• Journal of Nutrition and Health
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• v.54 no.5
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• pp.547-559
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• 2021

Purpose: This study compares the snacking pattern, diet, lifestyle, and food preference of children by evaluating the most frequently eaten snacks. Methods: The survey enrolled 435 students from three elementary schools in Gyeonggi. Based on the most frequently eaten snacks, the subjects were divided into 3 groups: fruits and milk/dairy products for natural snacks (NS, n = 114); noodles, snack foods and fast foods for meal-like snacks (MS, n = 74); cookies, beverages and bread as sweet snacks (SS, n = 247). Results: Compared to the MS group, preferences of the NS group were significantly higher for jabgokbap (cooked rice with multi-grains, p < 0.05) and saengchae (seasoned raw vegetables, p < 0.01), and significantly lower for gogitwigim (deep-fried meat, p < 0.05). Taste preference of the NS group was considered to be more desirable; the taste preference of more subjects was 'sweet taste' in the SS group, 'spicy taste' in the MS group, 'salty taste' in the MS and SS groups, and 'sour taste' and 'bland taste' in the NS group than the other groups. Compared to the MS and SS groups, the NS group was determined to exercise more frequently; exercising for more than 30 minutes/day was determined to be 76.3% in the NS group and 58.1% and 57.9% in the other groups (p < 0.01). Moreover, a higher proportion of subjects in the MS group tended to answer 'not hungry' as the reason for leaving school meals, as compared to other groups (p = 0.055), thereby suggesting that inappropriate snacking habits interfere with regular meals. Conclusion: This study provides evidence that healthy snacking habits, which include natural snacks such as milk/dairy products and fruits, are important for children during the elementary school years, since these habits are associated with healthier diet, lifestyle, and food and taste preferences. These results provide basic information for developing nutritional education materials for elementary school children.

• Journal of Nutrition and Health
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• v.48 no.3
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• pp.228-235
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• 2015

Purpose: Along with the adaptation of a Western dietary pattern and low physical activity, pediatric obesity is increasing in Korea, especially for boys. The aim of this study was to identify dietary behavior patterns and examine the snack consumption, dietary habit, and pediatric obesity by pattern groups. Methods: Boys aged 15~19 years were recruited from one high school in Seoul. A questionnaire including dietary behaviors and lifestyle factors was administered and height and weight were measured. A total of 932 boys participated except boys who had missing or incomplete response (n = 30). Three dietary behavior patterns were identified by cluster analysis; 'Healthy pattern', 'Mixed pattern' and 'Unhealthy pattern'. Results: Snack consumption differed according to dietary behavior patterns group. The healthy and mixed patterns showed higher frequencies of white milk and fruit consumption while the unhealthy pattern as well as the mixed patterns showed higher frequencies of sweetened snack and ice cream consumption. Food availability at home of each food differed according to pattern groups but showed a similar trend with food consumption. Regarding dietary habits, the mixed pattern showed higher proportion of taking dietary supplement and eating dessert while the unhealthy pattern showed lower proportion of eating regular meals and appropriate amount of meals. When the healthy pattern was set as a reference group, the odds ratio of pediatric obesity was 1.11 (CI 0.65-1.87) in the mixed pattern group and 1.88 (CI 1.14-3.10) in the unhealthy pattern group. Conclusion: In conclusion, dietary behaviors including snack consumption and lifestyle factors were connected. Unbalanced diet and undesirable dietary practice are important determinants in pediatric obesity.

• Korean Journal of Veterinary Research
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• v.35 no.1
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• pp.197-203
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• 1995

The effects of diet composition, reproductive condition and ketonuria and ketosis on the composition of rumen volatil fatty acids(VFA) and the blood lipid concentration were investigated in Holstein dairy cows. Six healthy cows(Group I), 9 ketonuric cows (Group II) and 8 ketotic cows(Group III) were examined at days 13-15 pre-partum(PRP) and at day 15 post-partum(POP). The ratios of concentrated feed supplied at PRP and POP were 0% and 15%, respectively, in Group I, 25% and 67% in Group II, and were 30% and 46% in Group III. The fulfillment rates of total digestive nutrient(TDN) and digestive coarse protein(DCP) increased at POP in each group. Although total VFA concentrations were lower at POP than at PRP in each group, the concentrations at PRP and POP were higher in Group I than in Groups II and III. The molar ratio of acetic acid decreased at POP in Group I, while the ratio increased at POP in Groups II and III. The molar ratio of propionic acid increased at POP in Group I, while it decreased in Groups II and III. Blood total cholesterol, free cholesterol, cholesterol esters, HDL-cholesterol, phospholipid and free fatty acid concentrations decreased at POP in all three groups, but these levels were low in Group I, high in Group III and intermediate in Group II at PRP and POP. Triglyceride concentration decreased after parturition in these three groups, but the decrease was most striking conspicuous in Group III.

