• Korean Journal of Community Nutrition
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• v.11 no.6
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• pp.714-724
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• 2006

In an attempt to investigate mothers' perceptions of factors affecting preschool children's food preferences, their policy improving food intake and belief in food selection, in-depth interviews with 30 mothers who had preschool children were conducted in Daegu and Busan. The interviews were tape-recorded and the contents of interviews were analysed by researchers. Most mothers and children liked meats. It was found that children usually disliked vegetables such as onions, carrots, and green onions. Mothers perceived that many factors affected their children's food preferences: mothers' and fathers' food preferences, food offering at meals. mothers' food intake during pregnancy, children's food intake during weaning period, heredity peer pressure, and advertisements on television. Mothers made efforts to improve childrens food intakes in many ways: change of cooking method, emphasizing function of nutrients and food for health, conciliation and enforcement, and comparison to other children. The most affecting belief for mothers in food selection was family members' food preference. Health, balance in nutrient intake degree of food processes food additives, chemicals, convenience, diversity, and economy were also important beliefs to select food. Convenience was especially the primary belief in choosing and preparing children's snacks. Mothers offered frozen dumplings and meat, instant noodles, tuna, and ham for snacks for convenience. These results showed that mothers understood many aspects affecting children's food preference tried to improve children s food intakes and had several beliefs in food selection. We concluded that it is necessary to give information for mothers to make healthy snacks in a short time and chance to learn cooking skills.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.327-338
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• 2009

The purpose of this study was to obtain information from married women regarding obesity-related factors and psychological eating behaviors, and to compare those variables among three groups, namely underweight, normal, and obese. The participants completed questionnaires regarding general obesity-related factors, major food servings/day, physical activity, dieting behaviors, perceptions of body image, and psychological eating behaviors. The results were as follows: The obese women reported a higher percentage of family history of obesity (74.8%) than the normal (43.5%) or underweight (28.2%) women. Most of the obese women (90.0%) accurately perceived their body image compared to 72.5% of the underweight and 56.6% of the normal weight women(p<0.001). No significant differences were found among the three groups for daily hours of exercise or computer use. In the case of hours of television watched daily, significant differences were found among the groups (obese 104 min/day, normal 87 min/day, underweight 76/min, p<0.05). Only 17.9% of the obese women reported eating 2 servings of milk products/day and only 23.2% of them reported eating 3 servings of protein foods/day as compared to the normal (25.4%, 18.0%) and underweight (29.4%, 41.7%) (p<0.01) women. About 98% of the obese and 78.5% of the normal weight women wanted to loose weight compared to only 10% of the underweight women (p<0.001). Psychological eating behavior was significantly correlated with subject BMI ($r^2$=0.32, p<0.01). Also, more obese women were unsatisfied with their body and had emotional eating behaviors as compared to the normal and underweight women, and this was statistically significant (p<0.001). In conclusion, the obese women had high perception rates of their body image, but had negative-psychological eating behaviors. Special behavior therapy is needed for obese women who show body dissatisfaction, emotional eating behaviors, long hours of daily TV viewing, and low intakes of protein and milk products.

• Korean Journal of Community Nutrition
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• v.23 no.2
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• pp.137-147
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• 2018

Objectives: This study was conducted to investigate the perspective and popularization of temple food among university students with food related majors, and to provide basic data for the popularization and the fostering of professional lecture in temple food. Methods: A self-administered questionnaire was applied to 453 university students at six universities with food related majors. The questionnaire was designed to examine interest, recognition, consumption, popularization and curriculum of temple food. Results: The study population consisted of 19.2% men, and 80.8% women, and the most common response to desired career after graduation was food related employment (53.9%). Overall, 49.0% replied that they had an interest in temple food, which was relatively low. 59.9% of respondents who had been known throw TV, Internet, newspaper, and magazines about temple food were showed the highest results. Additionally, as for the perception of temple food, 'Prevention of lifestyle related disease' was the highest score (4.10). Overall, 64.9% of the subjects had not tried temple food, and 84.7% of these responded that this was because they had not encountered temple food. Among subjects who had tried temple food, most had encountered it at a temple (73.0%), and 78.0% replied that the taste of temple food was suitable. The intention to try temple food was 73.3%, and 64.8% of respondents said there was a necessity to establishment curriculum regarding temple food. Finally, interest, popularization, and intention to try temple food were significantly positively corelated. Conclusions: The results showed high interest in temple food and willingness to participate in education regarding temple food, as well as awareness of the need for popularization. Therefore, it is necessary to increase intake opportunities to raise interest in temple foods. This can be accomplished utilizing publicity materials, as well as by offering opportunities for temple food education through curriculum.

