchasing behaviors and labeling of foods and nutrition of the middle school students. The survey was conducted from 424 students who are boys and girls of middle school in Naju. Data were analyzed by a SPSS program. According to the survey, snack purchase place had a significant difference between gender(p<.05), and all of the boys and girls responded at a high rate that it's convenience store. Snack eating frequency had a significant difference between boys and girls(p<.05). Boys responded that they ate 1~2 times per a week the most, and girls responded that they ate 1~2 times per a month the most. As for snack purchasing behaviors, depending on gender, that of boys was 2.76 in average and that of girls was 2.87, lower than middle. The reason why students didn't check up food labeling, depending on gender and all of the boys and girls responded 'Expiration date' was first confirmed. As for the understanding of food expression, depending on snack expenses, the reason why food expression contents were hard showed a significant difference, depending on snack expenses(p<.05). As for the understanding of food expression, depending on snack purchase attitude, the students showed a significant difference, depending on snack purchase attitude(p<.001), and the lower the snack purchase attitude was, the less the students checked up snack expression. The reason why students checked up nutrition labeling a significant difference, depending on gender, snack expense and snack purchase attitude(p<.001). 'Weight management' was the highest. The recognition in the necessity of nutrition expression(p<.001) and the necessity of food/ nutrition education and publicity(p<.01) showed significant difference.

• Journal of Nutrition and Health
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• v.48 no.1
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• pp.105-112
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• 2015

Purpose: This study analyzed the eco-foodservice perception and satisfaction of 344 elementary school parents in Jeju surveyed from February 1~12, 2010, with the aim of providing basic data for quality improvement of eco-foodservice in Jeju. Methods: The data were analyzed by descriptive analysis, ${\chi}^2$-test, t-test, ANOVA, and Pearson's correlation coefficients, using the SPSS Win program (version 12.0). Results: Regarding awareness of eco-friendly food materials of subjects, average score was 3.52 points (out of 5 scales) and 'difference between eco-friendly and general agricultural products (3.76)' showed the highest score whereas 'assurance standard and label of eco-friendly agricultural products (3.31)' showed the lowest score. In terms of the recognition of eco-foodservice implementation, 75.0% of parents were aware of it. Regarding the eco-foodservice satisfaction of the subjects, average score was 3.88 points (out of 5 scales) and food safety (3.98 points) showed the highest score whereas food taste (3.70 points) showed the lowest score. The eco-foodservice perception of subjects showed positive correlation with their eco-foodservice satisfaction. Conclusion: It is necessary for the government and the local government to provide continuing education for school parents in order to enhance their perception of eco-friendly food materials. In addition, systematic and appropriate government support is needed in order to ensure internal stability of eco-foodservice.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.19-26
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• 1998

This study was carreid out to investigate present comsuming behavior and consumer preference of SEAFOODS as a stuff in KIMCHI making, adopting a questionaire survey for 500 housewives living in Korea except Chejudo Province. Frequency distribution and percentage of preferences were measured. Out of total housewives responded, 65.5% consider, THEY SHOULD EAT KIMCHI DAILY. Which conforms, kimchi is still an important side dish at most of the households On the other hand, some others consider EATING KIMCHI EVERY DAY is not neccesary(6.0%) or dislike it(0.5%). This result might suggest that kimchi may or may not be an essential sidedish for every households in the future. 96.3% of Housewives used fermented salited fish and 45% used seafoods as a staffing in making kimchi. Major reasons for adding seafoods in kimchi were: it improves teste and flavor(79.5%) and nutritional value(54.2%). Reasons for rejecting seafoods as a stuffing in making kimchi were: it worsens taste and flavor(13.5%), hygenic treatments of seafoods are below the necessary level(13.5%) and shelf life become shorter(12.8%), respectively. Among the fermented salted sauces, 84.9% and 69.1% of house wives responded as anchovy and shrimp sause were most favorite(base) material in Kimchi making, respectively. Out of total seafoods utilized in making kimchi,76.4%, 54.7% and 31.4% of housewives responded as oyster, small shrimp and sea-staghorn as the favorite seafoods in Kimchi making(raw material). Majority of housewives responded to develop it's taste and flavor to meet that of international one(86.5%) and that hygienic level(treatments) should be upgraded(50.9%).