• Journal of Community Nutrition
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• v.4 no.2
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• pp.118-129
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• 2002

Nutrition is important in the management of diabetes mellitus, however, there are few little education materials specifically designed for older adults. The objective of this study was to develop nutrition education materials for prevention and management of diabetes moll for older adults. Materials developed were a booklet and four leaflets. The contents of materials were based on lesson plans. After several revisions of the draft of materials, illustrations and icons appropriate to the contents were designed using illustrator 9.0 and Photoshop 6.0. The booklet was composed of five chapters and 40 pages. The first chapter began with an introduction about diabetes and diabetes management by diet, exercise and medication. The second chapter dealt with ideal body weight, calculation of adequate caloric intake and food exchange list. The third chapter provided information for meal planning and sample menus. The fourth chapter focused on practical tips on nutritional care of diabetes, by providing tips on reducing sugars, fat and salt, and suggestions on eating for special occasions. The fifth chapter dealt with information in case of low blood sugars, exercise and foot care. The topics of the four leaflets were “Diabetes, what is it and care”, “Food exchange list and meal planning”, “Healthy eating for diabetes”, “Special care for diabetes low blood sugars, exercise and foot care” Each leaflet was composed of six sections and was printed in large paper (B4 size) for older adults. The draft of educational materials were re-viewed by four nutrition professionals and finally pilot-tested with ten adults aged 50 and older. The characteristics of the developed materials are as follows, i) messages are delivered using simple, specific information, ⅱ) messages focused on practical applicable tips, ⅲ) various pictures, illustrations and artwork were created and inserted to enhance understanding and interest, ⅳ) sections including risk factor assessment, calculation of ideal body weight and meal planning were designed to induce the user's participation, ⅴ) sample menus and food pictures were inserted in the booklet, vi) characteristics of older adults and transformed characteristics are diversely used to help the user feel familiarity. These materials are self-explanatory and can be used by older adults. These materials also can be used widely in nutrition education at public health centers or senior centers.

• Journal of the Korean Dietetic Association
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• v.11 no.2
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• pp.205-215
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• 2005

Health is easily overlooked because it doesn’t be changed good or bad due to sudden effort or indifference unexpectedly but kept in daily life. Especially, schoolchildren period, an important lifetime to develop both physically and mentally needs to be helpful to promote the growth of the body and keep well-balanced mind through balanced and nourishing diet. The purpose of this study was to develop nutrition education contents for discretional activities in elementary school. The present educational contents about food and nutrition was analysed in the curriculum of elementary school. The results showed the Korean language(20.8%) included an highest ratio in educational contents about food and nutrition, the next was the courses of physical education and wise life(18.1%, each). As the educational contents about food and nutrition in the textbook were dealt with food information (20.8%), Health․Disease(15.3%), and correct dietary habits by order. We could found more contents in the text for the higher classes than for the lower classes. But the most of the contents appeared lack of structure, profundity and continuity for the systematic nutrition education in its entirety. The developed nutrition education contents for discretional activities in this study consist of korean dinning cultures and foreign dinning cultures, correct dinning etiquette, how to choose healthy food, personal sanitary and health, nutrients and food tower, and problem for children’s nutrition as main subject. This six main subjects were composed of 23 subtitles. The teaching manual consisted of the educational goal, background, teaching plan and effect-evaluation plan, and the notice point for the effective lesson. The teaching plan was made for 30 hours and consisted of cooking course, singing/making lyrics, games in nutrition, debate on dietary habit, and role play etc which are oriented to practical learning. We intended to develop this program that attempts to improve in dietary habit of schoolchildren. It is because once formed an adults dietary habit is difficult to change. Schoolchildren’s period is the best adjustable stage. Therefore, nutrition education in elementary stage can change to dietary habit and build the awareness of health.