• Korean Journal of Human Ecology
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• v.15 no.5
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• pp.849-858
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• 2006

This research aimed to survey problems related to the elderly's purchasing trends and habitual use of health food; it was in order to effectively prevent the monetary and health damage to the elderly of health foods. In February 2006, the data were collected from 271 of the elderly people living in Goyang-si, Kyunggi-Do. The results of the study indicated: first, more than 50% of the respondents had much interest in health foods, and 42.8% of them answered they were taking health foods. Second, about 62% of 116 respondents who were taking health foods were taking one kind of them, for the purpose of maintaining and improving their health condition. Third, the major information regarding health foods was acquired from their family members, relatives and friends, or TV, radio and journals. Lastly, 75% of respondents even did not know whether there was a relief system for damage related to health foods.

• Asia Marketing Journal
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• v.19 no.2
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• pp.63-80
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• 2017

This study investigated the impact of advertising of socially controversial products on its endorsers and products, and the role of media in moderating the results. Using the source credibility model with 174 survey samples, advertising of controversial products as a form of product placement (PPL) was found to have negative impact on consumers' attitude toward the endorsers. The results also confirmed that the moderating effect of media credibility on consumers when developing perceptions toward the endorsers. The results suggest marketing managers to use endorsers with careful consideration in designing advertising messages for socially controversial products, especially when delivered as a product placement on television.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.503-516
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• 2016

Purpose: The purpose of this study was to examine the current state of usage and education participation intention for Yaksun food according to demographic characteristics. Methods: The questionnaire for the survey was distributed to 300 students, who were enrolled in culinary education program at Seoul Institute of Technology and Education from September 5, 2014 to September 20, 2014, and 264 responses were used for analysis. Results: Awareness regarding Yaksun food was low, but the intention to participate in the Yaksun food class was high. The information searching route for Yaksun food was mainly television, radio or internet. Memil-jeonbyeong ssam was the most eaten menu item and Nokdu-Samgye tang was the most popular menu item. Among the different types of Yaksun food, vegetable dishes, steamed dishes, rice dishes and roasted dishes were preferred in this order. The most preferred educational institution for Yaksun food was the cultural center, and the most preferred educational period for Yaksun food was less than three months. The most important point in the Yaksun food class was practical application in real life. Also, the current state of usage for Yaksun food and the intent to participate in an education program for Yaksun food was statistically different according to demographic characteristics. With respect to the current state of usage for Yaksun food, the information searching route for Yaksun food was statistically different according to occupation, cooking career and lives and Yaksun cuisine type preference according to gender, occupation, income and households. Also, with respect to education program participation intention for Yaksun food, educational institution preference for Yaksun food was statistically different according to gender, age, occupation, cooking career, income and lives. Conclusion: Based on these results, this research concludes that for developing an educational program for Yaksun food, it is important to analyze the target customers' demographic characteristics and their needs. Furthermore, it shows that there is a need to develop various educational programs and menus for Yaksun food.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.6
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• pp.900-904
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• 2002

The duration of spatial memory in cattle is potentially important for grazing management. The ability of livestock to remember the location of food patches may lead to uneven range use. In this experiment, how long cattle are able to remember food locations was determined. Six steers were used to conduct this study in a pasture with an 8 row by 8 column grid of 64 plastic containers 5 meters apart. Four randomly chosen containers were loaded with feed pellets. All steers were trained to find the loaded locations until a minimum of empty containers were visited. After this initial training, each steer was tested at 5, 10, 20 and 48 days post-training. Total number of visits (TV), number of containers visited (NC), the ratio of loaded containers (LC) to NC were recorded. Once the steers learned the locations of loaded containers NC did not increase with time since last training up to 48 days (p>0.05). Logarithmic transformation of NC (LNC) was 0.70 and 0.80 for the control and 48 day treatments, respectively. Steers were equally efficient in locating containers with feed. The steers also showed that their ability in locating food was much better than expected by chance (Z>1.62). Findings of the present study do not suggest using spatial memory decay as a tool to promote better grazing distribution. Because steers remembered food locations accurately for at least 48 days.

• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.442-456
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• 2016

The purpose of this study was to investigate eating habits and dormitory foodservices' satisfaction in university students using dormitory foodservice in the Jeollabuk-do Iksan area. Self-administered questionnaires were completed by 195 students (86 male, 109 female). Many students (58.5%) ate less than two meals per day and spent around 30 min eating meals. The results show that snack and midnight meals were the main reasons (37.9%) for unhealthy eating habits. Main source of nutritional knowledge and information were TV and the Internet (58.5%), followed by friends and people (25.1%), nutrition books (10.3%), elective courses (4.6%), and newspapers and magazines (1.5%). Men had significantly higher satisfaction scores for nutrition, taste, diversity of menu, as well as hygiene of dormitory food court compared to women (p<0.05). Salty taste was the most important factor in evaluation of taste satisfaction, whereas sour taste was opposite. The reason for taste dissatisfaction in the dormitory food court was not salty enough, and it may be related with their eating habits. The results show that students need education for adequate knowledge and information about the relationship between health and nutrition.

• Journal of the Korean Dietetic Association
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• v.12 no.4
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• pp.342-349
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• 2006

This study was carried out to investigate the information concerning dietary patterns in middle school students. The subjects of this study were 420(underweight 140, normalweight 140, overweight 140) middle school students. We investigated eating habits, life habits, food attitude. Data were collected by questionnaire and analyzed with the SAS program(Version 8.1). The results of investigation are summarized and concluded as follows ; The average BMI of underweight was 18.3kg/$m^2$ , normalweight was 22.2kg/$m^2$ , overweight was 26.6kg/$m^2$ . In the case of eating habit, the overweight group shows that low frequency of meal and high of skipping meal than the others group. Also in Life habit, the overweight group shows longer of watching TV and using computer. The score of food attitude was also high in over weight group. This study can´t represent the whole middle school students in Seoul. So the survey for the whole students should be followed. We can expect to offer basic data for effective nutrition education by studying.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.521-529
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• 2010

The purpose of this study was to research healthy food behavior and food recognition for each Asian country after subjects had visited Asian restaurants. The subjects of the study were university students from Griffith university and Queensland university, Australia. The survey was conducted from June 1 to 28, 2010. The summary of the analysis is as follows. Firstly, for dietary behavior related to healthy food, 'average' was the most common answer at 41.0% (102 respondents). Regarding the standard of selecting healthy food, 'if it is good for health' was the most common answer, regarding the reasons to like healthy food, 'because it is good for health', was the most common, and for information about healthy food, 'obtain from TV or media' was the most common. Regarding eating healthy food at home or dining out, most respondents answered 'once or twice a week', whereas regarding thinking of eating healthy food while dining out, 'average' was the most common answer. Secondly, the recognition of six Asian cuisines were ranked in the order of Chinese, Japanese, Korean, Thai, Indian, and Vietnamese. Representative well-being food by country, Bibimbap of Korea, Sushi of Japan, Shark's Fin of China, Tom Yum Kung of Thailand, Curry of India and Goi Cuon of Vietnam were selected. Thirdly, regarding recognition of well-being food, disease effect factor, health-oriented factor, nutrition factor and vegetarian diet factor were extracted. We found that disease effect factor and nutrition factor had positive (+) effects on visiting Asian restaurants due to recognition of well-being foods. Therefore, it is expected that more local people will eat at Asian restaurants if the public relations for Asian restaurants emphasizes harmony between well-being food and Asian food.