• The Korean Journal of Community Living Science
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• v.19 no.2
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• pp.283-295
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• 2008

The slimness favored trend made students shape up body image by weight control using restrained eating. Many students especially female ones tend to be in eating disorder status. The aim of this study was to find the relation between weight, eating habits and dietary self efficacy in the selected middle school girl students group with high risk eating disorder (7.9%) and the one with low risk eating disorder (24.1%). This study was conducted by EAT-26 questionnaire method and all the data was analyzed by SAS (Statistical Analysis System) program. The results were as follows; The physical condition of eating disorder students (159.5cm height, 50.7kg weight and 97.4% PIBW) was higher and bigger than that of normal students(158.2 cm, 47.2 kg, and 92.6% PIBW). Weight control experience in the high risk group (69.4%) was significantly more frequent than normal group (p<0.001). The gap between actual body weight and desired weight was higher in high risk eating disorder group than in normal group (p<0.001). Dietary self-efficacy score of middle school female students in the high risk eating disorder group was high when they were in temper, in confusion, and after argument. However, when they were in cooking (p<0.01), with friends (p<0.05), in assembling dishes (p<0.01), and with family (p<0.05) the dietary self-efficacy score of high risk group was lower than that of normal group. In the high risk eating disorder group, eating speed was often faster (p<0.05) and overeating rate (p<0.01) was higher than in normal group. In general, EAT-26 score was correlated positively with gap weight, but negatively correlated with dietary self efficacy score(p<0.01). Gap weight and dietary self efficacy were significantly different in normal group. however, there was no relation in high risk eating disorder group. Under the circumstance of high risk eating disorder, as weight and dietary self efficacy did not affect the relation with eating disorder score, when it is determined as eating disorder some other factors besides weight and diet self efficacy seem to affect the eating disorder score. In conclusion, the factors related with eating disorder were gap weight and some items of dietary self efficacy. Thus, correct understanding of healthy weight and dietary self efficacy enhancement require the development of nutrition education contents and the practice of nutrition education.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.8
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• pp.1214-1219
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• 2008

This study was conducted to evaluate the effect of supplementing tuna oil to diets of growing-finishing pigs (barrows and gilts) on backfat characteristics when slaughtered at different weights. Four hundred and eighty crossbred (Large White$\times$Landrace$\times$Duroc) pigs averaging 30 kg were allotted to 12 treatment combinations (40 pigs/treatment combination) in a completely randomized design with a $2{\times}2{\times}3$ factorial arrangement of treatments. The treatments were: dietary tuna oil supplementation (0 and 2%); sex (barrows and gilts); and slaughter weight (90, 100 and 110 kg). As pigs reached their slaughter weight, they were randomly selected (8 pigs/treatment combination; 96 pigs in total) and slaughtered. Backfat colour, hardness and fatty acid profile were assessed. There were significant (p<0.05) differences in colour (L* and a* values) among treatments. Backfat of the control group was harder than on the tuna oil (p<0.001) and that of barrows was harder than of gilts (p<0.05). In addition, the thiobarbituric acid reactive substances (TBARS) values of fat from the tuna oil group stored for 3 days were higher (p<0.001) than the control group. The TBARS values of gilts tended to be higher than those of barrows and increased with increasing slaughter weight in the tuna oil group. The cholesterol and triglyceride levels were not affected by diet and sex but the triglyceride level increased with increasing slaughter weight (p<0.01). The tuna oil group had higher polyunsaturated fatty acid (PUFA) content, ratio of PUFA: saturated fatty acid (SFA) and total n-3 fatty acids but lower monounsaturated fatty acids content and n-6:n-3 fatty acids than the control group (p<0.01). Gilts had higher PUFA and n-6 fatty acids in backfat than barrows (p<0.05). The backfat from both 90 and 100 kg slaughter-weight groups had a lower ratio of n6:n3 fatty acid than the 110 kg slaughter-weight group (p<0.05). However, this was more pronounced in the tuna oil group. The PUFA: SFA was also increased while the n-6:n-3 ratio tended to reach the recommended levels for healthy eating in human beings of <5. However, due to oxidative susceptibility, barrows should not be slaughtered at more than 100 kg for the meat to be acceptable to consumers.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.11
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• pp.1608-1614
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• 2014

The objective of this study was to investigate the different dietary ratios of n-6 to n-3 (n-6/n-3) fatty acid (FA) on performance and n-6/n-3 FA in muscles of broiler chickens. A total of 300 one-day-old Cobb chicks were randomly assigned to 3 treatments of 10 replicates in each (10 birds/replicate). Birds were fed on a corn-soybean meal-based diet containing 1% oil during starter (day 1 to 21) and 2% oil during finisher (day 22 to 39) phases, respectively. Treatments of high, medium and low dietary n-6/n-3 FA were formulated by replacing rice bran oil with linseed oil to achieve n-6/n-3 FA close to >20:1, 10:1 and 5:1, respectively. Average daily gain, average daily feed intake, and feed conversion ratio were similar (p>0.05) among the treatments. Serum glucose, cholesterol and triglycerides concentrations were not affected (p>0.05) by dietary treatments. In breast, concentration of C18:3n-3 was significantly greater (p = 0.001) for medium and low vs high n-6/n-3 FA, while concentrations of C20:5n-3, C22:6n-3, total n-3 FA, and n-6/n-3 FA were significantly higher for low vs medium, and medium vs high dietary n-6/n-3 FA. In contrast, concentrations of C18:2 and mono-unsaturated FA (MUFA) were lower for low vs high dietary n-6/n-3 FA. In thigh muscles, concentrations of C20:5n-3 were higher (p<0.05) for medium and low vs high dietary n-6/n-3 FA, and concentrations of C18:3n-3, C22:6, and n-3 FA were greater (p<0.05) for medium vs high, low vs medium dietary n-6/n-3 FA. However, concentrations of C18:1, MUFA, n-6/n-3 were lower (p<0.05) for low and medium vs high dietary n-6/n-3 FA. In conclusion, lowering the dietary n-6/n-3 FA did not affect the performance of chickens, but enhanced beneficial long-chain n-3 FA and decreased n-6/n-3 FA in chicken breast and thigh, which could be advantageous for obtaining healthy chicken products.

• Korean Journal of Child Education & Care
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• v.17 no.4
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• pp.91-119
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• 2017

The purpose of this study is to determine whether using a dietary education program based on learning cycle model has any significant effect on enhancing their nutrition knowledge, dietary behavior, science-process skill and scientific attitude. The subjects of this study were children in H and G daycare center in G City. The experiment group of this study was 16 children in the class of five-year-olds and 7 children in the class of four-year-olds who passed their birthday and became five-year-olds in H daycare center. The Analysis of Covariance(ANCOVA) and Pared t-test was conducted using SPSS WINDOWS 20.0 program. The results of applying dietary education program were as follows. Experimental group indicated enhancements between pre and post test of Nutrition Achievement Test, Nutrition Quotient for Preschooler, Science Process Skill and Scientific Attitude Assessment compare to comparative group. Therefore, we can conclude that the dietary education program does have effects on enhancing of nutrition knowledge, dietary behavior, science process skill and scientific attitude. The result of this study can be used as basic data to study dietary related factors that present importance of health dietary life of young children and need to provide educational experience of healthy diet for young children.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.230-243
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• 2013

The purpose of this study is to offer the basic materials for the development of nutrition education programs for youth and help domestic science teachers in schools implement effective dietary education by examining youth's purchase behavior of processed foods. As a result of figuring out youth's purchasing behavior of processed food and the difference in accordance with social, demographic variables, they considered taste and price mainly when choosing foods. The results showed that what they consider important when checking food display information was shelf life and price. It was observed that 56% of them check additives display information in food when purchasing processed food. In terms of demographic factors, the more likely they are a girl student, the lower grader they are, and the lower price they purchase processed food at, the better they used the nutritional knowledge learned in school. Based upon these results, it is necessary to offer the consumer's level of education and training for their demands by accurately figuring out youth's purchasing behavior of processed foods. For this, home economics education must allow youth to lead healthy diet by implementing a systematic and professional training on food additives on a basis of the research and utilization of a variety of educational media and teaching and learning methods.